From her own India, from Bali, Japan, China, from Far Eastern and Middle Eastern countries, Madhur Jaffrey brings us tantalizing new dishes, new fl...
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Nov 19, 2007
Samantha
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Madhur Jaffrey has written many many great cook books, but this is my all time favorite. It has hundreds (something like 400) recipes from all over Asian -- China, India, Japan etc... And every recipe I have tried has been excellent. Most are fairly straightforward, though some require a trip to your local Asian or Indian grocery. Some favorites are: Green Bell Peppers Cooked with Chick Pea Flour, Tomatoes Cooked in the Gujurati style, Diced Potatoes with Spinach, and Sweet Corn and Egg Soup
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Oct 26, 2011
Ashwini
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Extensive selection of vegetarian recipes, arranged thematically. Some great explanatory notes on specific ingredients like tofu. Good tips & tricks for known recipes like 'Upma'. I tried several egg dishes (kookoo), tofu (Tofu in Spicy Sauce) and salad recipes. So far, all the recipes were a success. Some E. Asian ingredients, esp in the Japanese dishes require more investigation, i.e. they are not readily available in all stores. But super-interesting to read about them.
Jan 26, 2008
Rachel
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I bought this book because I was stuck in the food doldrums. Everything I made seemed to turn out as the same boring Rachel-mush. I'm the kind of person who reads cookbooks for ideas, but rarely actually follows recipes closely. So my idea of a good cookbook is one that is fun to read and makes me excited about experimenting with new ingredients and techniques. I have looked at this book every day since I got it last week and I have made some delicious new dishes like: sauteed fava beans with sc
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Jun 16, 2009
Erik
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I like this cookbook, but I have one major gripe (it's a gripe that I seem to share with many other people): the spice measurements are WAY too low. For any recipe that I've tried (saag paneer being my favorite at the moment), I go with at least 1.5x the amounts of spices and flavorings like peppers and ginger, occasionally even doubling what the recipe asks for. Only then does the food begin to taste the way I expect it to taste. It's a disappointment for sure. Lots of folks are terrified of br
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Jun 28, 2011
Sirr
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very good, sometimes impractical methodology, but i enjoyed the recipes i did try from the book.i did not get to complete the testing to my hearts desire but that happens in life.
Aug 12, 2011
one of the few books that actually describes how to make bean curd! truly concise thorough cook book.
Jul 29, 2011
Catherine
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One of my favorites by Jaffrey and amongst the first of it's kind in the late 70's
Aug 04, 2008
Megan
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I felt like an old hippie vegetarian when I bought this at a used bookstore months ago - the cover design, text, layout, paper scream that. But this is classic Jaffrey (was it her first?), and a solid jumping off point for cooking Indian food at home. I just trust her, and she's helping me clean out my pantry. Madhur told me just what to do with that old sack of chick pea flour (how did that get in there?) and 3 half-full bags of yellow lentils.
Mar 23, 2007
Not only is this a joy to read but the recipes are wonderful. 50% Indian and 50% other Asian cultures including Indonesian and Caucus! Madhur Jaffrey's commentary is very complete and unpretentious. I have learned cooking techniques and get continually exposed to new vegetables and spices. Plus, there is a great glossary and index. Any vegetarian who is stuck in tofu and soy should find some new food pathways through this book.
Dec 17, 2009
Jennifer
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I love this cookbook! If I could only have one cookook, this would be it. The pages are tattered and yellowed with turmeric stains, but I treasure it all the same.
This book is filled with vegetarian recipes from all over Asia. Most of the recipes can be made vegan by simple substitutions. Starters, rice, veggies, noodles and sweets are all included in this little gem of a book.
This book is filled with vegetarian recipes from all over Asia. Most of the recipes can be made vegan by simple substitutions. Starters, rice, veggies, noodles and sweets are all included in this little gem of a book.
Jan 23, 2011
Kate
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One of my favorite cookbooks. I only had 2 cookbooks in college and this was one of them. When procrastinating from studying, I would cook from this book: spicy Indian potato patties, chickpea and tomato stews, coconut and potato curries, green beans with sesame and ginger. I can't imagine cooking without this book.
Dec 16, 2009
Lisa
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So many delicious recipes! I haven't even been able to try half the ones I want to yet, because there are just so many. I like that there are recipes from a wide variety of cultures as well. My only complaint is that some of the ingredients are hard to find in a town like Kalamazoo!
May 25, 2008
Shawntain
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i bought this back in my 20s and had as much fun then making besan barfee (chick pea fudge) as i recently did making black lentils with cream! this book is so lovingly written, designed, and illustrated. peanut loves this food!!
Sep 26, 2007
Srikanth
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Beautifully printed and illustrated. It's a cookbook, there's a lot of competition on the internet, and I can't claim to have ever actually made any of these items - but it's gorgeous.
Oct 12, 2007
Hannah
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This is one of my all-time favorite vegetarian cookbooks. Recipes from all over Asia, I have yet to try one I don't like. Many have become standard dishes.
Feb 28, 2008
Kristen
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Love this book, it is always off the shelf and people are always asking for the recipes from meals cooked from it.
Aug 20, 2008
Valerie
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I have now owned several copies of this. The binding/format is not very sturdy.
Dec 17, 2007
Andy
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The reason I learned to cook. Hunting down spices is a transformative experience.
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