Madhur Jaffrey's World Vegetarian by Madhur Jaffrey

Madhur Jaffrey's World Vegetarian

In her most comprehensive volume yet, Madhur Jaffrey draws on more than four decades of culinary adventures, travels, and experimentation for a diverse collection that both intrigues and delights the palate. Dishes from five continents touch on virtually all the world's best loved flavors, for a unsurpassed selection of vegetarian fare.        More than 650 recipes exemplify Madhur's unsurpassed ability to create simple, flavorful homecoo...

Details Madhur Jaffrey's World Vegetarian

TitleMadhur Jaffrey's World Vegetarian
Release DateJan 15th, 2002
PublisherClarkson Potter
GenreFood and Drink, Cookbooks, Cooking, Food, Nonfiction, Reference

Reviews Madhur Jaffrey's World Vegetarian

  • Angelar
    I can't stress enough how indispensable I find this cookbook. Divided into easy-to-use sections (for individual beans, vegetables, grains, dairy products, and soups, salads, drinks, and additional seasonings), clearly written and supplemented with cultural anecdotes and tips, Madhur Jaffrey's World Vegetarian is encyclopedic in scope, but full of individual treasures. Even if you're someone who eats meat regularly, this book is worth investigati...
  • notgettingenough
    I have a friend who is a dyke from Amsterdam - let me clarify that. It isn't that she holds back the flood waters. More that she likes girls more than is strictly speaking necessary.More, for example, than Whitaker would.She comes around for dinner a lot and she is a very politically correct dyke. Last Monday she presented me with something. 'What's that?' I asked suspiciously? 'A zucchini' she replied. Well, I did know that, really. But for all ...
  • Karen Roman
    I'm not vegetarian, but I have been going back to this again and again over the years whenever I am looking for vegetable dishes. It's a seemingly limitless source of recipes that make flavorful dishes that are often suitable for either side dishes or main courses. This book has travelled with me from home to home for the last decade and a half, and it hasn't let me down yet. Can't recommend it highly enough. If you enjoy eastern cuisines and lik...
  • Kira
    This is my favourite cookbook, hands down. The dishes inside sound simple and have humble names, but 'tomatoes in a tomato sauce' will knock your socks off. I'm found the book somewhat intimidating to start -- it's organized by ingredient, and there are virtually no pictures -- but it produces probably the best food I've ever cooked. Try the Sri Lankan sweet potatoes! The recipes are prefaced by information about the area they're from, as well as...
  • Cort
    Love me, love my cooking. And I love to cook. DAMN. I don't buy too many cookbooks, as I usually prefer to get creative in the kitchen, but this book is so thorough and the recipes so simple and yet amazing I had to give in a buy it. Who's coming over for dinner?
  • K
    This is my favorite cookbook of all time. I've never had to change a recipe (unless I preferred it a different way).. Vegetarian or not, every single dish I've ever made is delicious. Love, love the Nigerian peanut stew. I'll probably never be done reading this cookbook. I've been using it for years. it is my favorite vegetarian cookbook of all time. if I had to save one cookbook in a fire this eould be it. Nigerian peanut stew, yellow lentil dal...
  • Ginna
    Not too long ago, I had sprouted sauteed blackeyed peas for BREAKFAST, thanks to the inspiration of this book. Jaffrey gives great instructions on cooking, soaking, sprouting, picking ingredients, and she also works wonders through the medium of story (imagine a group of Indian ladies engaged in the communal work of sorting beans together 50 years ago during Jaffrey's childhood, and maybe you'll be inspired to actually sort your own beans as I wa...
  • Hesper
    Practically all the (simplified) classics in one place. It's definitely aimed at an American audience: nothing too spicy, piquant, or obscure. Really good starting point for something beyond a Eurocentric go at vegetables (have I ever mentioned how much I hate what the French did to food?).
  • Tobinsfavorite
    this is my first-among-cookbooks. I just had Persian poached eggs with Forbidden Rice last night. I must be the Emperor!
  • Krysten
    I wish Madhur Jaffrey were my grandma. More than that, though, I wish I had enough time in my life to cook every single one of these recipes. I love how comprehensive this book is; this truly is a worldwide selection of recipes. Jaffrey also does the thing that I love most in cookbooks, which is to include a few sentences alongside every recipe to detail how to prepare it or what to serve it with. Cookbooks that don't have that little extra bit o...
  • Diann
    I just got this book, and since it is a cookbook, I can't say I've "read" it as in cover to cover, but as with the other cookbooks I have, I'm marking and rating. (But I'm not counting this for "Date Finished" and my book challenge for 2017.) Vegetarian cuisine is best, IMHO, garnered from cultures that have a history of vegetarian adherents over time. It will also be the healthiest in this genre. I've been skimming this book, which is a weighty ...
  • Tricia
    I am not a vegetarian, but I have belonged to local CSAs for most of the past decade. As a result, I have an abundance of fresh vegetables for half of the year, and I'm always looking for interesting ways to prepare them. This cookbook definitely serves that purpose. I pull it off the shelf at least 4 times a week during CSA season. With very few exceptions, I have really enjoyed every recipe I've tried. Perhaps a dozen are in our regular meal ro...
  • Nags
    i usually don't rate cookbooks until i've tried at least 3 recipes from it but this one was irresistible. i haven't cooked from it yet but i've heard so many good things about it and after 20 mins of browsing through it, i have bookmarked 6 recipes already. some of them recipes sound so simple, pair up amazingly different ingredients and make you want to cook and eat it rightthisminute. as a rule, i prefer cookbooks with books but this is a wonde...
  • Shelly
    This is a great cookbook for those who like to explore recipes by ingredient. Many of the recipes are simple and put the vegetable or bean at the centre. The negatives : (1) Sometimes her stories of "I was eating this delightful meal in this fancy place with these fancy people and that is how I got this recipe" get a little annoying,(2) The instructions can be a little hard to follow because of how they are formatted (more as a narrative than as ...
  • Julie
    I remember using Madhur Jaffrey's cookbooks for Indian cooking in England in the 1980's. I found her style very engaging & her recipes delicious! It was a real treat to come across this new book by her especially as several of my family members are vegetarian. This cookbook is highly readable in Mahur's warm conversational style & the recipes are laid out very logically. Each recipe includes a label stating which country or region it is from. The...
  • Karene
    This book is a fantastic resource for trying out vegetarian recipes. My husband and I were looking to cut back on meat but not looking to go totally vegetarian, and I'm not a fan of just removing meat from my regular recipes. Madhur Jaffrey is the master of fantastic flavors, in my opinion. Most of the meals are seasoned in a way that will leave you wanting more. Keep in mind that this is a book of "world" recipes, some of them are more exotic th...
  • Yaaresse
    I was so anticipating this cookbook, then it sat on my shelf for nearly five years. I think I used it twice. It's not that the recipes aren't good (at least the two I tried), but more than the format isn't that user friendly. I want to cook, not wade through crowded print and endless paragraphs. Seems like every time I reached for this, I sighed, closed it, and picked up one of my Julie Sahni cookbooks.
  • K.N.
    I love how everything is organized in this book, and I've loved just about every recipe I've tried. I've had a few issues here and there, such as recipes calling for beans being cooked a certain way with the cooking water retained and used, but I often pre-cook and freeze beans to save time, so perfecting the conversion's had many trials-and-errors. That's my own fault though. If you follow the recipes exactly, you won't have any trouble. They're...
  • Anina
    Currently reading this and 'A Taste of the Far East.' I am kind obsessed with Madhur Jaffrey lately. First of all, every recipe in each of her books is delicious as hell. And two, I really love reading her little blurbs at the beginning of each recipe, recanting the tale of the first time she ate some crazy thing in Indonesia under the truffula tree. She also describes in a lovely way some of the more exotic ingredients.
  • Leah
    I don't ever read a cookbook cover-to-cover, so it's odd to say it's "read." Graham gave me this for a gift last holiday season, and it's been great. Highly recommended both for cooking and reading. My criticisms so far are that quantity of salt called for in some of the recipes is much too large and the pressure cooker cooking times for some for some legumes are too long. As with all cookbooks, read with a critical eye and adjust for common sens...
  • Nohreen
    This is my new favorite vegetarian cookbook. The recipes are very easy to follow and make. I'm looking forward to getting my own copy of this cookbook. The section on beans & legumes are just excellent and the recipes that I have tried are delicious. I can't wait to try the other recipes and all the fun I'll have in the kitchen.
  • Dianne
    I'm a carnivore and don't give a damn about vegetarian cooking. But I keep this book on my shelf for one reason: the worldwide selection of recipes for various herb and spice mixtures. Curry, harissa, zahtar, pesto, masala - they're all in here. If I want to know what's in gomasio and how to make it at home, I turn to Jaffrey.
  • Lorraine
    Wow! Delicious recipes with excellent instructions in not just making the recipe, but in many instances, how to soak, sprout, buy, blanch or roast the veggies.Madhur also gives extensive histories of every vegetable in the book. She often writes personal histories of when and where she first ate a certain vegetable or recipe. So far I've made, Yellow split peas w thyme and cumin from Trinidad and Middle Eastern Stew of Chickpeas, potatoes and car...
  • Shannon
    Before I became vegan, this was my vegetarian cooking bible for when I was tired of all the things I knew how to make to expand both what flavors I made, make new things out of veggies I'd had only one way, or to try completely new vegetables that I didn't grow up preparing. Most of the recipes come out beautifully, and the rest can be adjusted if you know what you're doing in the kitchen.
  • Jessica
    Wonderful recipes in this cookbook. Love Madhur Jaffrey.
  • Joan
    The other of my 3 favortie cookbooks, this one has all kinds of markers sticking out from the top and the side so I can find my favorite recipes fast. This cookbook offers ideas way beyond the regular vegetarian fare. You may need to find an "ethnic" food store to buy some of the ingredients in this book, but it is so worth it. Many of those new ingredients have become standards in our kitchen. The dust jacket for this book is long gone, but Madh...
  • Jen
    Got this as a gift last summer, and have finally had a chance to try it out. Cameron's not as much of a beans-and-rice co-op vegetarian as me - his ideal dinner is stir fry. So this book has been a good resource for a couple hit dinners (and some failures, but those are my faults, or maybe that of my shabby pans that make it easy to burn things.) It's a nice resource for seemingly simple meals that don't taste like the same old thing I've been ma...
  • Rebekka
    Quite simply THE best vegetarian cookbook in the world! With hundreds of foolproof recipes from all over the world, handyly indexed by ingredient. This book is used on an almost daily basis. I can come home see what i have in the fridge and then consult the book. As long as you have a fully stocked spice and condiment cupboard you can eat a delectable feast everyday. I have never had a dinner disaster when cooking from this book!
  • Kristen
    Better than Joy of Cooking (well, except for baking cakes and stuff). She gives basic preparation/storage tips for any given ingredient (i.e., chickpeas, spinach, barley, etc) and then follows it with 5-10 recipes that show how people how over the world use the ingredient. A great reference book, and a lot of yummy recipes as well.