Madhur Jaffrey’s World Vegetarian: More Than 650 Meatless Recipes from Around the Globe

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

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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 homecooking that is well within the reach of every cook. Extensive sections on Beans, Vegetables, Grains, and Dairy explore the myriad ways these staples are enjoyed worldwide. Each section opens with a detailed introduction; Madhur describes methods for preparation and storage, as well as different cooking techniques and their cultural origins. Throughout she balances appealing, uncomplicated dishes such as sumptuous omelets and rich polentas with less familiar ingredients such as green mangoes, pigeon peas, and spelt. Madhur demystifies the latter with clear-cut explanations so that incorporating new combinations and interesting flavors into everyday cooking becomes second nature. She also offers substantial sections on Soups, Salads, and Drinks, as well as Sauces and Other Flavorings, to help round out a meatless meal and add exciting new flavors to even the most easily prepared dishes. Finally, a complete glossary of ingredients and techniques clarifies some of the little-known elements of the world’s cuisines so that even the uninitiated can bring the flavors of Asia, the Middle East, the Caribbean, and more to their tables.
        
Throughout this extensive collection, Madhur includes personal anecdotes and historical contexts that bring her recipes to life, whether she’s remembering field of leeks she saw in the mountains of northern Greece or describing how corn-based dishes arrived in Indonesia through colonial trade. Committed vegetarians will rejoice at the wide variety of meatless fare she offers, and nonvegetarians will enjoy experimenting with Madhur’s global flavorings. This highly readable resource promises to be a valuable addition to any cook’s library, helping everyone make healthful ethnic foods a part of everyday cooking.The author of seven previous cookbooks, including the classic Indian Cooking, Madhur Jaffrey is among today’s most influential and authoritative food writers. Madhur Jaffrey’s World Vegetarian, a meticulously researched collection of more than 750 meatless dishes from around the globe, presents its author in superlative form, culling the best vegetarian home-style dishes from virtually every culture and cooking tradition. Jaffrey’s book, filled with delicious, approachable recipes, has universal appeal, and should be part of every cook’s library.

Divided into sections on beans, grains, and vegetables, and including chapters on vegetables, soups, salads, and sauces, among other topics, the book brilliantly juxtaposes recipes grouped by ingredient to reveal, finally, the way that ingredient is approached globally to make food. Thus, for example, Jaffrey’s section on rice offers Persian Pilaf with Lima Beans, Palestinian Rice with Lentils and Browned Onions, and Risotto with Fried Porcini Mushrooms, among other pitch-perfect dish choices in this and other chapters. Less familiar ingredients like spelt, millet, and soybeans are removed from the realm of dubious interest and presented in compelling recipes, such as Spicy Soybean Patties with Mint. Throughout, Jaffrey provides definitive notes on ingredients (her full investigation of couscous types is one of many examples) and techniques, as well as a truly comprehensive glossary. Jaffrey also offers a small but charming section on drinks; her Fresh Lime and Ginger Syrup from India, to be mixed with ice and soda water, is a simple but marvelous summertime treat, and one more example of Jaffrey at excitingly full throttle. A ten-page section of color photos rounds out this expert collection. –Arthur Boehm

Comments

Anonymous says:

Simple, delicious and diverse array of recipes! I cannot begin to express just how much I have fallen in love with this cookbook. It sits prominently on my kitchen shelf on one of those book helpers that keep books standing upright and open. I came across this cookbook when visiting a friend, and after leafing through the passionate and well-explained, simple dishes, I knew I had to buy it for myself. I have only recently started discovering the delicious flavors not just of Indian food but Middle Eastern and African dishes, and have long…

Anonymous says:

Destined to become one of my favorite cookbooks. I’ve been cooking for 2 weeks out of this book and have enjoyed every dish I’ve made. The book is not heavy on photographs, but I haven’t found that to be a deficit. The book is well organized and easy to follow. It has a wide variety of recipes and Madhur often suggests excellent companion dishes to make a very complete and favorable meal. I love it that that thinking is there whether or not I choose to use it. This seems destined to become one of my favorite vegetarian cookbooks…

Anonymous says:

I was excited to buy her cookbook and have found her recipes easy to follow I have seen the author on a PBS cooking show, which is how I first heard of her. I was excited to buy her cookbook and have found her recipes easy to follow, once you have all the spices involved. I have since bought several other cookbooks by her because I loved this one. Her variety of vegetarian offerings is extensive and this cookbook has over 700 pages! If you are vegetarian and/or interested in learning to cook Indian food I highly recommend her cookbook.

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