Madhur Jaffrey's World Vegetarian

`World Vegetarian' by leading authority on Indian cooking, Madhur Jaffrey is one of those books you can tell after reading a page or two that it is worth your time and money if you are interested in learning new things about food. It is important to note that the notion of `vegetarian' in the title does not mean that the book is all about vegetables, just as a vegetarian is not a person who eats only vegetables. A vegan or vegetarian is someone who avoids meat and, to some extent, products derived from animals. Some people whose vegetarianism is based on respect for animal life go so far as to avoid vegetables like root vegetables whose harvest may entail the death of insects or worms or other subterranean living animals. Ms. Jaffrey is a partial vegetarian, based more on Indian culture and tradition than anything else. And, her book includes major chapters on dairy products derived from milk and eggs. This is a very big book, with very long chapters on all the big vegetarian topics. These are: Dried Beans, Dried Peas, Lentils, and Nuts -122 pages Vegetables - 200 pages Grains - 186 pages Dairy - 64 pages Soups, Salads, and Drinks - 82 pages Sauces and Added Flavorings - 54 pages plus Equipment, Glossary, and Resources - 32 pages Even with 200 pages and 200 recipes, this very large section does not match the depth of books dedicated entirely to vegetables such as Jack Bishop's `Vegetables Every Day' or Elizabeth Schneider's encyclopedic `Vegetables from Amaranth to Zucchini'. In fact, Ms. Jaffrey has just 31 sections dedicated to different vegetables, while Ms. Schneider covers over 130 different named vegetables, but Ms. Jaffrey gives us some insights on vegetable cookery which I believe cannot be found elsewhere. It may not be that other books don't cover the same thing, but Ms. Jaffrey seems to have a way of putting things which makes them stick in your memory a lot more firmly than other writers' coverage does. For example, in dealing with the baking of red beet roots, Ms. Jaffrey says that baking white potatoes in tin foil leads to thoroughly unpleasant soggy skins and dry flesh, but the same technique is exactly what you want to do with beets, as the skin of beets in inedible. Another way in which her facts are presented in an effective manner is when the section on greens discusses fourteen (14) different varieties of greens together so that similarities and differences between methods appropriate to each variety can be discussed. Ms. Jaffrey is certainly true to her book title in that her recipes come from all over the world. She gives us the service of stating beside each recipe name the country or cuisine from which the recipe grew. While this may only be important to nitpickers like myself, she is careful to point out when recipes are from a purely Italian or Chinese source or from a hybrid recipe developed by Italians or Chinese who are transplanted to the United States. The chapter on `Grains' is dedicated as much or more to d

Madhur Jaffrey is a renowned author of numerous cookbooks, often focusing on Indian cuisine. "World Vegetarian" is one of her most ambitious works, covers over 200 vegetable and non-meat recipes from around the globe. Although a relatively large portion of the recipes are from India or China, recipes from around the world are well represented: Mexico, Greece, Jamaica, Cyprus, Italy, Trinidad, Japan, France, Morocco, the United States and Native America, Costa Rica, Korea, Cuba, Indonesia, Africa, and Lebanon. Jaffrey also integrates a few recipes that she's developed herself, often borrowing from traditions of several different cultures. The cookbook is divided into 6 main sections, with major ingredients organized in alphabetical order: 1) Dried Beans, Dried Peas, Lentils, and Nuts (azuki beans to urad beans); 2) Vegetables (artichokes to turnips); 3) Grains (barley to wild rice); 4) Dairy (eggs to yogurt); 5) Soups, Salads, and Drinks (cold soups to sweet soups); 6) Sauces and Added Flavorings (chutney to spice mixtures). Each ingredient is discussed in detail as are basic cooking and preparation instructions, such as peeling daikon, sprouting mung beans, and making basic polenta. As with all her cookbooks, Jaffrey's recipes are written clearly and easy to follow. In addition, each recipe has an introductory paragraph, where she explains some of the ingredients, tells why she loves the recipe, gives hints about good accompanying dishes, and so forth. Reading her recipes is like being in the kitchen with a good friend. The final section is an extensive glossary that describes needed equipment and foreign ingredients. Finally, Jaffrey includes a one-page summary of places to find unusual cooking resources. Overall, "World Vegetarian" is one of the best cookbooks specializing in non-meat dishes that I've ever seen. Although it will be most appreciated by vegetarians, this cookbook will find a welcome home with anyone looking for diverse vegetable dishes or trying to cut back on meat consumption. Most highly recommended!

I recommend this book to any cook who enjoys discovering new flavors and new ways to prepare the vegetable portions of their meals rather they are vegetarians or not. The only hurdle to getting started is the requirement to spend some time reading through the book to identify the recipes that get your juices flowing and then making note of the ingredients you need that aren't in your spice cupboards. A trip to one or more local ethnic markets to acquire your new 'basics' and you're ready to enter Madhur's splendid world of vegetarian cuisine. The two reviewers that gave the book less than five stars are quite wrong-headed in their criticism of the book. One review notes that the book has 'little genuine content, and isn't what it should be. Most of the recipes are the same thing..." A characterization I simply can't interpret! The same reviewer goes on to criticize the book's organization by ingredient, which I found to be a truly winning format - I've got this eggplant, what shall I do with it? Madhur's organization let's me turn to the section on eggplant and see my world of options. In addition there is an exceptional index that, in addition to listing recipes by ingredient, also lists them by national origin, so if I want to see all the Indonesian recipes, the index points me straight to them. The second less-than-enthusiastic reviewer also was disconcerted by the organization by ingredients, complaining that they could not plan whole Mexican dinner from the book - they can and easily, too - just consult the index.A great book for any kitchen, vegetarian or not, where the cook(s) want to broaden their culinary horizons!

I bought this book based on a recommendation from my sister and am so glad that I did. First, the book is well laid out. There have been many times when I've looked at the veggies in my fridge and wondered what to do with them. This book is organized by vegetable so I can pop right to the relevant set of pages and quickly whip up a hot meal. Second, the recipes are easy, no fancy spices that you won't find in the US (although I have to admit that I have a huge array of spices). Third, it allows you to use the entire range of vegetables that you get in the US. If you are a vegetarian here, you're options are fairly limited in terms of the veggies you get (compared to asia). Jaffrey has also cleverly modified recipes so substitutes can be used without any loss in taste.

I bought a copy of this book in London and have been waiting for it to come out in the US to send to friends. It's one of the most extensive, easy to use and satisfying vegetarian books out there; it's quickly become a staple.