From her own India, from Bali, Japan, China, from Far Eastern and Middle Eastern countries, Madhur Jaffrey brings us tantalizing new dishes, new flavors and new aromas. 400 recipes using nutritious ingredients.
|Publisher:||Knopf Doubleday Publishing Group|
|Edition description:||1st ed|
|Product dimensions:||8.00(w) x 8.01(h) x 1.30(d)|
About the Author
Madhur Jaffrey was born in Delhi, India, and educated there. For the past seven years she has traveled extensively in India, Japan, Thailand, Indonesia, Korea, the Philippines, and many parts of the world gathering vegetarian recipes and lore for this book. Her first book, An Invitation to Indian Cooking, was published by Knopf in 1973 and in paperback by Vintage in 1975, and she has contributed articles to The New York Times, Gourmet, Travel and Leisure, Smithsonian, etc. She is a teacher of Indian cooking and has completed a television series on the subject for the BBC. She lives in New York City.
Most Helpful Customer Reviews
Good, but a little dated, especially with respect to availability of ingredients. Her newer _World Vegetarian_ is more comprehensive and better overall.
Fabulous. Get to your library and check out any of her cookbooks; readable commentary as well as very well presented, well-tested recipes. Fabulous for omnivores as well as how to wow your vegan auntie when she comes to town.
I love veggies. My roommate hates most of them. I bought this, remembering Jaffrey's cookbooks from my hanging-out-at-an-ashram days. Made about half a dozen of the recipes so far. And the leftovers vanish from the fridge almost before *I* get seconds. Our favorites so far: Beets and Stewed Tomatoes; Carrots with Raisins and Figs; and Asparagus in Sesame Oil.
This first culinary effort by vegetarian guru, Madhur Jaffrey, is now a classic, must-have cookbook for anyone who loves vegetarian food, and anyone who loves the cuisines of Asia. Jaffrey presents the recipes in her inimitable style, personably and concisely. The cuisines of so many countries are represented here, from Japan to India, and many points in between. When I became vegetarian in 1981, this was one of the few cookbooks I owned. I use it still. Making wheat gluten from scratch for the first time was revelatory--so fresh-tasting, so fun to make. This latest purchase was to replace my old, well-used, well-loved first copy. If only it were available in hard cover.