Cover image for Madhur Jaffrey's world vegetarian.
Title:
Madhur Jaffrey's world vegetarian.
Author:
Jaffrey, Madhur, 1933-
Personal Author:
Uniform Title:
World vegetarian
Edition:
First edition.
Publication Information:
New York : Clarkson Potter, [1999]

©1999
Physical Description:
viii, 758 pages, 16 unnumbered pages of plates : color illustrations ; 24 cm
General Note:
Includes index.
Language:
English
ISBN:
9780517596326
Format :
Book

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Summary

Summary

Bestselling author Madhur Jaffrey's long-awaited compendium of her favorite vegetarian recipes from around the world is sure to be the season's most highly anticipated cookbook.

The work of more than a decade, Madhur Jaffrey's World Vegetarian contains more than 750 recipes from every corner of the world, making it the definitive guide to global meatless cuisine. She combines the treasured recipes from her childhood in the Punjab region of India with new favorites collected on her extensive travels, as well as her own original creations, which mingle European, Indian, and other diverse ethnic traditions in an irresistibly appealing way.

Madhur Jaffrey's World Vegetarian is divided into distinct sections highlighting the delicious possibilities of vegetables; beans; grains; and dairy with additional sections on soups and salads, and zesty chutneys and other condiments to round out a meatless meal. Jaffrey also includes menus for family and entertaining, and offers suggestions for creating complete meals that are nutritionally sound. Throughout, Jaffrey writes in a light, conversational tone, sharing anecdotes from her rich life as a food authority. She also offers invaluable information on everything from how to store and prepare a wide variety of vegetables to how to make Japanese soups or Ethiopian breads. Her unusually broad knowledge of seasonings, sauces and chutneys add zest and variety to even the most familiar staples of the vegetarian pantry. A tru


Reviews 3

Booklist Review

Renowned Indian cooking expert Jaffrey has compiled an enormous book of vegetarian recipes that comprise multiple culinary traditions beyond Indian traditions. For example, in her treatment of corn, Jaffrey describes some delightful papoosas, a cross between tortillas and tamales. She also offers a recipe for Punjabi makki di roti, a cornbread unfamiliar to most Westerners. Vegetarian dishes based on rice draw on Japanese, Vietnamese, and Korean traditions, but Jaffrey doesn't neglect popular Italian risotto. Recipes employing wheat come predominantly from the Middle East. Stuffed Chinese dumplings and Italian pastas balance less obviously familiar vegetarian treats. With all this diversity, it's surprising that the U.S. contributes just a meatless Texas chili. The sheer size and comprehensiveness of this book, along with the author's established reputation, make this a sound addition to any vegetarian cookbook collection. --Mark Knoblauch


Publisher's Weekly Review

Jaffrey (author of the James Beard Award-winning Madhur Jaffrey's Taste of the Far East) offers an Asian-centered complement to Deborah Madison's European-focused Vegetarian Cooking for Everyone. True to Jaffrey's title, the recipes here do hail from all over the world, but an Indian slant can be detected: a chapter on dried legumes contains Black-Eyed Pea Fritters from Nigeria, Boiled Peanuts Indonesian Style, and variations on Chickpea Flour Pancakes from India; a section on grains includes, among other things, the quickly made flatbreads of India, like Punjabi Village-Style Flat Whole Wheat Flaky Breads. Sometimes Jaffrey adopts vegetarian ingredients to make nonmeat versions of familiar dishes, such as a Mock Lamb Curry with seitan (wheat gluten), but more often she simply delves into the meatless tradition of a specific country and pulls up a signature dish (Savory Greek Pumpkin Pie). A chapter on dairy gives instructions for making yogurt, the Indian cheese paneer, mascarpone and other preparations, then describes a variety of ways these bases can be used (Yogurt with Green Mango or Homemade Indian Cheese Cooked in the Style of Scrambled Eggs). With its top-notch glossary of unusual ingredients and thorough information about vegetables, this is an excellent resource for those who like to make everything from scratch as well as those who want fast results. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved


Library Journal Review

Obviously a labor of love, Jaffrey's masterwork is breathtaking in scope, with a dazzling array of recipes from all over the world. Grouped mostly into broad categories by main ingredient (beans, grain, vegetables, etc.), they are as likely to come from a Palestinian restaurant in Toronto, the nuns at the Ormylia Monastery in Macedonia, or a home cook in Mexico as from Jaffrey's own Indian background or her experience as a cooking teacher. There is a separate chapter on Soups, Salads, and Drinks and a short but especially good one on Sauces and Other Flavorings. Jaffrey's recipes are always delicious, and her culinary explorations and insights make for delightful reading. A good complement to Deborah Madison's Vegetarian Cooking for Everyone (LJ 9/15/97) and certainly not limited in appeal to vegetarians, this is an essential purchase. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Excerpts

Excerpts

Spanish Potato, Chard, and Bean Soup Spain Caldo Gallego Use any medium-small white beans here. This is a pale soup with flecks of dark green. It is served with a little dribble of fruity olive oil. A good crusty bread on the side makes it into a perfect lunch or first course. This soup may be made in advance and reheated. 1 cup (6 ounces) dried white beans, such as cannellini or navy 5 cups vegetable stock 1 garlic clove, peeled 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried 3 tablespoons olive oil 2 smallish onions (7 ounces), peeled and cut into 1/4-inch dice 1 medium baking potato (8 ounces), peeled and cut into 1/4-inch dice 4 lightly packed cups (8 ounces) chopped chard (both stems and leaves) 2 tablespoons finely chopped fresh parsley Salt as needed Extra-virgin olive oil, about 1 teaspoon per serving Soak the beans overnight as suggested on page 6, or use the Quick-Soak Method on page 6. Drain, discarding any soaking liquid. In a medium pot, bring the beans and stock to a boil, skimming off the froth that rises to the top. Add the garlic and oregano. Stir and turn the heat down to low. Cover partially and simmer gently for 40 to 60 minutes, or until the beans are tender. (Older beans will take longer to cook.) Crush the garlic clove against the side of the pot and mix well. Put the oil in a large pan and set over medium-high heat. When hot, add the onions and potato. Stir and cook for 4 to 5 minutes so there is a little bit of browning. Add the chard and parsley. Stir for about 1 1/2 minutes, or until the chard has wilted. Now add the cooked beans and their liquid and bring to a boil. Cover partially, turn the heat down to low, and simmer gently for 30 minutes, stirring now and then. Mash some of the beans and the potato pieces against the sides of the pan. Taste for salt; you will probably need to add some even if your stock was salted. Mix well. Ladle into soup plates and dribble a teaspoon of extra-virgin olive oil over each serving. serves 6 ---------------------------------------------------------------- Eggplant with Minty Tomato Sauce and Yogurt Afghanistan Badenjan Boorani This is a superb party dish from Afghanistan -- rounds of eggplant freshly fried, and topped first with a tomato sauce and then with a dollop of creamy yogurt. Serve rice on the side. You may also serve a single round of eggplant as a first course. If you wish to use fresh tomatoes, you will need 11/2cups of peeled and chopped tomatoes. The frying of the eggplant slices should be done at the last minute. It takes 6 to 7 minutes for one batch. You might need to do two batches. Allow yourself another couple of minutes to let the oil heat. 11/4 pounds eggplant (the large variety) 11/4 teaspoons salt For the tomato sauce 1/4 cup peanut or canola oil 1 medium onion, very finely chopped 3 garlic cloves, peeled and very finely chopped 8 plum tomatoes from a can, finely chopped, plus 1/4 cup of the can liquid 11/4 teaspoons salt 3 tablespoons chopped fresh mint leaves 1 teaspoon ground cumin 1/2teaspoon ground coriander 1/4 teaspoon cayenne Freshly ground black pepper You also need 1/2cup plain yogurt Peanut or canola oil for deep-frying Extra mint sprigs or leaves for garnishing Trim the very ends of the eggplant and cut it crosswise into 1-inch-thick slices. Put the slices in a single layer in a large platter or lasagna-type dish. Sprinkle the salt over both sides, rubbing it in well. Set aside for 1 hour. Meanwhile, make the tomato sauce. Put the oil in a large, nonstick frying pan and set over medium-high heat. When hot, put in the onion. Stir and fry for 2 to 3 minutes, or until the onion pieces begin to brown at the edges. Put in the garlic. Stir for a few seconds. Now put in the tomatoes and their liquid as well as all the remaining ingredients for the tomato sauce. Stir to mix. Cover, turn the heat to low, and cook gently for 10 minutes. Set aside in a warm place. Make the yogurt sauce. Put the yogurt in a small bowl and beat lightly with a fork. Just before you sit down to eat, put oil to a depth of 2 to 3 inches for deep-frying in a wok or deep-fryer and set over medium heat. Take the eggplant slices from the platter and dry them off well with paper towels. When the oil is hot, drop in as many slices as the utensil will hold easily and fry, turning now and then, for 6 to 7 minutes, or until both sides are a medium brown color. Drain well on paper towels. Do a second batch, if needed. To serve, arrange the eggplant slices in a single layer on a large platter. Top each slice with a dollop of the tomato sauce and then with a tablespoon of the yogurt. Garnish with the mint sprigs or leaves. Serve immediately. serves 3 to 4 Excerpted from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the Globe by Madhur Jaffrey All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Table of Contents

Introductionp. viii
Dried Beans, Dried Peas, Lentils, and Nutsp. 2
Vegetablesp. 124
Grainsp. 324
Dairyp. 510
Soups, Salads, and Drinksp. 574
Sauces and Added Flavoringsp. 656
Equipment, Glossary, and Resourcesp. 709
Indexp. 741