Madhur Jaffrey's World-of-the-East Vegetarian Cooking

( 2 )

Overview

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.

From her own India, from Bali, Japan, China, Jaffrey brings us tantalizing new dishes, new flavors and new aromas.

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Overview

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.

From her own India, from Bali, Japan, China, Jaffrey brings us tantalizing new dishes, new flavors and new aromas.

Read More Show Less

Product Details

  • ISBN-13: 9780394748672
  • Publisher: Knopf Doubleday Publishing Group
  • Publication date: 11/28/1981
  • Edition description: 1st ed
  • Edition number: 1
  • Pages: 480
  • Sales rank: 639,988
  • Product dimensions: 8.00 (w) x 8.00 (h) x 1.20 (d)

Customer Reviews

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Sort by: Showing all of 2 Customer Reviews
  • Posted April 9, 2010

    Veggies for Veggie Haters

    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.

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  • Anonymous

    Posted April 6, 2009

    I Also Recommend:

    Now Iconic, A Vegetarian Must-Have

    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.

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