Rating: 
Summary: Not just for vegetarians - a wonderful cook book
Review: 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!
Rating: 
Summary: This Cookbook is Inspiring and Educational
Review: I used my local library's copy of this book before buying. When I first started eating vegetarian, a lot of ingredients and ways of thinking about food seemed weird and unfamiliar - but the way you learn, is to DO. :-) Fifteen years later, as a well-seasoned vegetarian, I think this book is a wonderful complement to the vegetarian cook's library. The only reason I gave it 4 stars instead of 5 is that I would have liked to see a lot more pictures; but the pictures that she *does* have in there are very helpful, showing different types of rices and grains, for instance. This book moves "American" eaters out of their comfort zones, for sure. Borrow it from the library first if you aren't sure about it, but I personally love this cookbook. The only sort of person I imagine would NOT like this cookbook is someone who really does prefer their food to be bland and boring. I also really enjoy reading the personal anecdotes she includes with a number of the recipes.
Rating:
Summary: A Terrific Book for All Food Lovers
Review: I was given this book as a Christmas gift in 2000, and I have used it extensively. There are some involved recipes, but when you don't have so much time, there are lots of quick, easy-to-prepare recipes as well. Some other reviewers mention how hard it is to find certain ingredients, and the time-consuming nature of some of the recipes. While I agree that some of the ingredients are hard to find -- nigella and asafetida, for example -- they are not impossible to find. And once you DO find them, you know where to get them the next time you want them. In terms of time it takes to prepare the dishes, like I said, many of the dishes don't take much time at all. And sometimes a dish will take awhile just because it's your first time preparing it. This is a phenomenal book. I use it regularly. This book may occasionally call for rarified ingredients, but that's one of things that makes it fun.
Rating:
Summary: My favorite vegetarian cookbook!!!
Review: I've been a vegetarian all my life but have always been bored with most cookbooks that use rather bland ingredients or are unimaginative. Living in the Bay Area and having the opportunity to enjoy food from many different nationalities, I was inspired to look for a cookbook that spanned many different countries but leaned on using unique and healthy ingredients that blend so well together and taste great - so when I found this book and tried the recipes, I haven't been able to let it go. We have been cooking out of this book whenever possible, and so far, success on all the foods from our friends and ourselves. If you are like us and have asian tastebuds and want to adventure into many different cuisines from over the world, then I think you will really appreciate the recipes and enjoy the taste. All of her recipes are quite easy to follow and quick for people on the run who don't have time to follow tedious instructions...which is why this book is perfect for everyday cooking (unlike some books that describe ingredients you don't know or don't have time to find). The structure of her book is perfectly organized, and has some excellent tips and information. For example, say you have some leftover cauliflower and want to cook a creative dinner out of it quickly - just go to the section on cauliflower and it will open your creative mind to enjoying some new ways of cooking cauliflower. I hope you enjoy the book as much as we have!!
Rating:
Summary: Flavor is here!
Review: If flavor is what you are craving, and you love spicy food, this is the cook book for you. Before you decide to make this book a part of your collection, you need to have a huge herb and spice collection, or be willing to invest in one. Otherwise, you will find that you need to run to your local market or specialty food shop to buy more spices every time you want to use a recipe from this book. Many of them you won't find in your average grocery store. If this isn't a problem, then you will have a great time with this book. Not only are the foods from a variety of countries (mostly in Asia and Africa) but they use a good varied selection of produce. I definitely get tired of eating the same types of produce too often. Vegetables should be exciting, and this keeps it exciting, as well as spicy. Here's to vegetables as the real "health" food!
Rating:
Summary: What do I do with all these eggplants?
Review: If you are like me, you often land up in the produce dept or the green grocer and impulse buy those great fresh veggies. After you have worked your way through the four or five recipies which you have for eggplants, the remainder sort of molder away until you give up on them and into the dust bin they go. Enter Madhur Jaffrey's World Vegetarian. The menus are arranged by vegetable and each has a further arrangement as to what "ethnic" family if any it belongs to. I found the organization much better than the usual index which one must rely on. No longer must you flip back and forth. I have prepared several and they are truly great. The examples I have used so far are far from bland. Nothing too exotic as to additional ingredients are demanded. (I can get all of them on the small Pacific Island on which I live). I have several vegetarian cookbooks, but this is the pick of the crop
Rating:
Summary: Terrific
Review: Imaginative recipes that are full-flavored, delicious, and easy to make. This ranks with Deborah Madison's "Vegetarian Cooking for Everyone" as one of the best vegetarian cookbooks around.
Rating:
Summary: Extraordinary Cookbook - Not Just for Vegetarians
Review: 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!
Rating:
Summary: Extraordinary Cookbook - Not Just for Vegetarians
Review: 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!
Rating:
Summary: Extraordinary Cookbook - Not Just for Vegetarians
Review: 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!
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