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Summary: I'm not vegetarian, but this book is simply the greatest
Review: This is my first book by the author and I have to say that I eat much less meat than before, which is a good thing, for me and for global impact. Some people have written bad reviews and I guess they just don't get it, this book was a revelation to me. You can make wonderfull dishes of all styles and tastes from many parts of the world, but most important, you learn a strong basis for different culinary cultures. Which I then use with a bit of imagination to make my own depending of what I have in the fridge, and it never fails, it's like skying, once you know how to do it, you can tweak styles and inovate.Simply the best cookbook I've come across in my whole life... and I'm not vegetarian.
Rating: 
Summary: too difficult for the average person
Review: Well, I can't discuss the quality of the recipes in this book, because I was unable to make any of them. The ingredients are simply too hard to find. If you have the time and the inclination to go to every ethnic market in your area, maybe this is a good book for you, but if you have time constraints, look elsewhere. To tell you the truth, I'm not even sure that all of these ingredients COULD be found in a local ethnic market: I have never even heard of many of her ingredients, and I do a reasonable amount of ethnic cooking.
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Summary: My cooking buddy, Madhur
Review: Without a doubt, this cookbook gets more use than any other I own. When I travel for extended periods of time, I even take it with me or write down recipes I would like to try while I am away. I received it as a gift last year and am giving it as a gift to every vegetarian I know this year (although it would also be a great resource for a non-vegetarian beginning to experiment with initially intimidating foods like lentils and bean curd).
The organization of the book alphabetically by the type of vegetable, pulse, grain etc. makes it especially useful for the cook who shops at the local farmer's market and is interested in taking advantage of seasonal offerings. I can now buy something like swiss chard or beet root and know that when I get home Ms. Jaffrey's book will offer me several ways to prepare and enjoy it. Ms. Jaffrey's prose is as succinct and enjoyable as her cookbook is practical.
Dishes range from Greek pumpkin pastry to mushroom risotto, from lima bean casserole to an excellent minty lemonade. I have been 95% satisfied with the way the recipes have turned out - and I have made A LOT of them. I highly recommend this cookbook to any vegetarian, particularly those who feel they need some variety in their diet and are interested in experimenting with spices and foods from all over the world. A great investment!
Rating:
Summary: A welcome addition to any cook's library
Review: You don't have to be a vegetarian to enjoy this book, which features recipes for both classic and innovative dishes from many regions of the globe. The author offers a tempting array of wholesome and flavorful choices for everyday meals as well as for special occasions. Most of the dishes described are not difficult to make and demand no special expertise. Another book that I recommend wholeheartedly is Sonia Uvezian's "Recipes and Remembrances from an Eastern Mediterranean Kitchen," which contains a wealth of splendid and highly original vegetarian recipes.
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