Rating: 
Summary: Beautiful, Easy to Read, Packed with Recipes
Review: I've had this book since the early 80s, and I return to it whenever I need a shot of inspiration to get me out of a culinary rut. Not only is it jam-packed with all the recipes needed to serve up an endless variety of flavorful vegetarian menus, but it is an invaluable source of ideas for things to serve with non-vegetarian entrees. Potatoes With Whole Spices and Sesame Seeds gets dished up with steak or roast in our home, and I have even served it for breakfast. Green Beans with Sesame Paste and Garlic graced our Thanksgiving table, and Carrot Cake With An Indian Flavor is likely to turn up instead of brownies or cupcakes when the baking frenzy comes over me. All of the chutneys and relishes are fabulous, but I am particularly fond of the Apricot Chutney with Raisins and Currants and the South Indian Coconut Chutney. This is a great book for anyone who loves delicious, interesting, satisfying food, whether you are a vegetarian or not.
Rating:
Summary: Something for everyone... and then something MORE
Review: I've had this book since the early 80s, and I return to it whenever I need a shot of inspiration to get me out of a culinary rut. Not only is it jam-packed with all the recipes needed to serve up an endless variety of flavorful vegetarian menus, but it is an invaluable source of ideas for things to serve with non-vegetarian entrees. Potatoes With Whole Spices and Sesame Seeds gets dished up with steak or roast in our home, and I have even served it for breakfast. Green Beans with Sesame Paste and Garlic graced our Thanksgiving table, and Carrot Cake With An Indian Flavor is likely to turn up instead of brownies or cupcakes when the baking frenzy comes over me. All of the chutneys and relishes are fabulous, but I am particularly fond of the Apricot Chutney with Raisins and Currants and the South Indian Coconut Chutney. This is a great book for anyone who loves delicious, interesting, satisfying food, whether you are a vegetarian or not.
Rating:
Summary: Most interesting cookbook I've owned ...
Review: I've owned this cookbook for more than a decade and the diversity of curious and interesting recipies never fails to captivate and inspire me. While her later cookbooks have beautiful color photographs, I can browse time after time to increase my understanding of how cuisine can be configured. I've cooked Thanksgiving dinner from this cookbook and regularly enjoyed one of my favorite breakfast meals - Blackeye Pea Pancakes rolled with chutney. Aging the mash overnight with the requisite jalapeno pepper in the mix allowed for a tangy, slightly fermented quality to the batter - just think about the collision with chutney in the middle! I generally don't cook by recipes, so this cookbook has allowed my sense of food to expand and be nurtured by creatively inspired, simple knowledge. Madhur Jaffrey's work will never let you down and this information source has long been a foundation stone of my understanding of how interesting food can be.
Rating:
Summary: The best vegetarian cookbook that I have ever used.
Review: Madhur Jaffrey, through her cookbook, allows the average and not so average cook to experience a myriad of tastes that of are eastern origin. Even the most staunch meat-eater will agree that these recipes place vegetarian cooking in an elite class. Buy the book and see for yourself!
Rating:
Summary: Great variety of recipes and cuisines
Review: My first taste of Indian food was from a vegetarian recipe I made at home in the South 20 years ago -- and I was hooked. When I found Madhur Jaffrey's cookbooks, I was in heaven.
This cookbook vastly expanded my horizons on Indian food (I had no idea what I was doing until I read her descriptions and instructions).
I also learned how to make sushi and other Japanese dishes from this book. I think her selection of rice dishes is amazing.
When I finally moved to a place where there were Japanese, Indian and other Asian restaurants, I found the flavors similar to the recipes that Madhur Jaffrey had taught me to love.If you want to make a wide variety of Asian dishes, this is a great cookbook for you.
Rating:
Summary: Great variety of recipes and cuisines
Review: My first taste of Indian food was from a vegetarian recipe I made at home in the South 20 years ago -- and I was hooked. When I found Madhur Jaffrey's cookbooks, I was in heaven.
This cookbook vastly expanded my horizons on Indian food (I had no idea what I was doing until I read her descriptions and instructions).
I also learned how to make sushi and other Japanese dishes from this book. I think her selection of rice dishes is amazing.
When I finally moved to a place where there were Japanese, Indian and other Asian restaurants, I found the flavors similar to the recipes that Madhur Jaffrey had taught me to love. If you want to make a wide variety of Asian dishes, this is a great cookbook for you.
Rating:
Summary: a pleasure to read and to cook from
Review: My only complaint about this book is that it is falling apart. It is coming apart at the seams, and while I use it a lot, I don't mishandle it or anything. It is one of my favorite cookbooks, and I refer to it often. It is my encyclopedia of vegetarian cooking.
Rating:
Summary: Quite authentic
Review: These recipes are right on the money in terms of tasting like real indian food. The recipes are straightforward, ingredients are typical for indian food and cooking methods are straightfoward. By the way, there are SO many recipes covering so many facets of indian cooking - it's really a great resource.
Rating:
Summary: Quite authentic
Review: These recipes are right on the money in terms of tasting like real indian food. The recipes are straightforward, ingredients are typical for indian food and cooking methods are straightfoward. By the way, there are SO many recipes covering so many facets of indian cooking - it's really a great resource.
Rating:
Summary: Most often-used cookbook in my collection
Review: This book should do for eastern cuisine what Julia Child's _Mastering the Art of French Cooking_ did for French. No other vegetarian cookbook even comes close to this one for sheer know-how per page. Not only are the recipes that we've tried simply phenomenal, but the vast array of techniques and terms will make you want to explore things that you never knew existed. I've even enjoyed this cookbook from time to time as a relaxing evening read. Just ask my wife. I'd love to see an updated edition. Many of the ingredients that the book says can be found only in specialty or ethnic markets (like wasabi powder, bitter melons, and fry-them-yourself poppadums) have started appearing in better mass-market grocery stores.
|
