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Madhur Jaffrey - Madhur Jaffrey’s World Vegetarian: More Than 650 Meatless Recipes from Around the World

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    Madhur Jaffrey’s World Vegetarian: More Than 650 Meatless Recipes from Around the World
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Madhur Jaffrey’s World Vegetarian: More Than 650 Meatless Recipes from Around the World: summary, description and annotation

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In her most comprehensive volume yet, Madhur Jaffrey draws on more than four decades of culinary adventures, travels, and experimentation for a diverse collection that both intrigues and delights the palate. Dishes from five continents touch on virtually all the worlds best loved flavors, for a unsurpassed selection of vegetarian fare.
More than 650 recipes exemplify Madhurs unsurpassed ability to create simple, flavorful homecooking that is well within the reach of every cook. Extensive sections on Beans, Vegetables, Grains, and Dairy explore the myriad ways these staples are enjoyed worldwide. Each section opens with a detailed introduction; Madhur describes methods for preparation and storage, as well as different cooking techniques and their cultural origins. Throughout she balances appealing, uncomplicated dishes such as sumptuous omelets and rich polentas with less familiar ingredients such as green mangoes, pigeon peas, and spelt. Madhur demystifies the latter with clear-cut explanations so that incorporating new combinations and interesting flavors into everyday cooking becomes second nature. She also offers substantial sections on Soups, Salads, and Drinks, as well as Sauces and Other Flavorings, to help round out a meatless meal and add exciting new flavors to even the most easily prepared dishes. Finally, a complete glossary of ingredients and techniques clarifies some of the little-known elements of the worlds cuisines so that even the uninitiated can bring the flavors of Asia, the Middle East, the Caribbean, and more to their tables.
Throughout this extensive collection, Madhur includes personal anecdotes and historical contexts that bring her recipes to life, whether shes remembering field of leeks she saw in the mountains of northern Greece or describing how corn-based dishes arrived in Indonesia through colonial trade. Committed vegetarians will rejoice at the wide variety of meatless fare she offers, and nonvegetarians will enjoy experimenting with Madhurs global flavorings. This highly readable resource promises to be a valuable addition to any cooks library, helping everyone make healthful ethnic foods a part of everyday cooking.

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Copyright 1999 by Madhur Jaffrey Published in the United States by Clarkson - photo 1
Copyright 1999 by Madhur Jaffrey Published in the United States by Clarkson - photo 2

Copyright 1999 by Madhur Jaffrey

Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House LLC, a Penguin Random House Company, New York.

www.crownpublishing.com
www.clarksonpotter.com

CALRKSON POTTER is a trademark and POTTER with colophon is a registered trademark of Random House LLC.

Originally published in hardcover in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House LLC, a Penguin Random House Company, New York, in 1999.

Cover design: Memo Productions

Cover photography: Quentin Bacon

eBook ISBN: 978-0-307-81612-2

v3.1

Madhur Jaffreys World Vegetarian More Than 650 Meatless Recipes from Around the World - image 3
Robi Dobi: The Marvelous Adventures of an Indian Elephant , illustrated by Amanda Hall
Madhur Jaffreys Quick and Easy Indian Cooking
Madhur Jaffreys Indian Cooking
Madhur Jaffreys World of East Vegetarian Cooking
A Taste of India
Madhur Jaffreys Cooking for Friends
A Taste of the Far East
Madhur Jaffreys Spice Kitchen
Madhur Jaffreys Flavors of India
An Invitation to Indian Cooking
Seasons of Splendour
Market Days
Far Eastern Cooking
Madhur Jaffreys World Vegetarian More Than 650 Meatless Recipes from Around the World - image 4
This book is dedicated to
Sanford
and our little big ones
Sakina, Meera, and Zia
with Craig and Frank
and their little ones
Jamila, Cassius, and Rohan
Acknowledgments
I would like to gratefully acknowledge the help given to me by Sara Abufares; Adela, Anjana, and Raju Advani; Amina Al Albani; Khadija Ali; Pia Alisjahbana; Aleene Allen; Frederick Allen; Sanford Allen; Allegra Antinori; Lorenzo Argenti; Margaret Arnold; Elena Averoff; Teresa Ayuso; Niki Bahariou; Ada Bassey; Albertina Brenes de Estrada; Shiu-Min Block; Bobs Red Mill in Portland; Catherine Brandel; Guiliano Bugialli; Mirta Carbonell; Lydia and Costas Carras; Ricki Carroll at the New England Cheesemaking Supply Co.; Casa Ruiz in Triana, Seville; Melissa Cheek; Sharda Chenoy; Tassoula David; Shamsi Davis; Danielle Delon; Sakina El Alaoui; Zeynep and Metin Fadilligolu; Amina de Freitas; Betty Fussell; Rosa Gran; Rosario Guillermo; Niloofar Haeri; Anita Harrell; Diane Holuigue; Jack Hurley; Meera Jaffrey; Sakina Jaffrey; Zia Jaffrey; Lalit Jaggi; Durupadi Jagtiani; Juanita Jarillo; Newell Jenkins; Mrs. Chanchal Kapoor; Promila Kapoor; Kassiani; Niru Row Kavi; Benita Kern; Pamela Krauss; Robert Krauss; Aglaia Kremezi; M. L. Taw Kritakara; Chris LaBrusciano; L. D. Lawrence; Kwei-Min Lei; Marina Liveriadou; Lola; Adela Lorenzo; Vali Manuelides; Presilla Maricel; Androche Markidis; Anna Elena Martinez; Zarela Martinez; Victor Matiya; Maya Bahadur; Amaral Milbredt; Mitthan Bhabi; Anna Montes; Marios Mourtezis; my mother; Aimilia Oikonomou; Felix Oksengorn; Gisella Orjeda; Helen Philon; Pinocho Restaurant in Barcelona; David Pring; Santha Ramanujam; Cheryl Rathkopf; Nasreen Rehman; Margarita Salinas; Victoria Salvy; Melle Derko Samira; Anand Sarabhai; Rakhi Sarkar; Savas; Elizabeth Schneider; Billur Selvi; Claire Seraphim; Pallavi Shah; Mohammad Sharif; Mimi Sheraton; Michele Sigler; Gwen Silva; Mrs. Keshar Singh; Carol Southern; Heawan Stuckenbruck; Azat Tasci; Kamal Tayebbhai; Panna Thakrar; The iragan Hotel in Istanbul; The Ormylia Monastery in Macedonia; The Raja of Mahmudabad in Lucknow; The Rasa Restaurant in London; The Spring Deer Restaurant in Hong Kong; The Ta Nissia Restaurant in Salonika; The Tiffin Restaurant in Port of Spain; Nora Vezirolou; and Marjorie Williams.
Contents
INTRODUCTION
This book is written for everyone for vegetarians, for partial vegetarians (like me), and for all those who are non-vegetarians but wish to add exciting new dishes to their daily repertoire.
As I travel around the world, I see that we seem to be heading toward a softening of boundaries between all cuisines. In a way, this has always happened. There is no nation that has not absorbed, sometimes with ease and sometimes with great disquiet and fulmination, new produce and new cooking techniques from other worlds. Mixing and matching, borrowing and lending, we are constantly enriching our cuisines. Today, this is happening at a faster pace than it did 500 years ago. We live in a new world where each of us not only knows at least a dozen other food traditionsother than the one we were born withbut are on close and easy terms with them. London, for example, now has a very large, superb, refectorylike restaurant that serves only Asian noodles. The line of waiting diners, sophisticated food enthusiasts, and impoverished students snakes through Sohos narrow lanes. In Portland, Oregon, you can sit at a simple, coffee-shoplike counter and eat a Japanese soup cheaply. Indian hotels, on the other hand, serve Italian and Chinese foods with great pride, spicing up the dishes slightly to serve local tastes.
My own family, like so many others, is mixed. I, of course, am Indian. I am married to an American. My children, through their marriages, have brought in Italian, Irish, English, and French blood to those nearest to me, my grandchildren. Two of my daughters studied in China and Taiwan and are complete Sinophiles, at least as far as food is concerned. I, myself, have traveled the world constantly since the sixties, moving from East Asia to North Africa to Australia to southern Europe to Central American and the Caribbean. It is impossible not to pick up good ideas, good recipes and new ingredients as one travels; it is so easy and natural to turn into a seasoned culinary collector as one learns more and more about the craft.
This book, then, is my handpicked collection of the worlds best vegetarian recipes for you to cook at home , both for everyday meals and for entertaining. Of course, the recipes are chosen from my point of view and reflect my taste. I love well-seasoned foods, whether they come from Mexico, Indonesia, or India. I also have a passion for foods that can be cooked quickly and are imbued with a classic simplicity, such as Italian pasta with a plain tomato sauce, pasta with olive oil and garlic, or pasta with zucchini (courgettes) and onion. Give me a dish of Indian split mung beans and basmati rice and I am as happy as a lark. Give me a well-made Mexican chile and I am just as happy. All these are well-known, classic dishes. I have just tried to give you the very best versions of them.
On the other hand, when I came across the Trinidadian soup-stew, Kallaloo, in Port-of-Spain, I was excited beyond all measure. Where had this inspired gumbolike creation been all my life? I felt I had been deprived. Who had thought of putting colocasia (dasheen) leaves, okra, green beans, hot chilies, and coconut milk together? This soup, quite new to me, just had to be in my book. (Do not worry. If you cannot get colocasia leaves, you may use the green sections of chard leaves! Yes, I have suggested substitutes for all hard-to-get ingredients.)
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