Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
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 world's best loved flavors, for a unsurpassed selection of vegetarian fare.\ \ More than 650 recipes exemplify Madhur's unsurpassed ability to create simple, flavorful homecooking that...
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Winner of the James Beard Award for Best International Cookbook, this indispensable treasury puts a world of vegetarian cooking at your fingertips. Madhur Jaffrey drew on more than four decades of culinary adventures, travels, and experimentation to assemble this intriguing collection of dishes from five continents. You'll find extensive sections on beans, vegetables, grain, and dairy, with additional chapters devoted to meatless soups and salads as well as drinks, condiments, and sauces -- all showcasing the vivid flavors of ethnic cuisine at its best.
Madhur Jaffrey's World Vegetarian\ \ By Madhur Jaffrey \ Clarkson N Potter Publishers\ Copyright © 2002 Madhur Jaffrey\ All right reserved.\ ISBN: 9780609809235 \ \ \ Spanish Potato, Chard, and Bean Soup\ Spain\ Caldo Gallego\ \ Use any medium-small white beans here. This is a pale soup with flecks of dark green. It is served with a little dribble of fruity olive oil. A good crusty bread on the side makes it into a perfect lunch or first course.\ This soup may be made in advance and reheated.\ \ 1 cup (6 ounces) dried white beans, such as cannellini or navy\ 5 cups vegetable stock\ 1 garlic clove, peeled\ 2 teaspoons chopped fresh oregano or ½ teaspoon dried\ 3 tablespoons olive oil\ 2 smallish onions (7 ounces), peeled and cut into ¼-inch dice\ 1 medium baking potato (8 ounces), peeled and cut into ¼-inch dice\ 4 lightly packed cups (8 ounces) chopped chard (both stems and leaves)\ 2 tablespoons finely chopped fresh parsley\ Salt as needed\ Extra-virgin olive oil, about 1 teaspoon per serving\ \ Soak the beans overnight as suggested on page 6, or use the Quick-Soak Method on page 6. Drain, discarding any soaking liquid.\ \ In a medium pot, bring the beans and stock to a boil, skimming off the froth that rises to the top. Add the garlic and oregano. Stir and turn the heat down to low. Cover partially and simmer gently for 40 to 60 minutes, or until the beans are tender. (Olderbeans will take longer to cook.) Crush the garlic clove against the side of the pot and mix well.\ \ Put the oil in a large pan and set over medium-high heat. When hot, add the onions and potato. Stir and cook for 4 to 5 minutes so there is a little bit of browning. Add the chard and parsley. Stir for about 1 1/2 minutes, or until the chard has wilted. Now add the cooked beans and their liquid and bring to a boil. Cover partially, turn the heat down to low, and simmer gently for 30 minutes, stirring now and then. Mash some of the beans and the potato pieces against the sides of the pan. Taste for salt; you will probably need to add some even if your stock was salted. Mix well.\ \ Ladle into soup plates and dribble a teaspoon of extra-virgin olive oil over each serving.\ serves 6\ ----------------------------------------------------------------\ Eggplant with Minty Tomato Sauce and Yogurt\ Afghanistan\ Badenjan Boorani\ \ This is a superb party dish from Afghanistan -- rounds of eggplant freshly fried, and topped first with a tomato sauce and then with a dollop of creamy yogurt. Serve rice on the side. You may also serve a single round of eggplant as a first course.\ \ If you wish to use fresh tomatoes, you will need 1½cups of peeled and chopped tomatoes.\ \ The frying of the eggplant slices should be done at the last minute. It takes 6 to 7 minutes for one batch. You might need to do two batches. Allow yourself another couple of minutes to let the oil heat.\ \ 1¼ pounds eggplant (the large variety)\ 1¼ teaspoons salt\ For the tomato sauce\ ¼ cup peanut or canola oil\ 1 medium onion, very finely chopped\ 3 garlic cloves, peeled and very finely chopped\ 8 plum tomatoes from a can, finely chopped, plus ¼ cup of the can liquid\ 1¼ teaspoons salt\ 3 tablespoons chopped fresh mint leaves\ 1 teaspoon ground cumin\ ½teaspoon ground coriander\ ¼ teaspoon cayenne\ Freshly ground black pepper\ You also need\ ½cup plain yogurt\ Peanut or canola oil for deep-frying\ Extra mint sprigs or leaves for garnishing\ \ \ Trim the very ends of the eggplant and cut it crosswise into 1-inch-thick slices. Put the slices in a single layer in a large platter or lasagna-type dish. Sprinkle the salt over both sides, rubbing it in well. Set aside for 1 hour.\ \ Meanwhile, make the tomato sauce. Put the oil in a large, nonstick frying pan and set over medium-high heat. When hot, put in the onion. Stir and fry for 2 to 3 minutes, or until the onion pieces begin to brown at the edges. Put in the garlic. Stir for a few seconds. Now put in the tomatoes and their liquid as well as all the remaining ingredients for the tomato sauce. Stir to mix. Cover, turn the heat to low, and cook gently for 10 minutes. Set aside in a warm place.\ \ Make the yogurt sauce. Put the yogurt in a small bowl and beat lightly with a fork.\ \ Just before you sit down to eat, put oil to a depth of 2 to 3 inches for deep-frying in a wok or deep-fryer and set over medium heat. Take the eggplant slices from the platter and dry them off well with paper towels.\ \ When the oil is hot, drop in as many slices as the utensil will hold easily and fry, turning now and then, for 6 to 7 minutes, or until both sides are a medium brown color. Drain well on paper towels. Do a second batch, if needed.\ \ To serve, arrange the eggplant slices in a single layer on a large platter. Top each slice with a dollop of the tomato sauce and then with a tablespoon of the yogurt. Garnish with the mint sprigs or leaves. Serve immediately.\ \ serves 3 to 4 \ \ \ \ Continues... \ \ \ \ Excerpted from Madhur Jaffrey's World Vegetarian by Madhur Jaffrey Copyright © 2002 by Madhur Jaffrey. Excerpted by permission.\ All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.\ Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site. \ \
IntroductionviiiDried Beans, Dried Peas, Lentils, and Nuts2Vegetables124Grains324Dairy510Soups, Salads, and Drinks574Sauces and Added Flavorings656Equipment, Glossary, and Resources709Index741
\ From Barnes & NobleThe Barnes & Noble Review\ We really have to thank the woman from Springfield, Illinois, who once asked Madhur Jaffrey, "What do vegetarians eat? Lots of boiled broccoli, I suppose?" With 650 mouthwatering recipes from around the globe, this award-winning book is Jaffrey's global answer to that question. \ Madhur Jaffrey's World Vegetarian is for the sometime vegetarian, the full-time vegetarian, and the cook who wants to expand his or her vegetable repertoire. Armed with this vast collection of international recipes, even the most uncreative cook will be able to fix imaginative vegetable dishes.\ The book's contents seem almost like a beauty pageant, with contenders from every nation: Chickpea and Potato Curry, Caribbean Style from Trinidad; Yogurt with Spinach and Cloves from India; Bulgur Risotto with Pumpkin from Cyprus; Risotto with Dried Porcini Mushrooms from Italy; Mung Bean Thread Salad from China. All the recipes seem well seasoned; most are simple, and hard-to-find ingredients come with substitutions.\ As Jaffrey points out, some ingredients, like eggplant, are used in many different cultures: If it is cooked with mustard and fennel seeds, it must be Bengali; if it is cooked with honey, Moroccan; if creamed with olive oil and lemon, Middle Eastern or Greek/Turkish. But ingredients like chickpea flour are less widely used -- Jaffrey offers chickpea fries from southern France, pizza from southern France and the Genoa region of Italy, and pancakes and stews from India.\ While most of the recipes are for main or side dishes, condiments, spice mixes, drinks, and sauces get attention, too. A comprehensive glossary and resource page round out the book. (Ginger Curwen)\ \ \
