madhur jaffrey's world vegetarian cookbook
by madhur jaffrey
Madhur Jaffrey--who unorthodoxly still combines a career as one India's leading actresses and film producers with being a best selling cookery writer--broadens her culinary horizons in this comprehensive global tour. Having popularised Indian cooking with her previous efforts, the world is now her stage for this magisterial global take on vegetarian food. Flesh-free eating, drawing on a wide range of influences and culinary traditions, has never been a more mainstream part of the British diet eating and Jaffrey's book stylishly plugs into this. She deals with all the basic ingredients in turn--vegetables, beans, lentils and nuts, grains, dairy foods and flavourings, as well as soups, salads and drinks--together with advice on preparation and storage. The recipes, based on extensive travel and research, are simply laid out and easy to follow as food from Thailand and Tunisia, Italy and India, Mexico and the Middle East, all jostle for position in this clamouring world bazaar of wonderful tastes, entertaining anecdotes and practical tips. --Nick Wroe
- mushrooms with cumin and coriander
- red peppers stuffed with herb rice in the persian manner
- south indian cabbage
- cabbage with rice and currants
- basic asparagus with sesame oil
- asparagus stir-fried with ginger and red chilli
- asparagus with lemon and parmesan cheese
posted 28 Feb 2006 at 17:49:31
