Madhur Jaffrey's world vegetarian.
Material type:
TextPublication details: New York : C. Potter, c1999.Edition: 1st pbk. edDescription: ix, 758 p., [16] p. of plates : ill. (some col.) ; 24 cmISBN: - 0517596326 (HC)
- 0609809237 (pbk.)
- 9780517596326 (HC)
- 9780609809235 (pbk.)
- World vegetarian
- World vegetarian
| Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
Adult Book
|
Main Library | NonFiction | 641.5636 J23 | Available | 33111006737098 |
Enhanced descriptions from Syndetics:
Bestselling author Madhur Jaffrey's long-awaited compendium of her favorite vegetarian recipes from around the world is sure to be the season's most highly anticipated cookbook.
The work of more than a decade, Madhur Jaffrey's World Vegetarian contains more than 750 recipes from every corner of the world, making it the definitive guide to global meatless cuisine. She combines the treasured recipes from her childhood in the Punjab region of India with new favorites collected on her extensive travels, as well as her own original creations, which mingle European, Indian, and other diverse ethnic traditions in an irresistibly appealing way.
Madhur Jaffrey's World Vegetarian is divided into distinct sections highlighting the delicious possibilities of vegetables; beans; grains; and dairy with additional sections on soups and salads, and zesty chutneys and other condiments to round out a meatless meal. Jaffrey also includes menus for family and entertaining, and offers suggestions for creating complete meals that are nutritionally sound. Throughout, Jaffrey writes in a light, conversational tone, sharing anecdotes from her rich life as a food authority. She also offers invaluable information on everything from how to store and prepare a wide variety of vegetables to how to make Japanese soups or Ethiopian breads. Her unusually broad knowledge of seasonings, sauces and chutneys add zest and variety to even the most familiar staples of the vegetarian pantry. A tru
Includes index.
Dried beans, dried peas, lentils, and nuts -- Vegetables -- Grains -- Dairy -- Soups, salads, and drinks -- Sauces and added flavorings -- Equipment, glossary, and resources.
Contains over six hundred recipes from around the world for vegetarian dishes, grouped in the categories of dried beans, dried peas, lentils, and nuts; vegetables; grains; dairy; soups, salads, and drinks; and sauces and added flavorings. Includes information on preparation, storage, and cooking techniques.