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In this award-winning cookbook, Madhur Jaffrey shares over 650 vegetarian recipes inspired by her extensive culinary experiences across five continents. Her remarkable talent for creating simple, flavorful home-cooked meals makes these dishes accessible to all cooks. The book features comprehensive sections on beans, vegetables, grains, and dairy, showcasing how these staples are enjoyed globally. Jaffrey balances straightforward recipes like omelets and polentas with less common ingredients such as green mangoes and pigeon peas, providing clear explanations to encourage experimentation with new flavors. The collection includes substantial sections on soups, salads, drinks, sauces, and flavorings, enhancing meatless meals with exciting tastes. Each section begins with a detailed introduction covering preparation methods, storage tips, and cultural cooking techniques. A glossary clarifies lesser-known ingredients and methods, making it easy for anyone to explore the flavors of Asia, the Middle East, and the Caribbean. Personal anecdotes and historical context enrich the recipes, whether recalling fields of leeks in Greece or the colonial trade of corn-based dishes in Indonesia. This resource is a treasure for committed vegetarians and nonvegetarians alike, promoting healthful ethnic foods in everyday cooking.
Acquisto del libro
Madhur Jaffrey's World Vegetarian, Madhur Jaffrey
- Lingua
- Pubblicato
- 1999
- Rilegatura
- (In brossura),
- Condizioni del libro
- In buone condizioni
- Prezzo
- 8,49 €
Metodi di pagamento
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- Titolo
- Madhur Jaffrey's World Vegetarian
- Sottotitolo
- More Than 650 Meatless Recipes from Around the World
- Lingua
- Inglese
- Autori
- Madhur Jaffrey
- Editore
- Clarkson Potter
- Pubblicato
- 1999
- Formato
- In brossura
- Pagine
- 768
- ISBN10
- 0609809237
- ISBN13
- 9780609809235
- Serie
- Titolo originale
- World vegetarian
- Valutazione
- 4,1 su 5
- Descrizione
- In this award-winning cookbook, Madhur Jaffrey shares over 650 vegetarian recipes inspired by her extensive culinary experiences across five continents. Her remarkable talent for creating simple, flavorful home-cooked meals makes these dishes accessible to all cooks. The book features comprehensive sections on beans, vegetables, grains, and dairy, showcasing how these staples are enjoyed globally. Jaffrey balances straightforward recipes like omelets and polentas with less common ingredients such as green mangoes and pigeon peas, providing clear explanations to encourage experimentation with new flavors. The collection includes substantial sections on soups, salads, drinks, sauces, and flavorings, enhancing meatless meals with exciting tastes. Each section begins with a detailed introduction covering preparation methods, storage tips, and cultural cooking techniques. A glossary clarifies lesser-known ingredients and methods, making it easy for anyone to explore the flavors of Asia, the Middle East, and the Caribbean. Personal anecdotes and historical context enrich the recipes, whether recalling fields of leeks in Greece or the colonial trade of corn-based dishes in Indonesia. This resource is a treasure for committed vegetarians and nonvegetarians alike, promoting healthful ethnic foods in everyday cooking.