Dimensions: 768 pages, 9.48 × 8.31 × 1.76 in
Published: November 15, 1999
Publisher: Crown Publishing Group
The following ISBNs are associated with this title:
ISBN - 10: 0517596326
ISBN - 13: 9780517596326
Read from the Book
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. (Older beans 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
From the Publisher
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 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 world''s 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 she''s 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 Madhur''s global flavorings. This highly readable resource promises to be a valuable addition to any cook''s library, helping everyone make healthful ethnic foods a part of everyday cooking.
About the Author
Madhur Jaffrey is the author of seven previous cookbooks, including the classic Invitation to Indian Cooking and Madhur Jaffrey''s Taste of the Far East, which was voted Best International Cookbook and Book of the Year for 1993 by the James Beard Foundation. She is also an award winning actress with numerous major motion pictures to her credit. She lives in New York City.
From Our Editors
As our society becomes more health conscious, many people are turning to vegetarian diets. Now you can add spice and variety to your vegetarian meals with Madhur Jaffrey’s World Vegetarian: More than 750 Meatless Recipes from Around the Globe. Jaffrey shares with readers some recipes from her childhood in India and from her travels around the world, offering a collection that will please all tastes. It includes sections on soups, salads, chutneys, seasonings and sauces that will add zest to all of your meals.
"This book is a priceless treasury of eclectic, fascinating, and beautifully written recipes that are unified by Madhur Jaffrey''s own seductive esthetic, which is born out of her immersion in the traditions of Indian cooking and her respect and passion for the garden and the farmer''s market." -- Alice Waters "Colors, flavors, and textures are so artfully combined in these enticing vegetable dishes, one would never have a sense of deprivation for having forsaken meat. With such a seductive diversity, it is a blessing that the recipes are explicit, and most are simple to do." -- Mimi Sheraton "In World Vegetarian, Madhur Jaffrey proves as exciting a travel guide as she is a cook! Her gastronomic tour around the globe is accented with useful cooking tips and lively anecdotes, while the varied and well-written recipes are a mouthwatering tour-de-force. From Azuki beans to Zahtar spice, from the Old World to the New, the scope and depth of this book are breathtaking." -- Michael Romano "Madhur Jaffrey''s World Vegetarian is Exhibit A in showing us just how large that world is today and simultaneously how small the globe, as we connect to cultures and cuisines on a worldwide web of flavors and ingredients. While East Indians are eating Spicy Corn with Sesame Seeds and Tomatoes, Americans are eating Green Peas with Coconut and Cilantro. Jaffrey''s clarity is as perfected in small details as in large and everywhere her taste unifies dishes from la