World Vegetarian – Madhur Jaffrey .

It’s a keeper !

Most of the meat lovers wonder "What do vegetarians eat?” Vegetables ofcourse. But the bigger question that bothers them is “How do they survive on ‘ghans phoos’(grass and leaves)?”

Madhur Jaffery has the answers for their questions and surely Tasty Ones!! Jaffrey's Taste of the Far East, was voted the Best International Cookbook and Book of the Year (1993) by the James Beard Foundation.

Jaffrey, one of the most successful American food writers, has featured many vegetarian recipes in her previous seven cookbooks. Now in World Vegetarian (Clarkson Potter, $ 40) she offers 650 meatless recipes from across the globe.

Jaffrey has been traveling across the world since 1960s -- to east Asia, north Africa, Australia, southern Europe, central America and the Caribbean. She says that her books are inspired by good ideas, good recipes and new ingredients that she came across while traveling. As Jaffrey says “People all across the globe are ready to experiment with different cuisines. They are open to different ideas to enrich their food and add variety to it.” She believes that this has been a process happening for centuries. According to her-“Vegetarian food is gradually getting very popular. Various restaurants across the globe have exclusive vegetarian recipes in their menus serving Asian and American vegetarian delights.”

Her book describes interesting recipes which are creatively prepared vegetarian food that is a far cry from boiled Idaho potatoes, creamed spinach, overcooked tomatoes and greasy French fries. The book is divided into sections on beans, grains, and vegetables. The chapters are on vegetables, soups, salads, and sauces, among other topics.

Jaffrey in her book has looked at vegetables in a global manner, drawing recipes from, among other countries, Morocco, Trinidad, India, Mexico and Italy and Cyprus. For example, Jaffrey's section on rice offers Persian Pilaf with Lima Beans, Palestinian Rice with Lentils and Browned Onions, and Risotto with Fried Porcini Mushrooms, among other interesting and tastier recipes.

 This book is definitely a collector’s item as it offers recipes that will play with you taste buds for a long time.

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