Madhur Jaffrey's World-of-the-East Vegetarian Cooking: A Cookbook

Delicious recipes with clearly written instructions that are easy to follow. You will need a few ethnic spices like cumin, black mustard seeds, coriander and onion seeds as well a ginger, garlic and cilantro but the results are worth it.

I have her World Vegetarian book, which is also good. There is no overlap in recipes between the two books. This book helps me answer the question "What should I make for dinner?"

Very Happy I bought this cookbook by Madhur Jaffrey. "Madhur Jaffrey's World-of-the-East Vegetarian Cooking." FAB Amazon seller!

Easy to find an Asian or Indian recipe in this book. I tried a few and all enjoyable.

This is my favorite cookbook, among dozens! I recommend it to all gourmets and gourmands, vegetarian or not! Some of my family's all-time favorites include Three Aunties & Three Grandmothers, from Singapore, and Chapchae, from Korea, but everything I have tried in this book has been a hit. I have given it as a gift many times, and cannot recommend it highly enough.

Madhur Jaffrey's "World-of-the-East Vegetarian Cooking" is a Delectable Treat! I first saw this cookbook a few years ago when I borrowed it from our public library and I've wanted my own copy ever since. My parents just got it for me for Christmas and I am So Excited! I can't wait to start trying out all the wonderful sounding recipes. I am an aficionado of Indian, Asian, and Middle Eastern cuisines alike so I know this is the cookbook for me. It has so many great dishes from varied cultures. I am trying to eat healthier and I am cutting out much of the meat that used to be so big a part of my diet. I know the many bean as well as rice dishes will be a great help to me.Though this book was written in the 80's, it's still a timeless classic. I have a pretty large collection of cookbooks, but few have the beautiful drawings and wonderful anecdotes this one possesses. The amazing number of recipes it contains and also the sample menus of traditional Korean, Japanese, Chinese, East Indian and Middle Eastern fare add to the charm of this lovely volume. The author has a simple way of presenting the many different methods of cooking, too. New and seasoned cooks alike: Enjoy!

Really like the variety of regional cuisines represented here--Indian, Japanese, Chinese, Philipino. etc. etc. Though I've tried just a small fraction of the offerings, the recipes I've used have become favorites. Somewhere between 1985 and 2014, the book starting falling apart after all the times I've pressed the book flat and bent page corners. I was glad to see the book is in print so I could replace it.This book is particularly helpful for anyone looking for a wide variety of taste sensations and ideas of what to do with vegetables and beans. Having grown up in a non-Asian family in the U.S.A Midwest, I wouldn't have a clue as to how to recreate the kinds of meals found in restaurants, but this book offers plenty of info and recipes for people not exposed to the types of cooking covered here. This book will help you get your curry on!

I won't lie; I love me a cookbook full of food-porn photos. This book is the opposite. It is a no-frills cookbook without photos or glossy pages. What you get is a book that you need to sit down and read through, and flag the recipes you want to make. However, it's also organized so that you can find recipes to make by main ingredient, so you can figure out a way to use what you have on hand. Tonight I used the Eggplant with Tomatoes recipe, but subbed out the eggplant for summer squash. it was simple and delicious, and a little different than what I usually come up with when I set out to make something with Asian flavors. I've been on an intensive search for veggie-centric dishes over the past few months, and this book will go a long ways towards expanding my repertoire.

As a beginner on Eastern eating and cooking this book was too hard for me and it was returned without and return issues.Text is dense.

The recipes are lovely the problem is that they are time consuming and it is impossible to cook from a basic shopping list and conventional supermarket. There is not one recipe that does not require a trip to a specialty shop, the out come is that the book is never used...her recipes also have reference to other recipes in the book but with out page numbers hence time taken to look the word up and then to look up the second part of the original recipes making it all the more time consuming....I guess if I lived in NY york and all the ingredient were not too far away it would be a yummy experience but unhappily that is not the case.

Great array of recipes and flavours !

Excellent copy and service

Actually if you can own only one book at all it is still this one. I am not strictly vegetarian, but most of my cooking is. This book is incredibly versatile, quite like the title says "World-of-the-East" from eastern Europe to Japan. You could cook from this book everyday and never get bored. I'd been treating my non-vegetarian friends and parents (not used to eastern flavors) with dishes from this book and they quite liked it. Some dishes are laborious or calling for many ingredients, but most are rather simple.The book is structured into sections covering vegetables, beans, rice, soy products, eggs, milk, pastries and noodles, all sorts of dips and side dishes and finally desserts. In each section in addition to recipes there are introductory "how-to" tips. At the end you will find extensive glossary of eastern ingredients and good index. As the only cons, alike other reviewers, I find the paperback copy not solid enough for heavy use.