Madhur Jaffrey's World of the East Vegetarian Cooking

It's almost gotten to the point that I can't remember a time when Madhur Jaffrey wasn't a part of my life. The past couple of years have seen me cooking a lot less, so she wasn't in the center of my daily life as she used to be. Fortunately, a stray visitor showed up on IRC today, directed to us from randomwalks, which links to a Washington Post article about her (which, itself, is very interesting).

But the book! Ah, the book.

I'm pretty sure I got it in college, shortly after my first taste of Indian food. (Of course, that's 'taste' in the sense of 'gorge myself happily sick'.) I believe I was actually after some of the Japanese recipies, but little matter.

This is a cookbook for anyone.

It's not just that the recipies are outstandingly yummy, nor is it that they are generally easy to make, it's not even that they are surprisingly robust and take well to substitutions and adaptation...it's all of these!

Everyone I've introduced to this book has a favorite that they'll whip out for special occasions as much as for a hurried dinner. Each person found at least one (typically more) recipie that they really like to eat and really like to make and can make and modify with ease.

The best part is that there's almost no overlap. Invariably, the first time someone cooks for me after getting this book, they're favorite is something I hadn't noticed before.

It works especially well for starter chefs. Jaffrey is a warm, lively, and friendly writer, who resonates well with people unsure of their cooking ability. And, with those who are, for that matter.

I can't overstate the robustness and flexibility of her recipies, which is essential for a chef like me. I am definitely not one of those finicky, precise, level measure type cooks. I'm much more the "Oh, was that only a teaspoon of cayanne? Oh well." sort.

And I haven't killed anyone with one of her recipies. Indeed, I've never even gotten a complaint.

Go forth, buy this book (and any of her other books), then cook and eat well.

Some favorites of our house: Potatoes with Chickpeas (pg. 49). Hearty, luscious, easy. Potatoes withWhole Spices and Seasame Seeds (pg. 54). Way too impressive to be this easy. Careful with this, you may gain a devoted following. Saag Paneer (pg. 240). That's one 1/8 of a teaspoon (that's the small one) of cayenne pepper. (And it's optional!) Cold Noodles with Seasame Sauce (pg. 246). I've rarely managed to wait until it got cold. (Juji's) Naan (pg. 278). About the fastest, easiest bread that makes you look like a genius.