Given its time and place, this is a pretty good cookbook. Very thorough. Especially imagining it as a counterpoint to the often overly cheesy (literal and figurative) vegetarian cookbooks of the 70s an 80s.

Still, at this point, I think her translations are more than we need (Bean Curd vs. Tofu for example) -- and can make googling for variations a bit of a chore.

I love Madhur Jaffrey, but this isn't my favorite of hers. ( )

Best cookbook I own; I used to work in a cookbook store, so I got a chance to read many of the great food writers. I still think Madhur Jaffrey is the best. This book is vegetarian focused, but what is particularly wonderful about it is that it's a guided tour through many different cultures way of cooking certain foods. There is an entire chapter on rice, for example, that explains how Indians cook rice and how Japanese cook rice, and what is different about the methods and why one might want to cook it this way or that way. The recipes are all fantastic, but unlike many of the 'eastern' (her word, but this is an older book, I would call it Asian) cookbooks that I have read, the food is food that is cooked at home. That is to say, it is not special occasion or restaurant food, but everyday food. (I like everyday food best, partly because it is achievable!) I did not know, for example, that Chinese cook stews. I have made her recipe for stewed vegetables many times; I usually serve it with rice and Oyce's mom's pork with onions. There is a fabulous recipe for winter tofu. A wonderful selection of Korean dipping sauces. Indian soups. Thai fried rice. If you have access to a farmer's market, you may be able to find some wonderful greens, like choy sum. Soooooo good.

There are recipes from friends and recipes from tiny hole in the walls that she visited and from all sorts of places. Often the ingredients will look similar on the page, but when cooked, will taste uniquely different. Recipes include Indian, Thai, Japanese, Chinese, Indonesian, et cetera. All of the food I have made from that book has come out tasting *good*. She has an amazing glossary in the back of the book that explains different ingredients and produce and how to find them. Highly, highly recommended.

This is one of my favorite cookbooks. I'm not a vegetarian but like to eat healthy. Jaffrey gives interesting introductions to each recipe and to each section, and she explains all the ingredients. Everything I've ever cooked from it has been great, and I've learned from it how to stir fry, deal with tofu, etc. so that I can create dishes on my own. She has some recipes that are more involved than I'd want to get into (making your own cheese for aloo palak) but they are fun to read. And lots are simple to make. This is a book I will never let go and will replace if I cook too much out of it and it falls apart.

Good, but a little dated, especially with respect to availability of ingredients. Her newer _World Vegetarian_ is more comprehensive and better overall. ( )

Fabulous. Get to your library and check out any of her cookbooks; readable commentary as well as very well presented, well-tested recipes. Fabulous for omnivores as well as how to wow your vegan auntie when she comes to town. ( )