--- product_id: 6693569 title: "Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World: A Cookbook" price: "279.69 DT" currency: TND in_stock: true reviews_count: 13 url: https://www.desertcart.tn/products/6693569-madhur-jaffreys-world-vegetarian-more-than-650-meatless-recipes-from store_origin: TN region: Tunisia --- # 5 continents of culinary inspiration 650+ global vegetarian recipes extensive beans, grains & dairy sections Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World: A Cookbook **Price:** 279.69 DT **Availability:** βœ… In Stock ## Summary > 🌱 Elevate your kitchen with 650+ global vegetarian masterpieces β€” don’t miss out on this culinary passport! ## Quick Answers - **What is this?** Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World: A Cookbook - **How much does it cost?** 279.69 DT with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.tn](https://www.desertcart.tn/products/6693569-madhur-jaffreys-world-vegetarian-more-than-650-meatless-recipes-from) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - β€’ **Masterful Simplicity:** Madhur Jaffrey’s approachable recipes make exotic flavors accessible without the fuss. - β€’ **Cultural Storytelling:** Personal anecdotes and historical context enrich every recipe, connecting you to global traditions. - β€’ **Award-Winning Authority:** James Beard Award-winning cookbook trusted by vegetarians and omnivores alike for authentic flavor. - β€’ **Deep Ingredient Insights:** Comprehensive sections on beans, grains, vegetables, and dairy unlock new cooking horizons. - β€’ **Global Culinary Adventure:** Explore 650+ meatless recipes spanning 5 continents, perfect for the worldly home chef. ## Overview Madhur Jaffrey's World Vegetarian is a celebrated cookbook featuring over 650 meatless recipes from five continents. Combining decades of culinary expertise with cultural storytelling, it offers detailed sections on beans, grains, vegetables, and dairy, making global vegetarian cooking approachable and exciting. This James Beard Award-winning book is a must-have for anyone seeking to diversify their plant-based repertoire with authentic, flavorful dishes. ## Description In this James Beard Award-winning cookbook, Madhur Jaffrey draws on more than four decades of culinary adventures, travels, and experimentation to create a diverse collection of more than 650 vegetarian recipes featuring dishes from five continents. Madhur Jaffrey's World Vegetarian exemplifies 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. Madhur balances appealing, uncomplicated dishes such as sumptuous omelets and rich polentas with less familiar ingredients such as green mangoes, pigeon peas, and spelt. She 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. Each section opens with a detailed introduction, where Madhur describes methods for preparation and storage, as well as different cooking techniques and their cultural origins. And 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 Madhur offers, and nonvegetarians will enjoy experimenting with her 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. Review: A Very Important Book for Learning about Food. Buy It! - `World Vegetarian' by leading authority on Indian cooking, Madhur Jaffrey is one of those books you can tell after reading a page or two that it is worth your time and money if you are interested in learning new things about food. It is important to note that the notion of `vegetarian' in the title does not mean that the book is all about vegetables, just as a vegetarian is not a person who eats only vegetables. A vegan or vegetarian is someone who avoids meat and, to some extent, products derived from animals. Some people whose vegetarianism is based on respect for animal life go so far as to avoid vegetables like root vegetables whose harvest may entail the death of insects or worms or other subterranean living animals. Ms. Jaffrey is a partial vegetarian, based more on Indian culture and tradition than anything else. And, her book includes major chapters on dairy products derived from milk and eggs. This is a very big book, with very long chapters on all the big vegetarian topics. These are: Dried Beans, Dried Peas, Lentils, and Nuts -122 pages Vegetables - 200 pages Grains - 186 pages Dairy - 64 pages Soups, Salads, and Drinks - 82 pages Sauces and Added Flavorings - 54 pages plus Equipment, Glossary, and Resources - 32 pages Even with 200 pages and 200 recipes, this very large section does not match the depth of books dedicated entirely to vegetables such as Jack Bishop's `Vegetables Every Day' or Elizabeth Schneider's encyclopedic `Vegetables from Amaranth to Zucchini'. In fact, Ms. Jaffrey has just 31 sections dedicated to different vegetables, while Ms. Schneider covers over 130 different named vegetables, but Ms. Jaffrey gives us some insights on vegetable cookery which I believe cannot be found elsewhere. It may not be that other books don't cover the same thing, but Ms. Jaffrey seems to have a way of putting things which makes them stick in your memory a lot more firmly than other writers' coverage does. For example, in dealing with the baking of red beet roots, Ms. Jaffrey says that baking white potatoes in tin foil leads to thoroughly unpleasant soggy skins and dry flesh, but the same technique is exactly what you want to do with beets, as the skin of beets in inedible. Another way in which her facts are presented in an effective manner is when the section on greens discusses fourteen (14) different varieties of greens together so that similarities and differences between methods appropriate to each variety can be discussed. Ms. Jaffrey is certainly true to her book title in that her recipes come from all over the world. She gives us the service of stating beside each recipe name the country or cuisine from which the recipe grew. While this may only be important to nitpickers like myself, she is careful to point out when recipes are from a purely Italian or Chinese source or from a hybrid recipe developed by Italians or Chinese who are transplanted to the United States. The chapter on `Grains' is dedicated as much or more to dishes made with flour grains and meals, as in noodles and porridges as to the grains themselves, as in rice dishes. One of the clearest signs of Ms. Jaffrey's background is the fact that very little space is dedicated to yeast breads. Only five (5) recipes contain yeast and two of those are for pancakes. All other bread recipes are for flatbreads or breads with a chemical leavener. These recipes are welcome, as few appear in conventional books on bread, and I do not miss a fuller discussion of breads, as there are easily a dozen excellent books on bread which come to mind. The other side of the coin is in the dairy chapter that includes recipes for homemade cheeses which I simply have not seen anywhere outside of Diane Kennedy's most recent book on the Mexican pantry. Among these recipes are homemade Indian cheese, unflavored and flavored with pepper or herbs; Latin American cheese (`Queso Blanco'), Italian mascarpone cheese and Syrian Cheese. And, just to be sure none of this effort is wasted, there are several recipes giving us things to do with our homemade Indian cheese. This chapter also contains a wealth of egg recipes that you will simply not see anywhere outside of a book dedicated to egg recipes or a large book on Indian cuisine. With a rather long headnoted homage to Julia Child, Ms. Jaffrey gives us an excellent recipe for the classic French omelet. You will succeed with this recipe, but mastering the technique may require a consult with Ms. Child's book or Jacques Pepin's book on technique. All this means is that Ms. Jaffrey's decisions on what to include in this book and what to leave out is impeccable. It may seem presumptions on my part to evaluate Ms. Jaffrey's recipes, but I did check out her vegetable stock recipe and found it agreed with all my experts' opinions on how and for how long to cook a vegetable stock. The only deviation from classic doctrine is that she includes a diced potato, but not until the broth has been brought to a boil and reduced to a simmer, so, I suspect the spud has no chance to make the stock cloudy. In a sense, this book fulfills the promise of Jeanne Lemlin's `Vegetarian Classics' without padding it with cliched recipes for macaroni and cheese and pasta Puttanesca. Very, very few recipes in this book are familiar to me, in spite of the fact that I have walked my way through close to 400 cookbooks in the last 18 months. This book is highly recommended for your armchair library when you are out of the kitchen, searching for new ideas and dishes. Review: This Carnivore's Desert-Island-Cookbook - I am a meat-eater with a decent-sized collection of cookbooks (70+ books) and Madhur Jaffrey's World Vegetarian has been my favorite since I cooked my first few recipes from it 8 years ago. The recipes are interesting, original and consistently delicious-- and there are so many recipes that eight years later it is still easy to find new ones I am excited to try. I'm still learning from this book, which gives delightful small bits of new information with each section and with nearly every recipe. I'd never had a spelt berry or a curry leaf before this book -- a shame! I'd certainly never heard of a "Double," a delicious Trinidadian chickpea-based burger sandwich, and I doubt I would have ever been so adventurous as to try an egg curry (in fact, the idea of an egg curry used to seem quite unappealing to me). But the Doubles, the Goan Egg Curry, the Winter Squash Stuffed with Spelt Berries, and Figs with Mustard Seeds and Curry Leaves are some of my favorite recipes in the book. Other favorites include: a Chinese "Bean Curd with Tomatoes and Cilantro," "Sri Lankan Eggplant Curry," a French inspired "Mushroom and Potato Stew" and "Israeli Couscous with Asparagus and Fresh Mushrooms" with fresh morel mushrooms--mmmm! I could go on and on, but I hope this list gives a sense of the wonderful variety in this book. Some of the recipes are time-consuming but many are relatively quick, taking sensible short cuts that do not compromise quality. My husband and I have found recipes in other cookbooks for some of the Indian dishes in World Vegetarian, and those of the other books seem much more complicated and daunting. This book is also a great one for entertaining. The recipes range from very elegant to casual, and Jaffrey often gives suggestions for what to serve with each dish. My husband and I have received a number of compliments at dinner parties (oh, I know one usually does, but these guests seemed sincere and went back for seconds and thirds) and we've just been really pleased. The book is also consistent in quality. I'd say 92% of the recipes we've made in the book have been A or A+s. The rest are mainly B/B+ and the lowest score has been a B-. No duds! I don't have another cookbook that scores nearly that well-- usually I encounter at least one or two recipes that just don't work and feel like they were just thrown in as filler. I own a few other Jaffrey cookbooks: Quick and Easy Indian, Indian Cooking and World of the East. They are very good, and I continue to cook from them, but if I could only have one Jaffrey book (or only one cookbook for that matter) it would be World Vegetarian. It is an absolute masterpiece. I highly recommend it. ## Features - Used Book in Good Condition ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #416,523 in Books ( See Top 100 in Books ) #113 in Vegetarian Cooking #128 in International Cooking, Food & Wine #454 in Vegetable Cooking (Books) | | Customer Reviews | 4.6 out of 5 stars 385 Reviews | ## Images ![Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World: A Cookbook - Image 1](https://m.media-amazon.com/images/I/817+Q35qqIL.jpg) ## Available Options This product comes in different **Media Language, Media Format** options. ## Customer Reviews ### ⭐⭐⭐⭐⭐ A Very Important Book for Learning about Food. Buy It! *by B***D on March 16, 2005* `World Vegetarian' by leading authority on Indian cooking, Madhur Jaffrey is one of those books you can tell after reading a page or two that it is worth your time and money if you are interested in learning new things about food. It is important to note that the notion of `vegetarian' in the title does not mean that the book is all about vegetables, just as a vegetarian is not a person who eats only vegetables. A vegan or vegetarian is someone who avoids meat and, to some extent, products derived from animals. Some people whose vegetarianism is based on respect for animal life go so far as to avoid vegetables like root vegetables whose harvest may entail the death of insects or worms or other subterranean living animals. Ms. Jaffrey is a partial vegetarian, based more on Indian culture and tradition than anything else. And, her book includes major chapters on dairy products derived from milk and eggs. This is a very big book, with very long chapters on all the big vegetarian topics. These are: Dried Beans, Dried Peas, Lentils, and Nuts -122 pages Vegetables - 200 pages Grains - 186 pages Dairy - 64 pages Soups, Salads, and Drinks - 82 pages Sauces and Added Flavorings - 54 pages plus Equipment, Glossary, and Resources - 32 pages Even with 200 pages and 200 recipes, this very large section does not match the depth of books dedicated entirely to vegetables such as Jack Bishop's `Vegetables Every Day' or Elizabeth Schneider's encyclopedic `Vegetables from Amaranth to Zucchini'. In fact, Ms. Jaffrey has just 31 sections dedicated to different vegetables, while Ms. Schneider covers over 130 different named vegetables, but Ms. Jaffrey gives us some insights on vegetable cookery which I believe cannot be found elsewhere. It may not be that other books don't cover the same thing, but Ms. Jaffrey seems to have a way of putting things which makes them stick in your memory a lot more firmly than other writers' coverage does. For example, in dealing with the baking of red beet roots, Ms. Jaffrey says that baking white potatoes in tin foil leads to thoroughly unpleasant soggy skins and dry flesh, but the same technique is exactly what you want to do with beets, as the skin of beets in inedible. Another way in which her facts are presented in an effective manner is when the section on greens discusses fourteen (14) different varieties of greens together so that similarities and differences between methods appropriate to each variety can be discussed. Ms. Jaffrey is certainly true to her book title in that her recipes come from all over the world. She gives us the service of stating beside each recipe name the country or cuisine from which the recipe grew. While this may only be important to nitpickers like myself, she is careful to point out when recipes are from a purely Italian or Chinese source or from a hybrid recipe developed by Italians or Chinese who are transplanted to the United States. The chapter on `Grains' is dedicated as much or more to dishes made with flour grains and meals, as in noodles and porridges as to the grains themselves, as in rice dishes. One of the clearest signs of Ms. Jaffrey's background is the fact that very little space is dedicated to yeast breads. Only five (5) recipes contain yeast and two of those are for pancakes. All other bread recipes are for flatbreads or breads with a chemical leavener. These recipes are welcome, as few appear in conventional books on bread, and I do not miss a fuller discussion of breads, as there are easily a dozen excellent books on bread which come to mind. The other side of the coin is in the dairy chapter that includes recipes for homemade cheeses which I simply have not seen anywhere outside of Diane Kennedy's most recent book on the Mexican pantry. Among these recipes are homemade Indian cheese, unflavored and flavored with pepper or herbs; Latin American cheese (`Queso Blanco'), Italian mascarpone cheese and Syrian Cheese. And, just to be sure none of this effort is wasted, there are several recipes giving us things to do with our homemade Indian cheese. This chapter also contains a wealth of egg recipes that you will simply not see anywhere outside of a book dedicated to egg recipes or a large book on Indian cuisine. With a rather long headnoted homage to Julia Child, Ms. Jaffrey gives us an excellent recipe for the classic French omelet. You will succeed with this recipe, but mastering the technique may require a consult with Ms. Child's book or Jacques Pepin's book on technique. All this means is that Ms. Jaffrey's decisions on what to include in this book and what to leave out is impeccable. It may seem presumptions on my part to evaluate Ms. Jaffrey's recipes, but I did check out her vegetable stock recipe and found it agreed with all my experts' opinions on how and for how long to cook a vegetable stock. The only deviation from classic doctrine is that she includes a diced potato, but not until the broth has been brought to a boil and reduced to a simmer, so, I suspect the spud has no chance to make the stock cloudy. In a sense, this book fulfills the promise of Jeanne Lemlin's `Vegetarian Classics' without padding it with cliched recipes for macaroni and cheese and pasta Puttanesca. Very, very few recipes in this book are familiar to me, in spite of the fact that I have walked my way through close to 400 cookbooks in the last 18 months. This book is highly recommended for your armchair library when you are out of the kitchen, searching for new ideas and dishes. ### ⭐⭐⭐⭐⭐ This Carnivore's Desert-Island-Cookbook *by K***D on March 17, 2008* I am a meat-eater with a decent-sized collection of cookbooks (70+ books) and Madhur Jaffrey's World Vegetarian has been my favorite since I cooked my first few recipes from it 8 years ago. The recipes are interesting, original and consistently delicious-- and there are so many recipes that eight years later it is still easy to find new ones I am excited to try. I'm still learning from this book, which gives delightful small bits of new information with each section and with nearly every recipe. I'd never had a spelt berry or a curry leaf before this book -- a shame! I'd certainly never heard of a "Double," a delicious Trinidadian chickpea-based burger sandwich, and I doubt I would have ever been so adventurous as to try an egg curry (in fact, the idea of an egg curry used to seem quite unappealing to me). But the Doubles, the Goan Egg Curry, the Winter Squash Stuffed with Spelt Berries, and Figs with Mustard Seeds and Curry Leaves are some of my favorite recipes in the book. Other favorites include: a Chinese "Bean Curd with Tomatoes and Cilantro," "Sri Lankan Eggplant Curry," a French inspired "Mushroom and Potato Stew" and "Israeli Couscous with Asparagus and Fresh Mushrooms" with fresh morel mushrooms--mmmm! I could go on and on, but I hope this list gives a sense of the wonderful variety in this book. Some of the recipes are time-consuming but many are relatively quick, taking sensible short cuts that do not compromise quality. My husband and I have found recipes in other cookbooks for some of the Indian dishes in World Vegetarian, and those of the other books seem much more complicated and daunting. This book is also a great one for entertaining. The recipes range from very elegant to casual, and Jaffrey often gives suggestions for what to serve with each dish. My husband and I have received a number of compliments at dinner parties (oh, I know one usually does, but these guests seemed sincere and went back for seconds and thirds) and we've just been really pleased. The book is also consistent in quality. I'd say 92% of the recipes we've made in the book have been A or A+s. The rest are mainly B/B+ and the lowest score has been a B-. No duds! I don't have another cookbook that scores nearly that well-- usually I encounter at least one or two recipes that just don't work and feel like they were just thrown in as filler. I own a few other Jaffrey cookbooks: Quick and Easy Indian, Indian Cooking and World of the East. They are very good, and I continue to cook from them, but if I could only have one Jaffrey book (or only one cookbook for that matter) it would be World Vegetarian. It is an absolute masterpiece. I highly recommend it. ### ⭐⭐⭐⭐⭐ Simple, delicious and diverse array of recipes! *by I***. on February 6, 2018* I cannot begin to express just how much I have fallen in love with this cookbook. It sits prominently on my kitchen shelf on one of those book helpers that keep books standing upright and open. I came across this cookbook when visiting a friend, and after leafing through the passionate and well-explained, simple dishes, I knew I had to buy it for myself. I have only recently started discovering the delicious flavors not just of Indian food but Middle Eastern and African dishes, and have long wanted to try my hand at them. So far, everything that I have cooked from this book has been absolutely delicious and definitely do-able! Palestinian Lentils and Rice, Sliced Tomatoes in Tomato Sauce, Fennel and Orange Salad, Sri Lankan Sweet Potatoes with Chile and Cardamom, Green Beans and Shallots, Chickpea and Spinach Stew. I haven't even begun to scratch the surface of all the possibilities. I truly feel like I am traveling the world with Jaffrey's storyteller-like descriptions of how she came to get to know and fall in love with each recipe. There are already dishes I remake several times, and I have to discipline myself to keep exposing myself to new recipes within the book instead of falling back on old favorites. One of the reviewers mentioned that this is one of the only cookbooks you need (even for non-vegetarians), and I completely agree. The diversity and explosion of tastes that come out of these simple recipes is enough to create a full array of dishes for simple weeknight dinners and entertaining parties. I love Jaffrey's personal recommendations on how to pair dishes. ## Frequently Bought Together - Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World: A Cookbook - Vegetarian India: A Journey Through the Best of Indian Home Cooking: A Cookbook - An Invitation to Indian Cooking: 50th Anniversary Edition: A Cookbook --- ## Why Shop on Desertcart? - πŸ›’ **Trusted by 1.3+ Million Shoppers** β€” Serving international shoppers since 2016 - 🌍 **Shop Globally** β€” Access 737+ million products across 21 categories - πŸ’° **No Hidden Fees** β€” All customs, duties, and taxes included in the price - πŸ”„ **15-Day Free Returns** β€” Hassle-free returns (30 days for PRO members) - πŸ”’ **Secure Payments** β€” Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** β€” Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.tn/products/6693569-madhur-jaffreys-world-vegetarian-more-than-650-meatless-recipes-from](https://www.desertcart.tn/products/6693569-madhur-jaffreys-world-vegetarian-more-than-650-meatless-recipes-from) --- *Product available on Desertcart Tunisia* *Store origin: TN* *Last updated: 2026-09-24*