Richard McCarthy

Executive Director, Slow Food USA

As a student in London in the 1980s trying to decipher whether Chinese parsley and cilantro were the same things, Jaffrey’s book become my bible for Indian cooking. Still use it.

Celia Brooks

Founder, Gastrotours

An indispensable collection from the world's vegetarian traditions.

Jordan Bourke

Irish chef, food stylist and best-selling author