One World Vegetarian Cookbook

One World Vegetarian Cookbook

by Troth Wells
     
 

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One World Vegetarian Cookbook starts in your backyard—buying produce at your local farmers' market or perhaps growing your own vegetables and herbs—then reaches around the world to bring the diversity and delight of vegetarian dishes into your kitchen. Whether you have only a window box with some herbs, a small garden behind the house, or other space to

Overview

One World Vegetarian Cookbook starts in your backyard—buying produce at your local farmers' market or perhaps growing your own vegetables and herbs—then reaches around the world to bring the diversity and delight of vegetarian dishes into your kitchen. Whether you have only a window box with some herbs, a small garden behind the house, or other space to grow things, this book is the seed that connects creative home-cooking to the traditional recipes that span the globe and blend with local culture. With an emphasis on simplicity and versatility, One World Vegetarian Cookbook makes it easy to create dishes such as Bean bredie from South Africa, barley risotto from Italy, Nepalese lentil curry, or lemongrass-scented Thai soup. All you need to do is stock up your spice rack and take your taste buds travelling. The culture, history, beautiful photography, and delicious recipes make this a truly wonderful cookbook. • Over 200 easy-to-cook vegetarian dishes • Clear, step-by-step cooking method • Personal recipes from around the world • Full-color photographs throughout • Food facts and a glossary of foods

Editorial Reviews

Publishers Weekly
Wells (The Spices of Life and Global Vegetarian Cooking) provides a wide array of appealing and tantalizing vegetarian offerings from all over the globe. From Tanzania's corn-on-the-cob in coconut milk and Greek cheese pies to the Middle East's hummus with several variations and the Sudan's falafel, Wells offers up flavorful and distinctive recipes, most of which are vegan or vegan-adaptable. Main dishes include baked sweet potato casserole from Canada, and creamy mixed vegetable curry from India, among a wealth of others. She also includes appetizing side dishes, sauces, and salads, such as crunchy garlicky potatoes, fiery spinach with chilies, and lentil salad with feta cheese and vegetables. Most recipes are accompanied by luscious full-color photos that serve to whet the appetite as well as demystify dishes for the uninitiated. Ethnic desserts are given their fair due in a wonderful chapter that includes West Africa's banana cake and South Korea's cinnamon buns. Recipes are clear-cut and fairly simple, use mostly easily found ingredients, and do not require a huge amount of time to prepare. Both vegetarians and those simply looking for a way to incorporate more vegetables into their diet will delight in this treasure of a book. (Dec.)
Library Journal
Wells (The World of Street Food) has collected over 120 recipes from readers of the Oxford, UK-based New Internationalist magazine. Cooking directions are in English units and metric, and dishes are indexed by world region, course, and ingredient. The book is filled with color photos of dishes bursting with fresh fruits, beans, and vegetables. Nearly all look lovely but some backfire (the cashew cream in the Fettuccine Alfredo is an unappetizing shade of gray). There is a brief note in the beginning on soy substitutions in place of dairy, but the book offers nothing to those who wish to avoid the many dishes requiring eggs, even in recipes where egg substitutions should be fairly easy, like the Vegeburgers. VERDICT Despite some caveats, this cookbook offers plenty of variety. Dishes are simple to prepare and rarely require more than four steps, a blessing for those just getting interested in meatless cuisine. Recommended.—Mary Schons, Hammond P.L., IN

Product Details

ISBN-13:
9781566568746
Publisher:
Interlink Publishing Group, Incorporated
Publication date:
10/01/2011
Pages:
256
Product dimensions:
7.50(w) x 9.80(h) x 1.00(d)

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