Item description for The World in your Kitchen: Vegetarian recipes from Africa, Asia and Latin America for Western kitchens by Troth Wells...
Overview Vegetarian recipes from Africa, Asia and Latin America for western kitchens with country information and food facts.
“If you believe we are one world and our survival depends on inter-dependency rather than independency, then, in terms of food and cooking, this is the book for you . . . the most delicious recipes even a novice can make—it’s all in The World in your Kitchen.”—Julie Christie
“Troth Wells makes a valuable contribution to moving towards a more sustainable world with The World in your Kitchen.”—Marilyn Borchardt, Food First (Institute for Food and Development), San Francisco
The World in your Kitchen brings people together in the same way that food does. This fascinating collection of vegetarian recipes shows how every non-Western culture developed its own vegetarian cuisine. It gives you the chance to enjoy some of the vast range of different foods eaten in Africa, Asia, the Caribbean, Latin America, and the Middle East.
With historical and cultural background, personal stories, and people photography, The World in your Kitchen brings color and context to global delights like quibebe (pumpkin soup from Brazil), coconut curry from Malaysia, and avocado and zucchini enchiladas from Mexico. Includes:
One hundred fifty easy-to-cook vegetarian dishes
Clear, step-by-step cooking method
Personal recipes from around the world
Full-page color photographs
Food facts and a glossary of foods
Troth Wells has been with the New Internationalist since 1972. She has written a number of world food books.
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Est. Packaging Dimensions: Length: 0.5" Width: 8.25" Height: 8" Weight: 1.05 lbs.
Release Date Jun 1, 2007
Publisher New Internationalist
ISBN 1904456200 ISBN13 9781904456209
Availability 0 units.
More About Troth Wells
Troth Wells joined the New Internationalist in 1972 to help launch the magazine. She has written a number of world food books including the Spices of Life and the World in your Kitchen. She an editor of the World Guide, a global reference source that focuses on majority world issues.
Reviews - What do customers think about The World in your Kitchen: Vegetarian recipes from Africa, Asia and Latin America for Western kitchens?
A real multi-cultural cookbook Nov 3, 2003
There are a number of things that I like about this cookbook, in addition to the tasty recipes themselves. First, it really does cover most of the world (the only countries left out are Europe and the US/Canada but I guess the author figured we already get a lot of those cookbooks). There are recipes from Bangladesh, Bahamas, Cambodia, Ghana, Syria, Kenya, Thailand, Guatemala, Brazil, Jamaica, Indonesia, Malaysia, Afganistan, Zimbabwe, Mozambique, El Salvador, Dominican Republic, Egypt, Haiti, Algeria, Peru, and I could go on.
There is a nice intro section (35pgs) that talks about nutrition, where to get certain vitamins/minerals and some history of eating habits/the force of marketing/big money - how we got so hooked on eating animals.
Then the recipes are broken out into the following sections:Starters & Snacks, Main Dishes, Side Dishes, Deserts & Drinks. Within each of these sections the recipes are broken out by continent (Africa, Asia, Middle East, Caribbean & Latin America) and the recipes themselves have a little intro that's stpecific to the food as well as the country its from and the native name for it.
Color pictures and artwork is on every page and there's lots of interesting information - more than just a cookbook but short stories about world eating which is neat.
The recipes are good from what I've tried so far. They're pretty straightforward and rely more on the flavors of the vegetables than on putting lots of different spices in there. The spices that it does call for are easily found (e.g. cumin, chili peppers, paprika, cilantro etc)
Thumbs up on this gem - lots of fun to read as well as cook from.
A Great Cookbook May 28, 2000
The World in Your Kitchen is a window on basic recipes and foodways usually not included in higher brow cookbooks. Filled with vibrant photography including pictures of people growing harvesting, selling and preparing food, this cookbook presents a generous array of recipes, introduced by a brief history of the ingredients involved. Both metric and non metric measures are used in this combination geographic tour and culinary exploration.