The Global Vegetarian Kitchen

Cook Global, Source Local

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A collection of fabulous recipes
A most delightful element of this book is the short and sweet family and historic story behind each recipe
180 x 250 mm, hardcover
256 pages
Over 100 recipes, full colour

This is quite possibly my favourite cookery book to hit the shelves this year.

Charlotte's VVeb

The most delightful element of this book, however, is the short and sweet family and historic storiy behind each recipe. No matter your cuisine of preference there will be something from one of the continents to get your taste buds tingling.

Charlotte Jones, Glam Magazine

... delivers a life-enhancing message in the form of promoting caring, responsible vegetarian and vegan cooking. Needless to say, it is cuisine that is fresh, appetizing, and zesty, with international influences... a culinary indulgence whose time is now.

Midwest Book Review, December 2010

People these days almost crave information that helps them to make sense of the world, and the New Internationalist magazine does that brilliantly.

John Pilger - journalist and film-maker

The Global Vegetarian Kitchen is a cookbook that starts from where you are, whether you have only a windowbox with a few herbs, or an allotment, a backyard or a whole paddock to grow things. The recipes include simple, delicious dishes you can make from your own garden, as well as popular and more exotic foods from all parts of the world. With an emphasis on simplicity and versatility, you'll find it easy to think seasonally and source locally when looking for ingredients - it's amazing what you can do when you take inspiration from a recipe and don't get too hung up about making everything exactly right. So stock up your spice rack and take your tastebuds travelling.

Over one hundred easy-to-follow vegetarian recipes from all parts of the globe with suggestions for substitute ingredients, useful facts and advice on sourcing Fair Trade and local ingredients, and fabulous full-colour photographs.

A selection of dishes:
- Lentil Moussaka (Turkey)
- Nasi goreng fried rice (Indonesia)
- Mexican-style vegetarian burritos
- Bean bredie/stew (South Africa)
- Thai tom ka-gai soup (Thailand)
- Eggs Pipérade (France)
- Orzotto, barley risotto (Italy)
- Bibimbap, a classic Korean dish
- Empanada Pastries (Paraguay)
- Papaya dessert (Brazil)

Also available in eBook format here.

About the Author:
Troth Wells joined New Internationalist in 1972 and now works on the editorial team as Publications Editor. She is the author of several other cookbooks, most recently the best-selling World of Street Food.