Customer Reviews

Global Vegetarian Cooking: Quick & Easy Recipes from Around the World

5 star:		(4)
4 star:		(2)
3 star:		(1)
2 star:		(1)
1 star:		(0)

 

 

Global Vegetarian Cooking presents fast, vivid, fresh vegetarian recipe ideas from Africa, Asia, Middle East, Latin America and the Caribbean. Beautiful color photos pack the book and crucial information about genetically modified organisms or GMO foods is presented in the introduction. Each recipe has a guide that lists its type (vegan, etc.), number of servings, minutes of preparation and time for cooking. There are recipes for salads and side dishes, main dishes, starters, snacks and soups, desserts and drinks, plus a glossary of food and spice items. A helpful nutrition guide at the beginning teaches the cook how to plan healthful diets with fruits and vegetables as the mainstay of nutrition. Protein rich foods listed include nuts, seeds, pulses, cereals and grains, soya products (with a GMO caveat), and dairy products for non-vegans. Specific sources for vitamins are listed as well as tips for vegetarian meals and meal planning. Recipe notes and a colorful spread of the Ingredients Gallery help to shop for recipe ingredients.

Wonderful recipe choices that are truly global in derivation include: Mushroom and Tofu Stew (China), Pumpkin Curry (Guyana), Spiced Sweet Potatoes (India), Tabbouleh (Syria/Lebanon), Rice with Nuts and Raisins (Caribbean), Muttabal or Eggplant/Aubergine Dip (Middle East), Hummus (Lebanon), Lentil Soup (Trinidad), Nachos (Mexico), and Peanut or Papaya Soup (Africa).

Global Vegetarian Cooking is recommended by some rather well-known people i.e. Julie Christy and Dr. Benjamin Zephaniah. -- You will like it too.

Nancy Lorraine, Reviewer

Troth Wells has travelled throughout Asia, Africa, and the Caribbean to do research for the New Internationalist magazine and along the way has picked up fantastic insight into the culinary practices of the cultures she has seen. The food in these recipes are simple and very delicious and incorporate the ingredients that are mainstays in the particular country. Along with the recipes, Ms. Wells has included beautiful pictures of people cooking, gathering, bartering, farming, ranching, and producing their food items. Though this book is vegetarian recipes only (which appeals to my way of living), I have also bought her other global cookbooks which are fantastic as well. In each cookbook, Ms. Wells includes a littly synapsis on the history of food production and how certains grains and crops became important to certain areas of the world. The culture, history, photos, and delicious recipes make this a truly wonderful book. Please see her other books too which would be wonderful in any collection

"Global Vegetarian Cooking" is the simplified,almost kid-friendly version of Troth Wells' companion volume "The World in Your Kitchen." It has many of the same recipes as the latter, but with larger print, and big, beautiful color pictures.

"Global Vegetarian Cooking" has some caveats. It doesn't have as many recipes as "World." There are also British measurements and terms,such as "courgettes" for zucchini and "aubergines" for eggplants. It's a family-friendly cookbook, which is a big plus. The recipes aren't too exotic for the table. To her credit, Wells sticks to familiar things like Chinese stir fries,salsa,and guacamole. The recipes are user-friendly. They're also good if you're on a budget.

"Global Vegetarian Cooking" is a delicious trip around the world!

Have you ever wondered how people from around the world prepare vegetarian dishes. Then this book is for you. The author collected over 130 recipes from Africa, Asia, Latin America and the Middle East. None of the recipes ask for an excessive amount of different ingredients and everything can be found in local food stores. Preparation times are mostly kept under 30 minutes so you don't have to slave all day in the kitchen just to make a healthy meal. The only downside to this book is that there are no pictures of the actual recipes. In my opinion every good cookbook needs to have a picture for every recipe so you can visualize what it is that you are trying to prepare.
But overall this is an interesting recipe collection and well worth checking out.

I'm not a vegetarian, but I do like to eat a lot of vegetables. My problem has been finding recipes that 1. Don't require a million exotic ingredients and 2. are easy to prepare. This book fits the bill.

Most of the recipes in here have about 8 ingredients, including spices, oil, and salt. She uses spices that are sold at my local supermarket. There's no butter or heavy whipping cream or any of the common fatty ingredients found so often in western cookbooks. It's just tasty, wholesome food.

I took off a star because she occasionally lists the main ingredient by weight (eg 2 lbs spinach). I think I can probably guesstimate this, but it would be easier if she listed each ingredient by volume.

I highly recommend any cookbook by Troth Wells, *especially* if you are vegetarian, or like to eat foods from various places around the world. Every recipe is great, the pictures are interesting, and the foods are very authentic. We LOVE Troth Wells' cookbooks!

I was first introduced to this book by my mother. I copied a few recipes from her book and tried them out at home. They were so yummy and both my four year old and my husband liked them so much I had to purchase the book. It is a standard and a favorite in our house.

Total waste of money. The recipes are boring, hardly any ingredients; might be okay for someone that has really never cooked international food or wants fast super-simple stuff. Worse, the introduction included a mindless rant against genetically engineered crops, how they will "cause starvation" (I'm still not clear on how disease resistant drought tolerant crop varieties will lead to starvation) and it is all part of a big conspiracy by the big companies. Very unscientific. Some discussion of the topic that included all sides might have been okay, though why this needs to be part of a cookbook is beyond me. This kind of stuff only hurts the image of vegetarians and vegans.