New Internationalist books and publications

Reviews

"This book succeeds best at making cooking vegetarian dishes seem a simple and pleasant affair: light on the rhetoric, inclusive in the foods and regions represented, easy on the cook, and pleasing to the eye and the palate. This book will be helpful for cooks looking for an introduction to vegetarian cooking, or cooks seeking a little more global variety in their menus." - Teresa Scollon, ForeWord, December 2010.

"The Global Vegetarian Kitchen is a gorgeous collection of 120 + easy to prepare vegetarian recipes that are both nourishing and sustainable. Presenting a focus on using, buying or growing "green" organic vegetables that are as free of contaminants as possible, The Global Vegetarian Kitchen 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. [...] Complete with informative sidebars, a vision of compassion for all living creatures, and an international offering of vegetarian feasts, The Global Vegetarian Kitchen is a culinary indulgence whose time is now." - Midwest Book Review, December 2010 .

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"The Global Vegetarian Kitchen by Troth Wells is a collection of fabulous recipes, many of which have been passed down generations, from across the globe. Brandishing the motto, Cook Global, Source Local, Wells had put together a fantastic four-chapter cookery book: Starters, Soups And Snacks, Main Dishes, Salads, Side Dishes And Sauces and Dessert, Drinks And Cakes. With a growing interest in vegetarianism and veganism, this book is a one-stop shop for all your gastronomic needs. The recipes, of which there are more than 100, are juxtaposed with colourful photographs, proving that there is more to eating than meat. 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.

"This is quite possibly my favourite cookery book to hit the shelves this year." - Charlotte's VVeb.

The Global Vegetarian Kitchen’s Free Recipes

  • Week 1 - Bobotie, South Africa. A traditional South African dish full of spice!
  • Week 2 - Gramma Cake, Russia. Want something sweet? Try this simple and traditional Russian cake made with flour, eggs, raisins and chocolate chips.
  • Week 3 - Cheese Pies, Greece. Take a trip to Greece with these gorgeous Cheese Pies, straight off the streets of Athens!
  • Week 4 - Piccadillo, Latin America. This delicious and spicy Picadillo will have you wanting more!
  • Week 5 - Roast Kumara, New Zealand. This sweet potato and garbanzo/chickpea salad is so good, we used it for the book cover! Beautiful and tasty - you don't want to skip this one!
  • Week 6 - Mandarin Orange Cake, Canada. Is your sweet tooth craving more? The Gramma Cake was a hit, but wait until you try this incredible (and easy) Mandarin Orange Cake!
  • Week 7 - Tamia/Felafel, Sudan. You'll love this vegetarian staple recipe from Sudan!
  • Week 8 - Ratatouille, France. This classic French dish is easy and perfect for the cold autumn and winter months!
  • Week 9 - Turntip Treat, Britain . Although turnip season is almost over, this delicious and healthy Turnip Treat is easy to make and full of beautiful colour and spice! Who says the British have bad food?
  • Week 10 - Gajaar Halwa/Carrot Fudge, India . The perfect winter dessert! Instead of traditional chocolate fudge, this (slightly) healthier carrot fudge is full of nutty flavour and winter spices!
  • Week 11 - Dutch Pea Soup, Holland . This easy Dutch soup is a popular winter warmer and great for leftovers!
  • Week 12 - Moussaka, Turkey . Although it takes an hour to bake (only 20 to prepare), this Moussaka dish is worth it - packed full of Turkish spices, cheese and flavour!
  • Week 13 - Dobi, Zimbabwe. This traditional Zimbabwean dish is made of spinach and tomato and is sure to whet your appetite!
  • Week 14 - Ho-ddeock, South Korea. Just in time for the holidays, these Ho-ddeock cinnamon buns are full of sticky, delicious goodness!
  • Week 15 - Swooning Imam, Turkey. A Turkish delight of peppers, tomatoes, garlic and spices stuffed in an aubergine and served with a delectable mint sauce.

Date added: August 30, 2009

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