Author(s): Troth Wells
The Global Vegetarian Kitchen starts from where you are, whether you only have a windowbox with some herbs, or an allotment, yard or other space to grow things. There are recipes for dishes you can make from your own garden, as well as popular foods from all parts of the world. With an emphasis on simplicity and versatility, you'll find it easy to start local and think seasonal when finding ingredients - it's amazing what you can do when you take inspiration from a recipe and not get hung up about making everything exactly right. So stock up your spice rack and take your tastebuds travelling.
"This is quite possibly my favourite cookery book to hit the shelves this year." - Charlotte's VVeb. "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 . "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.
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.