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