Search

Spices fascinate us -- the way a pinch of chilli zips a sober bean casserole into a hot experience or how the scent of cinnamon wafting from a bakery triggers the appetite. The Spices of Life brings together over 100 delicious recipes using favourite spices like cloves, nutmeg, saffron, mace, cardamom, ginger, chillies and pepper, as well as less familiar and exotic ones. Dishes encompass starters, snacks and soups, main and side courses, chutneys and sauces and desserts and drinks. A beautiful compilation, rich in striking images, superb recipes and fascinating information. The book includes recipes fully adapted for western cooks, clear step-by-step cooking instructions and brief notes on foods, cultures and countries with each recipe. With two hundred full-colour photographs, a glossary of foods, an illustrated spice guide and a history of spices. The Spices of Life is ideal for all cooks, as well as a great gift-giving idea!

"If you believe we are one world and our survival depends on inter-dependency rather than independency, then, in terms of food and cooking, this is the book for you . . . the most delicious recipes even a novice can make--it's all in" The World in your Kitchen.""--Julie Christie "Troth Wells makes a valuable contribution to moving towards a more sustainable world with "The World in your Kitchen.""--Marilyn Borchardt, Food First (Institute for Food and Development), San Francisco "The World in your Kitchen" brings people together in the same way that food does. This fascinating collection of vegetarian recipes shows how every non-Western culture developed its own vegetarian cuisine. It gives you the chance to enjoy some of the vast range of different foods eaten in Africa, Asia, the Caribbean, Latin America, and the Middle East. With historical and cultural background, personal stories, and people photography, "The World in your Kitchen" brings color and context to global delights like "quibebe" (pumpkin soup from Brazil), coconut curry from Malaysia, and avocado and zucchini "enchiladas" from Mexico. Includes: One hundred fifty easy-to-cook vegetarian dishes Clear, step-by-step cooking method Personal recipes from around the world Full-page color photographs Food facts and a glossary of foods Troth Wells has been with the "New Internationalist" since 1972. She has written a number of world food books.

The ultimate in freshness and sustainability, this environmentally sound cookbook shows readers how to grow their own food - whether they are the owners of a window box, a garden or an allotment. Alongside recipes which can be made from outdoor spaces are dishes which feature foods from around the world. With an emphasis on simplicity and versatility, it is easy to start local and think seasonal when sourcing ingredients. The perfect cookbook to inspire and take tastebuds travelling.

With more than 130 vegetarian recipes from around the world to suit all tastes and times of day, this is the best cookbook on the market for quick and easy soups, snacks, main courses, salads, side dishes, desserts and drinks, with many dishes taking only 5-10 minutes from start to finish. Key features include: an ingredients gallery; a nutrition guide; useful facts; recipe notes; vegan dishes; step-by-step cooking methods; an index by region; and an index by ingredients. Illustrated with full-colour photos.

Over 130 vegetarian and vegan recipes - quick to make and easy to cook at home - from Kenya, Lebanon, West Africa, India, Mexico and many more countries. Includes full-colour photography, a glossary of ingredients and nutrition guide.

Some of the best cooking in the world goes on quietly, day after day, in the hills of the Andes and the villages of Africa, on the steamy slopes of South East Asia and the plains of India. Now, in the unique New Internationalist Food Book, some of the world's tastiest dishes come to you. From appetizers and snacks to desserts and drinks, the Food Book brings a range of meals which celebrate the wholesome food cooked over fires, stirred in pots, sprinkled with spices and enjoyed by ordinary people in Asia, the Middle East, Africa and Latin America. Beautiful photographs complement delicious recipes, factual information about the countries from which they originate and details about how food is produced and distributed. Compiled by the world renowned New Internationalist magazine which regularly produces material for the United Nations, this exciting cookbook has been highly acclaimed.

Gathers international-style recipes for appetizers, snacks, soups, main dishes, side dishes, and desserts