The Global Vegetarian Kitchen: Cook Global, Source Local by Troth Wells

  • Eggplant/aubergine dip (Baba ghanoush) (page 16)

    from The Global Vegetarian Kitchen: Cook Global, Source Local The Global Vegetarian Kitchen by Troth Wells

    • Categories: Dips, spreads & salsas; Middle Eastern; Vegetarian
    • Ingredients: eggplants; ground cumin; ground coriander; tahini; yogurt; parsley
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  • ISBN 10 190652338X
  • ISBN 13 9781906523381
  • Linked ISBNs
  • Published Sep 01 2010
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher New Internationalist Publications Ltd
  • Imprint New Internationalist Publications Ltd

Publishers Text

The Global Vegetarian Kitchen starts in your back yard - perhaps growing your own vegetables and herbs or buying produce at your local farmers' market - then reaches around the world to bring the diversity and delight of vegetarian dishes into your kitchen. Whether you only have a windowbox with some herbs, an allotment, yard or other space to grow things, this is the seed that connects creative home-cooking to the traditional recipes that travel the globe, blending with local culture. With an emphasis on simplicity and versatility, you'll find it easy to create dishes such as bean bredie from South Africa, barley risotto from Italy, Nepalese lentil curry or lemon-grass scented Thai soup. All you need to do is stock up your spice rack and take your tastebuds travelling. There are over 100 easy-to-follow vegetarian recipes from all parts of the globe with full-coulour photographs, suggestions for substitute ingredients, useful facts and helpful hints, local ingredients and tips on sourcing fair trade.

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