The World in Your Kitchen

Barbara Jacobs

Hold the groans at the announcement of yet another vegetarian cookbook, because Wells and readers of the "New Internationalist" magazine have put together an information-packed gastronomic tour of other worlds. Plus, the excellent color photographs appearing on nearly every page lighten her occasional preachy text on the merits of vegetarianism. And the six full-page sidebars on specific ingredients (such as bananas, corn, and noodles) provide useful--and amusing--data. Her 150 recipes are divided into four sections, from starters to desserts, and are further grouped by area and country. So, in addition to the all-too-familiar dal, hummus, and tabbouli, more exotic dishes include Mozambique's cashed nuts piri piri, Bahamian gunga (pigeon peas and rice), boiled pumpkin from Malawi, and Aamras, an Indian mango dessert.

WomanSource Catalog & Review: Tools for Connecting the Community for Women

This wonderful, eye-opening cookbook by The New Internationalists not only offers some great recipes; more importantly it provides the reasoning and advantages of vegetarianism. The book highlights unique cultures and the way they eat–relatively meatlessly. Meat has always been the main course on America's dinner table, and yet most Third World countries eat less than 14 pounds per capita a year. Americans eat up to 250 pounds of meat and poultry per capita each year. If we are serious about reducing world hunger and promoting individual health, we have to take vegetarianism seriously. Between these pages is a guide to nutrition and a collection of tantalizing recipes to start you on your way to nourishing yourself and the world in which you live.
—SH