"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 "This is quite possibly my favourite cookery book to hit the shelves this year." Charlotte's VVeb

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.

A selection of dishes: Boston baked beans (USA) Lentil Moussaka (Turkey) Spicy egg-plant/aubergine snack (Indonesia) Mexican-style vegetarian burritos Bean bredie/stew (South Africa) Indian crunchy garlicky potatoes Papaya/pawpaw dessert (Brazil) Eggs Piperade (France) Orzotto, barley risotto (Italy) Bibimbap, a classic Korean vegetable dish