About the Book
Chris and Carolyn Caldicott are the Godparents of global vegetarian cuisine in the United Kingdom. For twenty years their World Food Cafe in London's Covent Garden was the hub of new flavors, colors and combinations in vegetarian cooking. They took long sabbaticals to travel the world and collect new recipes from every corner of the globe.
The new book World Food Cafe Vegetarian Bible, collects the best recipes from two decades of globetrotting, tried and tested to be easy to make at home.
More than 200 vegetarian recipes fill the pages of this new book including:
- Zanzibar Beans in Coconut Sauce
- East African Wilderness Sweet Potato Patties
- Kenyan Curry with Okra and Peas, Topped with a Fried Egg
- Banana and Chili Fritter with Passion Fruit Dip
- Chana in a Thick Spicy Gravy
- Deep Red Rajasthani Vegetables in s Poppy-Seed Sauce
- Borneo Rainforest Vegetables
- Balinese Gado Gado
- Oaxacan Mole
- Caribbean Vegetables in a Mustard, Coconut and Rum Sauce
- Caribbean Pepperpot
- Pistachio Kulfi
- Guatemalan Flan
- Mango and Passionfruit Cheesecake
World Food Cafe Vegetarian Bible gathers together recipes that have bee published in the Caldicott’s previous books: World Food Cafe, World Food Cafe 2 and The Spice Routes. It forms the perfect companion to the brand new collection World Food Cafe Quick and Easy, published September 2012.
About the Authors
Chris Caldicott is a journalist and photographer. With his wife Carolyn Caldicott he owned and ran the World Food Cafe in London's Covent Garden, where they cooked and served delicious vegetarian food from recipes collected on their travels. He and Carolyn are co-authors of three Frances Lincoln vegetarian cookery books and his photographs also appear in a wide range of newspapers and magazines. Since 1991 Chris has been an official photographer for the Royal Geographical Society. Chris and Carolyn live in Winchester in the U.K.
My Take on the Book
The book definitely includes recipes from around the world. Reading the introduction to this book gave me the background information on the authors and their travels which included gathering recipes from sources in the countries they visited. The authors used their travels to Africa, Sri Lanka, India, Pakistan, Southeast Asia, French Polynesia, South and Central America , and the Caribbean to photograph and gather the facts for this book.
Each section included beautiful photographs depicting the food, landscape, buildings, people, and art of the country. The authors wrote pages about the country and origins concerning the foods the people eat and ingredients used in their cooking.
Some of the recipes can be easily duplicated with ingredients that are available in the United States. However many of the recipes would be more challenging to use. If there was a substitution ingredient the authors often included that next to the original ingredient.
The book certainly expanded my knowledge of foods eaten around the world. I feel this particular vegetarian cookbook would probably be best used by someone who had access to the ingredients available from these diverse countries.
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