Book Size: 7.5" x 9.75"

Pages: 256

Format: Paperback

ISBN: 9781566569316

Imprint: Interlink Books

Edition: 1

Illustrations: full-color throughout

Release date: 03/02/14


Small Planet, Small Plates

Earth-Friendly Vegetarian Recipes


$ 25

“Small Planet, Small Plates is definitely an invitation to cook new recipes that will rock your world… ” —

About this book

Moving towards a more vegetable-based diet is the only sustainable and healthy way to feed the world.

The extraordinary abundance of nutritious plant foods gives great opportunities to conjure them into delicious, planet-friendly meals. Some of the best non-meat dishes come from Africa, Asia, Latin America and the Middle East and we have selected a variety of highlights. From the tempting coconut milk rich dishes of South India, to the warming bean and chili concoctions of South America; from the fragrant soups and stir-fries of Thailand to the delicate wat stews of Ethiopia, this cookbook has intriguing tastes for every palate.

- Over 100 vegetarian recipes from all parts of the globe

- Recipes presented in mezze-style- with suggestions of a number of small dishes that combine to make a full meal

- Easy to follow recipes with suggestions for substitute ingredients

- Useful facts and helpful hints

- Tips on sourcing fair trade and local ingredients

- Full-color recipe photographs throughout


About the author

Troth Wells is the author of a number of cookbooks, most recently the best-selling One World Vegetarian Cookbook and Global Vegetarian Cooking, also published by Interlink.


“Small Planet, Small Plates is definitely an invitation to cook new recipes that will rock your world… At first sight, the self-confessed food porn junkie that I am was overcome with excitement: the book is generously illustrated and the pictures are evocative, modern and tasteful. A second wave of elation hit me when I discovered the simplicity of all the recipes: the method of preparation is spelled out in a few efficient sentences. A quick glance through the ingredients list confirmed how accessible the recipes were: I could find pretty much all the beans, grains and spices in my pantry. Otherwise, a quick trip to any bog standard supermarket would fill in the gaps easily. The main appeal of this cookbook however is the diversity of places it takes you to. Through your cooking, you might have already traveled to Morocco, Mexico, Lebanon, Spain, France, Italy, Greece, China, Vietnam, India, maybe even Russia and Japan. Turning the pages of this book, you might discover that you could easily hop to other less visited food destinations: Syria, Sierra Leone, Chile, Jamaica, Tanzania, Sri Lanka, Korea, Ecuador and Malaysia. The method and ingredients are not too antipodean to what you might already know, but the twist in the combination of flavors is enough to bring exoticism to your dinner table. So you can invite a whole new series of dishes to your rota: a crunchy peanut butter spinach stew from Gambia, a coconut rice from Sierra Leone, a pumpkin curry from the Caribbean, a walnut dip with cumin from Syria, a pineapple and avocado salad from Haiti. The last aspect that ticked my ‘good cookbook box, ‘ is that it feeds my eggplant obsession with no less than nine recipes. One of which I had been looking for: a simple but scrumptious Malaysian curried eggplant, that we will publish here soon.” —

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