World Food Café 2: Easy Vegetarian Recipes from Around the Globe: v. 2

by Chris Caldicott (Author), Carolyn Caldicott (Author), Carolyn Caldicott (Author), Chris Caldicott (Author)

• Used

  Hardcover
  2006

  $3.25

  Chris and Carolyn Caldicott run the famous World Food Cafe in London's Covent Garden, where they serve vegetarian food from recipes collected on their travels. This sequel to the acclaimed World Food Cafe is an enticing and long-awaited second helping of travelogue, stunning photography and delicious vegetarian recipes from around the globe.

• Used

  Paperback
  2002

  $3.56

  Intrepid travellers Chris and Carolyn Caldicott own and run the World Food Cafe in London's Covent Garden. In this cookbook they bring together vegetarian recipes from around the world, travellers' tales that describe how the recipes were discovered, and Chris's travel photographs. Food photographer James Merrell contributes photographs of the recipes. The book features dishes adapted from recipes gathered in the Middle East and Africa; India, Nepal and Sri Lanka; Southeast Asia and China; and Latin America. Each section begins with an introduction to the food of the region - the ingredients, the customs, and the ways in which they are cooked. A selection of recipes follows, with suggestions for variations, advice on how to combine dishes in menus and, often, the story behind the recipe.

• Used

  Hardcover
  1999

  $4.20

  Written by the owners of the World Food Cafe in London's Convent Garden, this cookbook brings together vegetarian recipes, travellers' tales that describe how the recipes were discovered and Chris Caldicott's travel photographs. Food photographer James Merrell contributes photographs of the recipes. The book features dishes adapted from recipes gathered in the Middle East and Africa; India, Nepal and Sri Lanka; Southeast Asia and China; and Latin America. Each section begins with an introduction to the food of the region - the ingredients, the customs and the ways in which they are cooked. A selection of recipes follows, with suggestions for variations, advice on how to combine dishes into menus and, often, the story behind the recipe.