Ultimate Cabbage Soup Diet or World of Street Food

Ultimate Cabbage Soup Diet

Author: Madeline Cooper

Lose up to ten pounds in seven days - and never feel hungry. The cabbage soup diet is the slimming sensation of recent years and this work shows you how to follow it. This book includes a guide to following the diet as well as a host of recipes and meal plans to help you stick to the diet.

New interesting book: The African American Womans Guide to Successful Makeup and Skincare or Advanced Bach Flower Therapy

World of Street Food: Easy Quick Meals to Cook at Home

Author: Troth Wells

This is the book to take the taste buds traveling. Arepas from Venezuela, tom yam soup from Thailand, delicious mezze from the Middle East-The World of Street Food offers the best in fast food from Africa, Latin America, the Middle East, and Asia. Over a hundred recipes have been chosen for their popularity at street stalls and markets around the world.

A collective effort by the author and fans of street food worldwide, this book combines thorough research with personal stories from the people and places the recipes come from: for instance, how the South African bunny chow was invented through a combination of Asian curry, European bread, and apartheid; or the stories from Penang, Malaysia, said by many to be the street food capital of the world.

Each recipe is accompanied by award-winning food photography and evocative travel pictures. The majority of recipes are vegetarian, and many are vegan or vegan-adaptable. As with all New Internationalist food books, The World of Street Food includes information on nutrition and organic and fair-trade ingredients.

Troth Wells has been with the New Internationalist since 1972. She has written a number of world food books, and is an editor of The World Guide, a global reference source that focuses on majority-world issues.

KLIATT

The term "street food" best describes the casual, delicious and local cuisine sold in stalls, carts and open air markets around the world. The recipes included in this book represent a well-chosen group of street food favorites from locales as diverse as Pakistan and Jamaica. Reflecting the high cost of meat, most of the recipes are vegetarian. The authors avoid difficult-to-find ingredients for most of the recipes. Each recipe includes additional information such as the history, popularity, and flavor of the street market where it is found. Some of the recipes are Pan Puri (spicy filled pastries), Pad Thai (Thai noodles), Bolinas de Bacalhau (codfish balls), Harira (bean soup), Mafe (peanut stew), Empanadas Criollas (pasties), Batata Bil Kizbara (potato with ccilantro/coriander) and Tom Yam (hot and sour soup). All recipes include both imperial and metric measurements. Extensive color photographs of markets and street side chiefs enhance the book's appeal. Troth Wells has produced five food books and she traveled extensively throughout numerous countries while researching this book. This is a wonderful introduction to a wide variety of delicious foods. Age Range: Ages 12 to adult. REVIEWER: Shirley Reis (Vol. 42, No. 1)

Kristen Mastel - Library Journal

Tasty local tidbits from Ethiopia to Fiji often sold from street vendor carts or markets are the feature of this text from the author of Desserts & Drinks from Around the World. Arranged by region, the recipes feature a few that will be familiar to most cooks, such as the Chicken Satay from Indonesia, but the majority of the entries celebrate foods off the beaten track. Tchedoudiene will make your mouth water as you prepare fresh fall picks of carrots, eggplants, and pumpkins combined with fish and fresh spices for this one-pot wonder. Unlike in many cookbooks, the majority of the ingredients needed to prepare these recipes are readily available in all supermarkets. For those that are not, Wells has added a resource list. Each entry includes a wonderful description of where the item is found in the world, a color photograph, and an anecdote regarding the dish, illustrating how food is a part of one's culture. Recommended for medium to large public libraries that want to expand their global cookbook collections.