by Robin Robertson
Very informative cookbook with example recipes of many cuisines around the world. In most cases she selected one or two signature dishes of a cuisine that were already vegan or easily adapted. In only a few did she simply make a meatless version of a meat-based dish. I was pleased with that first approach--it's always good to remind yourself that many people don't build a diet around meat, milk and cheese.
I found a couple to try but how good they turn out to be remains to be seen.
The best reading was the recipes themselves. The background material--the introductions to the cuisines--was skimpy and often just a repeat of the obvious. I think it was a mistake to combine all of India or China into a single chapter. If she couldn't take the time (or space) to do regional cuisines inside the bigger countries, then I wished she'd chosen a single area inside each to cover. Say, Northern Indian; or Shandong.
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