The Adventurous Vegetarian showcases the global momentum of the vegetarianism movement. Jane Hughes, editor of the Vegetarian magazine and tutor at the Cordon Vert, hopes to "make it possible for vegetarians, wherever they may be, to sit down to a meal similar to that which might be on the table in a vegetarian household on the other side of the world." To accomplish this goal, she found contributors from 30 countries to offer appetizers, entrees and desserts that translate the shared principles of vegetarianism into an international cornucopia of recipes.
The use of "adventurous" in the title is apt--many ingredients are not found in a Western diet, and even experienced chefs will find challenges among these selections. While remaining true to the spirit of each recipe, Hughes occasionally replaces some techniques or ingredients. In Togo, for example, the making of fufu is traditionally a communal task, with the strongest members of the community taking turns pounding starchy vegetables with a large stick; for solitary Western cooks, Hughes substitutes polenta.
Beginners, however, will find success with many of the simpler offerings--the Chinese ABC soup contains just six ingredients and can be completed in 30 minutes. Hughes believes this cookbook is more about "letting the world come to you" and less about travel--but the brief history of each country's cuisine, links to helpful websites and advice for finding vegetarian fare would be beneficial to travelers as well. Even carnivorous foodies will enjoy this survey of vegetarianism. --Kristen Galles from Book Club Classics