Synopses & Reviews
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.
"Street food is term used, for lack of a better one, to describe the kind of spicy, casual, delicious and local cuisine sold in stalls, carts and open-air markets all over the world. This volume offers a well-chosen battery of street food favorites from locales as diverse as Pakistan and Argentina. Chile's Sopaipillas, sticky-sweet pumpkin-flavored donuts, make for a sinful brunch or afternoon snack, as do Libya's Almond Cookies or China's Baozi, steamed buns filled with flavorful mushrooms or chicken. Heartier recipes include Sudan's Ful, a delicious bean stew, and Malaysia's Pacri Nenas, a sweet and spicy pineapple curry. Reflecting the high price of meat on the global table, most of these recipes are vegetarian or vegan, and those that aren't can be easily adapted to exclude meat. The authors do their best to avoid impossible-to-find ingredients, although once in a while a recipe calls for some bit of exotica like lily buds or chicha de jora, a beer brewed from corn. Appealing, full-color photographs of markets and streetside chefs round out the collection, although, strangely, the photographs don't always correspond to the recipes they adorn; a shot of a taqueria in Chicago, for instance, complements a recipe for Argentinian sandwiches. This juxtaposition is a bit confusing, since Argentina and Chicago have little in common-except that, apparently, the sidewalks of both are great places to dine." Publishers Weekly (Copyright Reed Business Information, Inc.)
Arepasfrom Venezuela, tom yamsoup from Thailand, delicious mezzefrom the Middle East-The World of Street Foodoffers the best in fast food from Africa, Latin America, the Middle East, and Asia. Awarding-winning food photos are accompanied by pictures and stories from the people and places the food comes from.
The majority of recipes are vegetarian, and many are vegan or vegan-adaptable. As with all New Internationalistmagazine food books, The World of Street Foodincludes information on nutrition and organic and fair trade ingredients.
Troth Wellshas been with the New Internationalistsince 1972. She has written a number of world food books and is the English-language editor of The World Guide, a global reference source that focuses on world issues.
Millions of people around the world prepare and sell street food for a living. The vibrancy and bustle of the world's food vendors are brought together in The World of Street Food, with 100 easy recipes adapted for you to cook at home. So give McDonald's and Burger King a miss and try something new and tasty instead!. Indian idli - freshly made rice puffs with chutney. Spicy prawns piqued with lime. Falafel or baba ganoush from the Middle East. China's dim sum dumplings, spring rolls and noodle dishes. Satay from south-east Asia. Crispy samosas from India and Africa. Golden corn cake arepas from South America. Enticing desserts like coconut ice cream The World of Street Food brings the best recipes from all over the world to your kitchen. Each recipe is tested and if any ingredient is hard to track down, a substitute is given, so there's nothing to stop you cooking up some fantastic fun meals.
World street food favorites, chosen because they're popular, fresh, and easy to cook.
About the Author
Troth Wells joined the New Internationalist in 1972 to help launch the magazine. She has written a number of world food books including the Spices of Life and the World in your Kitchen. She an editor of the World Guide, a global reference source that focuses on majority world issues.