Glossary

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About
Knowing your ingredients is the basis of good cookery. There was a time when vegetarian food was limiting - some would even have said boring - in what it had to offer. But over the last decade the picture has changed dramatically. As international markets have opened up, new and exciting foods have become available fom Asia, Africa and the Tropics. So dramatic has been the change, in fact, that the resulting array of foods before us can often seem overwhelming, not to say confusing. And confusion increases as names are changed, or added to, and as experiments with fruit and vegetables lead to hybridization.