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The Tropical Vegan Kitchen
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A culinary tour of the Caribbean, Central and South America, Thailand, Indonesia, the Canary Islands, Hawaii, Australia, Africa, India and many more exotic places, showing readers how easy it is to prepare authentic tropical vegan dishes with readily available ingredients. Including more than 225 delicious and nutritious meat-free, egg-free and dairy-free recipes for appetisers, soups, salads, main courses, side dishes, beverages and desserts - as well as a glossary of tropical fruits and vegetables with information on buying and storage.
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About the Author

Donna Klein, a food writer who has contributed to The Washington Post, Vegetarian Gourmet, Veggie Life, The Herb Companion, and Yoga Journal, studied French regional cooking at Le Cordon Bleu, Paris.

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