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The Best Vegetarian Recipes: From Greens to Grains, from Soups to Salads: 200 Bold Flavored Recipes
Shulman, Martha R.
Published: August 7, 2001
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The key to successful vegetarian cooking is blending intriguing flavors and interesting textures with balanced nutrition. Don't worry about the absence of meat--you'll never miss it with these flavorful recipes. With over 20 cookbooks to her
name, Martha Rose Shulman really does know the best vegetarian recipes. "A good recipe ... is one that both a beginner and a seasoned cook can follow with consistent results," says Shulman. "And those results must be enticing, pleasing to the palate,
with familiar but evocative flavors."
An introduction to vegetarian cooking, instructions on how to follow a recipe, and a list for the well-stocked pantry lead into the chapters "Spreads, Dips, and Condiments," "Salads, Soups, Eggs, and Cheese,"
"Grains and Beans," "Pasta and Pizza," "Vegetable Side Dishes, "Stews, Stir-Fries, and Gratins," "Tofu," and "Desserts." Start with a Spicy Red Pepper Spread on crostini followed by an Arugula, Pear, and Walnut Salad. For the main dish, serve Farfalle
with Asparagus or maybe Pizza with Summer Squash, Goat Cheese, and Herbs. Round out the meal with Citrus and Date Gratin or the light Lemon Sorbetto.
The recipes in The Best Vegetarian Recipes are clear and easy to follow, plus Shulman tells you
how far in advance you can prepare them and how long they will keep in the fridge. She uses ingredients you probably already have in your pantry but maybe haven't tried together (Mashed Potatoes with Kale). Vegetarian or not, this would be a great
addition to any cook's kitchen. --Dana Van Nest
About the Author
Martha Rose Shulman is an award-winning author of nine cookbooks, including Mediterranean Light, Mexican Light, Provencal Light, The Vegetarian Feast, and Entertaining Light. She
lives in Los Angeles, California.
Join award-winning author Martha Rose Shulman as she shares the best of vegetarian cooking today. With her encouragement and her great recipes, you can eat seasonally, healthfully, and most
of all, well. Using the rich array of produce now available, The Best Vegetarian Recipes offers an innovative collection of 200 new classics and updated favorites,From spreads, soups, and salads to main-course stir-fries and stratas, bold flavors combine
texture and taste perfectly. New classics like Swiss Chard Frittata and Garlic Soup with Potatoes are sure to become old favorites. Pan-fried tofu, a vegetarian staple, never tasted better than with Martha's soy-ginger marinade. Side dishes are stunning
alone or coupled together. Sweet and tart flavors blend in a springtime Baby Turnip and Turnip Greens Ragout.Entertaining is easy and elegant with reinvented favorites. Need ideas for planning a balanced vegetarian menu? Martha has plenty. Her recipes
offer accompanying suggestions to complete the meal. Start with an olive oil-crusted Spinach and Cheese Tart. Serve it alongside a refreshing Orange, Onion, and Olive Salad, or the Shredded Romaine Salad for a lighter pairing.As Martha is one of
America's most highly regarded vegetarian cooking experts, you can be assured that her recipes are foolproof. Never made soup from scratch before? Helpful pointers highlight the winning combination of ingredients and techniques for "Basic" recipes.
You'll also learn indispensable tips for making intensely flavored stocks and salad dressings, roasting bell peppers, and much more.No matter what your eating style, The Best Vegetarian Recipes is simply the best collection of wholesome and healthy
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