Marie Simmons

Whole World Vegetarian (eBook, ePUB)

• Format: ePub

Produktbeschreibung

Big-flavored vegetarian dishes from around the globe, from the James Beard Award- and IACP Award-winning author Marie Simmons The best of our vegetarian recipes have always drawn inspiration from other cultures. In Whole World Vegetarian, Marie Simmons follows her culinary wanderlust, bringing together a collection of bold, imaginative dishes and seamlessly adapting them to contemporary tables. Cooks can expect a wealth of sumptuous options: rice- and corn-stuffed poblano chiles; Greek-style mac-and-cheese with summer squash; Indonesian vegetable salad with peanut dressing. Even the homiest dishes deliver rich rewards, like South American pumpkin-black bean stew with prunes. All have fresh twists: In a zucchini lasagna, squash replaces pasta, and a cold beet soup is replete with chopped fresh tomatoes, cucumbers, and apples. A Persian herb omelet gets an unexpected lift with baking powder. From a quick and little-known dip of Iranian yogurt, spinach, and caramelized onions garnished with toasted walnuts to shakshuka, a spicy Tunisian ratatouille crowned with poached eggs and fresh herbs, all become accessible and inviting under Simmons' guidance.

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Produktdetails

• Verlag: HMH Books
• Seitenzahl: 320
• Erscheinungstermin: 10. Mai 2016
• Englisch
• ISBN-13: 9780544018488
• Artikelnr.: 45103332

Autorenporträt

The winner of a Julia Child Award and two James Beard Awards, MARIE SIMMONS is a cooking teacher and the author of more than a dozen cookbooks. Her work has appeared in many publications, such as Bon Appétit, the Los Angeles Times, Cooking Light, Eating Well, and Food & Wine.

Rezensionen

"With a simple premise-that culinary inspiration in a global society comes from all around the world-Simmons offers this accessible and vibrant collection of meatless recipes . . While international cues are hardly new to vegetarian eaters, this volume ventures beyond the hummus and pasta anteroom into the great mansion of exciting flavors, techniques, and lesser-known ingredients (ajvar, a Serbian pepper sauce epazote; an herb from Central America). Iranian borani (a yogurt and spinach dip with pomegranate seeds), Salvadorian pupusas, and a Georgian salad of tomato, cucumber, and green beans with walnut dressing will introduce readers to new favorites." -- Publishers Weekly