Whole World Vegetarian

Nonfiction, Food & Drink, Vegetarian, International
Cover of the book Whole World Vegetarian by Marie Simmons, HMH Books
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Author: Marie Simmons ISBN: 9780544018488
Publisher: HMH Books Publication: May 10, 2016
Imprint: Rux Martin/Houghton Mifflin Harcourt Language: English
Author: Marie Simmons
ISBN: 9780544018488
Publisher: HMH Books
Publication: May 10, 2016
Imprint: Rux Martin/Houghton Mifflin Harcourt
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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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