Available:*
Shelf Number | Material Type | Copy | Shelf Location | Status |
|---|---|---|---|---|
| 641.5636 | 1:E-BOOK | 1 | 1:ON-DEMAND | Searching... Unknown |
Bound With These Titles
On Order
Summary
Summary
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.
Author Notes
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, including Sur La Table's Things Cooks Love , Fresh & Fast, The Good Egg, and 365 Ways to Cook Pasta .She was a columnist for Bon Appétit for eighteen years.
Reviews (3)
Publisher's Weekly Review
With a simple premise-that culinary inspiration in a global society comes from all around the world-Simmons (The Good Egg; Fresh & Fast Vegetarian) 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. A butternut squash korma gives an indigenous American vegetable Indian flavors, and the Summer Garden Paella takes delicious liberties with an easy-to-improvise classic. Kimchi makes an appearance both in fried rice and that cross-cultural staple, the quesadilla. Despite its grand ambitions, the book keeps the proceedings easy to follow and simple enough for weeknight outings-with enough new ideas to intrigue even the most world-weary vegetarian. Agent: Carole Bidnick, Bidnick and Co. (May) © Copyright PWxyz, LLC. All rights reserved.
Booklist Review
Enjoying a vegetarian diet does not mean sticking to monotonous foods day after day. As Simmons amply inventories, many cultures from all over the planet have their own meat-free traditions. Salads abound, from a Mexican cactus salad to a layered Peruvian mashed-potato, egg, and avocado version. Quintessentially British shepherd's pie calls for a hearty mix of root vegetables and mushrooms to make up for the lack of meat. A similar vegetable blend with added hot peppers and peanuts recalls an Ethiopian classic. Korea and Mexico merge in kimchi quesadillas. Even the single diner can enjoy Simmons' quick and satisfying union of French and Indian ideas in egg bread, a sort of French toast but with fragrant curry powder and hot peppers. Simmons employs a wide range of ingredients, but few will prove difficult to source readily. Experienced cooks may handily transform some of the egg and cheese dishes here into vegan counterparts.--Knoblauch, Mark Copyright 2016 Booklist
Library Journal Review
After the success of 2011's Fresh & Fast -Vegetarian: Recipes That Make a Meal, Simmons returns with this homage to international cuisine, inspired in part by the variety of restaurants near her Oregon home. Many recipes are staples of either Middle Eastern cuisine (falafel, baba ghanoush, and shakshuka) or Mediterranean fare (e.g., spanakopita) with occasional Indian-inspired dishes such as dal as well. Simmons succeeds in drawing out flavor from minimal ingredients, with such techniques as roasting chiles until they char before adding to them quesadillas. Other meals, such as her vegetable broth, have longer ingredient lists, but are well worth the effort. Some cooks may be put off by the overreliance on eggplant as a primary vegetable and chickpeas as the key source of protein. While some soups and sides incorporate beans, it would have been helpful to see them-as well as other nontraditional sources of protein-throughout the book. VERDICT Despite these issues, Simmons delivers a creative cookbook that offers fresh variations of soups, salads, sides, and more. Sure to be of interest to readers seeking a nonintimidating entry to meatless meals using simple ingredients.-Stephanie Sendaula, Library Journal © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.