Whole World Vegetarian

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: Marie Simmons
Publisher: Harvest Publications
Published: 05/10/2016
Pages: 320
Binding Type: Paperback
Weight: 1.90lbs
Size: 9.10h x 7.70w x 1.00d
ISBN13: 9780544018457
ISBN10: 0544018451
BISAC Categories:
- Cooking | Vegetarian
- Cooking | Regional & Ethnic | General
- Cooking | Methods | General

About the Author
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.