Product Description

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 recipes around.

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Product Details

• Amazon Sales Rank: #78430 in Books
• Published on: 2001-08-01
• Released on: 2001-08-07
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 336 pages

Amazon.com Review
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.

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Customer Reviews

Good Basic Vegetarian Cookbook
Shulman has authored a number of cookbooks, and although she is a former vegetarian, she knows food and cooking and she is familiar with the goals and hopes of current day vegetarian cooks. Her latest volume represents a good overview of veg cuisine, apart from the absence of most meat substitutes likes seitan. The book contains a very good soup selection, with a variety of both simple and complex stocks upon which to build soups. There are numerous frittata recipes and good selections for winter and fall dishes, for those who want to eat seasonally. Yellow Squash and Rice Gratin and Potato and Chard Gratin stand out. Shulman presents a number of polentas. Of the vegetable dishes, Leeks in Wine is the most unique. She emphasizes freshness and flavor in each recipe. The book includes cooking tips for beginners and enough of her philosophy with food to make for interesting reading. For someone needing a basic cookbook, this would be a fine selection.

Delicious recipes--and I'm not even a vegetarian!
Because I am a fan of Marth Rose Shulman's books, especially her classics Mediteranean Light, Feasts and Fetes, and Light Basics, I decided to try her new book. I have already cooked myself delicious meals and dazzled friends with her inventive recipes.
What is best in Shulman's books, besides the recipes of course, is her ability to describe what she is up to and to add interesting commentary. Her recipes are obviously carefully tested and, as a result, are almost foolproof. She is obviously someone who loves food and wants the rest of us to enjoy her healthy and delicious discoveries.
A real winner.

Doable, Reliable, Earthy but High Style
I own a number of Martha Rose Shulman's cookbooks and when THE BEST VEGETARIAN RECIPES arrived, I thought, uh oh, it's a greatest hits album. It's much better than that. True, earlier versions of several of the recipes appear in her other books but all are invested with a freshness here, with the latest wisdom in method and equipment. Shulman has a Mediterranean sensibility that lends itself to all the cuisines she draws from. The dishes are earthy yet sophisticated. I've made several of the recipes and they always turn out as intended. They are satisfying even for the roast beef eaters who have turned up at my table. This is a book for weeknight dinners and to cook out of when guests are expected.