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Whole World Vegetarian - Marie Simmons

Whole World Vegetarian

By: Marie Simmons

Paperback | 10 May 2016

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Big-flavoured 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 chilies; 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 lasagne, squash replaces pasta, and a cold beet soup is replete with chopped fresh tomatoes, cucumbers, and apples. A Persian herb omelette 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.

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, 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 Appetit for eighteen years.
Industry Reviews

"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 --

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