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Whole world vegetarian / Marie Simmons ; photography by Teri Lyn Fisher and Jenny Park.

Simmons, Marie, author. (Author). Fisher, Teri Lyn, photographer. (Added Author). Park, Jenny (Jenny S.), photographer. (Added Author).
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Available copies

  • 0 of 2 copies available at Evergreen Indiana.

Current holds

0 current holds with 2 total copies.

Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Hussey-Mayfield Memorial Branch 641.5636 SIMMONS (Text) 33946003117731 New Books . 2nd Floor Checked out 10/31/2016
Jefferson County Public Library - Madison 641.5636 SIM (Text) 39391006746851 Non-Fiction Checked out 10/24/2016

Record details

  • ISBN: 9780544018457
  • ISBN: 0544018451
  • Physical Description: 320 pages : color illustrations ; 23 cm
  • Publisher: Boston : Houghton Mifflin Harcourt, 2016.

Content descriptions

General Note: Includes index.
Formatted Contents Note: Introduction -- Appetizers and Snacks -- Breads and Sandwiches -- Soups -- Salads -- Main Dishes -- Vegetable Sides -- Sources -- Index.
Summary, etc.: "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."-- Provided by publisher.
Subject: Vegetarian cooking.
COOKING > Vegetarian & Vegan.
COOKING > Regional & Ethnic > General.
COOKING > General.
Genre: Cookbooks.

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