Whole world vegetarian / Marie Simmons ; photography by Teri Lyn Fisher and Jenny Park.
- 2 of 2 copies available at Evergreen Indiana.
0 current holds with 2 total copies.
|Location||Call Number / Copy Notes||Barcode||Shelving Location||Status||Due Date|
|Jefferson Co PL - Madison Main Branch||641.5636 SIM (Text)||39391006746851||Nonfiction||Available||-|
|Zionsville PL - Hussey-Mayfield Memorial Branch||641.5636 SIMMONS (Text)||33946003117731||Nonfiction . 2nd Floor||Available||-|
- ISBN: 9780544018457
- ISBN: 0544018451
- Physical Description: 320 pages : color illustrations ; 23 cm
- Publisher: Boston : Houghton Mifflin Harcourt, 2016.
|Formatted Contents Note:||
Introduction -- Appetizers and Snacks -- Breads and Sandwiches -- Soups -- Salads -- Main Dishes -- Vegetable Sides -- Sources -- Index.
"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.
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