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Fresh & Fast Vegetarian: Recipes That Make a Mealby Marie Simmons
Synopses & Reviews
Good cooks have always known that when you have an egg, you can make a perfect meal at a moment's notice. Now nutritionists are confirming what our mothers told us: the egg is good food. In this landmark collection, Marie Simmons, an award-winning cookbook author whose deftly irresistible flavor combinations have inspired millions, celebrates the versatile egg with more than 250 recipes.
This is the most comprehensive book on egg cookery ever published, and it's a dazzlingly diverse collection. It encompasses sophisticated dinners — Gnocchi with Butter and Herbs, for instance — as well as such superb desserts as Fallen Chocolate Souffland#233; Cake. And it's filled with tips and techniques for the basics: how to scramble, fry, bake, poach and hard-cook eggs. In these pages can be found convenient appetizers, comforting soups, flavorful sandwiches, innovative salads, sauces, souffland#233;s, cookies, cakes, pies and tarts.
Simmons provides us with literally hundreds of dinner possibilities, many of them vegetarian. She reinterprets such classics as quiches, adding broccoli and provolone or caramelized tomato and corn, and rediscovers dishes from the past, including the savory bread puddings called strata. She takes pasta far beyond red sauce with renditions that include eggs, fresh vegetables and herbs, and she serves up exciting main-dish salads for warm weather and, for wintry months, hearty Greek lamb stew with artichokes, thickened with egg-lemon sauce.
And yes, there are scores of recipes for breakfast and brunches, ranging from Eggs Scrambled with Wild Mushrooms and Fresh Herbs to Eggs Baked in Fresh Tomato Salsa with Melted Cheese, not to mention French toast, Popover Pancakes, and more than thirty different omelettes and frittatas — meals for any occasion.
For dessert, choose between seductively light selections such as Hazelnut Meringue Cookies and Lemon Angel Food and rich creations like Classic Crcme Caramel, Lemon Curd Tart with Berries, and Spiced Sponge Roll with Maple Cream Filling and Walnut Praline.
With egg information and intriguing snippets of lore throughout, THE GOOD EGG is the ultimate cookbook for a new generation of cooks.
"Simmons, a James Beard Award — winning cooking teacher and former Bon Appetit columnist, describes herself as 'mostly vegetarian.' In her newest book (after Things Cooks Love) she presents more than 150 meat-free recipes (including many vegan entries), from soups and salads to main dishes and sides. Each features a suggestion for how to make a meal that includes the dish — for example, with curried quinoa and apple salad with dried cranberries, she suggests serving her red lentil soup with coconut milk and toasted cumin. Recipes do live up to the book's title: they feature fresh ingredients and they can be made quickly, generally in 30 to 45 minutes. And while they aren't exactly groundbreaking, the recipes — such as double-corn and jalapeno polenta gratin; roasted sweet potatoes topped with black bean chili, and a chickpea spread made with pomegranate molasses — are definitely appealing, and a notch or two more interesting and sophisticated than standard vegetarian fare. She doesn't fill space with dessert recipes, but instead focuses on savory foods that would work well for reasonably quick weeknight dinners, making this a practical resource for those who want to add more easy meatless options to their repertoire. (Apr.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
Approximabely 150 simple vegetarian dinners.
Approximately 150 simple vegetarian dinners.
Vegetarian one-dish meals for ramen, pho, bibimbap, dumplings, and burrito bowls
Flavorful vegetarian versions of Americaand#39;s favorite one-dish meals: ramen, pho, bibimbap, dumplings, and burrito bowls
A restorative bowl of vegetarian ramen sent Lukas Volger on a quest to capture the full flavor of all the one-bowl meals that are the rage todayandmdash;but in vegetarian form. With the bowl as organizer, the possibilities for improvisational meals full of seasonal produce and herbs are nearly endless.and#160;
Volgerandrsquo;s ramen explorations led him from a simple bowl of miso ramen to a glorious summer ramen with corn broth, tomatoes, and basil. From there, he went on to the Vietnamese noodle soup pho, with combinations like caramelized spring onions, peas, and baby bok choy. His edamame dumplings with mint are served in soup or over salad, while spicy carrot dumplings appear over toasted quinoa and kale for a rounded dinner. Imaginative grain bowls range from ratatouille polenta to black rice burrito with avocado. And unlike their meatier counterparts, these dishes can be made in little time and without great expense.and#160;
Volger also includes many tips, techniques, and indispensable base recipes perfected over years of cooking, including broths, handmade noodles, sauces, and garnishes.and#160;
"Marie Simmons makes books that make people want to cook." —New York Post Advance Praise for Fresh & Fast Vegetarian
"Marie Simmons works her magic without fuss or fanfare. Put yourselves in her capable hands, and all will go well in your kitchen, meal after delicious meal." —Mollie Katzen, author, The New Moosewood Cookbook "When I started reading Fresh & Fast Vegetarian, I thought Id find some vegetarian dishes to serve my carnivorous family once a week, but Ive discovered tons of tasty, easy ways to get vegetables into them every night. Whether you are a vegetarian, a vegan, or just someone who wants to eat more vegetables, this is the book for you." —Sara Moulton, author, Sara Moultons Everyday Family Dinners "Im known as a meaty guy, but I dont live on meat alone. When Im looking for exciting vegetable dishes from all around the globe, I turn to Fresh & Fast Vegetarian. The recipes are always reliable and deliver such sensational tastes that I dont even miss my meat." —Bruce Aidells, co-author, The Complete Meat Cookbook and host, Good Cookin with Bruce Aidells 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 Tables Things Cooks Love, The Good Egg, and 365 Ways to Cook Pasta.
About the Author
MARIE SIMMONS, a popular cooking teacher and author who has won both a James Beard Award and a Julia Child Award, is the culinary director of Copia, a food and wine cultural center in Napa, California. She is a frequent contributor to Cooking Light, Prevention, Cottage Living, and Eating Well. Her books include Fresh & Fast, The Light Touch Cookbook, Rice: The Amazing Grain, Lighter Quicker Better, and 365 Ways to Cook Pasta.
Table of Contents
Fast Techniques 5
Favorite Tools 7
Favorite Ingredients 9
Soups That Make a Meal 17
Main and Side-Dish Salads 47
Topped and Stuffed Breads That Make a Meal 75
Main Dishes 101
Vegetable Sides That Make a Meal 153
Grains and Beans That Make a Meal 213
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