Synopses & Reviews
Vegetables never tasted better than in these richly flavored, satisfying vegetarian meals from Sarah Copeland, whose Newlywed Cookbook
has become a trusted resource in the kitchens of thousands of new cooks. In her latest cookbook, Copeland showcases a global range of flavors, from the peppery cuisine of her Hungarian, vegetarian husband to the bibimbap she fell in love with in New York's Koreatown. More than 140 recipes cater to cooks of all skill levels and meal occasions of every variety, while more than 60 gorgeous photographs from celebrated photographer Yunhee Kim demonstrate the delectable beauty of these vegetable feasts. Feast
is the book that satisfies everyone who wants to expand their repertoire to include more vegetables and grains as well as those transitioning to a vegetarian diet.
Whole Wheat Semolina Peach Pancakes
Kabocha Squash Soup with Spiced Fennel Butter
Raw Kale and Strawberry Salad
Tartine for Four Seasons
Angel Hair with Lentils and Oyster Mushrooms
Strawberry Rye Squares
"The re-education of Copeland (The Newlywed Cookbook, food director at Real Simple) began with marriage to a vegetarian and the challenge of creating well-rounded and satisfying plant-based meals. This self-described 'unlikely vegetarian' shares 140 recipes that showcase her transition and awakening to the exciting role of vegetables on the plate. While Copeland hopes to inspire everyone to learn about the food they eat and 'the story behind it,' she is not preachy; rather, she emphasizes the 'delicious, not dogmatic' aspects of vegetarianism. Her inspiration is based on a love for quality ingredients, which will make even less-experienced cooks shine. Organized by meal type (breakfast/brunch; little meals; salads/side; sandwiches/tortillas; meals in a bowl, etc.), there are sections on how to stock the vegetarian pantry, refashion recipes by season, and preparation techniques. Recipes may include touches of meat, seafood, cheese, or bread as condiments for texture and contrast; roasted broccoli, kale, and chickpeas with ricotta burst with flavor from lemon wedges, red pepper flakes, garlic, and fleur de sel. A rich, luxurious polenta with winter salad, poached egg, and blue cheese comes alive with gorgonzola, sweet grape tomatoes, friseÃ©, radicchio, and white balsamic vinegar. Feast is as much a command as an exuberant description of what home cooks can experience when preparing these nutritious, vibrant dishes." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
"Sarah Copeland proves there is no ceiling for deliciousness when it comes to vegetarian fare. Her recipes - vibrant, creative and deeply satisfying - will summon the appetite of even the most avid carnivore. A new classic." - Dan Barber, chef and co-owner, Blue Hill and Blue Hill at Stone Barns
About the Author
Sarah Copeland is food director for Real Simple
magazine, a former recipe developer for Food Network, a widely published food writer, and author of The Newlywed Cookbook
. She lives in New York City.
Yunhee Kim is a food and lifestyle photographer whose work has appeared in books, magazines, and the New York Times Magazine. She lives in New York City.