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.
"Recipes do live up to the book's title...definitely appealing, and a notch or two more interesting and sophisticated than standard vegetarian fare...a practical resource for those who want to add more easy meatless options to their repertoire." and#8212;Publishers Weekly "Marie Simmons consistently and quietly 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." and#8212;Mollie Katzen, author Moosewood Cookbook
"...appealing, clearly written and unintimidating. Along with classic egg dishes...she offers fresh new ideas to try..." --Susan Puckett
Atlanta Journal Constitution
"I've admired and used Simmons' previous books...and this new addition only eggs-tends my admiration." --Sybil Pratt Bookpage
"Marie Simmons has done an admirable job of saving the good egg from its unfortuante drift toward near obscurity. It you've put off eating eggs long enough to forget how to enjoy them, or have never gotten around to learning about the quickest and most perfect of foods, you will be happily reminded with this praiseworthy collection of dishes." --Deborah Madison, author of Vegetarian Cooking for Everyone and The Savory Way
"Marie Simmons has written an authoritative book that is also easily accessible. She rescues the elegant egg from undeserved obliquity." --Barbara Kafka, author of Roasting: A Simple Art and Soup: A Way of Life
"The Good Egg is a valuable classic and a sheer pleasure--a treasure trove of classic recipes and wonderful stories and the most thorough and complete egg cookery book I have ever seen. Chefs and professional cooks will value it as a reference work, and it is also exellent for beginning cooks: easy to follow, with clear directions for all the egg basics, and fresh and surprising ingredient combinations, as well as do-ahead dishes that fit perfectly into our busy lifestyles. The Good Egg is just plain fun to read." --Shirley Corriher, author of Cookwise
"I cannot think of a more encouraging and rewarding first cookbook for those just starting out in the kitchen." Cooks Illustrated
Marie Simmons loves bold, imaginative flavors from around the world, and her magically simple combinations have been featured in many magazines, fromand#160;Redbook
to Bon Appand#233;tit,
where she was a popular columnist, and in her award-winning cookbooks. Over the years, she has come to rely more and more on vegetables and grains, because, as she says, "They taste good and they make me feel better."
Now, in Fresh and Fast Vegetarian, she offers up more than 150 of her favorite dinners. Most can be made in half an hour or less, and for each one, Simmons provides an equally easy accompaniment. Like Roasted Vegetables and Mozzarella Quesadillas, some are meals in themselves, while others are smaller dishes that can be paired to create a quick but sumptuous dinner. A number of Simmons's nearly effortless, vibrant recipes are vegan. Each tells exactly how long it will take to prepare. Fresh and Fast Vegetarian also provides hundreds of tips for shortcuts and substitutions.
"Fresh food is more convenient than packaged," Marie Simmons says, and luckily for us, she provides more than 200 recipes to prove her point. In this book--Simmons' most ambitious to date--you'll see why her recipes, regularly featured in Bon Appétit, Woman's Day and Ladies' Home Journal, have become favorites with millions of cooks across the country. Whether it's Warm Egg Salad on Whole Wheat Toast or Lemon Basil Chicken, each is deftly simple, yet freshly conceived and imaginative. By following the inspirations of the seasons, Simmons shows how to vary your menu with dishes like Crisp-Fried Soft-Shell Crabs in spring, Roasted Tomato and Fresh Corn Soup in summer and Orange Baked Squash in fall. Each recipe tells exactly how long it will take to prepare and alerts you in advance about any steps that require a little extra time. Most can be made in less than 45 minutes, including: Lemon Basil Chicken, Warm New Potato Salad with Scallions, Penne with Roasted Vegetables, Pork Tenderloin Marinated in Soy and Orange, Sesame Brown Rice Pilaf, Spicy Marinated Shrimp, Easy Oven-Roasted Red Bell Peppers, Black Bean and Vegetable Burrito, Stir-Fry of Cabbages with Asian Flavors, Grandpa's Peaches in Red Wine, and Apple and Ginger Crisp.
Now in paperback for the first time, the only comprehensive book on egg cookery, winner of a James Beard Award.
Beginning with basics, such as how to make perfect scrambled eggs, and continuing on to sandwiches, soups, pastas, quiches, soufflés, and delectable meringues and cakes, The Good Egg artfully describes the many uses of one of cookings most essential and healthful ingredients.
Approximabely 150 simple vegetarian dinners.
Approximately 150 simple vegetarian dinners.
"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.
Vegetarian one-dish meals for ramen, pho, bibimbap, dumplings, and burrito bowls
About the Author
Lukas Volger is the author of two other cookbooks, Veggie Burgers Every Which Way and Vegetarian Entrees that Wonandrsquo;t Leave You Hungry; founder of Made by Lukas, the Brooklyn-based maker of premium veggie burgers; and editorial director of the biannual magazine Jarry. His accessible, whole foods-based approach to vegetarian cuisine has been featured in national and local print, radio, TV, and online, including The Splendid Table and The New York Times. He lives in Brooklyn.
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