Synopses & Reviews
In The Simple Art of Vegetarian Cooking, legendary New York Times Recipes for Health columnist Martha Rose Shulman offers a simple and easy method for creating delicious plant-based meals every day, regardless of season or vegetable availability. Accessible and packed with mouthwatering, healthy, fresh dishes, The Simple Art of Vegetarian Cooking accomplishes what no other vegetarian cookbook does: It teaches the reader how to cook basic dishes via templates—master recipes with simple guidelines for creating an essential dish, such as a frittata or an omelet, a stir-fry, a rice bowl, a pasta dish, a soup—and then how to swap in and out key ingredients as desired based on seasonality and freshness. By having these basic templates at their fingertips, readers—wherever they live and shop for food, and whatever the season—will be able to prepare luscious, meatless main dishes simply and easily. They are the ideal solution for busy families, working moms, and everyone who wants to be able to put a wonderful vegetarian dinner on the table every day, angst-free. A true teachers teacher, Martha Rose Shulman takes the reader by the hand and walks them through 100 mouthwatering dishes including: Minestrone with Spring and Summer Vegetables; Vegetarian Phô with Kohlrabi, Golden Beets, and Beet Greens; Perciatelli with Broccoli Raab and Red Pepper Flakes; Stir-Fried Noodles with Tofu, Okra, and Cherry Tomatoes; Basmati Rice with Roasted Vegetables, Chermoula, and Chickpeas; and much, much more. Whether the reader is brand new to vegetarian cooking or a working parent trying to decipher farmers market offerings or an overflowing CSA box, The Simple Art of Vegetarian Cooking is the perfect tool and the ideal, must-have addition to everyones kitchen bookshelf.
Martha Rose Shulmans The Simple Art of Vegetarian Cooking is an accessible, delicious-recipe-packed teaching book designed to give home cooks a plan ("templates") and a language for cooking mouthwatering plant-based meals every day. What is a template? Its a generic recipe for a basic dish—a risotto, a frittata, a rice bowl, a pasta bowl, a soup base—into which you put any suitable combination of vegetables and herbs based on seasonality and availability. By having these basic templates in hand, readers—wherever they live and whatever the season—will be able to prepare meatless dishes simply and easily, making this plan ideal for busy families, working moms, and anyone who wants to be able to put a mouthwatering vegetarian dish on the table, angst-free.Template cooking—providing a reliable, sensible framework for dishes that can change fluidly with seasonal availability—is enjoying rising popularity in the food world, and Shulman is a Rodale house author and legend. Whether the reader is a working parent trying to decipher the overflowing CSA box or a new vegetarian trying to navigate a world where meals cant be summed up as "steak," "chicken," or "pork chops," The Simple Art of Vegetarian Cooking, with 125 recipes, is the perfect tool.
About the Author
Martha Rose Shulman is a prolific cookbook author whose New York Times column, "Recipes for Health," receives over one million page views on NYTimes.com every month; her "Recipes for Health" Facebook page has about 12,600 followers. Her last book, Mediterranean Harvest (Rodale, 2010), was selected by Cooking Light magazine as one of the top vegetarian cookbooks of the past 25 years.