Synopses & Reviews
The New York Times calls Bloodroot "legendary" and Vegetarian Times has listed it as one of the ten best vegetarian restaurants in the nation. Bloodroot is a wonderfully unique restaurant/bookstore tucked away on the same residential street since 1977, in a Bridgeport Connecticut neighborhood with great views of the Long Island Sound. Now everyone can taste the legend with The Best of Bloodroot--two juicy cookbooks filled with time-tested recipes, gorgeous photographs, and fiery essays detailing the authors' cooking and living philosophies. A thorough glossary includes discussion of the ethnic ingredients on which Bloodroot relies. Personal essays describe the owners' experiences with feminism in a changing world as well as discussions of work ethics, community, economic success, and of course, an examination of the political and moral aspects of vegetarianism and veganism.
Volume One opens up a world of exquisite tastes available from well-polished vegetarian recipes. The introduction includes notes from a cooking class which demonstrate the basics of how to cook and eat as a vegetarian, offering a guide to authentic and authoritative vegetarian cooking. Get ready to feed your body and soul on over 300 recipes, including Mushrooms Madeira, Sweet Dumpling Squash with Chestnut Stuffing, Collard Greens with Black-eyed Peas and Rice, and Chocolate Devastation.
About the Author
Selma Miriam and Noel Furie, the owners of Bloodroot, have distilled three decades of pot-stirring, rabble-rousing experience into two mouth-watering cookbooks. Together they have created a gourmet, innovative vegetarian restaurant that is deeply influenced by traditional ethnic and seasonal cuisines from around the world. They are indeed "legendary".