The best of our vegetarian recipes have always drawn inspiration from other cultures. In Whole World Vegetarian , Marie Simmons follows her culinary wanderlust, bringing together a collection of bold, imaginative dishes and seamlessly adapting them to contemporary tables. Read more...
The best of our vegetarian recipes have always drawn inspiration from other cultures. In Whole World Vegetarian, Marie Simmons follows her culinary wanderlust, bringing together a collection of bold, imaginative dishes and seamlessly adapting them to contemporary tables.
Cooks can expect a wealth of sumptuous options: rice- and corn-stuffed poblano chiles; Greek-style mac-and-cheese with summer squash; Indonesian vegetable salad with peanut dressing. Even the homiest dishes deliver rich rewards, like South American pumpkin-black bean stew with prunes. All have fresh twists: In a zucchini lasagna, squash replaces pasta, and a cold beet soup is replete with chopped fresh tomatoes, cucumbers, and apples. A Persian herb omelet gets an unexpected lift with baking powder. From a quick and little-known dip of Iranian yogurt, spinach, and caramelized onions garnished with toasted walnuts to shakshuka, a spicy Tunisian ratatouille crowned with poached eggs and fresh herbs, all become accessible and inviting under Simmons' guidance.
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2016-03-07
- Reviewer: Staff
With a simple premise—that culinary inspiration in a global society comes from all around the world—Simmons (The Good Egg; Fresh & Fast Vegetarian) offers this accessible and vibrant collection of meatless recipes. While international cues are hardly new to vegetarian eaters, this volume ventures beyond the hummus and pasta anteroom into the great mansion of exciting flavors, techniques, and lesser-known ingredients (ajvar, a Serbian pepper sauce epazote; an herb from Central America). Iranian borani (a yogurt and spinach dip with pomegranate seeds), Salvadorian pupusas, and a Georgian salad of tomato, cucumber, and green beans with walnut dressing will introduce readers to new favorites. A butternut squash korma gives an indigenous American vegetable Indian flavors, and the Summer Garden Paella takes delicious liberties with an easy-to-improvise classic. Kimchi makes an appearance both in fried rice and that cross-cultural staple, the quesadilla. Despite its grand ambitions, the book keeps the proceedings easy to follow and simple enough for weeknight outings—with enough new ideas to intrigue even the most world-weary vegetarian. Agent: Carole Bidnick, Bidnick and Co. (May)