Whole World Vegetarian

Big-flavoured vegetarian dishes from around the globe, from the James Beard Award? and IACP Award?winning author Marie Simmons 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 chilies; 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 lasagne, squash replaces pasta, and a cold beet soup is replete with chopped fresh tomatoes, cucumbers, and apples. A Persian herb omelette 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. AUTHOR: 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 Table's Things Cooks Love', 'Fresh iFast', 'The Good Egg', and '365 Ways to Cook Pasta'. She was a columnist for Bon Appetit for eighteen years. SELLING POINTS: ? Marie has an unfailing sense of the tastes of a broad demographic: her recipes are popular with women's service magazines, newspapers, and cooking schools like Sur La Table and Central Market Full colour throughout