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From the Publisher
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 teacher's 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 everyone's