The Best Vegetarian Recipes: From Greens to Grains, from Soups to Salads: 200 Bold Flavored Recipes

Rating:
Summary: Delicious recipes--and I'm not even a vegetarian!
Review: Because I am a fan of Marth Rose Shulman's books, especially her classics Mediteranean Light, Feasts and Fetes, and Light Basics, I decided to try her new book. I have already cooked myself delicious meals and dazzled friends with her inventive recipes.
What is best in Shulman's books, besides the recipes of course, is her ability to describe what she is up to and to add interesting commentary. Her recipes are obviously carefully tested and, as a result, are almost foolproof. She is obviously someone who loves food and wants the rest of us to enjoy her healthy and delicious discoveries.
A real winner.

Rating:
Summary: Good Basic Vegetarian Cookbook
Review: Shulman has authored a number of cookbooks, and although she is a former vegetarian, she knows food and cooking and she is familiar with the goals and hopes of current day vegetarian cooks. Her latest volume represents a good overview of veg cuisine, apart from the absence of most meat substitutes likes seitan. The book contains a very good soup selection, with a variety of both simple and complex stocks upon which to build soups. There are numerous frittata recipes and good selections for winter and fall dishes, for those who want to eat seasonally. Yellow Squash and Rice Gratin and Potato and Chard Gratin stand out. Shulman presents a number of polentas. Of the vegetable dishes, Leeks in Wine is the most unique. She emphasizes freshness and flavor in each recipe. The book includes cooking tips for beginners and enough of her philosophy with food to make for interesting reading. For someone needing a basic cookbook, this would be a fine selection.