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 caramelised 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.

Big flavoured vegetarian dishes from around the globe, from the James Beard Award and IACP Award winning author Marie Simmons.

About the Author
Marie Simmons, former food editor of Cuisine, is a regular contributor to Woman's Day, Bon Appetit, and Good Food. She is the author of several cookbooks, including The Good Egg, The Amazing World of Rice, and Fresh & Fast: Inspired Cooking for Every Season and Every Day.


Book Information
ISBN 9780544018457
Author Marie Simmons
Format Paperback
Page Count 320
Imprint Rux Martin/Houghton Mifflin Harcourt
Publisher Houghton Mifflin Harcourt Publishing Company