From Publishers Weekly
With no shortage of vegetarian cookbooks in the market, authors can no longer rely on "meatless" as a book's main selling point. Graimes breaks down vegetarian cooking by preparation method—raw, broil, fry, steam, simmer, and bake—and within each of these chapters by light meals, main meals, side dishes, and desserts. Proteins such as tempeh, tofu, eggs, beans, nuts, and cheese are flavor-infused with herbs, spices, and ingredients from around the world, such as an Indian-style panzanella or a black bean and shitake risotto. While some full-page color photos give home cooks an idea of finished dishes, an absence of sidebars and lack of head notes on a number of recipes may leave some readers questioning ingredients and preparation. Still, the intriguing blending of flavors makes this a welcome addition on the vegetarian bookshelves. (May)
About the Author
Nicola Graimes is an award-winning food writer and former editor of Vegetarian Living magazine.