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The Winter Vegetarian: A Warm and Versatile Bounty Paperback – November 17, 1999


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Product Details

  • Paperback: 336 pages
  • Publisher: William Morrow Cookbooks (November 17, 1999)
  • Language: English
  • ISBN-10: 0060932449
  • ISBN-13: 978-0060932442
  • Product Dimensions: 7.4 x 0.8 x 9.1 inches
  • Shipping Weight: 10.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #821,984 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

A meatless cookbook devoted to wintry food that is lush and engaging is unexpected, to say the least. The Winter Vegetarian (formerly titled The Vegetarian Hearth) offers a wealth of earthy, flavorful dishes fitting this description. Darra Goldstein, a professor of Russian, focuses here on northern European climes, where foods suited to cold weather abound. To Goldstein, winter is not a time of limitation, lacking in appealing vegetables, but an opportunity to enjoy bold-tasting vegetables made sweeter by the chilling breath of a hard frost. Many chapters open with literate, scholarly essays ranging from a meditation on buckwheat and an exploration of the customs of Shrove Tuesday to a defense of rutabagas.

The recipes make sustaining fare. Finnish Cabbage Pie Soup, a rich, roasted-vegetable broth ladled over a flaky crust filled with meltingly sautéed cabbage, is an unexpected, tempting dish. Other dishes are as simple as Spicy Winter Crudités, steeped in a cumin-accented marinade; warm, velvety roasted chestnuts; and comforting Basque Piperade, sautéed sweet peppers and tomatoes stirred with moist scrambled eggs. (Goldstein relates this dish to a wintry state of mind found even in sunny Italy and France when the season turns bleak.) Anyone not seduced by the dark tapestry of winter flavors woven by Goldstein's way with turnips, cabbage, roasted sweet potatoes, dried apricots, and other winterized fruits can start with something more familiar like bran muffins or Hot Snow, South African mashed potatoes seasoned with ginger, lemon, and rosemary. After that, you may be ready to try the tangy, mustard-dressed Rutabaga Salad... and enjoy it. --Dana Jacobi

Review

"Rather than mourning the loss of dazzling Mediterranean possibilities, we should give cold weather a chance, recognizing winter as a culinary season in its own right, one that offers ample gustatory rewards. May this book pique your spirit as well as your palate. Let them not languish in winter!" -- Darra Goldstein from the Introduction

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Most Helpful Customer Reviews

9 of 9 people found the following review helpful By A Customer on April 9, 2002
Format: Paperback
What a great find - my boyfriend gave it to me last winter. The recipies might sound or read strange but be adventurous and TRY THEM. They are imaginitive and oh so tasty. I have tried the veg. stew, roasted winter veg, the baked millet, mushrooms and chestnut in red wine, the jerusalem artichoke, cooked greens etc. etc.
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6 of 6 people found the following review helpful By Sara J. Lutz on October 3, 2011
Format: Paperback Verified Purchase
Received my copy this morning, and have essentially spent the day reading it. I've also already made three recipes (along with getting another started for the morning - the Preston County Buckwheat Cakes have to get a head start before being made) and have found this to be an excellent read.

I'm not a vegetarian, but I am cutting back on the meat I cook (mainly cutting back so I can buy strictly local, humanly raised, grassfed meats - which are costlier) so books like this are a huge help. So many vegetarian books seem to be written from a world of perpetual summer and endless supplies of vine ripened tomatoes. Frankly, a salad is NOT going to be met with any enthusiasm in the middle of a Northern Ohio winter. Pallid hot house veggies are tasteless, watery, and, priced like they are gold plated - so a book devoted to the tasty, filling, and most importantly HEARTY veggie foods out there is something there needs to be more of.

Even better, this isn't 'just' a cookbook. It practically reads like a novel - food porn at it's purest. It tells the history of recipes, the story of the places the foods come from, and embraces the less than sexy vegetables that get overlooked in summer's bounty. Winter squash, root veggies of every stripe, desert recipes that eschew the berries flown in from who knows where and instead embrace the often overlooked dried fruits and autumn apples that are so very tasty. As an added benefit for me, the majority of the recipes will fit seamlessly into my celiac needs. A vast amount of recipes using buckwheat and minimum wheat flour (small enough to be easily subbed out, I've already found.) is an answer to my foodie prayers.
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6 of 6 people found the following review helpful By A Customer on January 23, 2001
Format: Paperback
The first recipe I tried was Finnish pulla, a braided bread rich with fragrant, hand-ground cardamom. I divided it into 64 pieces and baked it for my 18th-19th century literature classes (I teach at a big university). What better way to get them interested in the past, than with traditional recipes?
The pulla was a complete success, and simple even for an only-occasional bread baker like me. It turned out soft, aromatic, and it rose nicely, which pulla fans assure me is not always the case. The students loved it, so I'm going to try Darra Goldstein's gingerbread on them next!
I will give several of these books as gifts, to get my friends through the sleets of February. Thank you, Ms. Goldstein, for a lovely cookbook.
ada@traditionaldegrees.com
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6 of 6 people found the following review helpful By merrymousies on November 3, 2003
Format: Paperback
I first came across this cookbook from a recipe that our community supported agriculture (CSA) group shared with us along with our weekly share of the harvest. We've been trying to cook along with the seasons, using what's fresh locally and this cookbook has been great in terms of giving us neat ideas on soups/stews/casseroles to try out. Some of the things we've tried so far are: Garlicky Winter Greens, roasted vegetables with mustard sauce, and winter vegetable stew. There are a lot of recipes with legumes/grains which I'm looking forward to trying out since those are so satisfying in winter time. The ingredients are all pretty straightforward, easy to find. Cayenne and hot peppers are used here and there for a little kick which I like too.
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