This text takes the reader to the cold regions of the world, introducing them to traditional winter recipes as well as giving an insight into the cultures that originated them. It presents 150 warming, vegetarian recipes for the months of the year when fresh vegetables are harder to come by. Recipes include caramel potatoes, marinated parsley root with onions and olives, winter fruit soup, spiced cabbage, leek tart and wild mushroom dumplings.
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Book Description
Editorial Reviews
Amazon.com Review
Few cooks look north for inspiration. In The Vegetarian Hearth , Darra Goldstein, whose past books include A Taste of Russia and the award-winning The Georgian Feast, shares tempting riches from cold climes and wintery times. Professor Goldstein, who teaches Russian at Williams College in Massachusetts, also demonstrates how satisfying meatless cooking can be. This book is equally perfect for vegetarians and for meat-eaters who think vegetarian cooking is pallid or monotonous. Fascinating essays interspersed among the extraordinary recipes include gems on buckwheat, rutabagas, and vegetarianism in Russia during Tolstoy's time. These treatises make you want to curl up with The Vegetarian Hearth under an eiderdown comforter, spooning up Hot Potato Snow, followed by Countess Tolstoy's Hot Apple Compote.
From Publishers Weekly
For vegetarians, wintertime's short supply of fresh produce can be a particular hardship. To offset any sense of deprivation, the author of A Taste of Russia has collected recipes for such warming comfort foods as soups, stews and casseroles. Many recipes originate in countries where the mercury dips low and stays there: Russia's famous Blini, Finland's Cabbage Pie Soup (pieces of two-crust cabbage pie served in a bowl with Roasted Vegetable Broth) and Switzerland's melting Raclette cheese served with boiled potatoes and gherkins and pickled onions. A chapter on drinks includes a warm Cranberry Quaff as well as the Dutch Hot Spiced Milk with saffron and tea known as "Slemp." Soups range from a hearty Mushroom and Barley Soup to Spanish Almond Soup and an unusual Parsnip, Potato and Spinach Chowder. A few novelty items are winter-themed, like a 19th-century New England recipe for Snow Griddle Cakes that calls for a cup of powdery snow or Hot Potato Snow, in which boiled russet potatoes are sieved and arranged in the shape of a mountain. Goldstein also contributes well-researched texts (academic at heart, but chatty in tone) on such subjects as the under-appreciated rutabaga and Russian vegetarianism. The latter discusses, among others, Leo Tolstoy and the egalitarian Natalia Nordman-Severova, whose playful ways-and serious vegetarian proselytizing-included placing mashed banana in her guests' butter dishes.
Copyright 1996 Reed Business Information, Inc.
Copyright 1996 Reed Business Information, Inc.
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