BVR: Introduction (Info) Best Vegetarian Recipes

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Introduction (Info)

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 1 Preparation Time :0:00

Categories : 0 Info and Techniques

 

Amount Measure Ingredient -- Preparation Method

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-- Introduction --

 

I began my career as a vegetarian cook more than twenty-five years ago,

when vegetarianism was considered to be a counterculture fad.

Vegetarianism has come a very long way since those days, as our food and

flavor horizons have broadened and our appreciation for unadulterated

seasonal produce has deepened. Many people think nothing of going

without meat for a few days, though they wouldn't call themselves

vegetarians. I don't define myself as a vegetarian anymore; but at

heart, it's the way I prefer to eat, and the way my family and I eat at

home most of the time.

 

This is a book for occasional and full-time vegetarians who are looking

for the best vegetarian recipes - vivid tasting dishes that require

little fuss, that you can rely on both for everyday dining and for

entertainment. Many of them can be thrown together using nothing more

than the ingredients in a well-stocked pantry, such as pasta, rice, or

chickpeas; canned tomatoes, olive oil, garlic, and herbs.

 

What makes a good recipe? When I pose that question I think of a time in

my life when I was learning to cook. I learned from recipes. We ate well

at home, although differently than I eat now - it was a meat-centered

diet - and the dishes I first learned to make were those I was used to

eating for dinner. I would tell my mother what I wanted to cook, and she

would direct me to the recipe in the cookbook she used for that

particular dish. I would follow the recipes step by step, and they

always worked. A good recipe, then, is one that both a beginner and a

seasoned cook can follow with consistent results. And those results must

be enticing, pleasing to the palate, with familiar yet evocative flavors.

 

Of course, the ingredients have to be good to begin with, or no recipe,

no matter how well written or brilliantly conceived, will give you the

best results. Fortunately, there is now a nationwide demand for

high-quality ingredients. The recipes here will allow you to take

advantage of all the marvelous resources for food that we have today -

farmers' markets, whole foods stores, supermarkets with huge produce

selections, Internet grocery services for those who find it difficult to

get to a market, and specialty food catalogs and Internet sites.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

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