Guest guest Posted January 6, 2002 Report Share Posted January 6, 2002 * Exported from MasterCook Mac * 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 -------- ------------ -------------------------------- -- 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 - - - - - - - - - - - - - - - - - - _____ Quote Link to comment Share on other sites More sharing options...
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