Vegetarian Planet: 350 Big-Flavor Recipes for Out-of-This World Food Every Day

Front Cover
Harvard Common Press, Jan 1, 1997 - Cooking - 564 pages
15 Reviews
Vegetarian Planet celebrates the globally-inspired, world-wise pantry. Its recipes are not "ethnic" dishes "from" this place or that, nor are they "fusion" dishes that marry two distinct cuisines. They are original creations of a young chef who seamlessly incorporates adventuresome flavors into simple everyday meals.
Emmons shows how to enliven with flavor all the grains, like millet, spelt, quinoa, and kasha, now widely available. She liberates classic flavoring combinations - like East Asian ginger-and-scallion, Southeast Asian coconut-and-lime, Mexican chile-and-onion, Italian olive-and-caper, and Middle Eastern garlic-and-lemon - from their homelands, using them on foods they'd never met before but now will wish they had. She wakens slumbering treasures of the American harvest, like parsnips and beets, collard and kale, and dresses them up in ways Grandma never imagined. And she amply attends to the staples of the meatless palate, from carrots, broccoli, and spinach to rice and tortillas, along the way making them more intriguing and lively than we've come to expect.
  

What people are saying - Write a review

User ratings

5 stars
6
4 stars
6
3 stars
2
2 stars
1
1 star
0

LibraryThing Review

User Review  - amye03 - LibraryThing

This book has a variety of recipies. Just browsing through, though, I found a fair amount of the recipies had difficult to find ingredients. This is a good book to have on hand when I want to try ... Read full review

Review: Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day

User Review  - Rowan - Goodreads

Fun, delicious fusion recipes. Gets me thinking outside the box! Read full review

Common terms and phrases

About the author (1997)

Didi Emmons is the chef at the Delux Cafe in Boston.

Bibliographic information