New Vegetarian Kitchen

April 4, 2011
With no shortage of vegetarian cookbooks in the market, authors can no longer rely on "meatless" as a book's main selling point. Graimes breaks down vegetarian cooking by preparation methodâraw, broil, fry, steam, simmer, and bakeâand within each of these chapters by light meals, main meals, side dishes, and desserts. Proteins such as tempeh, tofu, eggs, beans, nuts, and cheese are flavor-infused with herbs, spices, and ingredients from around the world, such as an Indian-style panzanella or a black bean and shitake risotto. While some full-page color photos give home cooks an idea of finished dishes, an absence of sidebars and lack of head notes on a number of recipes may leave some readers questioning ingredients and preparation. Still, the intriguing blending of flavors makes this a welcome addition on the vegetarian bookshelves.

April 15, 2011

Is your vegetarian cooking stuck in a rut? Graimes, award-winning food writer and former editor of Vegetarian Living magazine, provides recipes to freshen your routine. Recipes--e.g., Stuffed Tomatoes with Crushed Beans, Mozzarella, and Chimichurri and Watermelon Curry on Black Lentil Cakes--are written for the novice cook, making this a great cookbook for the beginning cook looking to impress dinner guests. While many ingredients may be readily available in large cities, a list of resources would have been helpful for hard-to-find ingredients such as fenugreek seeds and garam masala.

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