The Vegetarian Option
Publication Date: April 2010
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Not so long ago, vegetarian choices were an afterthought on restaurant menus or were relegated to side dishes at home. But timesand eating habitshave changed, and vegetarianism is being touted not just for health reasons but for environmental ones, too
Using fresh produce and combining seasonal ingredients have always been key to Simon Hopkinson’s cooking. Now, in The Vegetarian Option, the celebrated British chef focuses entirely on mouthwatering dishes without meat or fish. By pairing ingredients that naturally go togethereggplants with red peppers, tomatoes with olives, and peaches with plums, for examplehe brings out the fullest flavor in foods. Vegetables take center stage in the book’s 125 original recipes, but there are also plenty of creative ideas for fruit, herbs, pasta, rice, legumes, eggs, dairy, and even cocktails. The Vegetarian Option is not written exclusively for vegetarians, but as a source of inspiration for all food lovers.
This year has yielded a bumper crop of cookbooks for the farmers market regular. Food writer T. Susan Chang has sorted through this bounty to come up with an armload of recommendations -- as well as a score of great summer recipes -- for the locavore in your life. More at NPR.org
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