Simply Satisfying: Over 200 Vegetarian Recipes You'll Want to Make Again and Again

by Jeanne Lemlin

Overview

Over 200 vegetarian recipes you’ll want to make again and again–from James Beard Award–winning author Jeanne Lemlin

Jeanne Lemlin is familiar to a generation of home cooks as a pioneering vegetarian cookbook author whose books—including the James Beard Award-winning Quick Vegetarian Pleasures—present accessible, reliable, and flavorful vegetarian recipes. Now, Lemlin returns to the cookbook shelf for the first time in more than ten years with this dramatic reinvention of her first book—originally published twenty-five years ago as Vegetarian Pleasures: A Menu Cookbook.

Simply Satisfying’s more than 200 seasonal recipes showcase readily available ingredients— particularly fresh vegetables, fruits, grains, and beans—as well as straightforward techniques, global influences, and, most delectably and rewardingly, robust flavors. Here are Baked Macaroni and Cheese with Cauliflower and Jalapeños, Fragrant Vegetable Stew with Corn Dumplings, Leek Timbales with White Wine Sauce, Baked Eggplant Stuffed with Curried Vegetables . . . and for dessert, Raspberry Almond Torte, Rhubarb Cobbler, and Cowboy Cookies. Each inviting dish is simple enough to be part of a weeknight meal and certain to satisfy vegetarians and non-vegetarians alike.

Lemlin guides cooks through both everyday and special-occasion cooking by offering 50 menu suggestions, helping new vegetarians avoid the “plateful of sides” dilemma, and giving seasoned cooks new ideas for entertaining. And she includes personal tips and a chapter on making “the basics” from scratch.

Whether you are a committed vegetarian or an omnivore who enjoys hearty meatless meals, Simply Satisfying may well become your most reliable, trusted source of recipes to make again and again.

Product Details

ISBN-13:	9781615190621
Publisher:	The Experiment, LLC
Publication date:	11/06/2012
Pages:	368
Sales rank:	847,837
Product dimensions:	7.50(w) x 9.60(h) x 1.20(d)

About the Author

Jeanne Lemlin is the award-winning author of five cookbooks, including Quick Vegetarian Pleasures, winner of a James Beard Award. A vegetarian since age 15 and a pioneering vegetarian cookbook author, she has written for numerous national magazines, including Yankee Magazine, Cooking Light, and Gourmet. Lemlin has made numerous appearances on the Food Network. Currently a high school English teacher, she lives in Great Barrington, MA.

Editorial Reviews

"The easy recipes are alive with flavor and zest. Whether one is a vegetarian is incidental. This book inspires a new and fresh direction for home cooking."

Marion Cunningham

"In a crowded field of vegetarian cookbooks, Lemlin’s stands out for straightforward good food."

Newsweek

"All the elements are intelligently related to one another to give an overall sense of focus and balance to the meal . . . and convey a sense of cooking which is flexible and relaxed."

Deborah Madison

"This is a compendium of hearty vegetarian fare with a relaxed approach to cooking and a particularly noteworthy extended section on desserts."

CSMonitor.com

"Jeanne Lemlin has always been one of my favorite vegetarian authors. There is so much variety and flavor in Jeanne’s simple seasonal preparations that I could cook a different vegetarian meal every night of the week."

Sara Moulton

"The recipes are light, flavorful, varied, and drawn from many international cuisines. I was especially happy to see desserts that no dessert lover could resist. Jeanne Lemlin really knows what tastes good."

Richard Sax

"It takes enormous culinary flair and expertise, good sense, and also courage to marry the tastes of different cultures in a way that really works. Jeanne Lemlin has achieved this brilliantly."

Claudia Roden

"Lemlin’s food is quick and comforting, the kind you’re always in the mood to eat."

Washington Post

[N]ovice cooks can whip up healthful, flavorful meals in record time. Lemlin’s latest, which emphasizes simple preparations and nutritious (e.g., low-fat, whole grain) ingredients, is as useful now as it was 25 years ago.”
—Library Journal

“Jeanne Lemlin has always been one of my favorite vegetarian authors. There is so much variety and flavor in Jeanne’s simple seasonal preparations that I could cook a different vegetarian meal every night of the week.“
—Sara Moulton, host of the PBS show Sara’s Weeknight Meals and author of Sara Moulton’s Everyday Family Dinners

“In a crowded field of vegetarian cookbooks, Lemlin’s stands out for straightforward good food.”
—Newsweek

“Lemlin’s food is quick and comforting, the kind you’re always in the mood to eat.”
—Washington Post

“This is a compendium of hearty vegetarian fare with a relaxed approach to cooking and a particularly noteworthy extended section on desserts.”
—CSMonitor.com

“The easy recipes are alive with flavor and zest. Whether one is a vegetarian is incidental. This book inspires a new and fresh direction for home cooking.”
—Marion Cunningham, author of The Fanny Farmer Cookbook

“It takes enormous culinary flair and expertise, good sense, and also courage to marry the tastes of different cultures in a way that really works. Jeanne Lemlin has achieved this brilliantly.”
—Claudia Roden, author of The Food of Spain

“All the elements are intelligently related to one another to give an overall sense of focus and balance to the meal . . . and convey a sense of cooking which is flexible and relaxed.”
—Deborah Madison, author of Vegetarian Cooking for Everyone and Local Flavors: Cooking and Eating from America’s Farmers’ Markets

“The recipes are light, flavorful, varied, and drawn from many international cuisines. I was especially happy to see desserts that no dessert lover could resist. Jeanne Lemlin really knows what tastes good.”
—Richard Sax, author of From the Farmer’s Market

From the Publisher

James Beard Award winner and high school English teacher Lemlin invites readers to revisit her classic recipes in this updated reissue of Vegetarian Pleasures (Knopf, 1986). Like several Moosewood cookbooks, it includes plenty of party-friendly spreads and snacks, internationally inspired main dishes, hearty pastas and frittatas, and rich desserts. Because Lemlin uses staples like canned beans and tomatoes, dried spices, and frozen vegetables, novice cooks can whip up healthful, flavorful meals in record time. VERDICT Lemlin's latest, which emphasizes simple preparations and nutritious (e.g., low-fat, whole grain) ingredients, is as useful now as it was 25 years ago.

Library Journal