Type of bind: Paperback
Dewey Decimal Number: 641.5636
EAN num: 9780060932442
ISBN number: 0060932449
Label: William Morrow Cookbooks
Manufacturer: William Morrow Cookbooks
Quantity: 1
Page Count: 336
Printing Date: January 01, 2000
Publishing house: William Morrow Cookbooks
Release Date: November 17, 1999
Sale Popularity Level: 873594
Studio: William Morrow Cookbooks
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Product Description:
With a true love for winter's culinary delights, Darra Goldstein's The Winter Vegetarian will make you long for the winter months year-round. Containing recipes from cold-climate cuisines all over the world, here is a creative and inspired collection that offers healthful and flavorful meals for any winter occasion.
From lusty Turkish Lentil Soup to spicy Basque-Style Scrambled Eggs to Ginger Pear Preserves, more than 150 delicious recipes--appetizers, salads, breads, desserts, and even Tolstoy's favorites--will help you face the challenge of remaining meat-free in the face of an often uninspiring produce department. With The Winter Vegetarian,yur meals will become the backdrop for a true appreciation of winter's rhythm as you luxuriate in the comforts of hearth and home.
Amazon.com Review:
A meatless cookbook devoted to wintry food that is lush and engaging is unexpected, to say the least. The Winter Vegetarian (formerly titled The Vegetarian Hearth) offers a wealth of earthy, flavorful dishes fitting this description. Darra Goldstein, a professor of Russian, focuses here on northern European climes, where foods suited to cold weather abound. To Goldstein, winter is not a time of limitation, lacking in appealing vegetables, but an opportunity to enjoy bold-tasting vegetables made sweeter by the chilling breath of a hard frost. Many chapters open with literate, scholarly essays ranging from a meditation on buckwheat and an exploration of the customs of Shrove Tuesday to a defense of rutabagas.
The recipes make sustaining fare. Finnish Cabbage Pie Soup, a rich, roasted-vegetable broth ladled over a flaky crust filled with meltingly sautéed cabbage, is an unexpected, tempting dish. Other dishes are as simple as Spicy Winter Crudités, steeped in a cumin-accented marinade; warm, velvety roasted chestnuts; and comforting Basque Piperade, sautéed sweet peppers and tomatoes stirred with moist scrambled eggs. (Goldstein relates this dish to a wintry state of mind found even in sunny Italy and France when the season turns bleak.) Anyone not seduced by the dark tapestry of winter flavors woven by Goldstein's way with turnips, cabbage, roasted sweet potatoes, dried apricots, and other winterized fruits can start with something more familiar like bran muffins or Hot Snow, South African mashed potatoes seasoned with ginger, lemon, and rosemary. After that, you may be ready to try the tangy, mustard-dressed Rutabaga Salad... and enjoy it. --Dana Jacobi
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Rated by buyers -
What a wonderful change of pace! The emphasis here is on eastern/northern European cuisine with some north North American, although any place that gets cold (e.g. central Asia) certainly is represented.
Goldstein goes well beyond root vegetables and mushrooms--there are a hearty number of millet and buckwheat recipes as well as other delights. The ingredients required are not particularly exotic, yet the recipe selection is fresher and more accessible than the norm. The author is somewhat eclectic in her writing, organization, and selection, but one senses she's actually strongly recommending the recipes that do make it in. This is a vegetarian cookbook that actually makes a serious contribution to the genre.
There do seem to be some minor mistakes in the recipes, but I haven't found anything crucial yet.
Rated by buyers -
Ms. Goldstein is a scholar and a university professor, but this book is anything but dry and academic. Instead it is an affectionate, joyful look at the little-known cold-weather food and recipes from many cultures, from the Finnish pulla bread Ms. Goldstein loved so much as a student, to an arcane but wonderful-sounding fruited Bairam plov from Central Asia. There is an entire chapter devoted to the "much maligned" rutabaga, and chapters about Tolstoy's table and Shrovetide festivities which include recipes for Russian blini and Swedish semlour buns. In all, this is a fascinating look at winter culinary traditions around the world as well as a wonderful book to actually use in the kitchen.
Rated by buyers -
I very first came across this cookbook from a recipe that our community supported agriculture (CSA) group shared with us along with our weekly share of the harvest. We've been trying to cook along with the seasons, using what's fresh locally and this cookbook has been great in terms of giving us neat ideas on soups/stews/casseroles to try out. Some of the things we've tried so far are: Garlicky Winter Greens, roasted vegetables with mustard sauce, and winter vegetable stew. There are a lot of recipes with legumes/grains which I'm looking forward to trying out since those are so satisfying in winter time. The ingredients are all pretty straightforward, easy to find. Cayenne and hot peppers are used here and there for a little kick which I like too.
Rated by buyers -
What a great find - my boyfriend gave it to me last winter. The recipies might sound or read strange but be adventurous and TRY THEM. They are imaginitive and oh so tasty. I have tried the veg. stew, roasted winter veg, the baked millet, mushrooms and chestnut in blue wine, the jerusalem artichoke, cooked greens etc. etc.
Rated by buyers -
The very first recipe I tried was Finnish pulla, a braided bread rich with fragrant, hand-ground cardamom. I divided it into 64 pieces and baked it for my 18th-19th century literature classes (I teach at a big university). What better way to get them interested in the past, than with traditional recipes?
The pulla was a complete success, and simple even for an only-occasional bread baker like me. It turned out soft, aromatic, and it rose nicely, which pulla fans assure me is not always the case. The students loved it, so I'm going to try Darra Goldstein's gingerbread on them next!
I will give several of these books as gifts, to get my friends through the sleets of February. Thank you, Ms. Goldstein, for a lovely cookbook.
ada@traditionaldegrees.com
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