Eine engagierte Köchin, die ihre Inspiration in den sonnenbeschienenen mexikanischen Fliesen ihrer Küche findet und köstliche Rezepte für Freunde, Familie und ihre verschiedenen Publikationen kreiert. Seit Jahren teilt sie ihre kulinarischen Einblicke durch Magazinbeiträge und beliebte Kochbücher und festigt damit ihren Platz als beliebte Food-Autorin. Ihre Arbeit ist tief in Familientraditionen verwurzelt und betont die Freude am Zubereiten nahrhafter Mahlzeiten. Sie ist von dem Wunsch angetrieben, sicherzustellen, dass jeder etwas Leckeres zu essen hat.
This award-winning guide explores the complexities of cooking with one of the kitchen's most intimidating ingredients, offering expert insights and techniques. It aims to demystify the ingredient, empowering home cooks to embrace its unique qualities. With a focus on creativity and confidence, the book provides a variety of recipes and tips, making it accessible for both novice and experienced chefs alike.
Bold and imaginative flavors define Marie Simmons' culinary approach, drawing inspiration from global cuisines. With a successful career highlighted by features in prominent magazines and award-winning cookbooks, she emphasizes the importance of vegetables and grains in her cooking, believing they enhance both taste and well-being. Her simple yet creative combinations showcase her passion for vibrant, healthful eating.
Big-flavored vegetarian dishes from around the globe, from the James Beard Award- and IACP Award-winning author Marie Simmons The best of our vegetarian recipes have always drawn inspiration from other cultures. In Whole World Vegetarian, Marie Simmons follows her culinary wanderlust, bringing together a collection of bold, imaginative dishes and seamlessly adapting them to contemporary tables. Cooks can expect a wealth of sumptuous options: rice- and corn-stuffed poblano chiles; Greek-style mac-and-cheese with summer squash; Indonesian vegetable salad with peanut dressing. Even the homiest dishes deliver rich rewards, like South American pumpkin-black bean stew with prunes. All have fresh twists: In a zucchini lasagna, squash replaces pasta, and a cold beet soup is replete with chopped fresh tomatoes, cucumbers, and apples. A Persian herb omelet gets an unexpected lift with baking powder. From a quick and little-known dip of Iranian yogurt, spinach, and caramelized onions garnished with toasted walnuts to shakshuka, a spicy Tunisian ratatouille crowned with poached eggs and fresh herbs, all become accessible and inviting under Simmons' guidance.