The Spice of Vegetarian Cooking book by: Martha Rose Shulman
Ethnic Recipes from India, China, Mexica, Southeast Asia, the Middle East and
Award winning author Martha Rose Shulman brings her international cooking expertise to this selection of vegetarian recipes from the world's best loved cuisines. Each dish is characterised by its unique combination of spices - the ingredients that have for centuries given ethnic food its distinctive allure.
Every course (from breads to soups to entrees, salads, beverages and desserts) is represented in these inspired selections from India, China, Mexico, Southeast Asia, the Middle East, Europe and the United States. An introduction and glossary of spices explain lesser-known facts about the ingredients used, preparing you to make the very most of dishes such as Velvet Corn Soup with Green Chilli; Watercress, Orange, Fennel and Tomato salad; Eggplant Moussaka with Tofu Bechamel; Sweet Saffron Pilaf with Fruit; and Potato and Avocado Tacos with Green Salsa.