The angle: Accessible, fresh, healthy vegetarian recipes from New York Times columnist Martha Rose Shulman.
Recipes for right now: Japanese-Californian Meal in a Bowl, 4-Egg Frittata with Broccoli Raab and Mushrooms, Asparagus and Herb Lasagna, Eggplant and Tomato Risotto, Stir-Fried Rice Noodles with Greens and Red Pepper
Who would enjoy this book? Vegetarians, definitely, but also omnivores who incorporate a lot of seasonal, vegetable-driven recipes into their meals.
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