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A Couple Cooks | Pretty Simple Cooking
100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food
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- ebook $17.99 $22.99 CAD
- Hardcover $28.00 $35.00 CAD
This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around February 6, 2018. This date is subject to change due to shipping delays beyond our control.
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Pretty Simple Cooking was named one of the best vegetarian cookbooks by Epicurious and best healthy cookbooks of 2018 by Mind Body Green.
A love story at its finest, Alex and Sonja Overhiser first fell for each other–and then the kitchen. In a matter of months, the writer-photographer duo went from eating fast and frozen food to regularly cooking vegetarian meals from scratch. Together, the two unraveled a “pretty simple” approach to home cooking that kicks the diet in favor of long-term lifestyle changes. While cooking isn’t always easy or quick, it can be pretty simple by finding love in the process.
A Couple Cooks | Pretty Simple Cooking is an irresistible combination of spirited writing, nourishing recipes with a Mediterranean flair, and vibrant photography. Dubbed a “vegetarian cookbook for non-vegetarians”, it’s a beautiful book that’s food for thought, at the same time providing real food recipes for eating around the table. The book features:
- 100 vegetarian recipes, with 75 vegan and 90 gluten-free options
- A full-color photograph for every recipe
- Recipes arranged from quickest to more time-consuming
- 10 life lessons for a sustainably healthy approach to cooking, artfully illustrated with a custom watercolor
Pretty Simple Cooking
“Learn how to cook—try new recipes, learn from your mistakes, be fearless, and above all have fun.”
JULIA CHILD, MY LIFE IN FRANCE
Are You Ready?
Ten years ago, my husband Alex and I set out on a journey. We wanted to know how to cook—and to find food that tasted good and was also good for our bodies. And we knew nothing, not one thing about what it took to get there. Fast-forward ten years and we know a thing or two. But what’s more important than knowing how to roast a sweet potato or chiffonade basil are the lessons we’ve learned along the way. The most important one:
YOU HAVE TO FALL IN LOVE.
Cooking is not a one-time transaction, where ingredients go in and food comes out. Cooking requires surrender. It demands expanding your mind to new habits and possibilities. Living in the face of failure. Thinking on your feet, being resourceful.
And the only way to make the kitchen part of your life in the face of these challenges is, really, to fall in love. You must fall in love with the process, the tastes and smells: the fragrance of sizzling garlic, a nutty cinnamon wafting from the oven, the tang of fresh lemon. You must fall in love with making something from nothing.
But challenges abound. Cooking takes time and energy, especially after a long day. The only way you’ll keep going is if you start to fall in love with the process. And at the same time, you must also do something else:
YOU HAVE TO CHANGE YOUR MIND.
About food, that is. You have to believe food is worth the time and energy spent preparing it. Worth the money to purchase wholesome ingredients, worth messy kitchens and hungry moments.
Because it is worth it. Food has the power to transform your body, your mind, your relationships, and the world around you. Cooking can be one of the most life-giving, fulfilling parts of your day.
We’ve heard it many times: nourishing, seasonal home cooking is inaccessible, expensive, and impractical for the modern man and woman. We’re here to say that with the right attitude, cooking healthy food at home truly can be pretty simple. And so worth it.
Speaking of falling in love, that’s what happened to Alex and me. We met as awkward, wide-eyed freshmen on the first day of university. I was a young music student from Minnesota, he was an art student from Indiana. They say that love at first sight is real, and though we couldn’t articulate it, we found it that day. When he finally asked me on a date, I said no. But he was very, very persistent. And I knew in my gut that I would eventually say yes.
I did, and the rest is history. We got married a few years later and bought a little 1920s bungalow in Indianapolis, with a white picket fence and a tiny galley kitchen. (And a dog, naturally.) After settling in, we decided the next step in life was to invite guests for dinner. The problem was, we didn’t know how to make dinner. Our normal rotation of cheesy microwave meals, breakfast cereal, and fast-food tacos certainly wasn’t going to cut it.
My first boss lent me a cookbook, written by a woman named Julia Child. The name was meaningless to me, since this was just before Meryl Streep would portray her on-screen in Julie and Julia. But as I paged through the book, Julia’s personality burst into life. Here was a woman passionate about the act of home cooking, who assured me I could make an omelet with the ease of a Frenchman. Alex’s confidence to try new things and zest for learning made him my perfect teammate, and after hours of planning and preparation, we concocted a fancy French dinner of lamb and mashed celery root for our unsuspecting guests. It turned out, well, delicious. We were hooked.
One meal turned to dozens, and soon we were cooking almost daily. Inspired by Mark Bittman’s book Food Matters and Michael Pollan’s mantra, “Eat food. Not too much. Mostly plants,” we became inspired by the idea that eating more vegetables could have a positive effect on both personal health and environmental sustainability. We began eating one from-scratch vegetarian meal per week, and a new rainbow of flavors gradually came into focus, like seeing in a new dimension. Our local farmers’ market became a playground for fresh food sold to us by the kindest people we’d ever met. The year’s rhythm of tomatoes and peaches and kale and squash became our muse. We felt better, had more energy and fewer stomachaches. We got sick less. And most importantly, we felt happier and more fulfilled.
How was it that we spent so much of our lives not knowing food could taste like this? And that I, the girl who couldn’t so much as boil a pot of water for pasta, could actually learn to cook? And that it could actually be fun instead of feeling like a chore?
After living twenty-five years in a society obsessed with doing anything but cooking, we were finally learning to feed ourselves. It was 2010, so naturally, we decided to start a blog to document the process. We called it A Couple Cooks.
What Is Pretty Simple Cooking?
Our approach to home cooking is pretty simple. Pretty simple cooking:
Balances beautiful, creative recipes with accessible concepts
Uses methods that are approachable, though not always quick
Produces bold, inspired flavors without too many hard-to-find or expensive ingredients
Features wholesome, seasonal, and quality ingredients
Emphasizes creativity and playfulness over list making
Is a lifestyle approach to everyday cooking (here)
Here’s our not-so-hidden agenda: to inspire your cooking. This book is not here to convert you into any particular diet or way of life. Whether you’re a seasoned cook or just starting out, our hope is that you’ll find love in the cooking process and that it brings infinite value to your life.
This book is for eaters of all kinds who want to eat more vegetables and enjoy it. We embrace omnivores, vegetarians, pescatarians, vegans, flexitarians, Paleo eaters, gluten-free eaters, and everything in between. Using trial and error, we encourage you to find the diet that is right for your body and personal tastes.
Alex and I didn’t set out to become vegetarian, we just wanted to eat more vegetables—both to improve our health and ease our footprint on the planet. Starting with one meatless meal per week, we gradually increased our veggie-centric eating as we found it to be delicious and enjoyable. We now eat about 80 percent vegetarian on a regular basis; sustainably raised seafood and meat are part of our 20 percent.
Though we’re not strictly vegetarian, 100 percent of the recipes in this book are. Why? One of the biggest challenges we hear from people is how to incorporate more vegetables into their diet in a healthy and delicious way. Everyone knows that vegetables are good for us, but many of us carry some boring, bitter, icky vegetable baggage. Whether you eat meatless once a week or every day, we hope you can find recipes you love.
Healthy used to be a dirty word. Before we started this cooking thing, healthy felt negative, like tasteless low-fat yogurt, cardboard energy bars, and limp salad greens. Healthy was not on our radar. But after ten years of learning and cooking and reading and tasting, we’ve found that healthy can be flipped to the positive. Our definition of healthy is getting in the kitchen and making meals from scratch—nourishing dishes, heavy on the vegetables, that emphasize flavor rather than the number of calories. Cooking with real food: unprocessed whole ingredients like vegetables and whole grains. Often, this means embracing the seasons and hunting out local ingredients at the farmers’ market. And of course, our healthy has plenty of room for guilt-free splurges on the occasional sweet treat.
Since we started eating this way, more and more research has been published on the health benefits of eating whole foods and lots of vegetables. Hospitals and clinics are now starting to prescribe fresh food to prevent and combat disease. An eighty-one-year-old reader wrote to us that our recipes are helping her get her energy back after being diagnosed as diabetic. With more evidence about the benefits of eating fresh food, it’s something we believe can be life changing.
“Our fast food culture has told us that cooking is drudgery. If we had skills before, we’ve completely lost them. I think we need to go back to school and learn how important it is to feed ourselves with intention.”
ALICE WATERS, RADIO CHERRY BOMBE, OCTOBER 15, 2015
EATING FROM THE HEART
To us, eating healthy is more about eating the rainbow of wholesome ingredients and less about rules. It’s enjoying gorgeous seasonal produce from our neighborhood farmers’ market and learning the names of our local farmers. Buying organic when we can, local when we can. Visiting an organic dairy farm and tasting an artisan aged cheddar. Growing cucumbers in our front lawn, since it’s the only place that has sun. Above all, experiencing the tastes of real foods was our most compelling road to healthy. Instead of worrying about ever-changing “rules” or obsessing over calories and omega-3’s, we focus on cooking with known healthy ingredients: like loads of leafy greens, sweet potatoes, and whole grains. We lead with intuition, which leaves room for our hearts to crave the good: foods that are good for us, grown in a way that’s good for the planet.
The Secret to Making It Work
This cookbook is a collection of recipes, yes, but it’s also about the good stuff: those life lessons that are the difference between a fearless home cook and a person who makes recipes. In the past fifty years, our culture has placed convenience and low cost as the highest priorities for food, persistent ideals that are hard to shake. Thoughtful home cooking with humble ingredients and intentionality doesn’t have the seductive marketing of toaster strudels and TV dinners.
We wish we could say that becoming a stellar home cook is as easy as one, two, three, or that there’s a magic secret to it all. Unfortunately, there’s not. We don’t promise our recipes will make you thinner or more beautiful or even happier. But here’s what we know: when Alex and I look back on our experience in the home kitchen, we see a handful of guiding principles that turned us from tentative, naïve recipe makers into confident cooks.
The 10 Lessons
There’s no quick fix to a sustainable habit of healthy home cooking. Buying a cookbook and blindly following recipes isn’t going to cut it, and approaching “healthy” in sprints of 30-day diets may not lead to a long-term habit. But after years of pursuing the art of home cooking, Alex and I have discovered that creativity, intention, and an emotionally healthy approach to food are just as important as nutrition facts and kitchen tools.
There’s so much more to food than just what to eat. Through practice, tears, and a whole lot of dirty dishes, we’ve learned that abiding by these simple lessons makes a joy-filled, pretty simple approach to food possible:
1. Cook real food. (here)
2. Slow down. (here)
3. Love the (creative) process. (here)
4. Face your fear. (here)
5. Seek balance. (here)
6. Be mindful. (here)
7. Yes, you can. (here)
8. Gather and share. (here)
9. Respect the ingredients. (here)
10. Have fun. (here)
Recipes are like clothes. By that, I mean recipes have different functions. When we first started cooking, I figured that a handful of quick and easy main dishes would be all I needed. But imagine having only T-shirts and jeans in your wardrobe. (Okay, some of us may, but hear me out.) What about clothes for work? A rain jacket? A black party dress?
Recipes have different functions, too. Sometimes you’re in need of a quick dinner, while other times you have space to make bread or throw a weekend dinner party. This book offers an entire wardrobe of recipes. We’ve tried to arrange the recipes so you can find the right recipe at the right time. In this book, recipes at the beginning of each chapter are quickest and simplest, and gradually get more complex and time consuming as you page through the chapter.
Some recipes are a project—like homemade bread (here) or ice cream (here)—and that’s what makes them fun. Others are a more time-consuming main course for a weekend dinner party. Make these recipes when time allows, like for a family activity or a date night. Remember: simple is not always quick, and planning ahead can make all the difference.
You’ll notice that our recipes include simple prep steps for when to slice and dice the ingredients; a little mise-en-place goes a long way. Although all the recipes in this book are vegetarian, we’ve included tips for adding meat where appropriate. Many recipes happen to be gluten-free and vegan and are marked accordingly. Above all, all recipes in this book are designed to fill your heart as well as your stomach.
Four Important Things
Alex and I are often asked for our best kitchen tips. There are a few things we now take for granted that were new to us as beginner cooks:
Use kosher salt. We use kosher salt in our everyday cooking. Avoid substituting table salt for kosher salt. Why? Since the salt granules are flatter, kosher salt is a gentler way to salt food. Whereas table salt can quickly make food taste too salty, kosher salt more easily coaxes out a recipe’s natural flavor. Sea salt is a good alternative, but we typically use it as a finishing salt since it can vary widely in size and taste. If you haven’t already, buy a big container of kosher salt and keep it in a salt cellar next to your stove.
Taste your food. We learned this from Julia Child. On nearly every one of her cooking shows, she makes the recipe, tastes it, and invariably says it needs “a bit more salt.” Before we serve food to anyone, including ourselves, we taste and customize the salt to our liking.
A good knife is worth 1,000 bad ones. Your number one tool is a large, very sharp kitchen knife. We can’t emphasize this enough. Thoughtfully choose a knife that works for your hand, and get it sharpened regularly by a professional. When we started cooking, we chose to invest in one good kitchen knife for each of us: while it was an investment at the time, it’s lasted us ten years and likely will last ten more.
Recipes are ideas. A recipe is like a chart for a jazz musician: it’s an idea, codified to pass it down from one person to the next. All recipes in this book are ideas. As you become a confident cook, feel free to mix and match, substitute one vegetable for another, inspired by the ingredients you have on hand. Take a breakfast recipe and serve it for dinner (and vice versa!). It takes a bit of time to understand what can be modified and what can’t, so we’ve added notes where applicable. Above all, take care to preserve the integrity of the flavor when making changes—like keeping fresh garlic, real lemon juice, and fresh herbs instead of opting for shortcuts.
Creativity, intention, and an emotionally healthy approach to food are just as important as nutrition facts and kitchen tools.
Above All, Have Fun
The main reason Alex and I have kept at seasonal, whole foods home cooking for so long is not because it’s good for us (though it is) or because it’s good for our relationships and good for the planet (though it is). Those are certainly factors, and they’re the reasons that got us started in the kitchen. But the main reason we’re still cooking this way is because, well, it’s fun. It’s creative. We love jumping into new experiences together. While we detest list making and planning ahead, we adore the taste of hand-rolled ricotta gnocchi with vodka sauce (here). We’d rather make pizza dough with our eight-year-old niece (here) instead of ordering in and spending an extra hour on the couch. Our approach is to start before you have it all figured out, otherwise you’ll never start. It’s not about one-size-fits-all meal plans. It’s about falling in love, literally falling in love, with the magic of making real, nourishing meals from scratch.
Ready to get started?
“If it came from a plant, eat it;
if it was made in a plant, don’t.”
—MICHAEL POLLAN, FOOD RULES
Cook real food.
Our world screams opinions on what to eat. Eat this! Fear that! The problem is, scientific understanding of the best way to eat is limited, if there even is a “best” way at all. But there are two simple things most everyone can agree upon. First, real foods made by nature are preferred over engineered foods created by humans. And second, loading up on vegetables is rarely unwise.
Instead of overthinking it, choosing what to eat can be simple: cook whole foods at home and find love in the process. Surround yourself with the best quality ingredients you can access and load up on vegetables. Enjoy seasonal pleasures like juicy peaches in the summer and hearty squash in the autumn. Where possible, support small farmers and producers. Grow a green thumb by nurturing fresh herbs in pots, and then sprinkle them over a morning scramble or a giant salad.
Eating well can be less about reading nutrition labels and counting calories and more about cooking up good, wholesome food.
Breakfast & Brunch
California Toast with Roasted Almond Butter and Berries
Soft Scrambled Eggs with Goat Cheese
30-Second Herb and Cheddar Omelet
Cherry Almond Breakfast Cereal (Muesli)
Balsamic Blueberry Breakfast Parfait
Strawberry Lime Chia Jam
Cornbread Pancakes with Strawberry Jam
Whole Wheat Weekend Waffles
Spinach Artichoke Frittata
Two-Potato Hash with Romesco
with Roasted Almond Butter & Berries
GF* | V | Serves 4
California toast is our invention for a special morning meal; it has all the class of French toast but is loads easier. Instead of whisking, soaking, and frying, simply smear toast triangles with almond butter, drizzle with maple syrup, and eat it with a knife and fork. It sounds unassuming, but with crusty multigrain bread, homemade roasted almond butter, juicy berries, and a dusting of cinnamon, it’s unexpectedly complex. Make the almond butter in advance or use purchased almond butter for quick assembly—and top with any seasonal fruit or nuts you have on hand.
FOR THE ALMOND BUTTER*
2 cups raw almonds
½ teaspoon kosher salt
1½ tablespoons grapeseed or canola oil
FOR THE TOAST
8 slices hearty whole grain bread (purchased or here)
2 bananas (optional)
1 pint fresh seasonal berries of any type
½ cup pure maple syrup
Cinnamon, for garnish
Make the almond butter: Preheat the oven to 325°F.
Spread the almonds on a rimmed baking sheet, then toast for 20 minutes, until fragrant. Let the almonds cool for 1 minute, then transfer to the bowl of the food processor.
Process for 1 minute until dry and crumbly, then stop and scrape down the sides of the bowl. Turn on the processor, then with the motor running add the kosher salt and oil. Continue processing for 5 to 8 minutes, stopping and scraping down the bowl often in the beginning stage and adding a bit more oil if the almonds are too dry. Continue to process until the almonds clump into a large dough ball, and then even longer until the consistency becomes very creamy.
Pour the almond butter into a sealable container or canning jar and store refrigerated for up to 4 weeks (makes 1 cup).
Assemble the toasts: Toast the bread slices. Slice the bananas, if using.
To serve, slather each bread slice with almond butter. Slice the bread into triangles and arrange on a plate, then top with the berries, sliced bananas, and maple syrup. Sprinkle with cinnamon and serve.
*Substitute ½ cup purchased almond butter.
Use any seasonal fruit: berries in the summer, stone fruit in the late summer, and bananas in the winter. Other topping ideas include balsamic berry compote (here), chia jam (here), chopped nuts, and pepitas.
GF* For gluten-free, use gluten-free bread.
Soft Scrambled Eggs
with Goat Cheese
GF | Serves 4
Scrambled eggs too often turn out hard and rubbery, but this recipe makes soft layers of egg dotted with pillowy clouds of goat cheese. It’s my mother’s method of gently scraping the eggs into folds over constant medium heat. Here, they’re heightened with a bit of tangy goat cheese and the green bite of chives, and it’s remarkable how much flavor can be coaxed out of just a few ingredients. We’ve found that purchasing farmers’ market eggs from a vendor who knows our names is absolutely worth the extra dollar—and that eggs from happy chickens taste better too. We make this recipe often using fresh herbs from our garden and whatever cheese we happen to have on hand.
1 handful chives, for garnish
8 large eggs
½ teaspoon kosher salt
Freshly ground black pepper
4 ounces soft goat cheese
2 tablespoons unsalted butter
Thinly slice the chives and reserve them as a garnish.
In a medium bowl, whisk the eggs with kosher salt and several grinds of black pepper until well beaten. Break the goat cheese into large crumbles and lightly stir it into the eggs.
In a skillet, melt the butter over medium heat. Tilt the pan to coat the entire surface in melted butter, then pour in the eggs. Continue to cook over medium heat. When the eggs begin to set, about 45 seconds, use a flat spatula to gently scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds, about 1 to 2 minutes, then remove from the heat just before fully hardened.
Garnish with chopped chives and serve immediately.
Stir in other types of cheese (shredded sharp Cheddar or smoked Gouda) or chopped herbs (thyme, oregano, dill).
Herb & Cheddar Omelet
GF | Serves 1
- "These days, 'simple' cooking often means 'fast! easy!' or '10 minutes or less!' Pretty Simple Cooking instead says that simple cooking should be about thoughtfulness and love for food, the process of cooking it, and the people around you. This book is for anyone who feels intimidated to step into the kitchen, because Sonja and Alex have such encouraging lessons about life, love, and food. It's also for food lovers of any level looking for creative recipes to up their veggie game."—Jeanine Donofrio, loveandlemons.com, author of The Love and Lemons Cookbook
- "Alex and Sonja Overhiser nailed the modern conundrum about cooking real, nurturing food: you have to fall in love. Their Ten Lessons, sprinkled between accessible, mouth-watering recipes, are the perfect guide to inspiring just that--a deep love of home cooking."—Sarah Copeland, edibleliving.com, author of Feast
- "To be clear, this is not a cookbook, it is a love story. Sonja and Alex have poured their hearts into crafting a simply beautiful and accessible menu of opportunities for us all to learn to love what we feed ourselves and our families. Their passion for simple and wholesome sings out from every page, with sparing, clear recipes and dazzling photos. I love this book and you will too!"—Gary Hirshberg, Chairman and Co-Founder, Stonyfield Farm
- "Pretty Simple Cooking is the ultimate cookbook that everyone needs. Sonja and Alex have written a collection of delicious and approachable vegetarian recipes that are sure to delight. Their enthusiasm is infectious and we can't wait to start cooking these mouthwatering recipes right now."—Corky, Dana, Tracy, and Lori Pollan, authors of The Pollan Family Table
- "So many people are wanting to clean up how they eat, but there is so much information and in so many places, it's overwhelming. Sonja and Alex break it down in this book! I am eager to cook these recipes and also pass this book along to friends and family who need great recipes for the day to day meals we seek inspiration for!"—Sara Forte, sproutedkitchen.com, author of Sprouted Kitchen
- "I love this cookbook. It's filled with the colorful, delicious brain-healthy foods I prescribe to patients. Cook up some family happiness with them tonight!"—Drew Ramsey, MD, Nutritional Psychiatrist
- "Sonja and Alex's recipes spin everyday ingredients into colorful exciting dishes that are satisfying and healthy. Pretty Simple Cooking is the type of book that I could open up on any day and find something delicious to make that I know is going to be special. These pages are going to be soup stained in no time!"—Molly Yeh, mynameisyeh.com, author of Molly on the Range
- "Fresh produce shines in Pretty Simple Cooking, which offers a delectable range of beautiful and approachable vegetarian recipes. Sonja and Alex offer helpful guidance in the recipes and thoughtful lessons throughout. Whether you're looking for quick, healthy recipes or fresh inspiration, this book is for you. I can't wait to start cooking!"—Kathryne Taylor, cookieandkate.com, author of Love Real Food
"Packed with 100 multi-serving recipes sorted by cook time, interspersed with lessons for making healthier meals, this cookbook is a great resource for anyone looking to brush up their home cooking skills."
—Bon Appetit?s Healthyish
- "Incorporating life lessons into their recipes, the Overhisers will get you excited about any meal you're looking to embrace, no matter how quick or complex."—Epicurious, "The Best Vegetarian Cookbooks"
- "Their blog was born when they were teaching themselves to cook, and now, many years later, their recipes still showcase that same true home-cook accessibility that makes a book become a kitchen staple. It's the little thoughtful touches that make this book a true winner, though: Chapters are organized from quickest to hardest recipes, and every single recipe has a photo."—MindBodyGreen ("The 10 Best Healthy Cookbooks of 2018")
- "Approachable, scratch-made meals...Many of the recipes...are suitable for entertaining and special occasions...If you're trying to eat a healthy vegetarian or flexitarian diet but can't imagine giving up indulgences such as pizza, pasta, cheese boards, and dessert, this cookbook is a great starting point."—Library Journal
- "The couple want us to focus on getting in the kitchen and back to basics. That is, with nourishing recipes using whole foods and fresh produce. It's delicious, uncomplicated, and totally approachable."—Brit + Co
- "This book is for anyone who feels intimidated to step into the kitchen, because Sonja has such encouraging lessons about life, love, and food. It's also for food lovers of any level looking for creative recipes to up their veggie game."—Love & Lemons
"Offer[s] 100 recipes with an emphasis on easy prep, whole foods, and healthy dishes-and getting into the kitchen together."
—Eat Your Books
- "Sonja and Alex Overhiser...make change seem possible and sustainable by learning to love cooking and vegetables."—W.E.L.L. Insiders
- "Cover[s] the spectrum from breakfast with almond butter and balsamic blueberry parfait through starters, healthy snacks, salads, breads, entrées and desserts."—Milwaukee Shepherd-Express
"An amazing cookbook that will help you adopt a healthy and happy lifestyle. It must be part of your kitchen and life."
- "Nourishing recipes with a Mediterranean flair, and presented with vibrant photography...Vegetarian, with plenty of vegan and gluten-free options...It's a beautiful coffee table book that's food for thought, at the same time providing real food recipes for eating around the table...Will prove to be fun to plan menus with, as well as an enduringly popular addition to personal, family, and community library Vegetarian Cookbook collections."—Midwest Book Review
- "This is a terrific book for the new chef, or the more seasoned one who wants to trim things right back to flavorful, plant-based basics."—January Magazine
"An irresistible combination of spirited writing, nourishing recipes with a Mediterranean flair, and vibrant photography...A beautiful book that's food for thought."
—City Book Review
- On Sale
- Feb 6, 2018
- Page Count
- 272 pages
- Da Capo Lifelong Books