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by: Darra Goldstein  List Price: $16.00 Price: $13.80 You Save: $2.20 (14%)Prices subject to change. Availability: Usually ships in 1-2 business days
Dewey Decimal Number: 641.5636 EAN: 9780060932442 ISBN: 0060932449 Label: William Morrow Cookbooks Manufacturer: William Morrow Cookbooks Number Of Items: 1 Number Of Pages: 336 Publication Date: January 01, 2000 Publisher: William Morrow Cookbooks Release Date: November 17, 1999 Studio: William Morrow Cookbooks Related Items:
Editorial Review: 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 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. Average Rating:
 Rating: - A Different Vegetarian CookbookWhat 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 ... Read More Rating: - This is a terrific cookbook.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 ... Read More Rating: - Excellent for fall and winter harvest cooking!I 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 ... Read More Rating: - A great cookbook for the winterWhat 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 red wine, the jerusalem artichoke, cooked greens etc. etc. Rating: - What a terrific find! Excellent for the grey winter months.The 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 ... Read More 
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