From the Back Cover:
"Diana Shaw has, in her indomitable way, interested so many of us in vegetarianism as a cuisine, not just a lifestyle. I thank her for hundreds of excellent ideas."
-Martha Stewart
"I am totally convinced that a decision to creatively change one's food habits and enjoy the result must include a substantial increase in knowing how best to cook vegetables. Diana's book is a wonderful resource to this end for both those who are vegetarians and those of us heading in that direction."
-Graham Kerr
From the Introduction:
"We're tapping the best of everything at hand, from our abundant crops to the traditions of people who've moved here from other places, still hungry for what they had at home. While we are able to buy sacks of 'all-purpose' potatoes, we can also get Katahdins, Red Dales, Purple Peruvians, and Yukon Golds. Iceburg lettuce is still on the shelf, but we can also choose among radicchio, m'che, and all manner of mesclun. We can buy plain, old baked beans in a can, but we can also get plump, glossy, fresh dried beans at the market or through the mail."
"Once vegetarian meals were called 'meatless.' But as you'll find in all that follows, vegetarian meals have become too inclusive to be named for what's not on the plate. Consequently, this book is for everyone who loves food of all kinds."
About the Author:
Diana Shaw is the author of four vegetarian cookbooks. She has contributed to a number of magazines, including Cook's Illustrated, Metropolitan Home, and Vegetarian Times.
From the Hardcover edition.
"About this title" may belong to another edition of this title.