Martha Shulman revises her classic vegetarian cookbook to provide 220 recipes that reflect the low-fat, healthful eating habits of today's vegetarians.
Shows readers how to fill their refrigerator, freezer, and cabinets with healthy staples such as beans, grains, extra virgin olive oil, tuna, eggs, yogurt, and tomato sauce, so that they are prepared to cook delicious dishes like Asparagus and Herb Frittata, Quinoa Salad with Lime Ginger Dressing and Shrimp, or Pizza Marinara with Tuna and Capers.
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