Chez Martha Rose

martha-rose-shulman

Cookbooks, Food & Wine

Papermac

Provides recipes for quiches and gratins featuring a variety of vegetables, and includes basic piecrust recipes

Little Vegetarian Feasts: Main Dish Tarts And Gratins

Cooking by Ingredient

Bantam]

Martha Shulman revises her classic vegetarian cookbook to provide 220 recipes that reflect the low-fat, healthful eating habits of today's vegetarians.

The Vegetarian Feast

Vegetarian & Vegan

Thorsons

Gourmet vegetarian feasts

Cooking Methods

From frittatas to gougeres, and bab ganoush to sushi, "The Classic Finger Foods & Appetisers Cookbook" provides ideas for party food. It explains how to make irresistible, attractive finger foods and appetisers quickly. The recipes cull flavour and fragrance from around the world, all contained in bitesize portions for glass-holding guests. Included are themed menus as well as short-cuts, tips on planning and preparing ahead, and putting together menus.

Classic Finger Foods and Appetizers Cookbook (Classic Cookbook)

From twenty-five of Spain's and the US's leading chefs, from Manolo de la Osa to Norman van Aken, Spain and the World Table presents 125 accessible recipes from the CIA's "Worlds of Flavor" International Conference and Festival.

Spain and the World Table

Culinary, Institute of America

Regional & International

Discover the secrets of The Culinary Institute of America?s popular week-long "Boot Camp" course -- five days of dynamic, hands-on instruction in cooking basics that help teach the non-professional cook to think like a chef -- with Julia Child Award-winning cookbook author Martha Rose Shulman. Combining Shulman?s entertaining and compelling narrative with a wealth of invaluable culinary information, you'll take a "step up" in the kitchen with this vicarious adventure through basic training at one of the country?s finest professional cooking schools.
DAY 1: "Our 'drill sergeant' comes into the room and writes his name on the board. He wears the CIA staff jacket, a green name badge, and the chef's kerchief around his neck, which he later shows us how to tie. 'YOU ARE MINE!' he says with a sly smile on his face, and we know that he's going to give us the guidance we need. He'll be strict, but kind."
DAY 2: "Until I went to Boot Camp, I was never very comfortable around (or succeessful with) lots of hot oil in a pan. That was all about to change."
DAY 3: "One of the most important terms for dry heat cooking is 'carryover cooking.' Carryover cooking refers to the fact that heat penetrates meat from the outside to the inside, and when you remove it from the oven, the meat will continue to cook. That's why it must rest, during which time the carryover cooking continues, the temperature equalizes, and the juices relax and flow through the meat."
DAY 4: "Our dessert was a Warm Dark Chocolate Pudding Cake, and it was served with a glass of Quady Elysium from Madera County, California. They named their black muscat dessert wine Elysium because, in their words, 'Drinking this, you can almost feel you have fallen into a rose garden and been transported to heaven.' And I must say I did. I transported myself to bed instead, thinking what an appropriate meal this had been after our first wine lecture, and about the wines I would serve with my own next dinner party."
DAY 5: "We sampled each team's handiwork, and as we were polishing off this large meal, our chef stood up to congratulate us and hand out our 'certificates of accomplishment.'"

Culinary Boot Camp: Five Days of Basic Training With the Culinary Institute of America

The Culinary Institute of America

Professional Cooking

Houghton, mifflin, harcourt

Former food editor of Cosmopolitan and winner of the Tastemaker Award, Shulman presents a tempting variety of vegetarian recipes, from appetizers to desserts.

Gourmet Vegetarian Feast: An International Selection of Appetizing Recipes for All Occasions

Healing Art Press

The World on Your Plate

Carroll & Brown Publishers

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Books by martha-rose-shulman