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Martha Rose Shulman is the award-winning author of more than 25 cookbooks, including "The Simple Art of Vegetarian Cooking," "The Very Best of Recipes for Health,"  "Mediterranean Harvest: Vegetarian Recipes From the World's Healthiest Cuisine," "Mediterranean Light," "Provençal Light" and "Entertaining Light." Her food combines pleasure and health, drawing from inherently healthful cuisines with big flavors. She currently writes Recipes for Health, a daily recipe column on NYTimes.com/Health. Martha's articles have appeared in Bon Appétit, Food & Wine, Cooking Light, Saveur, Los Angeles Times, Health Magazine, Vegetarian Times, BasilandSpice.com, FoxNews.com and Reuters.com. After living in Paris from 1980 to 1993, she now resides in Los Angeles. Shulman has co-authored books with pastry chefs Jacquy Pfeiffer and Sherry Yard, Wolfgang Puck, Dr. Dean Ornish and Mark Peel, and collaborated with the Culinary Institute of America on two books, "Culinary Boot Camp" and "Spain and the World Table."

Recent collaboration: "The Art of French Pastry," published in December 2013, winner of an IACP Award and a James Beard Award.

Published in April 2014: "The Simple Art of Vegetarian Cooking"

We kids from non-observant Jewish families were always the lucky ones at holiday time. We got presents for Chanukah and for Christmas. My son

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Among the many things I'm thankful for at Thanksgiving are the winter vegetables that fall into my "under-appreciated" category, roots like turnips, and rutabaga,

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Lentil and cabbage minestrone

Monday, Oct. 29, 2012. I woke up this morning with minestrone on my mind. "Must make hearty soup before the electricity goes out." Since my

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chocolate eclair

This is the way éclairs should be made. True éclairs should have a perfect balance of crust and cream. The size of the choux

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Choux shells, baked and parbaked

Soon after French pastry chef Jacquy Pfeiffer landed in San Francisco in 1986, fresh from a job in Saudi Arabia, he went to Sam’s

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Panachee figs

The sign read "Aujourd'hui, Omelette aux Girolles, Tarte aux Figues." I just got a glimpse of it as I rounded a corner, speeding along

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Cookbooks treasured by Martha Rose Shulman

Last fall, an article about cooking apps in the New York Times posed the question, "Are Cookbooks Obsolete?" It got me thinking about all

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Bouillabaisse, a traditional fish stew from Marseille

I was waiting to try my first bouillabaisse as a girl waits for her first kiss. It had to be the right one. I'd

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BOOKS