The Culture of Food and Drink


Home / Articles Posted by Martha Rose Shulman (Page 5)
Martha Rose Shulman's Image
Martha Rose Shulman 64POSTS

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"

I have rarely met a cauliflower dish that I didn't like (well, since my boarding school days, but that's a lifetime ago). This cruciferous

0

I didn't grow up in a bean-eating family. Our table was all about meat, mainly prime. When I became a vegetarian at age 21,

0

When I make edible Christmas gifts, I like to think outside the baked-goods box (not that I'm averse to it) and give something that

0

When I got divorced, I got the crystal trifle dish that my ex-husband Bill ran out and bought one Christmas Eve when I noticed

0

In Provence the traditional Christmas Eve dinner is ironically called le gros super. A repas maigre, meaning that no meat is served, it is

0

Like all Americans, I learned to bake using measuring cups and spoons, and have written all of my cookbooks, including baking books, using these

0

I had always wanted to cook my way somewhere on a boat. So I lit up like a slot machine when one of the

0

Supper Club Chez Martha, my venture in Paris, began small but eventually grew to accommodate about 25 to 30 people, many of whom were

0
BOOKS