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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"

martha shulman

A few weeks ago a friend suggested we meet for a quick bite at Veggie Grill before seeing a movie in the same mall.

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What's your most cherished picnic memory? In my pantheon -- food shared on the banks of Perdernales River in the hot Texas summer; by

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My favorite fast food on earth is a dense chickpea flour galette called socca, a specialty of Nice. If I'm within 20 miles of

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If you were a bird that followed cherries from state to state you could spend May and early June in California, June into July

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In the late 1970s and early 1980s, the public at large was skeptical about vegetarian cooking. They could be downright hostile, especially in Texas

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  Until I began living in France in the early 1980s, I thought a turnip was a big, round, woody vegetable that you could throw

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  I once got a taste of what it takes to cater the Oscars. Six years ago, I helped pastry chef Sherry Yard -- who

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martha shulman

It seems food researchers like to keep us guessing. One minute we're told to stay away from butter, the next they advise us to

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