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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"

Years before I married, I had a culinary-inspired wedding. It was the higaditos and the marimba band that made me do it. Higaditos is

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EARTH TO KITCHEN: BRASSICAS Third in a series on growing what you cook and cooking what you grow.   I once took cooking classes with a French

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There are certain types of dishes -- frittatas and risottos, gratins and quiches -- that you can make the same way, no matter what

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EARTH TO KITCHEN: HONEY Second in a series on growing what you cook and cooking what you grow. Back when I was a strict vegetarian

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Eggplants for sale at a farmers market. Photo by Martha Rose Shulman EARTH TO KITCHEN: EGGPLANT First in a series on growing what you cook and cooking what

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The eggplant dish Imam Bayildi just before it gets its 1 1/2 hours of simmering. Photo by Martha Rose Shulman EARTH TO KITCHEN: EGGPLANT First in a series

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Clifford A. Wright's recipe on ZesterDaily.com for fig tart inspired me to buy a couple of pounds of figs at the farmers market last

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It’s about 6 on a coolish, golden summer evening in July when I alight from the bus about two blocks past the Gothic cathedral

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