The Spice of Vegetarian Cooking: Ethnic Recipes from India, China, Mexico, Southeast Asia, the Middle East, and Europe - Martha Rose Shulman

Review
Eating right keeps getting easier, and more fun. Just ask this eclectic food writer. -- American Health
Product Description
Martha Rose Shulman--former food editor with Cosmopolitan and winner of the Tastemaker Award--brings her expertise to this inspired selection of vegetarian recipes from India, China, Mexico, Southeast Asia, the Middle East, Europe, and the United States. Each dish is characterized by its unique combination of spices--the ingredients that have for centuries given ethnic food its distinctive allure.

ButcherVegetarian(The Butcher and the Vegetarian: One Woman's Romp Through a World of Men, Meat, and Moral Crisis)[Hardcover](2010)byTara Austen Weaver (Boek)

From Publishers Weekly
Starred Review. Raised a vegetarian, writer and editor Weaver was always diet-conscious, so it was a bit of a surprise when, in her 30s, her physician recommend meat-eating for her suffering health; Weaver's consequent foray into the world of meat is a toothsome take on the learning-to-eat-better memoir. Weaver jumps into the flesh flood with both feet, sampling all things savory, up to and including roasted bone marrow, in a game effort to understand the appeal. She finds some dishes, like flank steak with chimichurri sauce and Syrian kebabs, life-changing, but turns a critical eye on herself and her endeavor that proves honest and endearing, whether voicing her disappointment in the classic steak house, mulling the ethics of eating dead animals, considering the joys of grilling, chronicling the evolution of USDA dietary recommendations, or detailing the butchering process. Her narrative maintains a funny, personable tone throughout, more like a knowledgeable friend than a professional reporter. Though eventually settling on a raw food diet, Weaver avoids prescriptive finger-shaking, encouraging readers to find the diet that's right for them by incorporating a wide range of perspectives.

Olive Salad Taverna

1 cup mixed olives, pitted
1 cup garbanzos, cooked, or rinsed canned
2 teaspoons preserved lemon, finely minced
2 teaspoons shallot, finely minced
1 garlic clove, finely minced
1 teaspoon fresh savory or thyme, minced
1/2 teaspoon chile flakes
2 tablespoons red wine vinegar
1 teaspoon pomegranate molasses
1/4 cup extra virgin olive oil
Kosher salt and fresh ground black pepper
1 head butter leaf lettuce
Hunks of feta and pita, optional