Far from limiting one's choice of foods, vegetarianism gives the avid cook a wide range of dishes from every culture. Martha Rose Shulman, 1979

{HISTORY}

A lifelong lover of good food and interesting flavors, Martha Rose Shulman (b.1950) has worn many hats throughout her lifetime... caterer, supper club operator, farm worker, cookbook author, culinary collaborator, restaurant worker, food columnist, and cooking instructor to name just a few.

All that passion and all that love for eating, talking about, and preparing food across seventy years has led her to become an enthusiastic expert and beloved favorite among vegetarians, health-conscious eaters, and creative cooks.  

Although her first cookbook, this one, Vegetarian Feast, published in 1979, was strictly a vegetarian cookbook, Martha herself is not a strict vegetarian. She likes all kinds of food, but when it comes to recipes, she consistently enjoys experimenting with ones rooted in vegetables and inspired by Mexican and Mediterranean cuisine. 

Vegetarian Feast celebrates all three. Published just as she was gaining traction in the Texas food landscape, Martha traded her New England childhood and elite college education for farm life in Texas. At the time her cookbook debuted she was living in Austin,  hosting a supper club, teaching cooking classes, and writing a vegetarian food column for the Austin American-Statesman. Her goal with this book was simply to “share recipes with anyone who loves good food," not convert you to become a full-fledged vegan yourself, and not to drone on and on about the nutritional breakdowns and requirements of vegetarian diets. 

With a wide range of recipes, plus some interesting notes on ingredients, food history, and serving suggestions, Martha approaches this cookbook with all the confidence and convivial conversation that appeals to anyone who likes to host a fun dinner party, knowing that good food is at the heart of the occasion. Winner of a Tastemaker Award (the equivalent of a James Beard Award) upon debut, it has remained a kitchen classic treasured by generations of vegetarians and vegetable lovers. 

Interesting recipes include Puree of Strawberry Soup, Potted Rouquefort Spread, Fettucine Con Pesto Genovese, Cranberry-Orange Anadama Bread, Black Bean Feijoada with Spiced Rice, Sesame Crackers, Cheese and Black Bread Soup, Curried Tofu and Vegetables Over Bulghar, Italian Soybeans-Grains Casserole, Peanut Butter and Banana Cookies, Cream of Wheat-Berry Soup, Fallafels, Deep Dish Vegetable Pie, The Great Vegetarian Turkey, Fig and Mint Salad, Gingerbread Souffle, Gado-Gado Over Brown Rice with Sprouts, Gingered Broccoli, Sprout-Stuffed Artichokes, Mushroom Pate, Homemade Yogurt, Bananas Poached in White Wine, Spinach Gnocchi, and Whole Wheat-Sesame Pita Bread.

{SPECIAL FEATURES}

• Stated First Edition published in 1979 by Harper & Row
• 319 pages
• Contains 200 recipes
• Along with meals and menu suggestions for every day of the week, Martha also includes recipes for holiday meals - a helpful inclusion which can sometimes be athe most challenging part of the calendar year for vegetarian cooks, party hosts, and house guests
• Illustrated by Beverly Leathers

{CONDITION}

In lovely vintage condition, this book is clean and bright throughout with no cooking spots, stains or notations, with the exception of some light cooking stains on the exterior bottom edge of the book. The dust jacket contains some small rips along the top and bottom edges on the front and back, and  there is some slight wrinkling on the back of the dust jacket at the bottom edge. All pages are intact, and the spine is tight. 

{SIZE}

Measures 9.5" inches (length) x 6.5" inches (width) x 1.25" inches (thickness) and weighs 1.8 lbs.