The Bold Vegetarian: 150 Inspired International Recipes

Only a stoical (or very full) cook would not be tempted by the recipes here, which kick off with Carmelized Garlic from Spain, Pecan Mushroom Pate from France and Indian-Style Roasted Potatoes redolent of asafetida, mustard oil, cumin and mango powder. While Kirchner (The Healthy Cuisine of India; Indian Inspired) draws heavily on that subcontinent for inspiration, she includes recipes from China, Spain, France, Japan, Mexico, Thailand, Korea, the Middle East and the U.S. She also melds recipes to come up with some truly appetizing new dishes, such as an Asian Pesto that combines the flavors of the Italian original with hints of the lime/peanut/garlic sauces of east Asian cooking. Kirchner is sparing in her use of fat, relying on cooking techniques, spices, flavored oils and judiciously combined textures to create good taste. Her gentle tours through international marketplaces, the extensive ``vegetarian pantry'' and the descriptions of recipes' evolutions are likely to inspire readers' inventiveness, although the more timid can rely on the generous helping of serving suggestions and listed substitutions. (Mar.)