Whole World Vegetarian

With a simple premise—that culinary inspiration in a global society comes from all around the world—Simmons (The Good Egg; Fresh & Fast Vegetarian) offers this accessible and vibrant collection of meatless recipes. While international cues are hardly new to vegetarian eaters, this volume ventures beyond the hummus and pasta anteroom into the great mansion of exciting flavors, techniques, and lesser-known ingredients (ajvar, a Serbian pepper sauce epazote; an herb from Central America). Iranian borani (a yogurt and spinach dip with pomegranate seeds), Salvadorian pupusas, and a Georgian salad of tomato, cucumber, and green beans with walnut dressing will introduce readers to new favorites. A butternut squash korma gives an indigenous American vegetable Indian flavors, and the Summer Garden Paella takes delicious liberties with an easy-to-improvise classic. Kimchi makes an appearance both in fried rice and that cross-cultural staple, the quesadilla. Despite its grand ambitions, the book keeps the proceedings easy to follow and simple enough for weeknight outings—with enough new ideas to intrigue even the most world-weary vegetarian. Agent: Carole Bidnick, Bidnick and Co. (May)