Vegetarian Times Cooks Mediterranean: More Than 250 Recipes for Pizzas, Pastas, Grains, Beans, Salads, and More

With simplicity in mind, the editors of the Vegetarian Times (Vegetarian Times Complete Cookbook, etc.) make the most of the heralded low-fat, ""plant-based cuisine"" of the Mediterranean, including dishes from Turkey (Turkish Fennel Salad), Morocco (Moroccan Eggplant Salad), Israel and Lebanon. Nonvegetarians will forget about meat cravings when they try Mushroom Pot Pie with Polenta Crust and the delicately spiced Pumpkin Flan with Olive Vinaigrette. Some dishes do not deliver: Linguine with Caramelized Onions and Pine Nuts calls for a jarring addition of rosemary. Aside from a few overwrought recipes, the book's selections shine, especially in Salads (Chickpea Salad with Walnuts and Tomatoes) and Savory Tarts, Pastries and Egg Dishes (Torta Rustica filled with wild mushrooms, roasted peppers and cheeses). Moroccan Carrot Soup, with apples, yams and fennel, is a fresh take on a recent commonplace. The desserts are easy to prepare, such as Hazelnut Biscotti Yogurt Cheesecake with Black Pepper and Honey. The book's editors have disproved the old adage that too many cooks spoil the pot. (Jan.)