Husbands That Cook: More than 120 Irresistible Vegetarian Recipes and Tales from Our Tiny Kitchen

Ryan Alvarez and Adam Merrin. St. Martin’s, $32.50 (304p) ISBN 978-1-250-20992-4
Husbands Alvarez and Merrin, bloggers of the book’s title, collect some of their most popular vegetarian recipes in this rich and varied collection. The authors offer page after page of toothsome vegetarian fare, like cheesy artichoke-stuffed ravioli; moo shu vegetable lettuce wraps with peanut sauce; and a risotto with asparagus and lemon. Meatless riffs on bibimbap, vegetarian paella (which calls for capers and olives ), and enchiladas with chipotle-marinated tofu, will resonate with omnivores as well as vegetarians, as will surefire hits such as an orange-pecan overnight french toast for breakfast and, for dessert, ingenious pumpkin cupcakes with chai frosting. Although the authors suggest cooking from scratch, many of the concepts are so solid they’ll be terrific even if home cooks decide to use store-bought English muffins for eggs Florentine with garlicky swiss chard. For the artichoke-stuffed ravioli, the authors themselves suggest using wonton wrappers instead of making dough. This is a terrific debut that stands out among other vegetarian titles. (Mar.)
Reviewed on: 12/03/2018
Release date: 00/00/0000
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