<div><b>Big-flavored vegetarian dishes from around the globe, from the James Beard Award– and IACP Award–winning author Marie Simmons</b><br><br>The best of our vegetarian recipes have always drawn inspiration from other cultures. In<i>Whole World Vegetarian</i>, Marie Simmons follows her culinary wanderlust, bringing together a collection of bold, imaginative dishes and seamlessly adapting them to contemporary tables.&nbsp;<div>&nbsp;<div>Cooks can expect a wealth of sumptuous options: rice- and corn-stuffed poblano chiles; Greek-style mac-and-cheese with summer squash; Indonesian vegetable salad with peanut dressing. Even the homiest dishes deliver rich rewards, like South American pumpkin–black bean stew with prunes. All have fresh twists: In a zucchini lasagna, squash replaces pasta, and a cold beet soup is replete with chopped fresh tomatoes, cucumbers, and apples. A Persian herb omelet gets an unexpected lift with baking powder. From a quick and little-known dip of Iranian yogurt, spinach, and caramelized onions garnished with toasted walnuts to shakshuka, a spicy Tunisian ratatouille crowned with poached eggs and fresh herbs, all become accessible and inviting under Simmons’ guidance.&nbsp;<div>&nbsp;</div></div></div></div><br>