The New Vegetarian South: 105 Inspired Dishes for Everyone

Univ. of North Carolina. Sept. 2018. 192p. photos. index. ISBN 9781469645162. $30. COOKING
OrangeReviewStarClassically trained chef Brulé (Learn To Cook 25 Southern Classics 3 Ways) introduces common meat substitutes (e.g., seitan, textured vegetable protein, jackfruit) and complementary umami-boosters (e.g., miso paste, smoked paprika, onion juice) in 105 Southern-inspired vegetarian and vegan dishes. Appealing to flexitarians and omnivores as well as strict plant-based eaters, the wide-ranging recipes include boozy party dips, zesty pickles, rich gravies, produce-packed mains, and more. It's easy to overlook the meatlessness of "oyster" po' boys, as mushrooms masquerade as shellfish, and pulled "pork" barbecue, in which canned jackfruit stands in for swine.
VERDICT Brulé's well-executed second cookbook will delight readers who want to eat more plant-based meals.
Comment Policy:
  • Be respectful, and do not attack the author, people mentioned in the article, or other commenters. Take on the idea, not the messenger.
  • Don't use obscene, profane, or vulgar language.
  • Stay on point. Comments that stray from the topic at hand may be deleted.
  • Comments may be republished in print, online, or other forms of media.
  • If you see something objectionable, please let us know. Once a comment has been flagged, a staff member will investigate.



We are currently offering this content for free. Sign up now to activate your personal profile, where you can save articles for future viewing