Martha Rose Shulman
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Martha Rose Shulman

For over 30 years I’ve been writing cookbooks that are devoted to eating well. This means eating food that is delicious and that makes you feel good, food that is vibrant and light but by no means ascetic; food that is fun to cook. Pleasure and health, together. I draw my inspiration from Mediterranean and Mexican cuisines, inherently healthy cuisines with big flavors, whose recipes can be easily adapted, if they need to be, to lower-fat versions without compromising flavor.

Some of my books are vegetarian (The Vegetarian Feast, Fast Vegetarian Feasts, The Best Vegetarian Recipes, Mediterranean Harvest), some are not, but my emphasis is always on fresh, seasonal produce, preferably organic, preferably from the farmers’ market.

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NY Times
“Martha is one of the best American cookbook authors writing today. Take her word for anything!”
author of Moosewood Cookbook
“Martha Rose Shulman has an innate sense for flavoring and timing. She knows how much to put in anything she does, and this ranges from cinnamon to common sense, all of it mixed up with human understanding of love and all that business.”
M.F.K. Fisher
“Martha Rose Shulman is one of those food writers who honestly manages to live the good life and have it all, the healthy way. Like Martha, her food is wholesome, happy, unpretentious, and filled with energy.”
Patricia Wells,
author of Vegetable Harvest,

“Martha Rose Shulman has defined for all time the true meaning of the words light, healthy, and delicious.”

Marion Nestle,
Department of Nutrition and Food Studies,
New York University
“Shulman’s book is a bright spot – a beacon of clarity and vivid flavor.”
Colman Andrews,
former editor of Saveur magazine

Martha Rose Shulman is available for selected speaking appearances and/or cooking demos.

Please contact:
Jackie Pearle & Associates
805-640-8100 (o)    805-559-8462 (cell)

Recipes for Health





A head of garlic is what you buy at the market. It consists of many cloves. To chop or mince garlic, break off a clove from the head. Cut off the root end (the flatter end). To peel, place the flat side of a chef’s knife over the clove of garlic and lean on the knife. The paper shell will pop and loosen from the clove. Remove the shell and discard. Cut the garlic clove in half lengthwise. If there is a green shoot down the middle (usually there is, unless the garlic is very young), remove it (it’s bitter). Lay a half clove on a cutting board, cut side down to steady it, and slice thinly from the edge to the middle, keeping your fingers curved at the knuckle. Turn the garlic clove and slice from the other edge to the middle. Now turn the garlic a quarter turn and slice crosswise across the slices. For a fine mince, once you’ve chopped the garlic, hold the tip of your knife down and mince using quick up and down movements of the knife. As the garlic spreads out and sticks to the knife, you will have to push it back towards the middle of your board. The garlic will wash off your fingers easily when you’re done. For a super-fine mince, almost a puree, add a pinch of salt and mash with the knife as you chop.


Nuts: © Devonyu | and 
Copyright © 2007 Martha Rose Shulman
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