Selma Miriam Selma Miriam and Noel Furie, the owners of Bloodroot, have distilled three decades of pot-stirring, rabble-rousing experience into two mouth-watering cookbooks. Together they have created a gourmet, innovative vegetarian restaurant that is deeply influenced by traditional ethnic and seasonal cuisines from around the world. Selma and Noel live in Bridgeport, Connecticut. |
Selma's Books The Best of Bloodroot, Volume 1Vegetarian RecipesThe New York Times calls Bloodroot “legendary” and Vegetarian Times has listed it as one of the ten best vegetarian restaurants in the nation. This book opens up a world of exquisite tastes available from well-polished vegetarian recipes. The introduction includes notes from a cooking class that demonstrate the basics of how to cook and eat as a vegetarian, offering a guide to authentic an authoritative vegetarian cooking. Get ready to feed your body and soul on over 300 recipes, including Mushrooms Madeira, Sweet Dumpling Squash with Chestnut Stuffing, Collard Greens with Black-eyed Peas and Rice, and Chocolate Devastation.  The Best of Bloodroot, Volume 2Vegan RecipesThe New York Times calls Bloodroot “legendary” and Vegetarian Times has listed it as one of the ten best vegetarian restaurants in the nation. This book contains the most exciting collection of over 350 dairy-free recipes available today. It opens with an essay on the merits of coconut milk and coconut oil in vegan cooking, and then dives right into recipes like African Curried Butternut Squash and Banana Soup. Who says eating vegan style has to be boring? Spiced Winter Squash Cake, Yam and Ground-Nut Stew, Southwest Chili Corn Enchiladas, Chilled Thai Rice Paper Spring Rolls, and Callaloo (a Caribbean soup) are just a few of the tastes offered in Volume 2. |
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