The New Vegetarian (Chronicle Books, November 2009) Fresh, contemporary recipes designed to impress even the most sophisticated diner. With veg food like this, going meatless is so delicious that everyone will want to join in. You don't have to be a vegetarian to enjoy recipes like Tibetan Potato Momos with Szechuan Peppercorn Sauce, Goat Cheese Gnocchi in Broccoli Raab Sauce, or Chocolate and Raspberry Napoleons with Walnuts.
Freelance Writer and Recipe Developer
Robin Asbell writes about food and everything that goes with it, and the delectable intersection between real food and vibrant health. Her prose and recipes have appeared in such diverse publications as Better Homes and Gardens, Taunton's Fine Cooking, Real Food, Mother Earth News and Vegetarian Times. Much of her career has been devoted to developing exciting, easy to use recipes.
If you would like to read examples of some of her published work, click on Articles and Recipes. To see an up to date list of articles that she has published, click on Publications list.
