Known for combining natural foods recipes with evocative, artful photography, New York Times bestselling author Heidi Swanson circled the globe to create this mouthwatering assortment of 120 vegetarian dishes. In this deeply personal collection drawn from her well-worn recipe journals, Heidi describes the fragrance of flatbreads hot off a Marrakech griddle, soba noodles and feather-light tempura in Tokyo, and the taste of wild-picked greens from the Puglian coast. Recipes such as Fennel Stew, Carrot & Sake Salad, Watermelon Radish Soup, Brown Butter Tortelli, and Saffron Tagine use healthy, whole foods ingredients and approachable techniques, and photographs taken in Morocco, Japan, Italy, France, and India, as well as back home in Heidi’s kitchen, reveal the places both near and far that inspire her warm, nourishing cooking.
“Over the last decade, Heidi Swanson has done more than anyone to diversify the modern pantry and elevate kitchen aesthetics. Simultaneously universal and deeply personal, Near & Far will stoke your curiosity, guide you through an ever-expanding list of flavors and ingredients, and inspire you to try something new, all over again.”
—Samin Nosrat, chef and writer
“Near & Far is a delicious paean to the culinary glories of world travel, and the grounding comfort found in returning to one’s own home kitchen. Heidi Swanson has married her keen traveler’s eye to her devoted home cook’s soul, and created a quietly sumptuous masterpiece rooted in place that stands alongside the work of Pico Iyer and Yotam Ottolenghi for sheer, mouthwatering breadth. This book will never leave my kitchen.”
—Elissa Altman, author of Poor Man’s Feast
“I love Heidi Swanson’s recipes. They’re unique and special, and everything I’ve made from Near & Far has been enthusiastically enjoyed by friends at my table. But what I especially love about this book is Heidi’s singular, centered voice. Here is a person who cooks, eats, and travels—all the while standing calmly in a complex and interesting, but not always easy, world.”
—Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone