Martha Rose Shulman is an American cookbook author,[1] cooking teacher[2] and food columnist for The New York Times.[3] Her father was author Max Shulman.[4]
Shulman has been writing healthy eating cookbooks for over 30 years since the 1970s. She pulls most of her recipes from Mediterranean and Mexican style dishes using lower-fat versions without losing flavor. Shulman tries to always use fresh, seasonal, and organic ingredients.
Shulman resides in Los Angeles, California.[5]
She has written a number of vegetarian cookbooks which include:
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