A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends

by Jack Bishop

Houghton Mifflin Harcourt | May 21, 2004 | Hardcover

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Simple, seasonal, real-time vegetarian recipes for everyday and every occasion.

 

As a busy husband, father of two young children, and full-time writer, Jack Bishop demands a lot from the meals that make it into his family''s repertoire. In A Year in a Vegetarian Kitchen, he guides you through the seasons with 248 of his favorite everyday recipes, which deliciously embody his philosophy of "shop locally, cook globally, and keep things easy." Cooking with seasonal produce, he says, is the best way to bring a welcome variety to the table. In spring, dinner might be Stir-Fried Rice Noodles with Asparagus and Eggs. Summer brings Savory Corn Griddle Cakes and Fresh Tomato Pizza with Avocado. For fall, Root Vegetable Tarts with Rosemary and Orecchiette with Spicy Broccoli are on the menu. And in winter, when most farmers'' markets are a distant memory, Pan-Glazed Tofu with Thai Red Curry Sauce and Caribbean Black Beans with Sautéed Plantains await. With ten years of experience working with Cook''s Illustrated, he''s also able to provide expert guidance on how to choose a good vegetable broth, select the right potatoes for mashing, and more tips tailored just for vegetarian cooks.

Format: Hardcover

Dimensions: 480 pages, 10 × 7.94 × 1.13 in

Published: May 21, 2004

Publisher: Houghton Mifflin Harcourt

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0618239979

ISBN - 13: 9780618239979

Found in: Vegetarian

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A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends

by Jack Bishop

Format: Hardcover

Dimensions: 480 pages, 10 × 7.94 × 1.13 in

Published: May 21, 2004

Publisher: Houghton Mifflin Harcourt

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0618239979

ISBN - 13: 9780618239979

Read from the Book

Introduction As a husband, father of two young children, cookbook author, and magazine editor, I have a hectic and unpredictable schedule. But every evening, shortly after five, I stop answering the phone and e-mails in my home office and head into the kitchen. The kids are upstairs with my wife, Lauren, practicing piano, bathing, or just hanging out in their rooms, so I usually have the kitchen to myself. I begin by cleaning up the mess from the day- emptying the dishwasher, rinsing my daughters'' paintbrushes, and taking out the garbage. I turn on the radio, pull out a cutting board, and start chopping and slicing. The pressures and frenetic pace of the day fade away as dinner comes together. By around six, the table is set, the kids are seated, and supper is on the table. Since I cook vegetarian meals almost every day of the year, I ask a lot from the recipes that make it into my repertoire. First, they have to be convenient. Sure, I wish I had hours to prepare dinner, but I don''t: a couple of simple dishes are about all I want to tackle on most nights. Second, every one of my meals has to pack plenty of flavor-my wife, a former pastry chef, has a discriminating palate, as do I. And finally, and perhaps most important, they have to satisfy nine-year-old Rose and five-year-old Eve, who have had their own busy days. In this book, you''ll find the family favorites that I return to again and again. I love vegetarian meals for the variety they bring to the table. Vegetarian co
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Table of Contents

Contents Introduction 1 Menus 5 Spring 15 Summer 113 Fall 221 Winter 321 Everyday Basics 423 The Recipes by Category 447 Index 451

From the Publisher

Simple, seasonal, real-time vegetarian recipes for everyday and every occasion.

 

As a busy husband, father of two young children, and full-time writer, Jack Bishop demands a lot from the meals that make it into his family''s repertoire. In A Year in a Vegetarian Kitchen, he guides you through the seasons with 248 of his favorite everyday recipes, which deliciously embody his philosophy of "shop locally, cook globally, and keep things easy." Cooking with seasonal produce, he says, is the best way to bring a welcome variety to the table. In spring, dinner might be Stir-Fried Rice Noodles with Asparagus and Eggs. Summer brings Savory Corn Griddle Cakes and Fresh Tomato Pizza with Avocado. For fall, Root Vegetable Tarts with Rosemary and Orecchiette with Spicy Broccoli are on the menu. And in winter, when most farmers'' markets are a distant memory, Pan-Glazed Tofu with Thai Red Curry Sauce and Caribbean Black Beans with Sautéed Plantains await. With ten years of experience working with Cook''s Illustrated, he''s also able to provide expert guidance on how to choose a good vegetable broth, select the right potatoes for mashing, and more tips tailored just for vegetarian cooks.

About the Author

JACK BISHOP is the executive editor of Cook?s Illustrated and a principal cast member of the PBS television show America?s Test Kitchen. He is the author of The Complete Italian Vegetarian Cookbook and Vegetables Every Day. He edited American Classics and Italian Classics, which won IACP Awards in 2002.
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