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1 Burnside Cooking and Food- Vegetarian and Natural
1 Home & Garden Cooking and Food- Vegetarian and Natural

Cook 1.0: A Fresh Approch to the Vegetarian Kitchen

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Cook 1.0: A Fresh Approch to the Vegetarian Kitchen Cover

 

Synopses & Reviews

Publisher Comments:

For the beginner cook, cookbooks are often overwhelming, loaded with complex recipes, extensive lists of exotic ingredients, and long preparation times. Heidi Swanson-photographer, designer, and passionate home cook-understands. In Cook 1.0, she combines her love of fresh, simple vegetarian fare with her creative know-how to create full-flavored recipes that take less than an hour to make.

Completely original in its approach to the kitchen, Cook 1.0 features 40 basic recipes for breakfast, lunch, and dinner dishes, sides, desserts, and drinks, and then provides easy-to-read tables to show delicious, inventive ways to build on them. The scrumptious variations include Pumpkin, Mint, and Ricotta Pizza; Creamy Mushroom Pot Pie; Apricot Summer Tart with Macadamia Shortbread Crust; and Ice-Cold Blueberry Lemonade. These delicious, flavorful recipes will appeal to vegetarians and non-vegetarians alike. Swanson's unique mix-and-match strategy allows the home cook to personalize recipes according to family preferences, seasonal produce, and, perhaps most important, available time. Cook 1.0 also features gorgeous food photography taken by the author. For the modern kitchen novice, it's the perfect operating system.

Review:

"This bizarrely titled volume is dedicated to simple, user-friendly vegetarian recipes. The author, an enthusiastic amateur in the kitchen, has not so much written a cookbook as compiled one, separating basic recipes into three or four steps apiece and then charting them out in neatly designed graphs. The section on pizza, for example, includes Feta and Mint Pizza; Fig, Arugula, and Goat Cheese Pizza; and Red Pepper and Olive Pizza. Each pizza is prepared the exact same way, and the same directions are listed over and over again ('Preheat oven... gently pat pizza dough,' etc.) The only variations are in the toppings, but each recipe is presented as a different item on the pizza chart, giving the illusion that the author is presenting several different recipes. This misleading representation occurs throughout. In addition, many of the recipes are for desserts, drinks and breakfast dishes-that is, foods that are almost always vegetarian and therefore frustratingly redundant in a vegetarian cookbook. The author's style is chatty and warm, however, and some of her ideas are inventive; Smoky Corn Kabobs are especially tasty, as is the Spring Vegetable Pot Pie. Nevertheless, the book suffers from overdesign. The charts are counterintuitive and difficult to read, and the overall feel of the book is gimmicky. While a good vegetarian cookbook is a wonderful resource, a more traditional format would have served this one better. 40 full-color photos." Publishers Weekly (Copyright Reed Business Information, Inc.)

Review:

"[O]ffers...a wide variety of crowd pleasing favorites. Not only are the recipes easy, reliable and fast, but Swanson's unique method of organization — which teaches you how to improvise — is a terrific tool for eager but less-than-confident cooks." Vegetarian Times

Review:

"...anyone looking for interesting ideas to add variety to everyday meals will find much to consider." Seattle Times

Review:

"By breaking the "brown rice stereotype" of vegetarian cooking,...Swanson adds sparkle and ease to simple vegetarian cuisine...Recipes such as Apple-Brie Pancakes, Chipotle-Potato Pot Pies, and Midnight Chocolate Tart appeal to vegetarians and meat-eaters alike....Swanson's photos are luscious enough to get any tummy rumbling." Oakland Tribune

Review:

"Swanson stands out in teh cookbook world...[as] a self-taught home cook who has come up with one of the most appealing books of the year....this vegetarian has turned her enthusiasm toward fresh ways of doing mealtess meals, and the result is many variations on themes such as stir-fries, quesadillas, pizzas, pancakes, kabobs, and more. Great photos too." Denver Post

Review:

"Give this lovely book to the person on your list who works full-time but loves to eat like she stayed home all day. Cook 1.0 is written to inspire cooks to their own creations, so it works for vegetarians and non-vegetarians alike." Santa Cruz Sentinel

Review:

"Swanson, a professional photographer and a passionate home cook, decided to write the cookbook that she wished she owned. The result is an engaging collection of simple but sophisticated vegetarian recipes, from smoothies to rice bowls to cobblers, with several or more variations of each presented in a sleek, approachable step-by-step chart format." Library Journal

Synopsis:

Photographer, designer, and passionate home cook Heidi Swanson presents 40 basic vegetarian recipes for breakfast, lunch, and dinner dishes, sides, desserts, and drinks, each accompanied by easy-to-read tables that show delicious, inventive ways to build on them. Appealing to vegetarians and non-vegetarians alike, this cookbook is loaded with full-flavored, easy-to-make recipes for the novice cook. Here, Swanson combines her love of fresh, simple vegetarian fare with her creative know-how to create 40 basic recipes that take less than an hour to make.

About the Author

Heidi Swanson founded ChickClick.com in 1997. The site became one of the most trafficked female networks on the Internet; as a result, Swanson was featured in such national publications as USA Today, Fast Company, Entertainment Weekly, and The San Francisco Chronicle. Swanson is an enthusiastic, self-taught home cook with a fresh, contemporary perspective on how to approach basic vegetarian cooking.

Art Smith is the personal chef to Oprah Winfrey and author of the best-selling Back to the Table. He contributes frequently to O and O AT HOME magazines.

Product Details

ISBN:
9781584793359
Subtitle:
A Fresh Approach to the Vegetarian Kitchen
Author:
Swanson, Heidi
Publisher:
Stewart, Tabori and Chang
Location:
New York
Subject:
Vegetarian cookery
Subject:
Specific Ingredients - Vegetables
Subject:
Vegetarian - General
Subject:
Vegetarian - Vegan
Subject:
British
Copyright:
Edition Description:
Includes bibliographical references and index.
Series Volume:
vyp. 461
Publication Date:
20041005
Binding:
Hardback
Grade Level:
from 8 up to 17
Language:
English
Illustrations:
Y
Pages:
192
Dimensions:
7 1/2 X 9 1/2
Age Level:
from 13 up to 99

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Related Subjects

Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural

Cook 1.0: A Fresh Approch to the Vegetarian Kitchen Used Hardcover
0 stars - 0 reviews
$35.00 In Stock
Product details 192 pages Stewart, Tabori, & Chang - English 9781584793359 Reviews:
"Publishers Weekly Review" by , "This bizarrely titled volume is dedicated to simple, user-friendly vegetarian recipes. The author, an enthusiastic amateur in the kitchen, has not so much written a cookbook as compiled one, separating basic recipes into three or four steps apiece and then charting them out in neatly designed graphs. The section on pizza, for example, includes Feta and Mint Pizza; Fig, Arugula, and Goat Cheese Pizza; and Red Pepper and Olive Pizza. Each pizza is prepared the exact same way, and the same directions are listed over and over again ('Preheat oven... gently pat pizza dough,' etc.) The only variations are in the toppings, but each recipe is presented as a different item on the pizza chart, giving the illusion that the author is presenting several different recipes. This misleading representation occurs throughout. In addition, many of the recipes are for desserts, drinks and breakfast dishes-that is, foods that are almost always vegetarian and therefore frustratingly redundant in a vegetarian cookbook. The author's style is chatty and warm, however, and some of her ideas are inventive; Smoky Corn Kabobs are especially tasty, as is the Spring Vegetable Pot Pie. Nevertheless, the book suffers from overdesign. The charts are counterintuitive and difficult to read, and the overall feel of the book is gimmicky. While a good vegetarian cookbook is a wonderful resource, a more traditional format would have served this one better. 40 full-color photos." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Review" by , "[O]ffers...a wide variety of crowd pleasing favorites. Not only are the recipes easy, reliable and fast, but Swanson's unique method of organization — which teaches you how to improvise — is a terrific tool for eager but less-than-confident cooks."
"Review" by , "...anyone looking for interesting ideas to add variety to everyday meals will find much to consider."
"Review" by , "By breaking the "brown rice stereotype" of vegetarian cooking,...Swanson adds sparkle and ease to simple vegetarian cuisine...Recipes such as Apple-Brie Pancakes, Chipotle-Potato Pot Pies, and Midnight Chocolate Tart appeal to vegetarians and meat-eaters alike....Swanson's photos are luscious enough to get any tummy rumbling."
"Review" by , "Swanson stands out in teh cookbook world...[as] a self-taught home cook who has come up with one of the most appealing books of the year....this vegetarian has turned her enthusiasm toward fresh ways of doing mealtess meals, and the result is many variations on themes such as stir-fries, quesadillas, pizzas, pancakes, kabobs, and more. Great photos too."
"Review" by , "Give this lovely book to the person on your list who works full-time but loves to eat like she stayed home all day. Cook 1.0 is written to inspire cooks to their own creations, so it works for vegetarians and non-vegetarians alike."
"Review" by , "Swanson, a professional photographer and a passionate home cook, decided to write the cookbook that she wished she owned. The result is an engaging collection of simple but sophisticated vegetarian recipes, from smoothies to rice bowls to cobblers, with several or more variations of each presented in a sleek, approachable step-by-step chart format."
"Synopsis" by , Photographer, designer, and passionate home cook Heidi Swanson presents 40 basic vegetarian recipes for breakfast, lunch, and dinner dishes, sides, desserts, and drinks, each accompanied by easy-to-read tables that show delicious, inventive ways to build on them. Appealing to vegetarians and non-vegetarians alike, this cookbook is loaded with full-flavored, easy-to-make recipes for the novice cook. Here, Swanson combines her love of fresh, simple vegetarian fare with her creative know-how to create 40 basic recipes that take less than an hour to make.
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