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2 Home & Garden Cooking and Food- Vegetarian and Natural

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

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

ISBN13: 9780618239979
ISBN10: 0618239979
Condition: Standard
Dustjacket: Standard
All Product Details

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Synopses & Reviews

Publisher Comments:

Jack Bishop's commitment to simplicity and his talent for fine-tuning recipes so they work perfectly in real time make his books favorites among vegetarians and occasional vegetarians alike. As a busy husband, father of two young children, cookbook author, magazine and book editor, and head cook for his family, Bishop demands a lot from the meals that make it into his repertoire. They must be convenient dishes that he can prepare at the end of a day in an hour or less with readily available ingredients. They must satisfy his and his wife's discriminating palates. And last, but emphatically not least, they have to pass muster with his five- and nine-year-old daughters.

In A Year in a Vegetarian Kitchen, Bishop 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 Soft Tacos with Garlicky Greens or Stir-Fried Rice Noodles with Asparagus and Eggs, perhaps with a side of Sugar-Snap Peas with Fried Ginger. Summer brings Savory Corn Griddle Cakes or Fresh Tomato Pizza with Avocado. For fall, Root Vegetable Tarts with Rosemary or Orecchiette with Spicy Broccoli is on the menu. And in winter, when farmers' markets are a distant memory in most parts of the country, there are dozens of flavorful choices, including Pan-Glazed Tofu with Thai Red Curry Sauce, Caribbean Black Beans with Sauteed Plantains, and Grilled Cheese Sandwiches with Mushrooms.

In concise sidebars that accompany each recipe, Bishop shares tips gleaned from his ten years' experience at Cook's Illustrated, covering everything from choosing a good vegetable broth to picking the best potatoes for mashing to mastering the secrets of successful stir-frying.

Review:

"Cook's Illustrated executive editor Bishop largely succeeds in removing the tarnish from vegetarian cooking, sharing simple, seasonal dishes that make the lack of meat seem like an afterthought. Bishop's no-nonsense attitude toward tofu leads into a series of recipes that call for browning the tofu, then coating it with a pan sauce, such as Pan-Glazed Tofu with Thai Red Curry Sauce. The majority of these dishes can be thrown together at the last minute, such as Wilted Spinach Salad with Japanese Flavors, and Chard Burritos with Tomato-Chipotle Salsa; the few that are more labor-intensive (Orange Risotto Cakes with Pistachio Crust, for example) are worth the effort. Many of the dishes have Italian or Mexican influences, and Bishop arranges recipes by season. Occasionally it's not clear what connects a dish to its season, (why is Fettuccine with Caramelized Onion Sauce a fall meal?), and there is some repetition: spring's Chickpea Patties with Arugula Salad hardly vary from the Herbed Chickpea Patties with Israeli Salad that appear in summer. There are odd lapses, too, such as a sidebar on blending puréed soups that neglects to mention immersion blenders, and a recipe for Root Vegetable Tarts with Rosemary that calls for a 14-ounce package of puff pastry, then uses only half of the package. Largely, though, the inventiveness of Arugula and Pear Soup and Tender Lettuce and Peach Salad with Pumpkin Seeds and Sour Orange Vinaigrette far outweighs those puzzling blips. These are excellent recipes for alluring food. 16 color photos." Publishers Weekly (Copyright 2004 Reed Business Information, Inc.)

Review:

"[Bishop's] recipes for dishes like posole verde, chard burritos with tomato-chipotle salsa, tortilla soup and fried green tomatoes with buttermilk coleslaw are models of clarity." New York Times

Review:

"[Bishop] also includes a selection of menus for occasions both casual and elegant, and excellent sidebars on ingredients and techniques accompany almost every recipe." Library Journal

Synopsis:

Cookbook author and cast member of the highly successful PBS show America's Test Kitchen, Bishop guides readers through the seasons with 248 simple vegetarian recipes that draw from many traditions.

Synopsis:

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 senior writer of Cook's Illustrated and food editor of Natural Health. He is author of Pasta e Verdura and Lasagna.

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

What Our Readers Are Saying

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Average customer rating based on 2 comments:

twistedangel2224, May 14, 2007 (view all comments by twistedangel2224)
i have found that the book is very insightfull.i injoyed it very much.my daughter is a veggie eater manenly.in she found alot of things hat she did not no on vegaterions.she is intrested in finding out more in want to know about an other books on he subject.she like most the of the dishes the she read about in this book.i love this book in give it a 5 on my books that people would like to read.
Was this comment helpful? | Yes | No
(5 of 7 readers found this comment helpful)
missjolieann, May 9, 2007 (view all comments by missjolieann)
I've been a vegetarian for over 20 years and an avid cook for the past 10 years. A lot of vegetarian cookbooks have a lot of the same old stuff. Bishop's cookbook had just what I was looking for. I've switched to seasonal cooking with my family the past year. It's a much healthier alternative knowing you are getting your food locally and in season. Great for the environment too! So, this book outlined a great line-up of seasonal food, clear recipes, and beautiful photos. Bishop shares stories of cooking for his family, and their involvement in community supported agriculture A great cookbook I'd recommend to anyone interested in what seasonal cooking is all about or anyone already eating a seasonal food diet. Enjoy!
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(8 of 15 readers found this comment helpful)
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Product Details

ISBN:
9780618239979
Author:
Jack Bishop and Richard Jung
Publisher:
Houghton Mifflin Harcourt (HMH)
Photographer:
Jung, Richard G.
Author:
Bishop, Jack
Author:
Jung, Richard G.
Location:
Boston
Subject:
Tablesetting
Subject:
Menus
Subject:
Vegetarian
Subject:
Vegetarian cookery
Subject:
Vegetarian - General
Subject:
Vegetarian - Vegan
Subject:
Cooking and Food-Vegetarian and Natural
Copyright:
Edition Description:
Trade Cloth
Series Volume:
dai 307-gåo =
Publication Date:
May 2004
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
16 4-color photographs
Pages:
480
Dimensions:
10.0 x 8.0 in

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Related Subjects

Cooking and Food » Reference and Etiquette » Table Setting
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural

A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends Used Hardcover
0 stars - 0 reviews
$15.95 In Stock
Product details 480 pages Houghton Mifflin Company - English 9780618239979 Reviews:
"Publishers Weekly Review" by , "Cook's Illustrated executive editor Bishop largely succeeds in removing the tarnish from vegetarian cooking, sharing simple, seasonal dishes that make the lack of meat seem like an afterthought. Bishop's no-nonsense attitude toward tofu leads into a series of recipes that call for browning the tofu, then coating it with a pan sauce, such as Pan-Glazed Tofu with Thai Red Curry Sauce. The majority of these dishes can be thrown together at the last minute, such as Wilted Spinach Salad with Japanese Flavors, and Chard Burritos with Tomato-Chipotle Salsa; the few that are more labor-intensive (Orange Risotto Cakes with Pistachio Crust, for example) are worth the effort. Many of the dishes have Italian or Mexican influences, and Bishop arranges recipes by season. Occasionally it's not clear what connects a dish to its season, (why is Fettuccine with Caramelized Onion Sauce a fall meal?), and there is some repetition: spring's Chickpea Patties with Arugula Salad hardly vary from the Herbed Chickpea Patties with Israeli Salad that appear in summer. There are odd lapses, too, such as a sidebar on blending puréed soups that neglects to mention immersion blenders, and a recipe for Root Vegetable Tarts with Rosemary that calls for a 14-ounce package of puff pastry, then uses only half of the package. Largely, though, the inventiveness of Arugula and Pear Soup and Tender Lettuce and Peach Salad with Pumpkin Seeds and Sour Orange Vinaigrette far outweighs those puzzling blips. These are excellent recipes for alluring food. 16 color photos." Publishers Weekly (Copyright 2004 Reed Business Information, Inc.)
"Review" by , "[Bishop's] recipes for dishes like posole verde, chard burritos with tomato-chipotle salsa, tortilla soup and fried green tomatoes with buttermilk coleslaw are models of clarity."
"Review" by , "[Bishop] also includes a selection of menus for occasions both casual and elegant, and excellent sidebars on ingredients and techniques accompany almost every recipe."
"Synopsis" by , Cookbook author and cast member of the highly successful PBS show America's Test Kitchen, Bishop guides readers through the seasons with 248 simple vegetarian recipes that draw from many traditions.
"Synopsis" by , 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.

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