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1 Beaverton Cooking and Food- Vegetarian and Natural

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

by and

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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Excerpt

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 dont: 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, youll find the family favorites that I return to again and again.

I love vegetarian meals for the variety they bring to the table. Vegetarian cooking is my connection to the seasons and to local farms and the six-month growing season on eastern Long Island, where we live. One day, I celebrate the arrival of the first new potatoes by preparing home fries with fingerlings so fresh they exude juices when cut. The next week its the first really good tomatoes of the year and time to make pasta with sautéed tomatoes, pan-roasted garlic, and fresh basil.

My family belongs to Quail Hill, an organic community farm about a fifteen-minute drive from our home. From June through November, we pick our own vegetables at this farm, which is set on two hundred rolling acres. The people who run the farm demonstrate their passion for vegetables by planting an amazing array of them: forty-two varieties of tomatoes, eggplants in hues of orange, red, green, lavender, purple, black, and ivory. At the farm, Rose and Eve learn how to dig baby Yukon Gold potatoes from the warm clay soil, play on the tire swing, or talk to the hens that lay eggs for us. Its also where I become inspired by purple basil, red-skinned carrots, or ordinary- looking cucumbers.

By the first weekend in November, Quail Hill shuts down for the season. A few other farmers stick it out until Thanksgiving, selling broccoli, winter squash, and cabbage, but by December the local crops, which were in such abundance just weeks before, are gone.

Since Im a practical cook as well as a seasonal one, I shop exclusively in supermarkets during the winter and spring. But that doesnt mean I buy rock-hard tomatoes in January or corn on the cob in March. Winter means greens, root vegetables, grains, beans, and other wholesome, hearty foods in my kitchen. Although many of these ingredients are not local, they are in tune with the season. Even in winter, my basic approach to food remains the same.

Time is precious, and there are lots of other demands on me during the day, so high-impact, high-flavor items from my pantry are a must. Although simple, the food in my kitchen is never boring or dull. If I had to sum up my food philosophy, it might be “shop local and cook global, but keep it real.” In my daily cooking, I draw on the cuisines of Mexico, the Caribbean, India, Thailand, Italy, Spain, France, China, and Japan, adapting dishes to suit the ingredients I have at hand.

Yes, there are nights when I stare into the refrigerator and feel as if I just cant come up with any appealing ideas. And yes, there are nights when we take the kids out for pizza. But most days I relish the job of preparing meals for my family. Cooking is time for me to relax and to focus on something other than work, the unpaid bills in my desk drawer, the overgrown weed patch otherwise known as our back yard, or the pile of laundry upstairs in the hamper. And dinner is about talking with my wife and kids, teaching my kids about food, and appreciating all the good things in our lives. The food doesnt have to be fancy—and mine surely isnt. As long as its produced honestly and tastes good, food is cause for celebration, every day of the year.

Copyright © 2004 by Jack Bishop. Reprinted by permission of Houghton Mifflin Company.

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.
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(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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Product Details

ISBN:
9780618239979
Author:
Jack Bishop and Richard Jung
Publisher:
Houghton Mifflin
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
$14.95 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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