Tao Of Cooking

Taking full advantage of a rich variety of fresh ingredients, The Tao of Cooking offers the adventurous cook a chance to experiment with 300 meatless recipes from around the world. Divided into 12 chapters, the book includes recipes for entrees, breakfasts, soups, appetizers, side dishes, and pasta and more than 50 recipes for breads and desserts. Menus for complete meals, a glossary of ingredients, and a thorough index contribute to making it one of the most useful and joyful treasures on your cookbook shelf. These superb recipes and menus are from the legendary Tao Restaurant which was operated by the Rudrananda Ashram in Bloomington, Indiana. A vegetarian favorite!

"Convenient ingredient lists and easy-to-follow directions make The Tao of Cooking a cookbook to return to often for inspiration." --Susan Gilmer, Branches Indiana University Press

"The recipes--all vegetarian--are as yummy as ever." --The Herald Times Indiana University Press

"The recipes are simple and straightforward, and each chapter contains an introduction to the types of foods covered. A good, basic text." --Library Journal

Following the tenets of the Tao philosophy and adapting recipes used in the Tao restaurant in Bloomington, Indiana, the author wisely resists proselyting. The 300 recipes that emerge are free of philosophical constraints. Includes enticing menus for breakfast, lunch, dinner, holidays, and special parties.

The Tao of Cooking takes full advantage of a rich variety of fresh ingredients. It offers the adventurous cook a chance to experiment with three hundred meatless recipes from around the world. Divided into twelve chapters The Tao of Cooking includes, in addition to entrees, recipes for breakfasts; soups; appetizers; side dishes; pasta and over fifty recipes for breads and desserts. Menus for full meals, a glossary of ingredients and a thorough index contribute to making it one of the most useful and joyful treasures on your kitchen cookbook shelf. The classic recipes and menus are from the legendary Tao Restaurant which was operated by the Rudrananda Ashram in Bloomington, Indiana for over a decade. The author had been a yoga student at an upstate New York ashram working in their vegetarian restaurant, Rudi's Big Indian Restaurant. During her tenure there, a summer neighbor, Chef Eugene Bernard (then chef at Manhattan's Quo Vadis Restaurant) took the restaurant under his wing and opened the staff's eyes to the world of the professional kitchen. Sally Pasley took Bernard's cooking knowledge and advice with her when she relocated to the Tao Restaurant. The enthusiasm of diners at the Tao led to the writing of this cookbook which has become a vegetarian favorite.

The Tao of Cooking offers the adventurous cook a chance to experiment with three hundred meatless recipes from around the world.This easy-to-use culinary guide offers an assortment of recipes for breakfasts, soups, appetizers, entrees, sidedishes, pasta, breads, and desserts. Menus for full meals, a glossary of ingredients, and a thorough index help to make this cookbook indispensable for vegetarian households and all who enjoy good food.

Sally Pasley is an accomplished home chef, former restaurant owner, and author of Food for Friends. She lives in Watertown, Massachusetts.

Foreword

Introduction

Menus

Breakfast

Breads

Eggs, Omelets and Quiches

Sandwiches and Snacks

Appetizers

Soups

Entrees: Vegetable Dishes

Entrees: Mexican Dishes

Entrees: Pasta, Gnocchi, and Noodles

Vegetables and Side Dishes

Salads

Desserts

Glossary of Ingredients

Index