A year in a vegetarian kitchen : easy seasonal suppers for family and friends / Jack Bishop ; photographs by Richard Jung.

Format:

Book

Author/Creator:

Bishop, Jack, 1963-

Contributor:

Laurie Burrows Grad Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Vegetarian cooking.

Menus.

Penn Provenance:

Grad, Laurie Burrows (donor)

Physical Description:

vii, 468 pages : color illustrations ; 27 cm

Place of Publication:

Boston : Houghton Mifflin, 2004.

Summary:

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 deliclously 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 for winter, when farmers' markets are a distant memory in most parts of the country, Bishop gives you 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 stir-frying successfully.

Contents:

Menus 5

Spring 15

Summer 113

Fall 221

Winter 321

Everyday Basics 423

The Recipes by Category 447.

Notes:

Includes index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

ISBN:

0618239979

9780618239979

OCLC:

53919437

Online:

Publisher description

Laurie Burrows Grad Collection Home Page