In A Year in a Vegetarian Kitchen
, Jack Bishop guides you through the seasons with 248 of his favorite everyday recipes. All of the recipes included here are ones that can be prepared at the end of a busy day in less than an hour with readily available ingredients. They must also pass muster with his five- and nine-year old daughters as well as satisfy he and his wife's discriminating palate.
In concise sidebars that accompany each recipe, Bishop shares tips gleaned from his experience at Cook's Illustrated, covering everything from choosing a good vegetable broth to picking the best potatoes for mashing. Hardcover.
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.
JACK BISHOP is the executive editor of Cook’s Illustrated and a principal cast member of the PBS television show America’s Test Kitchen. He is the author of The Complete Italian Vegetarian Cookbook and Vegetables Every Day. He edited American Classics and Italian Classics, which won IACP Awards in 2002.
Bishop, executive editor of Cook's Illustrated, does most of the cooking for
his family, and he usually prepares vegetarian meals. His previous books
include Vegetables Every Day and The Complete Italian Vegetarian Cookbook, but
the recipes gathered here represent his standbys for busy days, when time is
usually at a minimum. Organized by season, they range from Corn Tacos with
Garlicky Greens to Pan-Seared Tofu with Chimichurri Sauce to Fried Green
Tomatoes with Buttermilk Coleslaw (his two young daughters appear to have
rather sophisticated tastes). He also includes a selection of menus for
occasions both casual and elegant, and excellent sidebars on ingredients and
techniques accompany almost every recipe. For most collections. Copyright
2004 Reed Business Information.
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) and 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 pureed 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. Agent, Angela Miller. (May 21) Forecast:
Bishop (The Complete Vegetarian Cookbook; Vegetables Every Day) has become a
recognizable name, and will embark on a five-city tour. His book should have
wide appeal. Copyright 2004 Reed Business Information.