A Year in a Vegetarian Kitchen


by Jack Bishop, Houghton Mifflin, 2004. Oversize heavy hardback with DJ, 480 pages. From the book description: "Bishop guides cooks through the seasons with 248 simple recipes that draw from many traditions. For spring, there"s Garlicky Greens in Soft Corn Tacos; for summer, Penne with Pan-Roasted Garlic, Sautéed Cherry Tomatoes, and Basil; and for fall, Pizza with Caramelized Onions and Thyme. In winter, when farmers" markets are a distant memory in most parts of the country, dinners include Pan-Glazed Tofu with Thai Red Curry Sauce and Grilled Cheese Sandwiches with Mushrooms. In concise sidebars that accompany each recipe, Bishop gives readers the benefit of his ten years of experience at Cook"s Illustrated (he is executive editor), covering everything from choosing winter squash, preparing fennel, and making perfect fried rice to buying the best grater." Well-received. A pristine copy: VG++/VG++.

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