Year In A Vegetarian Kitchen (Hardcover) by Bishop, Jack
Hardcover; Published 4/28/2004; 468 Pages; ISBN 9780618239979
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2005 James Beard Award Nominee - Vegetarian
As a husband, father of two young children, cookbook author, magazine and book editor, and cast member of the highly successful PBS show America’s Test Kitchen, who also does all the cooking for his family, Jack Bishop is an expert at making appealing vegetarian meals that work in real time.
Cooking with seasonal produce, says Bishop, is the best way to bring a welcome variety to dinners. In A Year in a Vegetarian Kitchen, 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, covering everything from choosing winter squash, preparing fennel, and making perfect fried rice to buying the best grater.
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Not sure what to serve a vegetarian guest? A simple but hearty dish of roasted vegetables can be a satisfying main course. Toss a selection of cut vegetables with olive oil, salt, and pepper and spread on a baking sheet. Cook in a 450 degree F oven for 35-45 minutes, stirring occasionally, until vegetables are tender. Use a combination of veggies- zucchini, asparagus, potatoes, onions, sweet potatoes, eggplant, carrots, beets or anything else in season- for a delicious mix.