A Year in a Vegetarian Kitchen : Easy Seasonal Dishes for Family and Friends (Hardcover)

Author: Bishop, Jack

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Product Overview

The executive editor of Cooks Illustrated serves up 248 international recipes from a wide variety of countries and culinary traditions, from Pan-Glazed Tofu with Thai Red Curry Sauce to Penne with Pan-Roasted Garlic. *Author: Bishop, Jack *Subtitle: Easy Seasonal Dishes for Family and Friends *Publication Date: 2004/05/21 *Number of Pages: 500 *Binding Type: Hardcover *Language: English *Depth: 1.50 *Width: 8.00 *Height: 10.00

Specifications

Publisher Houghton Mifflin Harcourt
Mfg Part# 9780618239979
SKU 36259986
Format Hardcover
ISBN10 0618239979
Release Date 5/1/2004
Physical
Dimensions (in Inches) 10H x 8L x 1.5T
Author Info
Jack Bishop
Bishop has been a food writer and cookbook author, as well as a senior editor for "Cook's Illustrated" and restaurant critic for "Eating Well".
Praise
"[Bishop's] recipes...are models of clarity. Sometimes your favorite recipes in a cookbook are the simplest, and that's true here."
"[F]ull of delicious and user-friendly recipes that should please almost all cooks....While the recipes are easy to prepare, they are never mundane."
From the Publisher
Annotation Experienced cook, family man, and food writer Jack Bishop, executive editor of Cook's Illustrated, presents his own recipes--248 in all--for cooking vegetarian year 'round. In addition, he writes about his experiences at the magazine and what he has learned about fine cooking, which always begins with using fresh seasonal produce. And he doesn't neglect the demands of his own home life: his time is minimal, he does most of the cooking, and he appreciates dishes that are simple and quick as well as delicious. Some of the recipes he includes are Soft Tacos with Garlicky Greens, Root-Vegetable Tarts, Corn Griddle Cakes, and simple and savory Grilled Cheese Sandwiches with Mushrooms.
Editors Note The executive editor of Cook's Illustrated serves up 248 international recipes from a wide variety of countries and culinary traditions, from Pan-Glazed Tofu with Thai Red Curry Sauce to Penne with Pan-Roasted Garlic.
Editors Note 2 Presents 248 international vegetarian recipes from a wide variety of countries and culinary traditions, from Pan-Glazed Tofu with Tai Red Curry Sauce to Penne with Pan-Roasted Garlic.
Product Attributes
Book Format Hardcover
Number of Pages 0468
Publisher Houghton Mifflin Harcourt (HMH)
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