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 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 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 in
winter, when farmers' markets are a distant memory in most
parts of the country, there are dozens of flavorful choices,
including Pan-Glazed Tofu with Thai Red Curry Sauce,
Caribbean Black Beans with Sautéed 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 mastering the secrets of
successful stir-frying.
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