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 concise sidebars that accompany each recipe, Bishop shares tips gleaned from his 10 years’ experience as an editor 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.
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.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
The Food Corps co-founder
Flatbreads from around the continent
Beyond a supporting role