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  <title><![CDATA[A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends]]></title>
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  <description><![CDATA[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 &quot;shop locally, cook globally, and keep things easy.&quot; 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 Sauted 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.]]></description>
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    <![CDATA[A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends]]>
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    <![CDATA[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 &quot;shop locally, cook globally, and keep things easy.&quot; 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 Sauted 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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    <body><![CDATA[Whenever someone asks for recommendations of vegetarian cookbooks, this is usually the first one I mention. Some of my favorites that I cook often come from this book. The recipes aren't overly complex so it's approachable for less experienced cooks, but the combinations of flavors are interesting a...<a href="http://www.goodreads.com/review/show/39226233">more...</a>]]></body>
    
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      <review>
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    <![CDATA[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 &quot;shop locally, cook globally, and keep things easy.&quot; 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 Sauted 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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    <rating>4</rating>
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  <read_at>Mon Oct 01 00:00:00 -0700 2007</read_at>
  <date_added>Fri Oct 12 06:00:46 -0700 2007</date_added>
  <date_updated>Mon Oct 29 10:58:24 -0700 2007</date_updated>
  <read_count></read_count>
    <body><![CDATA[since august or so, i've decided to retake control of my eating habits. i read an article in the ny times in july (i think) about a woman who planned a week's worth of menus to be sure that her family would have a good home cooked meal every night. the criterion were: quick, tasty (she had two kids ...<a href="http://www.goodreads.com/review/show/7615005">more...</a>]]></body>
    
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      <review>
  <id>10739623</id>
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    <![CDATA[A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends]]>
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  <average_rating>4.21</average_rating>
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  <description>
    <![CDATA[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 &quot;shop locally, cook globally, and keep things easy.&quot; 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 Sauted 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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    <rating>4</rating>
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  <read_at>Sat Dec 01 00:00:00 -0800 2007</read_at>
  <date_added>Thu Dec 20 05:43:59 -0800 2007</date_added>
  <date_updated>Thu Dec 20 05:52:31 -0800 2007</date_updated>
  <read_count></read_count>
    <body><![CDATA[This book makes me want to eat more veggies!!! We are not vegetarians but want to incorporate more whole grains and vegetables into what we eat... this book is a great inspiration... on the menu tomorrow is a tomato soup from this book using canned tomatoes that you first roast. I would never normal...<a href="http://www.goodreads.com/review/show/10739623">more...</a>]]></body>
    
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      <review>
  <id>42202053</id>
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    <name><![CDATA[Jennifer]]></name>
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  <title>
    <![CDATA[A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends]]>
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  <average_rating>4.21</average_rating>
  <ratings_count>73</ratings_count>
  <description>
    <![CDATA[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 &quot;shop locally, cook globally, and keep things easy.&quot; 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 Sauted 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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    <rating>2</rating>
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  <read_at>Thu Jan 01 00:00:00 -0800 2004</read_at>
  <date_added>Wed Jan 07 05:57:45 -0800 2009</date_added>
  <date_updated>Wed Jan 07 05:57:45 -0800 2009</date_updated>
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    <body><![CDATA[This book is fairly uneven in the quality of the recipes, but most of it is easy, fast, and healthy, and good to have around for that reason.  Another benefit is that he clusters the recipes in terms of the seasons, so that you can cook in harmony with what is available at your local farmer's market...<a href="http://www.goodreads.com/review/show/42202053">more...</a>]]></body>
    
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      <review>
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    <![CDATA[A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends]]>
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    <![CDATA[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 &quot;shop locally, cook globally, and keep things easy.&quot; 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 Sauted 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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    <rating>4</rating>
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  <read_at>Tue Apr 28 07:29:57 -0700 2009</read_at>
  <date_added>Thu Apr 16 09:16:57 -0700 2009</date_added>
  <date_updated>Tue Apr 28 07:29:57 -0700 2009</date_updated>
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    <body><![CDATA[At least one dinner this week will come from this book.  Probably a red curry spring vegetable stir fry.  The cookbook is arranged seasonally, which I'm always a big fan of.  The spring section is perhaps the least inspiring to me (though I couldn't pinpoint why), but there are a few really good rec...<a href="http://www.goodreads.com/review/show/52899990">more...</a>]]></body>
    
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    <![CDATA[A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends]]>
  </title>
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  <average_rating>4.21</average_rating>
  <ratings_count>73</ratings_count>
  <description>
    <![CDATA[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 &quot;shop locally, cook globally, and keep things easy.&quot; 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 Sauted 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.]]>
  </description>
  <published>2004</published>
</book>

    <rating>5</rating>
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  <date_added>Sun Dec 14 08:55:20 -0800 2008</date_added>
  <date_updated>Sun Dec 14 08:55:20 -0800 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[i adore jack bishop. nearly everything i've cooked from this book (and i've cooked from it more than any other cookbook i own) has been both easy and very tasty. very straightforward, nothing really takes more than an hour, and yet he still gets me to make my own tomatillo salsa and fresh tortilla c...<a href="http://www.goodreads.com/review/show/40072519">more...</a>]]></body>
    
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      <review>
  <id>70352524</id>
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    <name><![CDATA[Liz]]></name>
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  <isbn>0618239979</isbn>
  <isbn13>9780618239979</isbn13>
  <text_reviews_count type="integer">22</text_reviews_count>
  <title>
    <![CDATA[A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends]]>
  </title>
  <image_url>http://photo.goodreads.com/books/1179500382m/923852.jpg</image_url>
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  <average_rating>4.21</average_rating>
  <ratings_count>73</ratings_count>
  <description>
    <![CDATA[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 &quot;shop locally, cook globally, and keep things easy.&quot; 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 Sauted 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.]]>
  </description>
  <published>2004</published>
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    <rating>4</rating>
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  <date_added>Mon Sep 07 08:51:32 -0700 2009</date_added>
  <date_updated>Thu Sep 17 14:17:54 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[I asked for this book for many Christmases. Spencer finally granted my request.<br/>Favorite recipes:<br/>Tostadas with spicy red onions, mango and cheddar cheese (converted to quesadillas)<br/>Cheese and carmelized onion enchiladas<br/>Shredded zucchini frittata with parmesan<br/>Southwestern ...<a href="http://www.goodreads.com/review/show/70352524">more...</a>]]></body>
    
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      <review>
  <id>50755937</id>
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    <name><![CDATA[Sarah]]></name>
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  <text_reviews_count type="integer">22</text_reviews_count>
  <title>
    <![CDATA[A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends]]>
  </title>
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  <average_rating>4.21</average_rating>
  <ratings_count>73</ratings_count>
  <description>
    <![CDATA[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 &quot;shop locally, cook globally, and keep things easy.&quot; 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 Sauted 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.]]>
  </description>
  <published>2004</published>
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    <rating>4</rating>
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  <read_at>Sun Jan 01 00:00:00 -0800 2006</read_at>
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  <date_updated>Sat Mar 28 18:04:23 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[I forgot this book has &quot;vegetarian&quot; in the title.  It's just good!  Divided by season, excellent, flavorful recipes that draw from many culinary traditions.  Really fun when you are looking to make something new but don't want to spend days making it.]]></body>
    
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      <review>
  <id>40153514</id>
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    <name><![CDATA[Carrie]]></name>
    <location><![CDATA[Gainesville, FL]]></location>
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  <text_reviews_count type="integer">22</text_reviews_count>
  <title>
    <![CDATA[A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends]]>
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  <average_rating>4.21</average_rating>
  <ratings_count>73</ratings_count>
  <description>
    <![CDATA[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 &quot;shop locally, cook globally, and keep things easy.&quot; 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 Sauted 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.]]>
  </description>
  <published>2004</published>
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    <rating>4</rating>
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  <date_added>Mon Dec 15 10:42:44 -0800 2008</date_added>
  <date_updated>Mon Dec 15 10:44:07 -0800 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[Great book for easy, weeknight dishes. All I've tried have taken less than 30 min to prepare. My favorite recipes are the basil tofu and the vegetarian chili. The book is divided by season so it is great if you frequent farmer's markets, too.]]></body>
    
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      <review>
  <id>39524084</id>
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    <name><![CDATA[Xandara]]></name>
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  <text_reviews_count type="integer">22</text_reviews_count>
  <title>
    <![CDATA[A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends]]>
  </title>
  <image_url>http://photo.goodreads.com/books/1179500382m/923852.jpg</image_url>
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  <average_rating>4.21</average_rating>
  <ratings_count>73</ratings_count>
  <description>
    <![CDATA[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 &quot;shop locally, cook globally, and keep things easy.&quot; 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 Sauted 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.]]>
  </description>
  <published>2004</published>
</book>

    <rating>3</rating>
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  <read_at>Mon Dec 01 00:00:00 -0800 2008</read_at>
  <date_added>Sun Dec 07 12:00:47 -0800 2008</date_added>
  <date_updated>Sun Dec 07 12:01:30 -0800 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[Not bad, but not good. Didn't find any recipes in this book I'd really want to try making. A large, informative book, but possibly too advanced along the lines of vegetarian &quot;cuisine&quot; for me.]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/39524084]]></url>
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      <review>
  <id>68975739</id>
    <user>
    <id>1815973</id>
    <name><![CDATA[Emily]]></name>
    <location><![CDATA[Oakland, CA]]></location>
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  <text_reviews_count type="integer">22</text_reviews_count>
  <title>
    <![CDATA[A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends]]>
  </title>
  <image_url>http://photo.goodreads.com/books/1179500382m/923852.jpg</image_url>
  <small_image_url>http://photo.goodreads.com/books/1179500382s/923852.jpg</small_image_url>
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  <average_rating>4.21</average_rating>
  <ratings_count>73</ratings_count>
  <description>
    <![CDATA[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 &quot;shop locally, cook globally, and keep things easy.&quot; 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 Sauted 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.]]>
  </description>
  <published>2004</published>
</book>

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  <read_at>Wed Aug 26 00:00:00 -0700 2009</read_at>
  <date_added>Wed Aug 26 11:38:40 -0700 2009</date_added>
  <date_updated>Wed Aug 26 11:39:32 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[Executive editor of Cook's Illustrated. How could I not get this one? And $2 at that. (Another of the garage sale finds).]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/68975739]]></url>
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  <title>
    <![CDATA[A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends]]>
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  <ratings_count>73</ratings_count>
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    <![CDATA[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 &quot;shop locally, cook globally, and keep things easy.&quot; 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 Sauted 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.]]>
  </description>
  <published>2004</published>
</book>

    <rating>5</rating>
  <votes>1</votes>
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  <date_added>Sat May 16 09:43:17 -0700 2009</date_added>
  <date_updated>Sat May 16 09:43:17 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[This is probably the best vegetarian cookbook I've ever bought - I've liked everything I've tried and I've tried quite a lot. ]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/56282052]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/56282052]]></link>
</review>
      <review>
  <id>33790073</id>
    <user>
    <id>83914</id>
    <name><![CDATA[Michelle]]></name>
    <location><![CDATA[West Hollywood, CA]]></location>
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  <isbn>0618239979</isbn>
  <isbn13>9780618239979</isbn13>
  <text_reviews_count type="integer">22</text_reviews_count>
  <title>
    <![CDATA[A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends]]>
  </title>
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  <average_rating>4.21</average_rating>
  <ratings_count>73</ratings_count>
  <description>
    <![CDATA[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 &quot;shop locally, cook globally, and keep things easy.&quot; 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 Sauted 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.]]>
  </description>
  <published>2004</published>
</book>

    <rating>4</rating>
  <votes>0</votes>
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  <recommended_for><![CDATA[meat-eaters looking to change their ways, veggies bored with their food]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Thu Sep 04 00:00:00 -0700 2008</read_at>
  <date_added>Wed Sep 24 22:32:23 -0700 2008</date_added>
  <date_updated>Wed Sep 24 22:32:23 -0700 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[I'm not veg, but I am constantly seeking more variety in my diet. In this book Bishop puts forward a bunch of can't-fail recipes (he is an editor at Cooks Illustrated, after all) that inspire you to think outside the tofu block (though tofu is well represented, too). <br/><br/>Best of all, he pres...<a href="http://www.goodreads.com/review/show/33790073">more...</a>]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/33790073]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/33790073]]></link>
</review>
      <review>
  <id>55198181</id>
    <user>
    <id>2293085</id>
    <name><![CDATA[S]]></name>
    <location><![CDATA[The United States]]></location>
    <link><![CDATA[http://www.goodreads.com/user/show/2293085-s-hoban]]></link>
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  <isbn>0618239979</isbn>
  <isbn13>9780618239979</isbn13>
  <text_reviews_count type="integer">22</text_reviews_count>
  <title>
    <![CDATA[A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends]]>
  </title>
  <image_url>http://photo.goodreads.com/books/1179500382m/923852.jpg</image_url>
  <small_image_url>http://photo.goodreads.com/books/1179500382s/923852.jpg</small_image_url>
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  <average_rating>4.21</average_rating>
  <ratings_count>73</ratings_count>
  <description>
    <![CDATA[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 &quot;shop locally, cook globally, and keep things easy.&quot; 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 Sauted 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.]]>
  </description>
  <published>2004</published>
</book>

    <rating>5</rating>
  <votes>0</votes>
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  <recommended_for><![CDATA[]]></recommended_for>
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  <read_at></read_at>
  <date_added>Wed May 06 17:27:50 -0700 2009</date_added>
  <date_updated>Wed May 06 17:28:46 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[A great cookbook, even if you aren't a vegetarian. Imaginative and reasonable recipes. ]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/55198181]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/55198181]]></link>
</review>
      <review>
  <id>4326968</id>
    <user>
    <id>184500</id>
    <name><![CDATA[Jennifer]]></name>
    <location><![CDATA[Durham, NC]]></location>
    <link><![CDATA[http://www.goodreads.com/user/show/184500-jennifer]]></link>
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  <isbn>0618239979</isbn>
  <isbn13>9780618239979</isbn13>
  <text_reviews_count type="integer">22</text_reviews_count>
  <title>
    <![CDATA[A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends]]>
  </title>
  <image_url>http://photo.goodreads.com/books/1179500382m/923852.jpg</image_url>
  <small_image_url>http://photo.goodreads.com/books/1179500382s/923852.jpg</small_image_url>
  <link>http://www.goodreads.com/book/show/923852.A_Year_in_a_Vegetarian_Kitchen_Easy_Seasonal_Dishes_for_Family_and_Friends</link>
  <average_rating>4.21</average_rating>
  <ratings_count>73</ratings_count>
  <description>
    <![CDATA[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 &quot;shop locally, cook globally, and keep things easy.&quot; 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 Sauted 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.]]>
  </description>
  <published>2004</published>
</book>

    <rating>5</rating>
  <votes>0</votes>
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  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Mon Jan 01 00:00:00 -0800 2007</read_at>
  <date_added>Thu Aug 09 13:25:01 -0700 2007</date_added>
  <date_updated>Thu Dec 17 04:31:16 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[This is one of my all time favorite cookbooks.  Jack Bishop organizes his recipes by season rather than by dish, with some staples in the back.  The recipes are good for week night eating with most of them taking about an hour or less to prepare.  Another thing I like about this cookbook is that, un...<a href="http://www.goodreads.com/review/show/4326968">more...</a>]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/4326968]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/4326968]]></link>
</review>
      <review>
  <id>12446083</id>
    <user>
    <id>41724</id>
    <name><![CDATA[Tamara]]></name>
    <location><![CDATA[Columbus, OH]]></location>
    <link><![CDATA[http://www.goodreads.com/user/show/41724-tamara]]></link>
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  <isbn>0618239979</isbn>
  <isbn13>9780618239979</isbn13>
  <text_reviews_count type="integer">22</text_reviews_count>
  <title>
    <![CDATA[A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends]]>
  </title>
  <image_url>http://photo.goodreads.com/books/1179500382m/923852.jpg</image_url>
  <small_image_url>http://photo.goodreads.com/books/1179500382s/923852.jpg</small_image_url>
  <link>http://www.goodreads.com/book/show/923852.A_Year_in_a_Vegetarian_Kitchen_Easy_Seasonal_Dishes_for_Family_and_Friends</link>
  <average_rating>4.21</average_rating>
  <ratings_count>73</ratings_count>
  <description>
    <![CDATA[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 &quot;shop locally, cook globally, and keep things easy.&quot; 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 Sauted 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.]]>
  </description>
  <published>2004</published>
</book>

    <rating>4</rating>
  <votes>0</votes>
  <spoiler_flag>false</spoiler_flag>
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            <shelf name="vegetarianish-cookbooks" />
      </shelves>
  <recommended_for><![CDATA[Susan]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Tue Jan 01 00:00:00 -0800 2008</read_at>
  <date_added>Sun Jan 13 19:53:17 -0800 2008</date_added>
  <date_updated>Sun Jan 13 19:57:45 -0800 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[I've been looking for some good non-scary vegetarian recipes to use for all the CSA veggies this coming season, and this was quite useful. Still no viable beet ideas, but turnip chips, fennel &amp; leek frittata and fried green tomatoes with buttermilk coleslaw all sound pretty tasty. <br/><br/>Again,...<a href="http://www.goodreads.com/review/show/12446083">more...</a>]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/12446083]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/12446083]]></link>
</review>
      <review>
  <id>11730562</id>
    <user>
    <id>137070</id>
    <name><![CDATA[Annie-laurie]]></name>
    <location><![CDATA[Chapel Hill, NC]]></location>
    <link><![CDATA[http://www.goodreads.com/user/show/137070-annie-laurie]]></link>
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  <id type="integer">923852</id>
  <isbn>0618239979</isbn>
  <isbn13>9780618239979</isbn13>
  <text_reviews_count type="integer">22</text_reviews_count>
  <title>
    <![CDATA[A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends]]>
  </title>
  <image_url>http://photo.goodreads.com/books/1179500382m/923852.jpg</image_url>
  <small_image_url>http://photo.goodreads.com/books/1179500382s/923852.jpg</small_image_url>
  <link>http://www.goodreads.com/book/show/923852.A_Year_in_a_Vegetarian_Kitchen_Easy_Seasonal_Dishes_for_Family_and_Friends</link>
  <average_rating>4.21</average_rating>
  <ratings_count>73</ratings_count>
  <description>
    <![CDATA[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 &quot;shop locally, cook globally, and keep things easy.&quot; 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 Sauted 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.]]>
  </description>
  <published>2004</published>
</book>

    <rating>5</rating>
  <votes>0</votes>
  <spoiler_flag>false</spoiler_flag>
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  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Sat Jan 01 00:00:00 -0800 2005</read_at>
  <date_added>Sat Jan 05 14:52:49 -0800 2008</date_added>
  <date_updated>Sat Jan 05 14:55:15 -0800 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[The pages of my book are totally splattered with sauces and food spills. Absolutely EVERYTHING I have made from this book has been great- several staples (miso soup and a few pasta dishes in particular). It is also quick and accessible for most cooks.]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/11730562]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/11730562]]></link>
</review>
      <review>
  <id>12903293</id>
    <user>
    <id>41925</id>
    <name><![CDATA[Carol]]></name>
    <location><![CDATA[Westerville, OH]]></location>
    <link><![CDATA[http://www.goodreads.com/user/show/41925-carol]]></link>
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  <isbn13>9780618239979</isbn13>
  <text_reviews_count type="integer">22</text_reviews_count>
  <title>
    <![CDATA[A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends]]>
  </title>
  <image_url>http://photo.goodreads.com/books/1179500382m/923852.jpg</image_url>
  <small_image_url>http://photo.goodreads.com/books/1179500382s/923852.jpg</small_image_url>
  <link>http://www.goodreads.com/book/show/923852.A_Year_in_a_Vegetarian_Kitchen_Easy_Seasonal_Dishes_for_Family_and_Friends</link>
  <average_rating>4.21</average_rating>
  <ratings_count>73</ratings_count>
  <description>
    <![CDATA[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 &quot;shop locally, cook globally, and keep things easy.&quot; 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 Sauted 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.]]>
  </description>
  <published>2004</published>
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    <rating>5</rating>
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  <read_at>Mon Sep 01 00:00:00 -0700 2008</read_at>
  <date_added>Sat Jan 19 10:02:29 -0800 2008</date_added>
  <date_updated>Wed Mar 26 14:57:48 -0700 2008</date_updated>
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    <body><![CDATA[Simple but creative recipes using seasonal ingredients.  M-m-m-m...Spanish Omelet with Peas, Potatoes, and Saffron for a picnic at the beach!  Well, maybe not the beach; I live in Ohio.]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/12903293]]></url>
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      <review>
  <id>4488141</id>
    <user>
    <id>253354</id>
    <name><![CDATA[Kate]]></name>
    <location><![CDATA[Philadelphia, PA]]></location>
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  <isbn>0618239979</isbn>
  <isbn13>9780618239979</isbn13>
  <text_reviews_count type="integer">22</text_reviews_count>
  <title>
    <![CDATA[A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends]]>
  </title>
  <image_url>http://photo.goodreads.com/books/1179500382m/923852.jpg</image_url>
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  <average_rating>4.21</average_rating>
  <ratings_count>73</ratings_count>
  <description>
    <![CDATA[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 &quot;shop locally, cook globally, and keep things easy.&quot; 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 Sauted 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.]]>
  </description>
  <published>2004</published>
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    <rating>4</rating>
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  <date_updated>Thu Dec 17 05:01:12 -0800 2009</date_updated>
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    <body><![CDATA[Delicious and beautiful, but easy enough to make on a weeknight, (after work, before planning the next school day).  Encourages you to eat seasonally and locally, but also conveniently.]]></body>
    
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</review>
      <review>
  <id>3906609</id>
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    <name><![CDATA[Megan]]></name>
    <location><![CDATA[Boston, MA]]></location>
    <link><![CDATA[http://www.goodreads.com/user/show/215994-megan-stembridge]]></link>
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  <isbn>0618239979</isbn>
  <isbn13>9780618239979</isbn13>
  <text_reviews_count type="integer">22</text_reviews_count>
  <title>
    <![CDATA[A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends]]>
  </title>
  <image_url>http://photo.goodreads.com/books/1179500382m/923852.jpg</image_url>
  <small_image_url>http://photo.goodreads.com/books/1179500382s/923852.jpg</small_image_url>
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  <average_rating>4.21</average_rating>
  <ratings_count>73</ratings_count>
  <description>
    <![CDATA[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 &quot;shop locally, cook globally, and keep things easy.&quot; 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 Sauted 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.]]>
  </description>
  <published>2004</published>
</book>

    <rating>2</rating>
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  <read_at>Sat Jan 01 00:00:00 -0800 2005</read_at>
  <date_added>Wed Aug 01 09:17:06 -0700 2007</date_added>
  <date_updated>Sat Aug 04 12:18:28 -0700 2007</date_updated>
  <read_count></read_count>
    <body><![CDATA[It's not bad--but I prefer functional cookbooks, and this one is too bulky for ease of use.  Also, the recipes don't match well to my veggie palate--but I'm picky.]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/3906609]]></url>
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