Cookbook Review of A Year in the Vegetarian Kitchen

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If you are a new vegetarian or just thinking about adding more meatless dishes to your week, I want to introduce you to A Year in the Vegetarian Kitchen by Jack Bishop, which is one of my favorite vegetarian cookbooks.

A Year in a Vegetarian Kitchen

Easy Seasonal Dishes for Family and Friends

Jack Bishop

Houghton Mifflin

May 21, 2004


This cookbook was one of the first I purchased after I became a vegetarian 11 years ago. The recipes are simple with a minimum of ingredients, and, since the recipes are arranged by season, you’ll be using ingredients that are readily available as well as enjoying recipes that are suitable for that season.

One of my favorite recipes, Linguine with Manchego and Fried Capers, is so simple but so extremely tasty that I prepare it almost every other week. My only change to the recipe is to toss some fresh basil on before serving.

The recipes don’t involve a lot of spices or unusual ingredients. The thought is to have the in-season vegetables shine on their own yet not be bland.

Coming in at over 400 pages, you’re certain to find many recipes that you’ll want to add to your cooking rotation regardless of whether you’re a vegetarian or an omnivore.

Blurb from Amazon:

As a busy husband, father of two young children, and full-time writer, Jack Bishop demands a lot from the meals that make it into his family’s repertoire. In A Year in a Vegetarian Kitchen, he 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 Stir-Fried Rice Noodles with Asparagus and Eggs. Summer brings Savory Corn Griddle Cakes and Fresh Tomato Pizza with Avocado. For fall, Root Vegetable Tarts with Rosemary and Orecchiette with Spicy Broccoli are on the menu. And in winter, when most farmers’ markets are a distant memory, Pan-Glazed Tofu with Thai Red Curry Sauce and Caribbean Black Beans with Sautéed Plantains await. With ten years of experience working with Cook’s Illustrated, he’s also able to provide expert guidance on how to choose a good vegetable broth, select the right potatoes for mashing, and more tips tailored just for vegetarian cooks.

Obviously to buy this book new isn’t as cheap as it was when I purchased it so I’ve provided some links to used copies as well as new below.

New on Amazon

Used on Amazon

Used from Better World Books

New from Barnes and Noble

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