Cover image for All about vegetarian cooking
Title:
All about vegetarian cooking
Author:
Rombauer, Irma S., 1877-1962.
Publication Information:
New York : Scribner, [2000]

©2000
Physical Description:
128 pages : illustrations (some color) ; 27 cm
General Note:
At head of title: Joy of cooking.
Language:
English
Subject Term:
ISBN:
9780743202091
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Central Library TX837 .R795 2000 Adult Non-Fiction Non-Fiction Area
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Newstead Library TX837 .R795 2000 Adult Non-Fiction Open Shelf
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Kenmore Library TX837 .R795 2000 Adult Non-Fiction Open Shelf
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Summary

Summary

While keeping the conversational and instructional manner of Joy of Cooking, this book is organized by ingredient and type of dish. Chapters include stocks and soups, salads, vegetables, beans and tofu, pastas and grains, and eggs, and incorporate more than 100 of Joy's best-loved vegetarian recipes.


Author Notes

Ethan F. Becker is president and senior coach/trainer for the Speech Improvement Company, Inc. He specializes in motivating teams, controlling fear of speaking, and developing effectiveness in public presentations. He has worked with clients from Harvard University, IBM, Boston Scientific, the New York Giants, the F.B.I., and various countries abroad.

(Bowker Author Biography)


Excerpts

Excerpts

Szechuan Spiced Tofu 4 servings Vary the hotness of this dish by adjusting the amount of chili paste. As with all stir-fries, have all the ingredients measured, chopped, and ready before beginning to cook. Heat in a wok or large skillet over medium-high heat: 1 tablespoon peanut or vegetable oil Add: 2 teaspoons minced peeled fresh ginger 1 teaspoon minced garlic Stir-fry for 1 minute. Add: One 8-ounce can flower-cut baby corn, drained 4 cups 1/2-inch-thick slices bok choy 1/2 small onion, sliced Stir-fry until the bok choy is slightly wilted, 3 to 4 minutes. Combine and stir in: 1/2 cup Vegetable Stock, 17 2 tablespoons light or dark soy sauce 1 tablespoon black bean sauce or black bean paste 1 tablespoon dry sherry 2 teaspoons chili paste 1 tablespoon cornstarch 1/2 teaspoon sugar 1/4 teaspoon Szechuan peppercorns, lightly cracked if desired Boil, stirring, until thickened, about 1 minute. Stir in: One 101/2-ounce package extra-firm tofu, pressed if desired, 80, and cubed Heat through for 2 to 3 minutes. Arrange on a serving platter: One 12-ounce package Chinese-style egg noodles, cooked Spoon the tofu mixture over the noodles and garnish with: 1/4 cup shredded peeled carrots 2 tablespoons sliced scallions SZECHUAN PEPPERCORNS The dried reddish-brown berries known as Szechuan peppercorns are not related to black peppercorns or chili peppers. The spice has a clean, spicy-woodsy fragrance that has made it popular in all regions of China for centuries. Szechuan peppercorns are sold in plastic packages. They keep well in a covered jar. Toast Szechuan peppercorns in a dry skillet over medium heat until they begin to smoke (do not worry if a few blacken slightly) and then grind them in a mortar or spice grinder. Store excess powder in a jar. "Seasoned oil" -- made by heating Szechuan peppercorns in peanut oil until they blacken, then straining the oil and discarding the peppercorns -- makes a wonderful cooking oil for stir-fried dishes, or it may be used for dressing Chinese salads. Copyright © 2000 by Simon & Schuster Inc., The Joy of Cooking Trust and The MRB Revocable Trust Smoked Tofu Burgers 6 servings Tofu burgers are great for lunch or dinner. This flavorful patty mixture can also be baked as a loaf in a small loaf pan at 350°F for 40 to 45 minutes. Soak in warm water to cover until softened, about 20 minutes: 1/4 ounce dried shiitake mushrooms Drain, discarding the liquid, and squeeze out the excess water from the mushrooms. Chop the mushrooms, discarding the tough centers and stems. Heat in a large skillet over medium heat: 2 to 3 teaspoons chili sesame oil Add the shiitakes along with: 1 cup finely chopped broccoli florets and stems 1/3 cup finely chopped red bell peppers 1/4 cup sliced scallions 2 teaspoons finely chopped peeled fresh ginger 11/2 teaspoons minced garlic Cook, stirring, until tender, 4 to 5 minutes. Combine with: One 6-ounce package smoked tofu, finely chopped 1 cup cooked brown rice 2/3 cup dry unseasoned breadcrumbs 2 large eggs, lightly beaten 1 tablespoon light or dark soy sauce Remove to a food processor and pulse several times, until a spoonful of the mixture can be pressed into a ball. Shape the mixture into 6 patties (or burgers), using about 1/2 cup for each. Cook in a lightly greased skillet over medium heat until browned, 3 to 5 minutes each side. Copyright © 2000 by Simon & Schuster Inc., The Joy of Cooking Trust and The MRB Revocable Trust Excerpted from All about Vegetarian Cooking by Ethan Becker, Marion Rombauer Becker, Irma S. Rombauer All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Table of Contents

Forewordp. 6
About Vegetarian Cookingp. 8
About Stocks and Soupsp. 15
About Saladsp. 25
About Sandwiches, Wrars and Pizzasp. 41
About Vegetablesp. 51
About Beans and Tofup. 77
About Pastas and Grainsp. 91
About Eggsp. 115
Indexp. 126
Acknowledgmentsp. 128

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