The Tao of Cooking
Taking full advantage of a rich variety of fresh ingredients, The Tao of Cooking offers the adventurous cook a chance to experiment with 300 meatless recipes from around the world. Divided into 12 chapters, the book includes recipes for entrees, breakfasts, soups, appetizers, side dishes, and pasta and more than 50 recipes for breads and desserts. Menus for complete meals, a glossary of ingredients, and a thorough index contribute to making it one of the most useful and joyful treasures on your cookbook shelf. These superb recipes and menus are from the legendary Tao Restaurant which was operated by the Rudrananda Ashram in Bloomington, Indiana. A vegetarian favorite!
- Paperback | 240 pages
- 182.88 x 228.6 x 20.32mm | 340.19g
- 01 Apr 2008
- Indiana University Press
- Bloomington, IN, United States
"The recipes are simple and straightforward, and each chapter contains an introduction to the types of foods covered. A good, basic text." -Library Journal "Convenient ingredient lists and easy-to-follow directions make The Tao of Cooking a cookbook to return to often for inspiration." -Susan Gilmer, Branches "The recipes-all vegetarian-are as yummy as ever." -The Herald Times
About Sally Pasley
Sally Pasley is an accomplished home chef, former restaurant owner, and author of Food for Friends. She lives in Watertown, Massachusetts.
Table of contents
Foreword Introduction Menus Breakfast Breads Eggs, Omelets and Quiches Sandwiches and Snacks Appetizers Soups Entrees: Vegetable Dishes Entrees: Mexican Dishes Entrees: Pasta, Gnocchi, and Noodles Vegetables and Side Dishes Salads Desserts Glossary of Ingredients Index