Joy of Cooking: All About Vegetarian Cooking by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker

From the Publisher

The book that taught America how to cook,

now illustrated with glorious color photography

ALL ABOUT

VEGETARIAN COOKING

A fresh and original way to put the classic advice of Joy of Cooking to work — illustrated and designed in a beautiful and easy-to-use new book.

• Organized by subject, including stocks and soups, salads, beans and tofu, pasta and grains, and more
• More than 100 of Joy's recipes, including Grilled Ratatouille Salad, Tuscan-Style Stuffed Artichokes, and Winter Root Vegetable Braise
• Invaluable tips and techniques for buying, storing, and preparing vegetables

All About Vegetarian Cooking upholds that standard. While keeping the conversational and instructional manner of the flagship book, All About Vegetarian Cooking 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 bestloved vegetarian recipes, from Roasted Vegetable Lasagne to Greek Spinach and Cheese Pie. You'll also find information on nutrition for vegetarians, planningmenus, and rules for serving sizes, as well as tips and techniques for buying, storing, and preparing fresh vegetables. Add to that more than 150 original photographs, specially commissioned for this volume, presented in the most easy-to-use design imaginable.

Whether you belong to one of the millions of American households that already own a copy (or two) of Joy, or you have never cracked the spine of a cookbook before, Joy of Cooking: All About Vegetarian Cooking is for you. It is a spectacular achievement, worthy of its name. Joy has never been more beautiful.

The Indispensable Kitchen Resource...

All-New, All-Purpose, and now All-in-Color

Product Details

• Table of Contents
• Read an Excerpt
• Read a Sample Chapter

Table of Contents

Read an Excerpt

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 ½-inch-thick slices bok choy

½ small onion, sliced

Stir-fry until the bok choy is slightly wilted, 3 to 4 minutes. Combine and stir in:

½ 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

½ teaspoon sugar

¼ teaspoon Szechuan peppercorns, lightly cracked if desired

Boil, stirring, until thickened, about 1 minute. Stir in:

One 10½-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:

¼ 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 aresold 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:

¼ 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

¼ cup sliced scallions

2 teaspoons finely chopped peeled fresh ginger

1½ 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 ½ 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

Read a Sample Chapter

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 ½-inch-thick slices bok choy

½ small onion, sliced

Stir-fry until the bok choy is slightly wilted, 3 to 4 minutes. Combine and stir in:

½ 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

½ teaspoon sugar

¼ teaspoon Szechuan peppercorns, lightly cracked if desired

Boil, stirring, until thickened, about 1 minute. Stir in:

One 10½-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:

¼ 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 aclean, 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