The Tao of Cooking
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The Tao of Cooking

Sally Pasley
Distribution: U.S. and Canada
Publication date: 2/22/2008
Format: paper 240 pages
7 x 10
ISBN: 978-0-253-21237-5
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Description

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!

Author Bio

Sally Pasley is an accomplished home chef, former restaurant owner, and author of Food for Friends. She lives in Watertown, Massachusetts.

Reviews

"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

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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
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