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Cook 1.0: A Fresh Approach to the Vegetarian Kitchen | 
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| Author: Heidi Swanson
Publisher: Harry N. Abrams
Category: Book
New (2) Used (4) from $43.65
Rating:  27 reviews
Sales Rank: 416596
Media: Hardcover
Number Of Items: 1
Pages: 192
Shipping Weight (lbs): 1.8
Dimensions (in): 9.6 x 7.8 x 1.1
ISBN: 158479335X
Dewey Decimal Number: 641.5636
EAN: 9781584793359
ASIN: 158479335X
Publication Date: October 5, 2004
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Product Description
For the beginner cook, cookbooks are often overwhelming, loaded with complex recipes, extensive lists of exotic ingredients, and long preparation times. Heidi Swanson-photographer, designer, and passionate home cook-understands. In Cook 1.0, she combines her love of fresh, simple vegetarian fare with her creative know-how to create full-flavored recipes that take less than an hour to make.
Completely original in its approach to the kitchen, Cook 1.0 features 40 basic recipes for breakfast, lunch, and dinner dishes, sides, desserts, and drinks, and then provides easy-to-read tables to show delicious, inventive ways to build on them. The scrumptious variations include Pumpkin, Mint, and Ricotta Pizza; Creamy Mushroom Pot Pie; Apricot Summer Tart with Macadamia Shortbread Crust; and Ice-Cold Blueberry Lemonade. These delicious, flavorful recipes will appeal to vegetarians and non-vegetarians alike. Swanson's unique mix-and-match strategy allows the home cook to personalize recipes according to family preferences, seasonal produce, and, perhaps most important, available time. Cook 1.0 also features gorgeous food photography taken by the author. For the modern kitchen novice, it's the perfect operating system. AUTHOR BIO: HEIDI SWANSON founded ChickClick.com in 1997. The site became one of the most trafficked female networks on the Internet; as a result, Swanson was profiled in such national publications as USA Today, Fast Company, Entertainment Weekly, and The Wall Street Journal. Swanson is an enthusiastic, self-taught home cook with a fresh, contemporary perspective on how to approach basic vegetarian cooking.
ART SMITH is the personal chef to Oprah Winfrey and author of the best-selling Back to the Table. He contributes frequently to O magazine.
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| Customer Reviews: Read 22 more reviews...
out of print? December 20, 2008
Will this book be re-printed any time soon? I'm desperate for my own copy, but can't justify the inflated price of the few available. Thanks!
great book for those who didn't know they could cook September 3, 2008
This cookbook is my current favorite. It's like music; in each section, the author creates a theme and variations upon it. There is a core recipe with at least four different versions that taste completely different. In doing this, it manages to give you great ideas for what ingredients you can swap to make something new without having to learn a new skill set for each recipe. I have made the parmesan & basil drop biscuits, broken lasagna with cherry tomatoes, salsa verde and two smoothie recipes, and each has been easy to make with simple 3-step instructions and delicious every time. This book hasn't left my kitchen counter since I got it last week! I plan to make just about everything in here.
The best part is that I'm not a vegetarian and there's not a single recipe in here that turns me off. The author isn't pretentious about being vegetarian the way many vegetarian cookbooks are (you know what I mean, "2 organic tomatoes, free range eggs, etc"). It just happens to be food without meat or meat-replacements, which is great because I am not a fan of tofu either.
GREAT FOR ANYONE August 29, 2008
This is great for anyone especially those who want to try to eat vegan. It is simple with variety of options offered for each created dish! This is a keeper.
Brilliant!!! December 2, 2007
2 out of 2 found this review helpful
I first discovered Heidi on her website 101cookbooks when I was looking for gluten free recipes. From there I discovered she published two books: this one and Super Natural Cooking. I bought both.
This book is, simply put: BRILLIANT. She takes the book and breaks it up into sections such as main dishes, side dishes, desserts, beverages. But that is as traditional as she gets. In each section she covers one type of food and gives you several ways of preparing it. For example, she does a section on panini sandwiches. She will introduce what the panini is, tips for cooking (such as what type of bread to use), then she will have two or more pages of different panini sandwiches such as brie/apple/ cranberry/"fake" bacon. The recipes are read left to right instead of the standard up and down, in an excel-like format. And all of her recipes only take a handful of ingredients and are made in usually 3 steps or less.
Some other foods covered are pizzas, risottos, pot pies, salads, pocket sandwiches, soups, pastas, stir-frys, dressings, flavored butters, ice cream, sorbets, sherberts, beverages...and the list goes on.
Simple, concise, fun to read, and the recipes themselves taste phenomenial! Highly recommended!
Gluten-free note: as I am vegetarian and my kids are gluten free I found this cookbook appealing on many levels. For me, I can follow the recipes directly, for the kids I can substitute bread and pasta for the gluten free type and make a similar dinner so the kids don't feel left out. And they love the food!
 great resource November 26, 2007
this book is great for foodies & those who need to tackle the challenges of being vegetarian. great ideas, easy to read, easy to implement, just an excellent resource for your cookbook library.
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