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Product info

<p/><br></br><p><b> About the Book </b></p></br></br>Following the tenets of the Tao philosophy and adapting recipes used in the Tao restaurant in Bloomington, Indiana, the author wisely resists proselyting. The 300 recipes that emerge are free of philosophical constraints. Includes enticing menus for breakfast, lunch, dinner, holidays, and special parties.<p/><br></br><p><b> Book Synopsis </b></p></br></br><p>Taking full advantage of a rich variety of fresh ingredients, <i>The Tao of Cooking</i> 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!</p><p/><br></br><p><b> Review Quotes </b></p></br></br><br><p>Convenient ingredient lists and easy-to-follow directions make The Tao of Cooking a cookbook to return to often for inspiration.</p>--Susan Gilmer "Branches"<br><br><p>The recipes are simple and straightforward, and each chapter contains an introduction to the types of foods covered. A good, basic text.</p>-- "Library Journal"<br><br><p>The recipes--all vegetarian--are as yummy as ever.</p>-- "The Herald Times"<br><p/><br></br><p><b> About the Author </b></p></br></br><p>Sally Pasley is an accomplished home chef, former restaurant owner, and author of <i>Food for Friends.</i> She lives in Watertown, Massachusetts. </p>

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