Arranged by season, this book is packed with over 250 recipes. It is easy to be overwhelmed by the choices, even after selecting the appropriate season. As with many vegetarian recipes, most of these recipes stem from ethnic roots. The most common cuisines include Asian, Latin American/Hispanic, Italian, Indian, Mediterranean, Middle-Easterm, Pan-Asian, and Southwestern. These are not recreations of typical American dishes. Many of his dishes include beans, eggs, tofu, and tempeh for proteins and rice, quinoa, pasta, bulgur, and couscous for the grains. But foremost, his dishes are centered around fresh vegetables, hence his emphasis on buying produce that is in season. The recipes in each season are organized by categories. There is also an additional "Table of Contents" in the back of the book listing all of the recipes in their respective categories; Soup/Stews, Lighter Salads, Main-Course Salads, Sandwiches/tortilla dishes, Pasta/Noodles, Rice/Grains/Couscous, Beans/Lentils, Eggs, Tofu/Tempeh, Pizza/Tarts, Vegetable Main Courses, Side Dishes, and Accompaniments.
Most of the recipes are not wholesome enough to be considered a one recipe meal. He does have a Menu section at the beginning of the book where he compiles recipes found throughout the book for different occasions, but these are too time consuming for just a simple night's family dinner. The menu suggestions better serve as weekend dinners or for company. Sometimes Bishop recommends other recipes to pair with a dish, but often I am left to find my own. Usually I just make the one recipe. It is adequate as a simple meal for two, but I am left wishing I had made one more item with dinner. Most of the recipes I have made have been very simple and fairly flavorful. None of them have been stellar enough that I would suggest making for company. Ideally these recipes are great when one wants to serve a simple, fairly flavored, healthy meal to one's family. Because of the selection of recipes and cuisines, it is easy to turn to this book for dinner inspirations several times within the same week.
One disappointment with the book is the lack of pictures. It is a large book, over 400 pages with over 250 recipes. The cost was already high, $35 full-priced, so I am sure if there was a picture with each recipe the book would have been too large and too costly. There is only 16 pages of photographs, stuck right after the summer season's introduction. I find this annoying because the book likes to open to these pages and doesn't always want to stay open on the recipe I have selected. I think he would have been better off to put a few pages of photographs before each season rather than all together 1/3 of the way into the book.
Most of his ingredients are common and easy to find. There are just a few tricky items I have had difficulties locating. Zucchini blossoms, red lentils, and miso are just to name a few. I am sure in communities with more ethnic markets, finding all of the ingredients is much easier. There is no mention of vegan recipes or ways to adapt recipes to omit dairy and eggs easily. That being said, there are many dishes listed that don not include eggs or dairy, but one would have to pick out the recipes oneself.
Recipes I have made from this book include:
Edamame and Spinach with Golden Onions 67
Spinah-Onion Quesadillas with Avocado-Chipotle Salsa 88
Israeli Couscous and Chickpea Salad with Purslane and Tahini Dressing 128
Bulgur Salad with Grilled Zucchini and Onion, Middle Eastern Style 132
Savory Corn Griddle Cakes 207
Spiced Honey Syrup 208
Couscous Tagine with Turnips and Dried Apricots 362
Chickpea and Sweet Potato Stew 363
