Cook 1.0: A Fresh Approach to the Vegetarian Kitchen by Heidi Swanson

  • Homemade croutons

    from Cook 1.0: A Fresh Approach to the Vegetarian Kitchen Cook 1.0 by Heidi Swanson

    • Ingredients: stale bread; store-cupboard ingredients
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Notes about Recipes in this book

  • Black bean chowder

    • bching on August 08, 2017

      Delicious. I used some very fresh Rancho Gordo midnight beans. The orange juice is a great touch. I garnished with cilantro and sour cream.

  • Bright red tomato sauce

    • cespitler on November 02, 2012

      I absolutely love this recipe (it's on the blog, too!). I don't think I've ever made a single batch; it's always at least doubled or tripled. It's amazing on pasta, as a pizza sauce, on eggs, you name it. This is my standard when I've been picking tomatoes for days (or weeks?) and can barely give them away any more. When I've eaten them for every meal for days knowing that they will be gone soon. Last year I canned some of the sauce and had the pleasure of fresh tomato sauce throughout our Midwestern winter.

  • Pretty summer salad

    • Lindalib on July 18, 2012

      Very fresh flavours. We left out the shallots because we didn't have any, but we didn't miss them at all.

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  • ISBN 10 158479335X
  • ISBN 13 9781584793359
  • Published Oct 08 2004
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang

Publishers Text

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.

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