How to Cook Everything Vegetarian

How to Cook Everything Vegetarian

Simple Meatless Recipes for Great Food

eBook - 2011
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"Today a good general vegetarian cookbook ought to be de rigueur in any kitchen.... Mr. Bittman works hard to concentrate on accessible, nonesoteric cooking while introducing a big though nonprogrammatic range of international possibilities". (Online New York Times Book Review, December 12, 2007) Marking how mainstream vegetarian cooking has become, the next must-have for the vegetarian cook's shelf comes from New York Times "Minimalist" chef Bittman, an avowed meat eater. And that ensures one of this massive compendium's many attractions: a wealth of recipes that don't scream "vegetarian" and plentiful guidelines to make cooking vegetarian as intuitive as cooking with meat. Like his now classic How to Cook Everything, this book opens with terrifically useful, straightforward discussions of essential ingredients, appliances and techniques, which Bittman builds on throughout in to-the-point sidebars and illustrated boxes. The recipes flow thick and fast in his theme-and-variations style: Green Tea with Udon Noodles is followed by concise instructions for making it 17 different ways, while Coconut Rice gets five additional takes and Kidney Beans with Apples and Sherry four; other lists (six Great Spreads for Bruschetta or Crostini, 10 Garnishes for Pozole with Mole) abound and inspire. New vegetarians and vegetarians cooking for omnivores will appreciate Bittman's avoidance of faux meat products in favor of flavorful high-protein dishes like Braised Tofu in Caramel Sauce and Bechamel Burgers with Nuts. Even owners of the original book will find much new to savor while benefiting from Bittman's remarkable ability to teach foundational skills and encourage innovation with them, which will help even longtime vegetarians freshen their repertory. (Oct.)(Publishers Weekly, June 18, 2007)
The ultimate one-stop vegetarian cookbook-from the author of the classic How to Cook Everything Hailed as "a more hip Joy of Cooking" by the Washington Post, Mark Bittman's award-winning book How to Cook Everything has become the bible for a new generation of home cooks, and the series has more than 1 million copies in print. Now, with How to Cook Everything: Vegetarian, Bittman has written the definitive guide to meatless meals-a book that will appeal to everyone who wants to cook simple but delicious meatless dishes, from health-conscious omnivores to passionate vegetarians. How to Cook Everything: Vegetarian includes more than 2,000 recipes and variations-far more than any other vegetarian cookbook. As always, Bittman's recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious-producing dishes that home cooks can prepare with ease and serve with confidence. The book covers the whole spectrum of meatless cooking-including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages. Special icons identify recipes that can be made in 30 minutes or less and in advance, as well as those that are vegan. Illustrated throughout with handsome line illustrations and brimming with Bittman's lucid, opinionated advice on everything from selecting vegetables to preparing pad Thai, How to Cook Everything: Vegetarian truly makes meatless cooking more accessible than ever. Praise for How to Cook Everything Vegetarian "Mark Bittman's category lock on definitive, massive food tomes continues with this well-thought-out ode to the garden and beyond. Combining deep research, tasty information, and delicious easy-to-cook recipes is Mark's forte and everything I want to cook is in here, from chickpea fries to cheese soufflés." -- Mario Batali, chef, author, and entrepreneur "How do you make an avid meat eater (like me) fall in love with vegetarian cooking? Make Mark Bittman's How to Cook Everything Vegetarian part of your culinary library." -- Bobby Flay, chef/owner of Mesa Grill and Bar Americain and author of the Mesa Grill Cookbook "Recipes that taste this good aren't supposed to be so healthy. Mark Bittman makes being a vegetarian fun." -- Dr. Mehmet Oz, Professor of Surgery, New York-Presbyterian/Columbia Medical Center and coauthor of You: The Owner's Manual
Publisher: Boston : Houghton Mifflin Harcourt, 2011
ISBN: 9780544186958
0544186958
Characteristics: data file
1 online resource (1008 pages)
Call Number: eBook

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g
gadder
Feb 02, 2016

I have several Veggie cooking books but this is the only general veggie cooking book I'll need to keep - I'm off to buy a used copy now.

a
Anashuya
Jul 23, 2014

This book is literally god-sent for anyone who wants/has to cook vegetarian food and knows little about it. I love to cook but as my husband is a vegetarian I feel the number of experiments I can run are fairly limited. But after buying this book, I can feel myself becoming a better cook and my dinner table looks much more interesting. Even the husband compliments much more frequently.

The best things I liked about this book: The many side tips and explanations regarding how to cut various vegetables. The chef has also given a helpful pairing chart regarding which dish will go with what. Each recipe has many variations to it and so keeping your palate in mind you can make changes.

The only slight minus is the index. I found it a bit confusing. It is an 'index inside an index' system. For that to work the main index's alphabet starting points should have been bold-ed. It would have been a lot more helpful.

b
booksmaht
Jan 27, 2014

I've learned so much about basic cooking skills from this book, and the format -- a basic recipe with a list of variations -- has helped me get the hang of improvising in the kitchen.

f
FVReader
Apr 18, 2012

More of a reference book than a recipe book. This is one I'd go to for information. Tried a few of the recipes and they are tasty.

l
LtlMzSocialist
Jan 12, 2012

I think this should be a cookbook library staple for EVERYONE (vegan, omni, vegetarian, pesco, ovo, lacto, whatever). I could sit and read this book for hours. I was so impressed by it, that I went out and bought it. Everything I have made from it is excellent from the simplest marinated carrots to a purreed bean tart with ancient grain crust (even my picky daugther gave it a "dix sur dix") to just last weekend the most incredible beet burgers ever! Bittman has now decided to pursue a "vegan before dinner" approach to eating that I think a lot of people could get on board with and help ease them to a more healthful way of life. A keeper to be sure.

h
HereHere
Sep 08, 2010

A detailed, thick book by a talented non-vegetarian chef. I think this book is a masterpiece.

muñeca Jun 11, 2010

This cookbook is amazing. It's very much like Mastering the Art of French Cooking by Julia Child except the focus is on vegetarian food rather than French. It is very informative, easy to follow and full of great recipes!

mamaonthego Jan 25, 2010

An excellent resource for vegetarian cooking as well as being really helpful with various cooking techniques.

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WVMLJJ Jun 25, 2015

As always, Bittman's recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious-producing dishes that home cooks can prepare with ease and serve with confidence.

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