Product Description

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

Product Details

• Amazon Sales Rank: #43220 in Books
• Published on: 2007-10-16
• Number of items: 1
• Binding: Hardcover
• 1008 pages

Review
"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)

Review
"...the next must–have for the vegetarian cook′s shelf...owners of the original book will find much new to savor." (Publishers Weekly, June 18, 2007)

Synopsis
This is 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.'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 souffles' - 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".

Customer Reviews

quick, wholesome and healthy
This is one of the main books I use for weekday cooking - the recipes are easy, quick to prepare and make use of ingredients that you have in your cupboard or fridge. Don't expect sensational and spectacular dinner party solutions in here, because this is not the book to wow your guests with; however, it does result in healthy, hearty recipes that taste very good and nutritious in a traditional, simple sort of way, perfect for the weekday cook who does not have 3 hours to whip up a meal. This isn't a book with long lists of ingredients - in fact, its simplicity of ingredients and seasonings is just what I like about it. On those nights when your fridge is empty and the shop is closed or you just can't be bothered to go to one, this book will provide you with numerous suggestions on what you can do with your last remaining egg and 3 leaves of lettuce.

Another thing I really like about this book are the various variations that the author provides for every recipe, as well as the countless suggestions for alternative products that could be used instead. Nearly every recipe has suggestions about other vegetables or grains that could be used instead, and a list of variations which are easily accomplished by tweaking with the ingredients a little bit and allowing you to be flexible with your ingredients.

And finally it is refreshing to see a wide range of Mexican and South American dishes feature widely in this recipe book. I find that British recipe books contain many suggestions for curries and other Middle Eastern foods, but not enough of cuisines from other parts of the world. With his knowledge of Mexican influences on American food, Bittman provides you with many ideas for corn, beans, quinoa, spelt, tortillas etc, and so there is always something new, unusual, and original to try. Plenty of fantastic ideas if you like experimenting with unusual, healthfood-shop foods.

Some people might be put off by the complete lack of illustrations, but the preparation is so easy that you don't need photos to tell you what to do! This is a fantastic collection of hundreds of quick, healthy and tasty recipes from around the world which I would recommend to anyone who likes to experiment in the kitchen and try out new flavours.