How to Cook Everything : Simple Meatless Recipes for Great Food Vegetarian Hardback
by Mark Bittman
Illustrated by Alan Witschonke
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 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
- Format: Hardback
- Pages: 1008 pages, ill
- Publisher: Houghton Mifflin Harcourt Publishing Company
- Publication Date: 16/10/2007
- Category: General cookery & recipes
- ISBN: 9780764524837
Showing 1 - 5 of 14 reviews.
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Review by anastacie
This is the best cookbook I've ever seen. It would be especially useful for those who are just starting to cook, and those who need to break free from the same old meat and potatoes. The author provides a wealth of information about each ingredient, from artichokes to zucchini. The recipes are taken from many cultures. The author provides ideas for substitutions, so each dish can be made in many ways.
Review by buffalogirl
This book has become nearly indispensable in my kitchen. It offers easy ways to cook whole foods that would otherwise seem scary to try. Unlike some other cookbooks, every dish turns out every time. The auuthor includes the approximate time involved for each dish, which is great when planning week-nite meals. I love love love this cookbook.
Review by memasmb
Wonderful cook book. Recipes are great and easy to follow.
Review by mlcastle
This is my new bible.The book doesn't feel like a specifically vegetarian cookbook, but instead like a giant cookbook where none of the recipes have dead animals in them. The only problem I have is that I start reading the book, and then hours later realize that I haven't made dinner yet.
Review by delbertmills
Great cook book for the beginner or the well-versed cook. Lots of deceptively easy recipes that pack plenty of flavor. I use it to locate recipes for those veggies I pick up fresh at the farmer's market.
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