| View Larger Image | How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food | Hardcoverby Mark Bittman (Author), Alan Witschonke (Illustrator)
| List Price: | $35.00 | | Price: | $23.10 | | You Save: | $11.90 (34%) | | | Available: | Usually ships in 24 hours |
| | Binding: | Hardcover | | Publisher: | Wiley | | Page Count: | 1,024 Pages | | Publication Date: | October 15, 2007 | | Sales Rank: | 545th |
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EDITORIAL REVIEWS |
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 |
Amazon.com Review
Author of a dozen bestselling cookbooks and beloved columnist for The New York Times ("The Minimalist"), Chef Mark Bittman bookends his award-winning modern classic, How to Cook Everything, with How to Cook Everything: Vegetarian the ultimate one-stop resource for meatless meals. Refreshingly straightforward and filled with illustrated recipes, this is a book that puts vegetarian cuisine within the reach of every home cook. You'll want to spend countless days in the kitchen with Bittman's latest culinary treasure. Recipe Excerpts from How to Cook Everything Vegetarian • Spinach with Chiles • Chickpea Fries (Panelle) • Braised Tofu with Eggplant and Shiitakes • Amazon-Exclusive Crunchy Corn Guacamole 5 Questions for Mark Bittman Q. What motivated you to write a comprehensive cookbook of vegetarian recipes right now? A: What motivated me--several years ago--was seeing the handwriting on the wall: That although being a principled, all-or-nothing vegetarian was not a course of action that would ever likely inspire the majority of Americans, the days of all-meat-all-the-time (or, to be slightly less extreme, of a diet heavily dependent on meat) could not go on. Averaging a consumption of two pounds a week or more of meat (as Americans do) is not sustainable, either for the earth or our planet. And, as more and more of us realize this, I thought it was important to develop a cookbook along the lines of How to Cook Everything, but without meat, fish, or poultry. Needless to say, there’s plenty of material. Q: In the course of writing How to Cook Everything Vegetarian did your approach to food shopping, cooking or dining change significantly? A: Completely. The more I tried new ways of cooking with vegetables, whole grains, and legumes, the more I enjoyed them. I probably eat sixty or seventy percent fewer animal products than I did three years ago. Q: Because meatless cooking isn't limited to a single cuisine, your recipes introduce the flavors and techniques of many different cultures and cuisines. How did you manage to cover so much ground? Seems like a daunting task. A: It’s what I do. Q: Out of the more than 2,000 recipes in the cookbook do you have a favorite dish or dessert that you turn to again and again? A: No. There are hundreds I wish I could cook all the time, but one can only cook and eat so much. But in the last week, for example, I’ve made Fava Bean and Mint Salad with Asparagus; Lemon-Ricotta Pancakes; Cornbread Salad; and Red Lentils with Chaat Masala. Q: Why is simplicity so important in cooking? What does the novice home cook need to know to cook and eat well? A: Simplicity is only important because it’s the way to learn to cook; it’s very difficult to start cooking with complex dishes. For people to learn to cook, they must start simply--the way everyone used to cook. And, for most of us--including me--there’s no reason to carry things much further. Even the simplest cooking is rewarding, enjoyable, and--obviously--the healthiest and best way to eat. |
CUSTOMER REVIEWS (Average Customer Rating: 4.5 based on 135 reviews)
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Great cookbook, flimsy pages by L. Foster (Seattle, WA)  4 Stars
November 22, 2009
I LOVE this cookbook. It is exactly what I needed 7 years ago when I moved out on my own. Of course, I didn't have it, but I do now and I have already learned so much! It is a wonderful reference. If you want to try a new ingredient, but don't know what to do with it, look in this book. It will tell you how to prepare it and then 10+ things to do with it. Brilliant! I have tried many new things with confidence and got excellent results. It is organized well and has an INCREDIBLE number of simple, doable recipes.
My only complaint is that the actual paper it is printed on is very thin. I understand that that is because of the volume of recipes, but it doesn't hold up well to drips or splashes, which happen a lot in my kitchen. Two pages ripped when they stuck together, and that was a bummer. Would this stop me from buying it again? NO. But, its worth a mention because a lot of other cookbooks have heavier pages and hold up fine to a little bit of splashed sauce -- be extra careful with this one.
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Very Useful by E. Starks (Clifton, NJ)  5 Stars
November 03, 2009
I'm not a vegetarian, but I'm always trying to include more plant foods in our diet, and I absolutely love this book. It can be a little intimidating when you first pick it up. It is the size of a phone book and has no pictures except some simple illustrations of food prep techniques. However, if you give the book a chance, it is worth its weight in gold in the kitchen. Bittman does a great job explaining things, and his recipes are very flexible. Almost every recipe has several variations to try and lists of alternate ingredients. This is particularly helpful for people with dietary restrictions or if you just don't have time to go to the store for that one missing ingredient. The book is full of charts that give you different combinations for various foods. For example, he has a whole chart on things that go together in a sandwhich wrap. He doesn't quite cover every vegetarian food out there. I was sad that I couldn't find a listing or suggestions for guava fruit. However, he does manage to cover just about everything mainstream and a lot of more obscure ingredients that most Americans haven't discovered yet. You could use a different recipe from this book every day of the year and still not try all his ideas.
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My vegetarian cooking bible by Abby (Indiana) 5 Stars
October 25, 2009
I've never been much of a cook (and often when I tried, the results were laughable). But I got this book six months ago, and it has made a huge difference in the way my family eats. I've been able to make yummy, relatively quick recipes multiple times a week, and I've actually enjoyed doing it. My fiance, who once did all the cooking, has gotten totally spoiled.
There are many things I've enjoyed about it, but to name a few:
1. Bittman does a great job of explaining the basics (for example, how to cook asparagus... by multiple methods). I loved the charts providing information on (and substitutions for) different types of oil, vinegar, grains, legumes, etc. I doubt that I would have discovered the wonders of sherry vinegar, for example, without them. Even more advanced cooks than myself could probably find useful information and ideas here (there are additional charts for enthusiasts in some areas).
2. This book provides a vast number of recipes - with nearly 900 pages and multiple recipes on a page, there's always something new (and maybe more advanced or exotic) to try. When we had the boss over for dinner, we tried the tofu provencal, served with the spicy gazpacho and a salad that was also inspired by this book.
3. The variations help you understand the actual potential of the recipes, so that you don't feel obliged to copy verbatim the instructions of the master.
I did take note of the criticism that some of the recipes needed alterations. I appreciate the comment, but I wanted to make a note that none of the recipes that I've tried from this book have required major changes. Although I did experiment with plenty of them, just for fun!
One final note: I'm in a minority as a lifelong vegetarian, and I'm sure that I've inconvenienced many people who have no idea what to cook for a vegetarian (particularly the vegetarian kid who didn't like vegetables... I ate a lot of PB&J). I just want to suggest that this book has tons of easy, healthy options. So for anyone who needs some inspiration, I definitely recommend it!
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My new bible. by Michael Castleman (New York, NY, USA) 5 Stars
October 15, 2009
This is my new bible.
The book doesn't feel like a specifically vegetarian cookbook, but instead like a giant, thorough 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.
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Excellent book by D. Q. Kennard 5 Stars
October 12, 2009
I really like the way he presents a core recipe-like concept, then suggests variant directions it can be taken. This fits very well with my somewhat experimental seat-of-the-pants preference/style. It might be that some who prefer a more straightforward "do this now" approach could find the book scattered and insufficiently directive, but I like it very much.
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SIMILAR PRODUCTS |
| How to Cook Everything (Completely Revised 10th Anniversary Edition), Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food
by Mark Bittman (Author)
Today's favorite kitchen companion—revised and better than ever. Mark Bittman's award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks—or wants to. With Bittman's straightforward instructions and advice, you'll make crowd-pleasing food using fresh, natural ingredients; simple...
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| Food Matters: A Guide to Conscious Eating with More Than 75 Recipes
by Mark Bittman (Author)
From the award-winning champion of culinary simplicity who gave us the bestselling How to Cook Everything and How to Cook Everything Vegetarian comes Food Matters, a plan for responsible eating that's as good for the planet as it is for your weight and your health.We are finally starting to acknowledge the threat carbon emissions pose to our ozone layer, but few people have focused on the extent to which our consumption of meat contributes to global warming. Think about it this way: In terms...
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| Vegetarian Cooking for Everyone
by Deborah Madison (Author)
The tenth anniversary edition of this landmark cookbook, with more than 325,000 copies in print, includes a new introduction from Deborah Madison, America’s leading authority on vegetarian cooking.
What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking—a demystifier and definitive guide to the subject. After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught...
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| Mark Bittman's Quick and Easy Recipes from the New York Times: Featuring 350 recipes from the author of HOW TO COOK EVERYTHING and THE BEST RECIPES IN THE WORLD
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Mark Bittman’s New York Times column, “The Minimalist,” is one of the most frequently clipped parts of the paper’s Dining section. For Bittman’s millions of fans who regularly pore over their clippings, here is reason to rejoice: A host of Bittman’s wonderfully delicious and easy recipes, 350 in all, are now available in a single paperback.
In sections that cover everything from appetizers, soups, and sauces to meats, vegetables, side dishes, and desserts, Mark Bittman’s...
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| How To Cook Everything: Simple Recipes for Great Food
by Mark Bittman (Author), Alan Witschonke (Illustrator)
Great Food Made Simple
Here's the breakthrough one-stop cooking reference for today's generation of cooks! Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results. Praise for How to Cook...
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