How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food

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Overview

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 ...

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How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food

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Overview

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

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Editorial Reviews

From the Publisher
"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)

Publishers Weekly

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.)

Copyright 2007 Reed Business Information
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Product Details

  • ISBN-13: 9780764524837
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 10/15/2007
  • Series: How to Cook Everything Series
  • Edition number: 1
  • Pages: 1008
  • Sales rank: 36,133
  • Product dimensions: 8.50 (w) x 9.10 (h) x 2.10 (d)

Meet the Author

Mark Bittman

Mark Bittman is one of America’s best-known and most widely respected food writers. He covers food policy, cooking, and eating as an Opinion columnist for The New York Times and the paper’s Sunday Magazine. He produced "The Minimalist" column for 13 years and has starred in several popular Public Television cooking series. Now a frequent public speaker, he appears regularly on the Today Show and is a guest on a wide range of television and radio shows. Bittman has authored more than a dozen cookbooks, including How to Cook Everything® The Basics , How to Cook Everything® , How to Cook Everything® Vegetarian (all available as apps), Food Matters and The Food Matters Cookbook , and the new VB6™: Eat Vegan Before 6:00 . For more information go to markbittman.com.

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Table of Contents

Acknowledgments.

Introduction.

Ingredients.

Equipment.

Techniques.

Salads.

Soups.

Eggs, Dairy, and Cheese.

Produce: Vegetables and Fruits.

Pasta, Noodles, and Dumplings.

Grains.

Legumes.

Tofu, Vegetable Burgers, and Other High-Protein Foods.

Breads, Pizzas, Sandwiches, and Wraps.

Sauces, Condiments, Herbs, and Spices.

Desserts.

Menus.

Recipes by Icon.

Sources.

List of Illustrations.

Index.

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Customer Reviews

Average Rating 3.5
( 68 )
Rating Distribution

5 Star

(21)

4 Star

(19)

3 Star

(9)

2 Star

(13)

1 Star

(6)

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See All Sort by: Showing 1 – 20 of 68 Customer Reviews
  • Posted April 23, 2009

    more from this reviewer

    I Also Recommend:

    Terrific cookbook!

    I would recommend to anyone who wants to begin to incorporate main veggie dishes into the weekly menu. The ingredients are easy to find and the recipes easy to make. I love how this book is organized. Alternate recipes ideas are included - truly inspirational. My son enjoys the meals and asks to take the leftovers to school the next day.

    8 out of 8 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 15, 2007

    A reviewer

    Bittman's a NYTimes gourmet. Which means he won't pander to the hippie-vegan, carob-coated of the cooking world. So the book is chock full of cool riffs on veggie basics - like miso on a baked potato. You will learn and use plenty.

    6 out of 7 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted May 2, 2009

    Excellent for new and non-Vegetarians

    A great fundamental cookbook for new or experienced cooks. Haven't made anything I didn't like. Easy to follow recipies with instructions to build upon. Definitely NOT a hippie manifesto with recipies that taste like dirt; rather these recipies are inspired by what comes from the dirt. A North American zone chart and list of veggies indicating when things are in season would be a nice appendix.

    3 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted April 21, 2008

    Tried one recipe & loved it

    He was on the Today show back in Oct I think. They posted one of his recipes from this book online that I tried. My family [non veg's] and me [the vegetarian] absolutely love it! I am finally going to buy his book

    3 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted April 9, 2010

    Unique Solutions

    I recently decided to change my eating habits, so I got this book. It came to my rescue recently, when my ex noted that quinoa had not been declared kitniyot yet, and therefore could be used for stuffing on Passover. I looked up stuffing and quinoa in this book, and actually found a recipe that worked. In fact, I made enough of it so that I had some left over to use with other things. I can't imagine any other vegetarian cookbook so complete.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted August 30, 2009

    more from this reviewer

    Very Helpful

    This book has so much information and helps you in the kitchen. My wife and I used this book religiously when we were eating strictly vegetarian and still reference the book for when we want a vegetarian recipe.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted June 24, 2012

    must read

    great book
    I look forward to trying most of the recipes!
    Easily accessible and helpful with all of its technique sections.

    I have recommended it to all of my friends

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted May 5, 2010

    Vegetarian without an ax to grind

    As a 40-year vegetarian cook, I seldom buy a cookbook. I treated myself to this one with a gift certificate. It offers so much, but I have figured out a lot of this by now myself, of course.
    I appreciate the lack of preaching, the practicality of so many variations that allow the cook to use what is in the kitchen at that particular moment. It speaks to the way I have learned to cook after many years of using these ingredients. Bittman's specific but relaxed approach to method should bring success with most recipes. A less-experienced vegetarian cook will learn a lot about ingredients and how they behave in different environments. I wish that white rice and white flour were not used as often because the whole grain options do require different methods. Most comprehensive veg cookbook I've seen lately.

    1 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted April 20, 2010

    I Also Recommend:

    Great for the Vegetarian

    I love this book! It truly does tell the reader how to cook most every possible vegetarian dish, from the easy to the more difficult, and from the well known to the very different. I've found so many great recipes in this book...I haven't had time to try them all, but I'm working on it!

    1 out of 1 people found this review helpful.

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  • Posted March 5, 2014

    This is a absolutely fantastic book. A great overall view of co

    This is a absolutely fantastic book. A great overall view of cooking with veggie based ingredients. Don't listen to any of the reviews that say that the stuff they made was "flavorless".....they are just not used to eating something that isn't over precessed and chalk full of fat and salt. Bittman is a no bulls**t, practical and really quite funny guy. Use any of these recipes as a starting point and put your own flare on it. A GREAT addition to your library.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 27, 2013

    overwhelming

    It has wonderful information, but I find it difficult to use.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted January 5, 2012

    Love this book

    I hate to cook but love this cookbook. I really like his style of writing and his explanations. There is much more to this book than just recipes. I discovered this book at the library but wanted my own copy and bought it in hardback.

    Was this review helpful? Yes  No   Report this review
  • Posted March 5, 2010

    The most complete cookbook.

    Mark Bittman is definettly my inspiration as a cook. I went to the library with my kids one day, found the "How to cook everything" book by Bittman and fell in love with it right away. But I wanted to own it, so I ma buying it now.

    Was this review helpful? Yes  No   Report this review
  • Posted February 21, 2010

    more from this reviewer

    One of the best cookbooks I've purchased

    I'm nowhere near an expert cook; in fact, I'm barely a novice cook. I bought this book after looking through it in the store. I found that it was quite comprehensive - it described various cooking techniques and different cutting styles. It contained very good vegetarian recipes, as well as how to create some vegetarian "meats" that you can purchase in a grocery store. I am glad I purchased this book and am only sad that it wasn't available to me 13 years ago when I first became a vegetarian - it would've saved me a lot of money purchasing other cookbooks.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted February 20, 2010

    not as good as expected

    My husband and I bought this book because we wanted to start incorporating more vegetarian meals into our diets. I have some friends who have it and completely love it. But, we were a bit disappointed in it. Some of the sections are really good, but I feel that a lot of the recipes in it are things that I will never eat.
    But we have used about 10-15 recipes in it so far and it is easy to use and the meals we have made have ended up tasting great. Some are a little flavorless, but for the most part they have been pretty good. I would recommend this book to someone who is a full-time vegetarian, but for someone like us I would say try something smaller and less pricey. It wont break the bank, but it isn't worth the $30 we paid for it.

    0 out of 2 people found this review helpful.

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  • Posted September 13, 2009

    more from this reviewer

    Fabulous Book

    Highly recommend this book even if your not Vegetarian, well done, easy instrutions, Great recipes!!

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    Posted January 3, 2010

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  • Anonymous

    Posted January 17, 2009

    No text was provided for this review.

  • Anonymous

    Posted August 29, 2009

    No text was provided for this review.

  • Anonymous

    Posted December 26, 2008

    No text was provided for this review.

See All Sort by: Showing 1 – 20 of 68 Customer Reviews

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