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

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More About This Book

Overview

The Ultimate One-Stop Vegetarian Cookbook

Here's the breakthrough cookbook that makes vegetarian cooking accessible to everyone. Whether you simply want to eat healthful meals or you are a committed vegetarian, you won't believe how many delicious dishes there are for you in this book. Mark Bittman, creator of the classic How to Cook Everything, shows you how to cook great meatless meals for all occasions using fresh ingredients, basic kitchen equipment, and simple techniques. Written in Bittman's characteristically straightforward style, How to Cook Everything Vegetarian gives you everything you need to make vegetarian food that fits your schedule, your budget, your taste, and your lifestyle.

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

Editorial Reviews

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

Product Details

  • ISBN-13: 9780764524837
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 10/15/2007
  • Edition number: 1
  • Pages: 1008
  • Sales rank: 17,442
  • Series: How to Cook Everything Series
  • Product dimensions: 8.50 (w) x 9.10 (h) x 2.10 (d)

Meet the Author

Mark Bittman is one of the country's best-known, most widely respected food writers. His How to Cook Everything books, with one million copies in print, are a mainstay of the modern kitchen. Bittman writes for the Opinion section of the New York Times on food policy and cooking and is a columnist for the New York Times magazine. He is regularly featured on the Today Show in How To Cook Everything Today cooking segments. For 13 years he wrote "The Minimalist" column and now a "Minimalist" cooking show is featured on the Cooking Channel. The How to Cook Everything series is highly respected: the first edition of the flagship book How to Cook Everything won both the IACP and James Beard Awards, and How to Cook Everything Vegetarian won the 2008 IACP award. He is also the author of Food Matters, Food Matters Cookbook, Fish, and Leafy Greens.

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.

Customer Reviews

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See All Sort by: Showing 1 – 20 of 64 Customer Reviews

  • Posted April 23, 2009

    more from this reviewer

    I Also Recommend:

    9780026045704

    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.

    6 out of 6 people found this review helpful.

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  • 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.

    4 out of 5 people found this review helpful.

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  • 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.

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  • 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.

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  • 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.

    2 out of 2 people found this review helpful.

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  • Posted April 20, 2010

    I Also Recommend:

    9781402768149

    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 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.

    1 out of 1 people found this review helpful.

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  • 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.

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  • 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.

    0 out of 1 people found this review helpful.

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  • 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.

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  • 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.

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  • 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.

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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 August 19, 2010

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    Posted November 26, 2010

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    Posted August 29, 2009

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