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

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


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How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food by Mark Bittman, 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 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

ISBN-13: 9780764524837
Publisher: Houghton Mifflin Harcourt
Publication date: 10/15/2007
Series: How to Cook Everything Series
Pages: 1008
Product dimensions: 8.50(w) x 9.10(h) x 2.10(d)

About the Author

MARK BITTMAN is the author of more than 20 books, including the best-selling, award-winning How to Cook Everything series, several of which are also successful apps. As a beloved New York Times columnist and writer, he produced The Minimalist column, hundreds of food and travel stories and videos, and was the country's leading weekly Opinion writer on food. He now devotes his time to cookbooks, teaching, and developing strategies to guarantee that food is fair, affordable, nutritious, green, and delicious. He can be found at, @bittman on Twitter, and @markbittman on Instagram.

Table of Contents








Eggs, Dairy, and Cheese.

Produce: Vegetables and Fruits.

Pasta, Noodles, and Dumplings.



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

Breads, Pizzas, Sandwiches, and Wraps.

Sauces, Condiments, Herbs, and Spices.



Recipes by Icon.


List of Illustrations.


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How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food 3.5 out of 5 based on 0 ratings. 68 reviews.
VeggieMom More than 1 year ago
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.
Guest More than 1 year ago
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.
Anonymous More than 1 year ago
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.
Guest More than 1 year ago
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
otherdeb More than 1 year ago
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.
KomodoDragon More than 1 year ago
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.
badgerdiva More than 1 year ago
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
chef_als_gal More than 1 year ago
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!
CharlyBuckets More than 1 year ago
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.
Anonymous More than 1 year ago
It has wonderful information, but I find it difficult to use.
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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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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.