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

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

Hardback How to Cook Everything

By (author) Mark Bittman, Illustrated by Alan Witschonke

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  • Publisher: John Wiley & Sons Inc
  • Format: Hardback | 1008 pages
  • Dimensions: 211mm x 234mm x 58mm | 1,950g
  • Publication date: 16 October 2007
  • Publication City/Country: Hoboken, NJ
  • ISBN 10: 0764524836
  • ISBN 13: 9780764524837
  • Illustrations note: ill
  • Sales rank: 18,159

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 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

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Author information

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 .

Review quote

"...the next must-have for the vegetarian cook's shelf...owners of the original book will find much new to savor." ( Publishers Weekly, June 18, 2007)

Back cover copy

The Ultimate One-Stop Vegetarian CookbookHere'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 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"

Flap copy

Known for simple recipes, great-tasting food, and straight-shooting advice, Mark Bittman has inspired a whole new generation of cooks. Now, with How to Cook Everything Vegetarian, he delivers the ultimate guide to meatless meals. Like his bestselling, award-winning "How to Cook Everything," this masterwork is comprehensive, authoritative, contemporary, and approachable--a book that sets a new standard and finally makes vegetarian food accessible to every home cook. Written not only for vegetarians but for those who--like Bittman himself--are omnivores striving for a more health-conscious, planet-friendly diet, it provides everything you need to build meals around delicious meatless recipes."How to Cook Everything Vegetarian" is packed with more than 2,000 recipes and variations--an unprecedented number of ways for you to enjoy satisfying meals without missing the meat. To name just a few of the great dishes you'll find inside: Cherry Tomato Salad with Soy Sauce, Rich Zucchini Soup, Pan-Grilled Corn with Chile, Eggplant-Tofu Stir-Fry, Pasta with Caramelized Onions, Lentils and Potatoes with Curry, and Breakfast Polenta "Pizza." And because Bittman is a self-taught home cook, not a restaurant chef, his recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious--dishes that you can prepare with ease and serve with confidence.The book covers the whole spectrum of meatless cooking: salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu, breads, condiments, and desserts. To make choosing recipes easier, special icons identify those recipes that can be made in 30 minutes or less, those that can be made in advance, and those that are vegan. And throughout the book, handy, creative charts, sidebars, and lists give you brilliant ideas and tips for everything from spicing up tomato sauce to grilling vegetables. Illustrated with 250 how-to illustrations and brimming with Bittman's familiar, no-nonsense advice on everything from cooking an omelet to preparing pad Thai, "How to Cook Everything Vegetarian" is the first vegetarian cookbook that everybody will want.

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.