Recipe Excerpts from How to Cook Everything Vegetarian
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.
Very thorough and organized. My go to bible for vegetarian. Also lists if it's a vegetarian or vegan option. Read morePublished 1 month ago by m jones
Alright -- you'd have to be an utter crank not to love Bittman -- and vegetables! I own over 130 cookbooks -- all carefully chosen and this one is well chosen.Published 1 month ago by tmod
The info is good. Opened the non-reinforced gray plastic wrap to find the entire binding had come away from the book. Purchased from Colo. Springs Public Library. Read morePublished 1 month ago by M. H.
Like "How To Cook Everything", this book offers relatively fast, easy recipes for delicious food. Read morePublished 2 months ago by Eric Florida
Down graded because . . .
Yes, i am a fan of Mark Bittman and his work, including VB6,.
I am disappointed the recipe measurements are not by weight. Read more