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.
Encyclopedic. A great how-to guide, more than just a collection of recipes. Wonderful for those removing meat from their diet or the new cook.Published 14 days ago by Tristan
I could have three cookbooks: Best Recipes (for when I want science), Betty Crocker (for when I want Americana), and this. Read morePublished 25 days ago by leaf
Tons of great information on vegetarian cooking. Even if you are not vegetarian, there are some fabulous recipes and a ton of information.Published 28 days ago by Liz R
I'm enjoying the book. I feel a book this comprehensive has to be a life-time achievement for the author! Read morePublished 28 days ago by Lego Mom
As someone who was not raised to cook from scratch, this book is a godsend! Not only does it have great recipes, Bittman takes the time to explain things that other cookbooks and... Read morePublished 1 month ago by Vintagegal
Complicated with many ingredients that don' go together. Returned it.Published 1 month ago by Amazon Customer