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.
This is one of the best cookbooks I own.
It gives basic information, prep and cooking variations that I found fascinating and very helpful along with lots recipes (the book is 1000 pages after all!).
This book is easy to follow and is loaded with very easy to make recipes and as well as those requiring more talent.
I don't use this as much as my other Bittman books, but there a few key recopies in here - including Tofu Croutons - that I make all the time. An excellent vegetarian cookbook. Read morePublished 2 days ago by Brendan J. Lasalle
Love the non-veg version and got this for my roommate as an engagement present. She loves it!Published 17 days ago by Soogle
Some recipes are time consuming (lentils with diced vegetables which took forever to chop and came out just okay). Could use some better flavor ideas.Published 19 days ago by G.J.
If I had to choose to keep only one cookbook, this is the one! It is fun to use and all-inclusive.Published 20 days ago by Amazon Customer
Though I am a huge fan of Mark Bittman's columns, this cookbook did not appeal to me on first glance. Read morePublished 1 month ago by paganesque
I love Mark Bittman's cookbooks! I have used the original How to Cook Everything for years. How to Cook Everything Vegetarian is a terrific addition to my cookbook library and has... Read morePublished 1 month ago by Denise L