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 could have three cookbooks: Best Recipes (for when I want science), Betty Crocker (for when I want Americana), and this. Read morePublished 2 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 6 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 6 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
I purchased this in hopes of expanding my family's meatless meal options. I am a fairly experienced home cook and willing to try new things. Read morePublished 1 month ago by Jamie Lee
I sent the book back. In a cook book I want pictures of the meals. There were tons of recipes, but I got sick of reading through them trying to figure out what would be worth... Read morePublished 1 month ago by Spence
Like this cookbook! It show basic ingredients for a recipe and then off to the side a list of variations. Some recipes have three variations; some have twelve. Read morePublished 1 month ago by Shirley