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 5 days 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 16 days 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 25 days ago by M. H.
Like "How To Cook Everything", this book offers relatively fast, easy recipes for delicious food. Read morePublished 1 month 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
Thousands and thousands of very simple recipes.
Use this book as inspiration, as you learn how to cook vegetables you may have never heard of before. Read more
Excellent value for the money. Came in very good condition. Just as promised.Published 1 month ago by lazysusan