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How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food Hardcover – October 15, 2007
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Author of a dozen bestselling cookbooks and beloved columnist for The New York Times ("The Minimalist"), Chef Mark Bittman bookends his award-winning modern classic, How to Cook Everything, with How to Cook Everything: Vegetarian the ultimate one-stop resource for meatless meals. Refreshingly straightforward and filled with illustrated recipes, this is a book that puts vegetarian cuisine within the reach of every home cook. You'll want to spend countless days in the kitchen with Bittman's latest culinary treasure.
Recipe Excerpts from How to Cook Everything Vegetarian
5 Questions for Mark Bittman
Q. What motivated you to write a comprehensive cookbook of vegetarian recipes right now?
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.
From Publishers Weekly
Starred Review. Marking how mainstream vegetarian cooking has become, the next must-have for the vegetarian cook's shelf comes from New York Times Minimalist chef Bittman, an avowed meat eater. And that ensures one of this massive compendium's many attractions: a wealth of recipes that don't scream vegetarian and plentiful guidelines to make cooking vegetarian as intuitive as cooking with meat. Like his now classic How to Cook Everything, this book opens with terrifically useful, straightforward discussions of essential ingredients, appliances and techniques, which Bittman builds on throughout in to-the-point sidebars and illustrated boxes. The recipes flow thick and fast in his theme-and-variations style: Green Tea with Udon Noodles is followed by concise instructions for making it 17 different ways, while Coconut Rice gets five additional takes and Kidney Beans with Apples and Sherry four; other lists (six Great Spreads for Bruschetta or Crostini, 10 Garnishes for Pozole with Mole) abound and inspire. New vegetarians and vegetarians cooking for omnivores will appreciate Bittman's avoidance of faux meat products in favor of flavorful high-protein dishes like Braised Tofu in Caramel Sauce and Bechamel Burgers with Nuts. Even owners of the original book will find much new to savor while benefiting from Bittman's remarkable ability to teach foundational skills and encourage innovation with them, which will help even longtime vegetarians freshen their repertory. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Top customer reviews
the recipe t. of b. does let you click on them to move to that recipe
The seller provided a book that was in PERFECT condition, even though it was listed as used...
So, I finally bit the bullet and bought this book. Wow- am I glad I did! It arrived yesterday and last night I sat down for a quick scan which ended up being an almost 2 hour journey through every type of food imaginable. I did have to take a snack break to sooth my growling stomach. I think I actually salivated while reading the recipe for Savory Bread Pudding.
Anyway, this book not only complies numerous, (that's putting it lightly) enticing recipes, but Mr. Bittman gives you alternate ideas to add versatility and flavorful enhancements to the same dish. He gives you room to get creative and encourages you to put your own personal touch in what you are preparing.
I really appreciate the breakdown of different types of foods, such as rice, tofu, miso, and olive oil. He also gives you instructions on how to properly slice, dice, chop, and throughly attack foods like artichoke, mangos, avacados, okra, and other stubborn suspects. He also provides really cool directions on making your own cheese, yogurt, and tofu. I didn't know making my own cheese could be an actual possibility- and I'm pretty darn excited to do so.
Mr. Bittman provides all instructions in layman's terms and presents the information in such as way as to make it all sound fairly simple to approach with the least amount of confusion possible, especially for people who tend to shy away from anything that involves more than boiling a pot of water. In fact, the book is written similiar to prose so that it is like he is speaking to you, instead of the normal dictative fashion of most recipes- ie, Whisk egg. Add milk. Blend sugar. Bake at 350.
Yep, I am really glad this is the book I settled on. I have no doubt I will wear out the spine in the next year. I'm really looking forward to serving up some of the great ideas nestled within these pages.
I've made several recipes from this book and I have found a few 'comfort foods' that I take sincere delight in devouring. One is a Savory Bread Pudding- which of course I take the liberty of putting my personal touches in, some crumbled blue cheese, walnuts, diced onion and celery, and top it off by drizzling Nutty White Miso sauce over each slice. Oh yum!
I love that this book gives me a recipe base and a lot of great ideas so that I can experiment with them and cater them to my own taste.
Last night I was bored and had two pounds of portabella's sitting in the fridge. I pulled this book down from the shelf and chose the Mushroom Stew...Wow! It was so yummy, I thought I would take the time and edit my old review. Okay, I'm going to finish the leftover soup I brought for lunch!