How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food

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How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food

by Mark Bittman
Illustrator Alan Witschonke

Houghton Mifflin Harcourt | September 28, 2007 | Hardcover |

4.75 out of 5 rating. 4 Reviews
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The ultimate one-stop vegetarian cookbook-from the author of the classic How to Cook Everything

Hailed as "a more hip Joy of Cooking" by the Washington Post, Mark Bittman''s award-winning book How to Cook Everything has become the bible for a new generation of home cooks, and the series has more than 1 million copies in print. Now, with How to Cook Everything: Vegetarian, Bittman has written the definitive guide to meatless meals-a book that will appeal to everyone who wants to cook simple but delicious meatless dishes, from health-conscious omnivores to passionate vegetarians.

How to Cook Everything: Vegetarian includes more than 2,000 recipes and variations-far more than any other vegetarian cookbook. As always, Bittman''s recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious-producing dishes that home cooks can prepare with ease and serve with confidence. The book covers the whole spectrum of meatless cooking-including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages. Special icons identify recipes that can be made in 30 minutes or less and in advance, as well as those that are vegan. Illustrated throughout with handsome line illustrations and brimming with Bittman''s lucid, opinionated advice on everything from selecting vegetables to preparing pad Thai, How to Cook Everything: Vegetarian truly makes meatless cooking more accessible than ever.

Praise for How to Cook Everything Vegetarian

"Mark Bittman''s category lock on definitive, massive food tomes continues with this well-thought-out ode to the garden and beyond. Combining deep research, tasty information, and delicious easy-to-cook recipes is Mark''s forte and everything I want to cook is in here, from chickpea fries to cheese soufflés."
-Mario Batali, chef, author, and entrepreneur

"How do you make an avid meat eater (like me) fall in love with vegetarian cooking? Make Mark Bittman''s How to Cook Everything Vegetarian part of your culinary library."
-Bobby Flay, chef/owner of Mesa Grill and Bar Americain and author of the Mesa Grill Cookbook

"Recipes that taste this good aren''t supposed to be so healthy. Mark Bittman makes being a vegetarian fun."
-Dr. Mehmet Oz, Professor of Surgery, New York-Presbyterian/Columbia Medical Center and coauthor of You: The Owner''s Manual

Format: Hardcover

Dimensions: 1008 Pages, 7.87 × 8.66 × 1.97 in

Published: September 28, 2007

Publisher: Houghton Mifflin Harcourt

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0764524836

ISBN - 13: 9780764524837

Found in: Vegetarian

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– More About This Product –

How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food

How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food

by Mark Bittman
Illustrator Alan Witschonke

Format: Hardcover

Dimensions: 1008 Pages, 7.87 × 8.66 × 1.97 in

Published: September 28, 2007

Publisher: Houghton Mifflin Harcourt

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0764524836

ISBN - 13: 9780764524837

About the Book

With "How to Cook Everything: Vegetarian," Mark Bittman has written the definitive guide to meatless meals--a book that will appeal to everyone who wants to cook simple but delicious meatless dishes, from health-conscious omnivores to passionate vegetarians. The text includes more than 2,000 recipes and variations.John Wiley & Sons

Table of Contents

Acknowledgments.

Introduction.

Ingredients.

Equipment.

Techniques.

Salads.

Soups.

Eggs, Dairy, and Cheese.

Produce: Vegetables and Fruits.

Pasta, Noodles, and Dumplings.

Grains.

Legumes.

Tofu, Vegetable Burgers, and Other High-Protein Foods.

Breads, Pizzas, Sandwiches, and Wraps.

Sauces, Condiments, Herbs, and Spices.

Desserts.

Menus.

Recipes by Icon.

Sources.

List of Illustrations.

Index.

From the Publisher

The ultimate one-stop vegetarian cookbook-from the author of the classic How to Cook Everything

Hailed as "a more hip Joy of Cooking" by the Washington Post, Mark Bittman''s award-winning book How to Cook Everything has become the bible for a new generation of home cooks, and the series has more than 1 million copies in print. Now, with How to Cook Everything: Vegetarian, Bittman has written the definitive guide to meatless meals-a book that will appeal to everyone who wants to cook simple but delicious meatless dishes, from health-conscious omnivores to passionate vegetarians.

How to Cook Everything: Vegetarian includes more than 2,000 recipes and variations-far more than any other vegetarian cookbook. As always, Bittman''s recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious-producing dishes that home cooks can prepare with ease and serve with confidence. The book covers the whole spectrum of meatless cooking-including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages. Special icons identify recipes that can be made in 30 minutes or less and in advance, as well as those that are vegan. Illustrated throughout with handsome line illustrations and brimming with Bittman''s lucid, opinionated advice on everything from selecting vegetables to preparing pad Thai, How to Cook Everything: Vegetarian truly makes meatless cooking more accessible than ever.

Praise for How to Cook Everything Vegetarian

"Mark Bittman''s category lock on definitive, massive food tomes continues with this well-thought-out ode to the garden and beyond. Combining deep research, tasty information, and delicious easy-to-cook recipes is Mark''s forte and everything I want to cook is in here, from chickpea fries to cheese soufflés."
-Mario Batali, chef, author, and entrepreneur

"How do you make an avid meat eater (like me) fall in love with vegetarian cooking? Make Mark Bittman''s How to Cook Everything Vegetarian part of your culinary library."
-Bobby Flay, chef/owner of Mesa Grill and Bar Americain and author of the Mesa Grill Cookbook

"Recipes that taste this good aren''t supposed to be so healthy. Mark Bittman makes being a vegetarian fun."
-Dr. Mehmet Oz, Professor of Surgery, New York-Presbyterian/Columbia Medical Center and coauthor of You: The Owner''s Manual

From the Jacket

The Ultimate One-Stop Vegetarian Cookbook

Here''s the breakthrough cookbook that makes vegetarian cooking accessible to everyone. Whether you simply want to eat healthful meals or you are a committed vegetarian, you won''t believe how many delicious dishes there are for you in this book. Mark Bittman, creator of the classic How to Cook Everything, shows you how to cook great meatless meals for all occasions using fresh ingredients, basic kitchen equipment, and simple techniques. Written in Bittman''s characteristically straightforward style, How to Cook Everything Vegetarian gives you everything you need to make vegetarian food that fits your schedule, your budget, your taste, and your lifestyle.

Praise for How to Cook Everything Vegetarian

"Mark Bittman''s category lock on definitive, massive food tomes continues with this well-thought-out ode to the garden and beyond. Combining deep research, tasty information, and delicious easy-to-cook recipes is Mark''s forte and everything I want to cook is in here, from chickpea fries to cheese soufflés."
-Mario Batali, chef, author, and entrepreneur

"How do you make an avid meat eater (like me) fall in love with vegetarian cooking? Make Mark Bittman''s How to Cook Everything Vegetarian part of your culinary library."
-Bobby Flay, chef/owner of Mesa Grill and Bar Americain and author of the Mesa Grill Cookbook

"Recipes that taste this good aren''t supposed to be so healthy. Mark Bittman makes being a vegetarian fun."
-Dr. Mehmet Oz, Professor of Surgery, New York-Presbyterian/Columbia Medical Center and coauthor of You: The Owner''s Manual

About the Author

Mark Bittman is one of America''s best-known and most widely respected food writers. He covers food policy, cooking, and eating as an Opinion columnist for The New York Times and the paper''s Sunday Magazine. He produced "The Minimalist" column for 13 years and has starred in several popular Public Television cooking series. Now a frequent public speaker, he appears regularly on the Today Show and is a guest on a wide range of television and radio shows. Bittman has authored more than a dozen cookbooks, including How to Cook Everything® The Basics, How to Cook Everything®, How to Cook Everything® Vegetarian (all available as apps), Food Matters and The Food Matters Cookbook, and the new VB6T: Eat Vegan Before 6:00. For more information go to markbittman.com.

Editorial Reviews

"Today a good general vegetarian cookbook ought to be de rigueur in any kitchen.... Mr. Bittman works hard to concentrate on accessible, nonesoteric cooking while introducing a big though nonprogrammatic range of international possibilities". ( Online New York Times Book Review , December 12, 2007) 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
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