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Product Description
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.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
"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 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.)(Publishers Weekly, June 18, 2007)
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Most helpful customer reviews
8 of 8 people found the following review helpful:
5.0 out of 5 stars
A Kitchen Necessity,
By Vicki H (British Columbia) - See all my reviews
This review is from: How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (Hardcover)
This book is excellent. I really recommend you buy it! If you have never cooked a thing in your life this book will give you all the basics and yet has enough advanced techniques to make it worthwhile to an experienced cook as well. Illustrated diagrams demonstrate neat, effective and time saving cooking techniques, some of which I had never imagined and am glad I now know them. Even if you are not a vegetarian this book is a great addition to your cook book library.
Keep in mind however that this book, though not unhealthy by any means, is assembled with more priority set on great taste than using the smallest amounts of fats and carbs. Butter is used somewhat liberally throughout the recipes in this book though by no means too much. Also if you like to cook using pre-processed or mainly store bought foods you probably wouldn't want to buy this book. It really encourages making all your meals from scratch with the freshest ingredients possible. Like I said before... this book operates predominately on the basis of taste. The recipes in this book are easy to follow and include some tried and true favorites as well as some real novelties. All the recipes I have tried have turned out great. Another neat thing about this book is that it really offers and encourages variations. It really encourages you to experiment and become a better chef/cook or whatever although by no means pressing the issue. The dishes turn out great if you strictly follow the instructions and ingredient measurements provided but I know that I've always loved being able to experiment and so that part of the book has really appealed to me. This book has some great ideas for those who like that sort of thing. Altogether, you really honestly need this book. It has become the backbone of my kitchen and I use or refer to it all the time. It's a wealth of cooking knowledge and innovation, you won't be sorry if you buy it.
6 of 6 people found the following review helpful:
5.0 out of 5 stars
I LOVE MARK BITTMAN!,
This review is from: How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (Hardcover)
His column is called The Minimalist, and he is just that! I've used countless recipes both from his books and his column in the NY Times, all will great success. I think I would still use this book just as often even if I was not a vegetarian. Easy to follow, healthy, and delicious. This is a great book, also check out his other book, How To Cook Everything.
4 of 4 people found the following review helpful:
5.0 out of 5 stars
Amazing!,
By Gathdurwin (Canada) - See all my reviews
This review is from: How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (Hardcover)
This book is absolutely amazing and is a real bible for beginner or not cooks! You can find in this book basic recipes and more complicated one.
I tried about 40 recipes and my bests for now are: -Vegetable pancakes (392) with zucchini. -Crunchy granola (573) -Tabbouleh (42) -Sweet Potato and Quinoa Salad (84) -Barley Soup with Seasonal Vegetables (138): Seriously, it wasn't a soup, more like a stew! But very good when you add about 1/2 cup of vegetable juice. -Banana bread (691): with the coconut, it's delicious -Brown Sugar Carrot Bread with Almonds (692) -Waldorf Egg Salad (180) -Hard-Cooked Eggs in Quick Tomato Curry Sauce (194) -Baked Goat Cheese and Olives (458): for goat cheese's fan! -Sweet Potato Tortellini (483) You must have «How to cook everything vegetarian». Really! P.S. Sorry for my possible mystakes, I'm a French Canadian.
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