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

Mark Bittman (Author), Alan Witschonke (Illustrator)
4.6 out of 5 stars  See all reviews (21 customer reviews)
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Book Description

Release Date: Oct 15 2007 | Series: How to Cook Everything
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

Frequently Bought Together

Customers buy this book with Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World by Madhur Jaffrey Paperback CDN$ 20.68

How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food + Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
Price For Both: CDN$ 47.00

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Product Details

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.

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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Customer Reviews

Most helpful customer reviews
10 of 10 people found the following review helpful
5.0 out of 5 stars A Kitchen Necessity Sep 14 2009
By Vicki H
Format: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.
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9 of 9 people found the following review helpful
5.0 out of 5 stars Amazing! Nov 1 2009
By Gathdurwin
Format: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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7 of 7 people found the following review helpful
5.0 out of 5 stars Food encyclopedia Feb 18 2009
By ocean being
Format:Hardcover
Great reference on how to select, cut, and cook absolutely everything in every way - no meat but does cover cooking eggs and dairy. Recipes are presented first in the most basic form, followed by additions and variations. Organized by type of food (grains, salads, fuit) and then by specific item (e.g., types of rice). Index at the back makes it easy to find description and recipes for a particular ingredient. There're also some great summary tables and side-bars. Have some rutabages lying around that you don't know what to do with? Just look up rutabages in this incredible book!
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Most recent customer reviews
1.0 out of 5 stars Kindle version does not appear correctly
I'm very excited to read this cookbook but I purchased the kindle version and a lot of the text is missing. Read more
Published 4 months ago by minnie
3.0 out of 5 stars review
I am sure the recipes will be great but I don't like the way recipes are displayed on the pages
Published 5 months ago by Linda Boag-Moores
5.0 out of 5 stars Cookbook for Life!
I absolutely love this cookbook. I had actually borrowed it from the library and kept renewing it until I had a gift card to buy it. Read more
Published 9 months ago by Lucky13
5.0 out of 5 stars How to Cook Everything Vegetarian
You don't have to be a vegetarian in order to appreciate How to Cook Everything Vegetarian - this cookbook is an excellent foundation resource in any kitchen - an ideal gift for... Read more
Published 17 months ago by Claire Silver
5.0 out of 5 stars Great for beginners and veterans
Mark Bittman's recipes are always easy to prepare, use ingredients that are readily available even in my out of the way small island and are full of surprises. Read more
Published 20 months ago by Patrick Field
5.0 out of 5 stars 100% satisfaction
1000 pages of delightful information. This book will keep you healthy. Published in 2007. A bargain at 40% off. Hey, that boils down to 2.5¢ per page. Read more
Published 22 months ago by tralala
5.0 out of 5 stars Makes veggies, grains, and food in general to die for!
I recently hopped on the real-food-as-opposed-to-processed-imitation-food-wagon, and this book has completely revolutionized how I look at vegetables, grains, legumes and other... Read more
Published on April 30 2011 by jill
5.0 out of 5 stars Must have for any cook, vegetarian or not.
This book is an immense and thorough collection of recipes for every palate and ability. For newer cooks, it serves as a great reference for basic techniques that everyone needs. Read more
Published on Dec 20 2010 by Laura B.M.
5.0 out of 5 stars Amazing book
This cook book is jam packed with recipes. It has helpful tips and information about the food you are making, along with variations and substitutions. Read more
Published on Aug 7 2010 by Trying something new
5.0 out of 5 stars Great resource for the kitchen
This is a great book for anyone with any kind of questions to do with cooking period. I would describe this as Google for cooking. Read more
Published on Jun 11 2010 by Arthur Bekerman
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