• List Price: CDN$ 50.00
  • You Save: CDN$ 14.79 (30%)
Only 3 left in stock (more on the way).
Ships from and sold by Amazon.ca. Gift-wrap available.
Quantity:1
How to Cook Everything Ve... has been added to your Cart
FREE Shipping on orders over CDN$ 25.
Condition: Used: Good
Comment: General signs of wear, minor creasings,slight scratches and dents on cover page or dust covers, there maybe minor highlighting/writing on a few pages, otherwise in good condition.
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 3 images

How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food Hardcover – Oct 1 2007

4.5 out of 5 stars 35 customer reviews

See all 5 formats and editions Hide other formats and editions
Amazon Price
New from Used from
Kindle Edition
"Please retry"
Hardcover
"Please retry"
CDN$ 35.21
CDN$ 24.30 CDN$ 17.86

Harry Potter and the Cursed Child
click to open popover

Special Offers and Product Promotions

  • You'll save an extra 5% on Books purchased from Amazon.ca, now through July 29th. No code necessary, discount applied at checkout. Here's how (restrictions apply)

Frequently Bought Together

  • How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
  • +
  • How to Cook Everything The Basics: All You Need to Make Great Food - With 1,000 Photos
  • +
  • How to Cook Everything Fast: A Better Way to Cook Great Food
Total price: CDN$ 99.56
Buy the selected items together

No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
Getting the download link through email is temporarily not available. Please check back later.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.




Product Details

  • Hardcover: 1008 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (Oct. 1 2007)
  • Language: English
  • ISBN-10: 0764524836
  • ISBN-13: 978-0764524837
  • Product Dimensions: 21.3 x 5.2 x 23.7 cm
  • Shipping Weight: 2 Kg
  • Average Customer Review: 4.5 out of 5 stars 35 customer reviews
  • Amazon Bestsellers Rank: #51,173 in Books (See Top 100 in Books)
  •  Would you like to update product info, give feedback on images, or tell us about a lower price?

  • See Complete Table of Contents

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 evenlongtime vegetarians freshen their repertory. (Oct.) ( Publishers Weekly, June 18, 2007) "

See all Product Description


Related Media

Customer Reviews

4.5 out of 5 stars
Share your thoughts with other customers

Top Customer Reviews

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.
10 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
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!
7 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
Format: 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.
6 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
Format: Kindle Edition Verified Purchase
I'm very excited to read this cookbook but I purchased the kindle version and a lot of the text is missing. For example, here is how the section entitled "21 Ingredients You Really Need" reads:
1.
2. Vinegar
3.
4. Rice
5. Rice
Noodles
6.
7.
8.
9.
10.

It's just such a frustrating thing to happen. It's as if literally no one opened the kindle file prior to selling it. Will be seeking a refund!
4 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
Format: Hardcover
I really enjoy reading this cookbook. It has an excellent lay-out.
The recipes are easy to understand and Bittman is very good at suggesting ways to play with the recipes. I feel like he's teaching me how to become a better cook.
My favourite part of the book is its detailed information. If I ever want to know more about a particular ingredient, I can just look it up.
2 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
Format: Hardcover
Hands down, this is by far my favorite cookbook! The book starts off by giving a basic guide to cooking, such as equipment, techniques and many valuable how-to's, that help build/improve skills and confidence. It covers a wide range of dishes and sides, such as legumes, grains, veggie burgers, sauces, breads and desserts. As a novice, I gained some valuable insights and have really taken my skills to a whole new level.
The recipes are fairly easy to follow, offer variations (some including vegan) and most call for basic, everyday ingredients. The recipes are both healthy and tasty and aren't as cheese or tofu based, as I've found many other vegetarian cookbooks to be.
I highly recommend this book to vegetarians (of all stages and types) or anyone who is looking to obtain a healthier lifestyle.
One person found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
Format: Hardcover
I am very happy with this book. A must have. The recipes have been great so far but the real gem is the book itself, as a tool; as a reference.
2 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse
Format: Hardcover Verified Purchase
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. This is the book I use exclusively for almost everything now, which is pretty impressive 'cause I'm a baking/cooking-freak. There isn't a recipe in here that I've tried and haven't liked.

The only things this book could do better is to give an exact amount for salt and pepper (it took me a while to figure out about how much is good for what)and reduce the oils. I usually use about half the oil that the recipe calls for and it turns out amazing still.

Otherwise. Get this book. You will love it.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again.
Report abuse

Most recent customer reviews



Feedback