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

HMH Books, 19 . 2011 . - 1008 .
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

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LibraryThing Review

  - megbmore - LibraryThing

This is one of my go-to cookbooks. I can always find something delicious. Bittman is great on flavor and offering variations. This book empowers home chefs to experiment by teaching how flavors work ...

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

  - Goodreads

This is a variation on Bittman's more famous cookbook. We have been eating less meat, but simply removing meat from a recipe doesn't always work. I picked up this cookbook to get some ideas for more ...

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 (2011)

MARKBITTMANis the author of more than thirty books, including the How to Cook Everything seriesand the #1 New York Times bestseller VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good. He was a food columnist, opinion columnist, and the lead magazine food writer at the New York Times, where he started writing in 1984 and remained for more than thirty years.

Bittman has starred in four television series, including Showtimes Emmy-winning Years of Living Dangerously. He is a longtime Todayregular and has made hundreds of television, radio, and podcast appearances, including on Jimmy Kimmel Live!, Real Time with Bill Maher, and CBSs The Dish; and on NPRs All Things Considered, Fresh Air, and Morning Edition.

Bittman has written for countless publications and spoken at dozens of universities and conferences; his 2007 TED talkWhats wrong with what we eat? has almost five million views. He was a distinguished fellow at the University of California, Berkeley, and a fellow at the Union of Concerned Scientists. He has received six James Beard Awards, four IACP Awards, and numerous other honors.

Bittman is currently special advisor on food policy at Columbia UniversitysMailman School of Public Health, where he teaches and hosts a lecture series.He is also the editor in chief ofHeated.His most recent book is his history of food and humanity, Animal, Vegetable, Junk.