Book description
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
Mark Bittman is among the country's most widely
respected and beloved food writers and home cooks. His bestselling
How to Cook Everything won both the James Beard and Julia
Child-IACP cookbook awards and helped rekindle enthusiasm for cooking
across America. His must-read weekly New York Times column,
"The Minimalist," and his frequent appearances on the
Today show similarly showcase his love of simple and delicious
food. Bittman has written more than a dozen cookbooks, including
Fish and Best Recipes in the World, the inspiration for
a companion public television series starring the author.
