How to Cook Everything Vegetarian

Simple Meatless Recipes for Great Food

By Mark Bittman; Alan Witschonke (Illustrator)
Houghton Mifflin, Hardcover, 9780764524837, 996pp.

Publication Date: September 2007

List Price: $35.00*
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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 souffles."
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.




About the Author
Mark Bittman is one of America s best-known and most widely respected food writers. He covers food policy, cooking, and eating as an Opinion columnist for The New York Times and the paper s Sunday Magazine. He produced "The Minimalist" column for 13 years and has starred in several popular Public Television cooking series. Now a frequent public speaker, he appears regularly on the Today Show and is a guest on a wide range of television and radio shows. Bittman has authored more than a dozen cookbooks, including How to Cook Everything(r) The Basics, How to Cook Everything(r), How to Cook Everything(r) Vegetarian (all available as apps), Food Matters and The Food Matters Cookbook, and the new VB6: Eat Vegan Before 6:00. For more information go to markbittman.com.Rose Levy Beranbaum's The Cake Bible earned the International Association of Culinary Professionals/Seagram Book of the Year Award and is currently in its twenty-ninth printing.
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