Author(s): Mark Bittman
This is 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.'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".
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.
Acknowledgments.Introduction. Ingredients. Equipment. Techniques. Salads. Soups. Eggs, Dairy, and Cheese.Produce: Vegetables and Fruits. Pasta, Noodles, and Dumplings. Grains. Legumes. Tofu, Vegetable Burgers, and Other High-Protein Foods. Breads, Pizzas, Sandwiches, and Wraps. Sauces, Condiments, Herbs, and Spices. Desserts. Menus.Recipes by Icon.Sources.List of Illustrations.Index.