books:

	How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (How to Cook Everything) Mark Bittman Wiley, 2007 - 1008 pages average customer review:based on 78 reviews view larger image
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highly recommended

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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5 stars.. HUGE book, tons of recipes

I think this book is a great addition to my culinary library. I was genuinely impressed with the way it was written and the wealth of information the book contains. While in my opinion, some of the recipes are a bit on the bland side.. I just season to my taste. For what you get, this book is a bargain!!!


An Amazing Compendium of Delightful Easy Dishes

I am an avid cook, but also a busy person concerned with heart healthy dishes for myself and vegetarian dishes for my so-inclined 5 year old son. This is by far the very best vegetarian cookbook I've ever come across. I'd go even further and say that it is one of the best cookbooks in my (extensive) collection. My problem with most vegetarian cookbooks is that most recipies are the "same old, same old." This one however, gives plenty of fresh ideas. I have been working with this cookbook since it was first published --about a year and a half now-- and use it a few times a week. The recipies are simple (for the most part) which fits the bill for the average busy person. Best of all everything I've made from it, with one possible exception of an olive oil cake, was truly tasty. Even my husband who is not particularly inclined to vegetarian fare loves this book. I especially like the huge selection of soy-based dishes. Bittman's approach to providing a main recipie with several variations works well because his variations are truly different enough from the basic recipe to be good. The true test of the quality and accessibility of this book is that my sister, who is not an avid cook is enthusiastic about it. I have a couple of Bittman's other books, but this one is especially inspired.

Having raved about this book here are my two peeves with it--- nothing's perfect after all. First, some people are "cooks" and some people are "bakers." I am the former and I think Bittman is too. His baking recipes just don't have the same top quality (although they're not bad). Second, he does have some recipes with white flour. If you are concerned about health, the white flour has just got to go--so has the unbleached stuff. Bittman never purports to have created a heart-health book, however, and I just do a lot of substituting. He does has a great section on using different flours (spelt, soy, etc) which is useful.

This book is one of my main shelf cookbooks. It will keep any cook engaged and interested for a very long time. It's a great one for getting the creative juices flowing.

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Easy to follow, clear directions, great food!

I bought How to Cook Everything Vegetarian earlier this summer after joinign a Community Supported Agriculture (CSA) share in a local farm and being inundated with vegetables, some of which I'd never eaten. I mean, fennel? What does one do with that? Well, Bittman to the rescue. Now I know what it is, how to prepare it for cooking and eating, and have recipes to use it in.



A great way to begin cooking for veggie-centric dishes.

I love Mark Bittman, and this book is really a good resource for someone trying to cook more vegetarian dishes, and spice up vegetable side-dishes. I didn't think it was a perfect vegetarian cookbook, which I might say about the Moosewood series, because the flavor combos are still quite basic. But, the recipes are simple and easy, for the most part, and they are, of course, tasty.

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reviews: page 1, 2, 3, 4, 5, 6, 7, 8, 9, 10

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