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How to Cook Everything Vegetarian

How to Cook Everything Vegetarian

eBook - 2017
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The ultimate guide to meatless meals, completely updated and better than ever, now for the first time featuring color photos
Ten years ago, this breakthrough cookbook made vegetarian cooking accessible to everyone. Today, the issues surrounding a plant-based diet—health, sustainability, and ethics—continue to resonate with more and more Americans, whether or not they're fully vegetarian. This new edition has been completely reviewed and revised to stay relevant to today's cooks: New recipes include more vegan options and a brand-new chapter on smoothies, teas, and more. Charts, variations, and other key information have been updated. And, new for this edition, the recipes are showcased in bright full-color photos throughout. With these photos and a host of recipes destined to become new favorites, this already classic vegetarian cookbook will continue to be more indispensable than ever.


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c
cookingthebooks
Jul 22, 2019

We Spent A Week Cooking Recipes From This Book For Our Cookbook Blog. Read About Our Results Below!
Mark Bittman's 'How To Cook Everything' series of books serve as a great resource for novice cooks - or those looking to dip their toe in unfamiliar waters (such as vegetarian recipes). The books are a comprehensive collection of recipes, ingredients and techniques. However, these books can prove a bit frustrating or uninspired for the intermediate or professional level cook. Case in point: there were a few dishes we cooked, photographed, and then added additional prepared ingredients to prior to eating in an effort to make them a little more interesting. To be fair, Bittman himself often provides suggestions for additions within the recipe and allows a bit of latitude with the methods. None of the recipes are difficult to prepare - nor does Bittman treat them as such. The following are the dishes we cooked for our food blog:
•Ratatouille Salad - A perfect Summer dish. We plated everything on a bed of arugula and served a small amount of toasted bread for a more substantial meal. A recipe pet peeve of ours: adding garlic at the same time as onion during the cooking process. Garlic does not require nearly the same amount of time as onion. In fact, it usually burns and creates a bitter, unpleasant taste to the dish if done this way. Yet, 90% of all recipes still advise this method.
•Spanish-Style Plantain Stew - A surprisingly tasty dish which was even better as the next day's lunch. Our plantains were a bit ripe - which added an unwelcome sweetness to the dish.
•Eggplant Tofu Srir-Fry - another dish that is quite pedestrian if you adhere strictly to the recipe. We added roasted chilis, red pepper and baby bok choy - to give it some heat (and personality).
•Layered Vegetable Torte - We are always considering how to best prepare a dish for photographing. Because this book lacks any photos, we really had to plan ahead in order to achieve the desired appearance upon completion. To that end, we spent nearly two hours preparing all the vegetables that would eventually make up the layers of this dish. This required thinly slicing, then grilling (in several batches) eggplant, zucchini, Summer squash, red & yellow pepper, pablano pepper and leek. We assembled the ingredients in a loaf pan and placed two foil-wrapped bricks on top. We placed it in the refrigerator overnight and waited nervously - unsure if it would be successful. We are happy to report it was! It really was gorgeous. The vibrant individual layers made for an impressive photo. We served it later (with toasted bread) to guests at our backyard fire pit and was quickly devoured.
•Corn Husk Tamales - This recipe was frustrating. Admittedly, we lack any previous tamale-making experience (What can we say? We're couple of Midwestern folks.) Because it's vegetarian, the traditional lard is replaced with olive oil. However, the recommended method for making the filling led us astray - resulting in a sad "log" of corn flour and olive oil with a taste more like olive oil than masa. It also advised pressing the mixture down and shaping it with your fingers. We later learned the mixture should be more spreadable. Additionally, the suggested steaming time of 45 minutes is not sufficient and definitely needs to be increased to about 60 minutes. And, don't even get us started on the choice to secure the corn husks with kitchen twine. We later discovered Bittman's more traditional tamale recipe (sans kitchen twine) published by the New York Times. After an initial failed attempt, we re-visited the recipe the following evening after conducting some online research. Success (or, at least much improved)!

g
gadder
Feb 02, 2016

I have several Veggie cooking books but this is the only general veggie cooking book I'll need to keep - I'm off to buy a used copy now.

a
Anashuya
Jul 23, 2014

This book is literally god-sent for anyone who wants/has to cook vegetarian food and knows little about it. I love to cook but as my husband is a vegetarian I feel the number of experiments I can run are fairly limited. But after buying this book, I can feel myself becoming a better cook and my dinner table looks much more interesting. Even the husband compliments much more frequently.

The best things I liked about this book: The many side tips and explanations regarding how to cut various vegetables. The chef has also given a helpful pairing chart regarding which dish will go with what. Each recipe has many variations to it and so keeping your palate in mind you can make changes.

The only slight minus is the index. I found it a bit confusing. It is an 'index inside an index' system. For that to work the main index's alphabet starting points should have been bold-ed. It would have been a lot more helpful.

b
booksmaht
Jan 27, 2014

I've learned so much about basic cooking skills from this book, and the format -- a basic recipe with a list of variations -- has helped me get the hang of improvising in the kitchen.

f
FVReader
Apr 18, 2012

More of a reference book than a recipe book. This is one I'd go to for information. Tried a few of the recipes and they are tasty.

l
LtlMzSocialist
Jan 12, 2012

I think this should be a cookbook library staple for EVERYONE (vegan, omni, vegetarian, pesco, ovo, lacto, whatever). I could sit and read this book for hours. I was so impressed by it, that I went out and bought it. Everything I have made from it is excellent from the simplest marinated carrots to a purreed bean tart with ancient grain crust (even my picky daugther gave it a "dix sur dix") to just last weekend the most incredible beet burgers ever! Bittman has now decided to pursue a "vegan before dinner" approach to eating that I think a lot of people could get on board with and help ease them to a more healthful way of life. A keeper to be sure.

h
HereHere
Sep 08, 2010

A detailed, thick book by a talented non-vegetarian chef. I think this book is a masterpiece.

p
paradisefound
Aug 30, 2010

This is an amazing book. It teaches you the principles and technique of cooking; not just simply listing recipes. Once you experiment with flavour combinations and cooking methods you will become a cook for life - that is the real value that Mark Bittman teaches you.

I highly recommend this book for vegetarians and non-vegetarians. Just plain great stuff!!!

muñeca Jun 11, 2010

This cookbook is amazing. It's very much like Mastering the Art of French Cooking by Julia Child except the focus is on vegetarian food rather than French. It is very informative, easy to follow and full of great recipes!

mamaonthego Jan 25, 2010

An excellent resource for vegetarian cooking as well as being really helpful with various cooking techniques.

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WVMLJJ Jun 25, 2015

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.

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