Great First Vegeterian Cookbook | How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food...

Great book for avid cooks | How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food | Mark Bittman

books:


	• How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food Mark Bittman Wiley, 2007 - 1024 pages average customer review:based on 140 reviews view larger image
	for more information click here

highly recommended

Necessity for any kitchen!

As a novice vegetarian and cook in general, this book is my saving grace in the kitchen. It was recommended to me by a non-vegetarian who swore by its recipes.

After checking it out of the library nearly ten times, I decided I had to have it on my shelf indefinitely!

From basics to blow-you-away meals and sauces, it covers everything I ever need to know about cooking and baking. The magnificent diagrams, charts and draings are a huge help.

I would not want to be without this book!

Great First Vegeterian Cookbook

About a year ago, I read an article in Reader's Digest that Mark Bittman had written; essentially, it was an article based on his book FOOD MATTERS, talking about a sensible way to eat. I have always been a die hard meat fan and have had very little interest in anything vegeterian. However, Bittman's approach to not being 100% vegeterian, but rather to just eat more sensibly actually made SENSE to me.

I was not looking for a cookbook that just put meat substitutes rather than meat in a lasagna or asked you to use Tofurky rather than turkey. I was after a real cookbook that would teach how to make true vegetarian dishes where you would not miss the meat. I was also not after a cookbook that would just give a lot of recipes (though this one does have LOTS of recipes). I was interested in a book that would teach me how to make things and how to alter them. Bittman oftentimes gives 6 to 10 alterations to a basic recipe, giving different spice, sauce or herb options.

I read a complaint that one customer had that everything was too salty. I actually found that where he does suggest an amount of salt (like cooking legumes), I actually prefer a little more salt than he recommends because I do not feel that the flavor was fully brought out. That being said, in most recipes, he says "salt to taste."

I would highly recommend this cookbook to anyone (vegetarian or nonvegetarian) that is interested in different cuisines to experiment with, and some truly good food.

for more information click here

Great book for avid cooks

I got this book a few months ago and have put it into the top 3 cookbooks I use on a regular basis. I am vegetarian of almost 20 years and find that the many variations offered here really help me use funny ingredients I might happen to have (like fennel or celery root) as well as give me ideas for new ways to interpret old favorites. I have learned how to make my own seitan and do a lot more with beans. However, there seem to be a few typos in the edition. For instance, vanilla pudding asks for 2 3/4 cups sugar - which I think ought to be just 3/4 cup! If something seems to be incorrect, it might be!

for more information click here

Excellent Vegetarian Cookbook!

Before receiving this book as a gift, I never cooked much or very well. After exploring various cookbooks, mostly vegetarian or vegan oriented, I would have to say this book is my favorite. It's very basic, which I appreciate because I'm still relatively new to cooking (2+ years now). Every dish I've made from How To Cook Everything Vegetarian tastes GOOD. I make my own variations to the dishes to make them healthier or vegan when necessary, but overall, I really love this book.

Even though it is basic, it's quite exhaustive. Many of the dishes I have made out of this book, I have never eaten before, so I like that he offers basic information for the different vegetables and grains, laying out the best methods to prepare and cook them.

I like that towards the back there is a section with all of the recipes listed and it's marked off which ones are relatively fast to make versus which you can make ahead of time, etc. I usually go to the index with an ingredient in mind and find recipes that I can manipulate using what I have on hand and it always works out.

Another aspect that I like is that my omnivorous family tends to really like what I make from this book as well. They're not converting to vegetarianism any time soon, but they appreciate the food I make and it gives them ideas on making more inclusive food for me, the lone vegetarian of the family.

Most recently, I made a veggie loaf cross between the Spicy Autumn Burger and Midsummer Burger recipes for Thanksgiving, which came out quite nicely. Last night, we made the Faux Pho, and I devoured the leftovers today for lunch. From the Chilaquiles to Roasted Asparagus, from Baked Chickpeas with Spicy Indian Tomato Sauce to Almond Cake with Vanilla Buttercream Frosting, from Polenta with fast homemade tomato sauce to Braised Brussels Sprouts, this book has changed my culinary life!

for more information click here

Pictures Would Be Helpful

While this book has interesting recipes and techniques, as one who is inexperienced in vegetarian cooking it would have been helpful to me to have some pictures showing how the completed recipe will look. Had I known recipes were not pictured I probably wouldn't have purchased this book.

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

for more information click here