Ebook How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition, by Mark Bittman
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How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition, by Mark Bittman
Ebook How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition, by Mark Bittman
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Review
"Mark Bittman is an excellent and accessible food writer, and an incredible resource when it comes to food policy and how our food system works. How to Cook Everything Vegetarian has earned its place on the bookshelf of cookbook classics." -ALICE WATERS, chef, author, activist, and founder of Chez Panisse "For almost a decade, How to Cook Everything Vegetarian has been my go-to guide for meatless cooking. Mark's approach is bold, accessible, of-the-moment, and beyond compare. And with each recipe, I can almost see Mark joking, shopping, whispering about beans, whole grains, and local vegetables, and begging us to join him on yet another delicious culinary adventure." -JESSICA KOSLOW, chef and owner of Sqirl and author of Everything I Want to Eat "Mark Bittman is the ultimate tour guide when it comes to vast subjects and a need for reassurance in the kitchen, and this tome about vegetarian cooking is no exception!" -YOTAM OTTOLENGHI, author of Jerusalem, Plenty, and Sweet "When Mark Bittman published How to Cook Everything Vegetarian in 2007 he gave me and my health-conscious friends a book that we all desperately needed. Fast-forward to today, when more and more people are considering the impact of what they eat, and this brilliantly updated edition takes on heightened importance for home cooks." -BRYANT TERRY, James Beard Foundation Leadership Award recipient and author of Afro-Vegan "Bittman’s evenhanded tone and his ability to cover a gamut of recipes, from crudités to fluffy vegan frosting made with coconut milk, render this book as relevant today as it was when it first appeared, and confirm its status as an indispensable resource." - Publisher's Weekly "Dated recipes and chapters have been overhauled or swapped for new ones, with full-color photographs appearing throughout. There are hundreds of versatile dishes (e.g., dumplings, everyday buttermilk waffles, curried stir-fried potatoes, BBQ jackfruit sandwiches) and indispensable tips—enough to keep readers engrossed for years." - Lisa Campbell, Library Journal
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About the Author
MARK BITTMAN is the author of more than twenty books, including the best-selling, award-winning How to Cook Everything series. Formerly a New York Times columnist and writer, he now devotes his time to cookbooks, teaching, and food-related advocacy.
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Product details
Hardcover: 832 pages
Publisher: Houghton Mifflin Harcourt; 2 edition (November 7, 2017)
Language: English
ISBN-10: 1118455649
ISBN-13: 978-1118455647
Product Dimensions:
8 x 1.7 x 9 inches
Shipping Weight: 4.3 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
91 customer reviews
Amazon Best Sellers Rank:
#5,224 in Books (See Top 100 in Books)
This is a nicely written cookbook, a good starting place for beginning cooks or those who are beginning vegetarians. Mr. Bittman digs down to the starting position of those who would like to know where to start. I especially liked the section in vegetables which described which methods work best, or what vegetables to avoid eating raw, or which apples are for eating, cooking, or both. I was delighted for find the recipe for making seitan, and plan to try it soon. The photos are incredibly gorgeous. A little disappointed Bittman doesn't have sourdough in the bread section, and that there weren't a little more ideas for mushrooms, but all in all there are lots of great ideas in this book. If you are wondering how you are going to keep that promise to yourself about eating less meat, give this book a try. If you love someone who is totally clueless about cooking, this is a good starter book along with Julia Child's How to Cook. My husband, a lifelong vegetarian but not much of a cook, showed interest in trying some of Bittman's recipes, and stepping outside our "comfort zone". Worth the price of purchase for that alone.
Just got the book and haven't cooked from it yet. In browsing through, I found it to be the encyclopedic reference cookbook that I was looking for (sort of a Joy of Cooking for vegetarians), with lots of feasible recipes for dishes that my mostly-vegan family will eat and detailed instructions for buying, storing and and use of various ingredients. There are so many delicious-sounding recipes, I can hardly wait to try them. (Plum-Rosemary Upside-Down Cake, with alternate options for Fresh Pineapple, Berry, Apple, Ginger-Peach, Pear-Almond, Fresh fruit sorbet + a 2-page chart of variations), Crackers (easy basic recipe with 12 suggested alternate ingredients), Hand-made Fresh Pasta (with a chart of alternate grains to include), Eggless Pasta Dough, 8 ways to flavor pasta dough (including chocolate, herb and mushroom add-ins), Fried Tofu Wontons with Chives and Ginger, sushi, tamales, naan bread, a full chapters on grains, legumes, salads, soups (including Pho), desserts, beverages (including smoothies and coffee ), a 54-page chapter on Sauces, Condiments, Herbs and Spices, and so much more in its 832 pages that I can't begin to list more than a small percentage of the surprising contents. I'll be turning to this book first, before digging through my other cookbooks or searching the internet for recipes.
Wow! One of the better cookbooks I now have on my shelf. The layout and presentation of info is clear and easy to read and figure out. Many recipes to try. I'm a cook with many years of experience and I found myself learning from this book. This alone makes it a great cookbook.
I bought this book a couple of months ago and have hardly used any other cookbooks since. It includes a huge range of recipes, many of which include suggested substitutions that add both variety and flexibility. The recipes generally use ingredients that are easy to find, and many are quick enough to pull together after work. Everything I've tried has been good. My favorite so far is the falafel -- it's easy to prepare but fairly time-consuming to cook because it needs to be carefully fried in batches, but I liked it better than some of the falafel I've bought at restaurants.I'm mostly vegetarian, so I love having a huge book full of recipes I know I can eat. I also like that not many of the recipes are vegetarianized versions of things that usually contain meat, so the focus is on delicious, fresh, plant-based ingredients, rather than often-disappointing meat substitutes. My most avid carnivore friends and family have very happily eaten these recipes, maybe partly because they're not trying to pretend to be meat.
I just gave away my second copy of the older edition of this book and needed to replace it. This book is improved over the older one, and has nice photography as well. I love to cook and find Mark Bittman's books invaluable reference material. Excellent for researching ingredients, and as always, the simplicity of a basic recipe, followed by alternative versions, and recipe additions - all great! Our family is mostly vegetarian (no red meat at all) And I try to cook vegan most weekday evenings. I've found the recipes helpful for providing nutritional balance and full flavor.
I give 3 books as 'new cooker' gifts: How to Cook Everything, How to Bake Everything, and this one. Soon I will add a 4th: How to Grill Everything.Why? Because in this case you can judge the book by the cover. They really do explain practically everything a cook--especially a newbie--would need to know to manage very well indeed in a kitchen.There are full and direct instructions. Ways to vary recipes with simple changes. Well-organized recipes. Bittman is an exceptional food writer, and it shows time and again.I cook a lot. For a very long time I was a very strict vegetarian & oh, do I wish I'd had this book way back then.You will not be sorry you buy this wonderful, encyclopedic work.
I love this book and have been working my way through the recipes. I especially appreciate that Bittman has created lighter versions of some of the old standards by using less cheese.The photos are beautiful and the step by step instructions are clear.
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