How to Cook Everything Vegetarian : Simple Meatless Recipes for Great Food by Mark Bittman (2007, Hardcover) for sale online | eBay (2024)

Publisher

Houghton Mifflin Harcourt Publishing Company

ISBN-10

0764524836

ISBN-13

9780764524837

eBay Product ID (ePID)

57076618

Book Title

How to Cook Everything Vegetarian : Simple Meatless Recipes for Great Food

Author

Mark Bittman

Format

Hardcover

Language

English

Topic

Vegetarian

Publication Year

2007

Genre

Cooking

Number of Pages

1008 Pages

Item Length

9in

Item Height

2.2in

Item Width

8in

Item Weight

68.8 Oz

Lc Classification Number

Tx837.B5284 2007

Reviews

"Today a good general vegetarian cookbook ought to be de rigueur in any kitchen.... Mr. Bittman works hard to concentrate on accessible, nonesoteric cooking while introducing a big though nonprogrammatic range of international possibilities". ( Online New York Times Book Review , December 12, 2007) Marking how mainstream vegetarian cooking has become, the next must-have for the vegetarian cook's shelf comes from New York Times "Minimalist" chef Bittman, an avowed meat eater. And that ensures one of this massive compendium's many attractions: a wealth of recipes that don't scream "vegetarian" and plentiful guidelines to make cooking vegetarian as intuitive as cooking with meat. Like his now classic How to Cook Everything , this book opens with terrifically useful, straightforward discussions of essential ingredients, appliances and techniques, which Bittman builds on throughout in to-the-point sidebars and illustrated boxes. The recipes flow thick and fast in his theme-and-variations style: Green Tea with Udon Noodles is followed by concise instructions for making it 17 different ways, while Coconut Rice gets five additional takes and Kidney Beans with Apples and Sherry four; other lists (six Great Spreads for Bruschetta or Crostini, 10 Garnishes for Pozole with Mole) abound and inspire. New vegetarians and vegetarians cooking for omnivores will appreciate Bittman's avoidance of faux meat products in favor of flavorful high-protein dishes like Braised Tofu in Caramel Sauce and Bechamel Burgers with Nuts. Even owners of the original book will find much new to savor while benefiting from Bittman's remarkable ability to teach foundational skills and encourage innovation with them, which will help even longtime vegetarians freshen their repertory. (Oct.) ( Publishers Weekly, June 18, 2007), "...the next must-have for the vegetarian cook's shelf...owners of the original book will find much new to savor." ( Publishers Weekly, June 18, 2007), Marking how mainstream vegetarian cooking has become, the next must-have for the vegetarian cook's shelf comes from "New York Times" "Minimalist" chef Bittman, an avowed meat eater. And that ensures one of this massive compendium's many attractions: a wealth of recipes that don't scream "vegetarian" and plentiful guidelines to make cooking vegetarian as intuitive as cooking with meat. Like his now classic "How to Cook Everything," this book opens with terrifically useful, straightforward discussions of essential ingredients, appliances and techniques, which Bittman builds on throughout in to-the-point sidebars and illustrated boxes. The recipes flow thick and fast in his theme-and-variations style: Green Tea with Udon Noodles is followed by concise instructions for making it 17 different ways, while Coconut Rice gets five additional takes and Kidney Beans with Apples and Sherry four; other lists (six Great Spreads for Bruschetta or Crostini, 10 Garnishes for Pozole with Mole) abound and inspire. New vegetarians and vegetarians cooking for omnivores will appreciate Bittman's avoidance of faux meat products in favor of flavorful high-protein dishes like Braised Tofu in Caramel Sauce and Bechamel Burgers with Nuts. Even owners of the original book will find much new to savor while benefiting from Bittman's remarkable ability to teach foundational skills and encourage innovation with them, which will help even longtime vegetarians freshen their repertory. "(Oct.)" ("Publishers Weekly," June 18, 2007), "Today a good general vegetarian cookbook ought to be de rigueur in any kitchen.... Mr. Bittman works hard to concentrate on accessible, nonesoteric cooking while introducing a big though nonprogrammatic range of international possibilities". ( Online New York Times Book Review , December 12, 2007) Marking how mainstream vegetarian cooking has become, the next must-have for the vegetarian cooke(tm)s shelf comes from New York Times "Minimalist" chef Bittman, an avowed meat eater. And that ensures one of this massive compendiume(tm)s many attractions: a wealth of recipes that done(tm)t scream "vegetarian" and plentiful guidelines to make cooking vegetarian as intuitive as cooking with meat. Like his now classic How to Cook Everything , this book opens with terrifically useful, straightforward discussions of essential ingredients, appliances and techniques, which Bittman builds on throughout in to-the-point sidebars and illustrated boxes. The recipes flow thick and fast in his theme-and-variations style: Green Tea with Udon Noodles is followed by concise instructions for making it 17 different ways, while Coconut Rice gets five additional takes and Kidney Beans with Apples and Sherry four; other lists (six Great Spreads for Bruschetta or Crostini, 10 Garnishes for Pozole with Mole) abound and inspire. New vegetarians and vegetarians cooking for omnivores will appreciate Bittmane(tm)s avoidance of faux meat products in favor of flavorful high-protein dishes like Braised Tofu in Caramel Sauce and Bechamel Burgers with Nuts. Even owners of the original book will find much new to savor while benefiting from Bittmane(tm)s remarkable ability to teach foundational skills and encourage innovation with them, which will help even longtime vegetarians freshen their repertory. (Oct.) ( Publishers Weekly, June 18, 2007)

Illustrated by

Witschonke, Alan

Table of Content

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.

Copyright Date

2007

Target Audience

Trade

Lccn

2006-036937

Dewey Decimal

641.5/636

Dewey Edition

22

Illustrated

Yes