Discount Shopping Online :: Books How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (How to Cook Everything) : :

How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (How to Cook Everything)
by: Mark Bittman

List Price: $35.00

Amazon.com's Price: $23.10

You Save: $11.90 (34%)
Prices subject to change.

Used Price: $19.70
Third Party New Price: $19.70

Availability: Usually ships in 24 hours
Binding: Hardcover
Dewey Decimal Number: 641.5636
EAN: 9780764524837
ISBN: 0764524836
Label: Wiley
Manufacturer: Wiley
Number Of Items: 1
Number Of Pages: 1008
Publication Date: October 15, 2007
Publisher: Wiley
Sales Rank: 287
Studio: Wiley

Related Items:

Editorial Review:

Amazon.com:
Author of a dozen bestselling cookbooks and beloved columnist for The New York Times ('The Minimalist'), Chef Mark Bittman bookends his award-winning modern classic, How to Cook Everything, with How to Cook Everything: Vegetarian the ultimate one-stop resource for meatless meals. Refreshingly straightforward and filled with illustrated recipes, this is a book that puts vegetarian cuisine within the reach of every home cook. You'll want to spend countless days in the kitchen with Bittman's latest culinary treasure.

5 Questions for Mark Bittman

Q. What motivated you to write a comprehensive cookbook of vegetarian recipes right now?

A: What motivated me--several years ago--was seeing the handwriting on the wall: That although being a principled, all-or-nothing vegetarian was not a course of action that would ever likely inspire the majority of Americans, the days of all-meat-all-the-time (or, to be slightly less extreme, of a diet heavily dependent on meat) could not go on. Averaging a consumption of two pounds a week or more of meat (as Americans do) is not sustainable, either for the earth or our planet. And, as more and more of us realize this, I thought it was important to develop a cookbook along the lines of How to Cook Everything, but without meat, fish, or poultry. Needless to say, there's plenty of material.

Q: In the course of writing How to Cook Everything Vegetarian did your approach to food shopping, cooking or dining change significantly?

A: Completely. The more I tried new ways of cooking with vegetables, whole grains, and legumes, the more I enjoyed them. I probably eat sixty or seventy percent fewer animal products than I did three years ago.

Q: Because meatless cooking isn't limited to a single cuisine, your recipes introduce the flavors and techniques of many different cultures and cuisines. How did you manage to cover so much ground? Seems like a daunting task.

A: It's what I do.

Q: Out of the more than 2,000 recipes in the cookbook do you have a favorite dish or dessert that you turn to again and again?

A: No. There are hundreds I wish I could cook all the time, but one can only cook and eat so much. But in the last week, for example, I've made Fava Bean and Mint Salad with Asparagus; Lemon-Ricotta Pancakes; Cornbread Salad; and Red Lentils with Chaat Masala.

Q: Why is simplicity so important in cooking? What does the novice home cook need to know to cook and eat well?

A: Simplicity is only important because it's the way to learn to cook; it's very difficult to start cooking with complex dishes. For people to learn to cook, they must start simply--the way everyone used to cook. And, for most of us--including me--there's no reason to carry things much further. Even the simplest cooking is rewarding, enjoyable, and--obviously--the healthiest and best way to eat.

An Exclusive Recipe from Mark Bittman

Crunchy Corn Guacamole
Here's a new twist on the traditional guacamole (which you can find in the form of the first variation). The fresh corn kernels add texture and flavor without taking away from that of the avocado.

Serves 4
Time: 15 minutes
Ingredients
--1 lime
--1 cup corn kernels, preferably just stripped from the cobs, but thawed frozen is acceptable
--1/2 teaspoon minced garlic
--1/2 cup chopped scallion
--1 serrano or jalapeño chile, stemmed, seeded, and minced (optional)
--2 tablespoons chopped fresh cilantro leaves
--1/4 cup roughly chopped toasted pumpkin seeds
--3 medium ripe avocados, preferably Hass --salt

1. Grate the lime zest (or use a zester to make long strands) and reserve; cut the lime into wedges. Put the lime zest, corn, and garlic in a food processor; squeeze in half of the lime wedges and pulse to make a chunky purée.
2. Put the corn mixture along with the scallion, chile, and a large pinch of salt into a medium bowl and mash until the mixture is well combined. Add the cilantro and pumpkin seeds and mash a few more times.
3. Cut the avocados in half and reserve the pits if you will not be serving the guacamole right away. Scoop the flesh into the bowl and mash, leaving a few chunks of avocado. Squeeze in lime juice from the reserved lime wedges to taste.
4. Season with salt to taste and serve or tuck the pits back into the mixture and cover the surface with plastic wrap (this will help keep the guacamole from turning brown), then refrigerate for up to 4 hours. Remove the pits before serving.

Minimalist Guacamole More traditional: Omit the corn kernels and pumpkin seeds. Add the zest and garlic to the scallion in Step 2 and proceed with the recipe.

Guacamole with Tomatillos. The tomatillos add a nice hit of acidity: Substitute 1/2 cup chopped tomatillo for the corn and pumpkins seeds if you like. Skip Step 1 and add the tomatillos to Step 2.

Avocado and Goat Cheese Spread or Dip. Spread this on bread and layer with grilled vegetables for a fantastic sandwich: Omit the garlic, chile, cilantro, and pumpkin seeds. Substitute lemon for the lime and 3/4 cup goat cheese for the corn. Put everything in a food processor if you want a smooth spread; for a chunkier spread, just use a potato masher or fork.

Pea Spread or Dip. Great on Crostini: Instead of the corn and the avocados, use 1 pound lightly steamed fresh or frozen peas. Omit the chile and pumpkin seeds. Use lemon instead of lime and process all the peas as you would the corn in Step 1. Substitute fresh mint leaves for the cilantro. If you like, thin the consistency a bit by adding a little cream, yogurt, or silken tofu.

Asparagus Spread or Dip. A great low-calorie alternative to traditional guacamole: Follow the variation for Pea Spread or Dip, but use 1 pound lightly steamed asparagus instead of the peas. Pat it dry, slice it into manageable pieces, and proceed with the recipe.

Product Description:
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

Customer Reviews

Average Rating: out of 5 stars

Rating:

- But the recipes aren't good!
I am firmly convinced that Mark Bittman invents all his recipes without actually making them. Not one of them has ever turned out well. Examples:

- "Mashed cauliflower with cheese." More like cauliflower sauce. I had to serve it in bowls and eat it with a spoon.

- "Baked pinto beans and sweet potatoes, enchilada style." Tastes fine, but the potato cubes were still hard after 40 minutes in the oven.

- "Millet mash." Millet does *not* burst after 30 minutes of simmering. It's edible, but it sure isn't mashable.

- "Roasted quinoa with potatoes and cheese." Interesting, but 5 minutes of boiling isn't enough for the quinoa to then finish cooking in the oven. And there's no need to jump-start the potatoes either.

- "Bean and cheese empanadas." The dough is impossible to roll out - it's way too tender and dry. And the texture ends up throat-catchingly ... Read More

Rating:

- New Favorite Veg Cookbook
I LOVE this cookbook. I've been an on again, off again veg for about 20 years, but even when we eat meat at home we still cook and eat a lot of veg food because it's cheaper and we feel better (not so heavy, more energetic). This book joins Deborah Madison's Vegetarian Cooking for Everyone and Madhur Jaffrey's World Vegetarian as the three books that I can always count on to deliver great tasting food.

Best yet, of these three books, I have so far found Bittman's book to deliver the fastest, easiest terrific recipes - if I don't feel like shopping for an exotic spice and going the Jaffrey route (and her food has been full of winners too) I can whip up a chowder or other recipe fast with Bittman and it all has tasted great.

Totally, totally worth the investment in another huge hardcover - get this, I don't think you will be disappointed.

Rating:

- Must-Have for Herbavores and Carnivores, alike..
I absolutely LOVE this book. As a flexitarian who love. to cook delicious food, while keeping everything fresh and healthy, this is the perfect cookbook for me. This book includes vegan recipes, as well which are conveniently labled. However, I would advise anyone who is vegan to not skip over the other recipies, as almost all of them include vegan variations (except for the chapter exclusively about eggs, dairy, and cheese). With the variations and substitutions, it's noted how these may affect the flavor and texture of the dish.

The first chapter goes over simple cooking and prepping techniques. It includes lists of the type of equiptment and ingredients that you really should have in stock, along with those that aren't necessary, but make things a whole lot easier.

Each chapter starts with the basics, teaching you about the food and how to cook it simply and quickly, covering well-know ... Read More

Rating:

- In constant use
I love this cookbook. I accidentally became a vegetarian cook (I eat meat out sometimes, but never cook it at home) because of my vegetarian spouse. For the last two years I've been eating what I used to eat, minus the meat. I never had a heavily meat-based diet, but my pallet of vegetarian possibilities was limited.

This book has opened up the world of cooking to me again, and made me adventurous again. I've cooked some things from this cookbook and hated them, and had other things simply not work. But, mostly, things come out well, and I always learn something from a recipe. I absolutely adore the huge number of variations that Bittman puts at the end of many of the recipes.

I literally go to the farmer's market, buy things that look good, and then use the index to find recipes that use them (title ingredients in the variations show up in the index). I've been able to find a recipe ... Read More

Discount Shopping Online Books and Publications

Books : How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (How to Cook Everything)
Books and Publications Average Rating:

Search the web for info about How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (How to Cook Everything)

Discount Shopping Online Books and Publications

Books : How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (How to Cook Everything)Books and Publications Average Rating:

Search the web for info about How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (How to Cook Everything)

Books : How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (How to Cook Everything)
Books and Publications Average Rating: