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

Front Cover
Wiley, Oct 15, 2007 - Cooking - 996 pages
231 Reviews
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

What people are saying - Write a review

User ratings

5 stars
150
4 stars
55
3 stars
16
2 stars
4
1 star
6

The layout was good, and the recipes looked good, too. - Overstock.com
I can't stand a cook book with no pics. - Goodreads
A great reference book. - Goodreads
A GIANT book full of inexpensive and simple meals. - Goodreads
Geez, I love this Bittman guy's writing! - Goodreads
... some really great recipes and cooking tips. - Goodreads

Review: How to Cook Everything Vegetarian (How to cook everything)

User Review  - Sarah Marie - Goodreads

This is my go-to vegetarian bible. What I love is the way it is organized - by ingredient instead of course. So if you go to beets -- it will describe what it is, the different ways to cook it, and ... Read full review

Review: How to Cook Everything Vegetarian (How to cook everything)

User Review  - Brittany - Goodreads

Best vegetarian cookbook of all time. The most useful part is the part about how to cook - what different techniques mean and how to do them. If I'm trying a new technique or want to figure out how to ... Read full review

About the author (2007)

Mark Bittman is one of the country's best-known, most widely respected food writers. His How to Cook Everything books, with one million copies in print, are a mainstay of the modern kitchen. Bittman writes for the Opinion section of the New York Times on food policy and cooking and is a columnist for the New York Times magazine. He is regularly featured on the Today Show in How To Cook Everything Today cooking segments. For 13 years he wrote "The Minimalist" column and now a "Minimalist" cooking show is featured on the Cooking Channel. The How to Cook Everything series is highly respected: the first edition of the flagship book How to Cook Everything won both the IACP and James Beard Awards, and How to Cook Everything Vegetarian won the 2008 IACP award. He is also the author of Food Matters, Food Matters Cookbook, Fish, and Leafy Greens.

Bibliographic information