BOOKS ✭ How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food Author Mark Bittman – Healing-oil.info

How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food This book is thick with ideas My favorite bit is the lists nested within the recipes to provide pivot points and extra ideas for serving I always learn so much from Bittman s books. This a great basic cookbook My only issue is whether I need this giant tome in ADDITION to Deborah Madison s Vegetarian Cooking for Everyone There s a lot of overlap, and the answer is probably no I prefer Deborah Madison s format and style slightly, but the books are similar in many ways The clincher I already own Deborah Madison s book.Still, I could totally see living out of this book, much as I already do with Deborah Madison This is a great resource for old and new vegetarians alike, This a great basic cookbook My only issue is whether I need this giant tome in ADDITION to Deborah Madison s Vegetarian Cooking for Everyone There s a lot of overlap, and the answer is probably no I prefer Deborah Madison s format and style slightly, but the books are similar in many ways The clincher I already own Deborah Madison s book.Still, I could totally see living out of this book, much as I already do with Deborah Madison This is a great resource for old and new vegetarians alike, or for meat eaters who eat vegetarian sometimes which is to say, everyone If you like this better than Vegetarian Cooking for Everyone, I won t blame you.I have limited cookbook real estate my cookbook corner is already precariously piled high So even though this is auseful tome than Patricia Well s Vegetable Harvest, I might buy the latter instead of this one, because it s less basic andfancy, and thus fits in a slightly different niche The Ultimate One Stop Vegetarian Cookbook From The Author Of The Classic How To Cook EverythingHailed As A 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 Than 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 Than , Recipes And Variations Far 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 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 Accessible Than EverPraise 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 Souffl S 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 If I had to choose one vegetarian book to own or to give someone thinking about starting a vegetarian lifestyle, this would be it.The title says it all One of my top five favorite cookbooks and I own lots of cookbooks Bittman explains everything with zero condescension, and I love him for it I use this as a reference when I have particular questions about techniques, and I pull it out when I have a significant amount of some obscure vegetable and need to know how to cook it deliciously. With apologies to Mr Bittman, I tend to enter any consideration of his recipes with a mistrustful squint in my eye Who of us has tried to pry off a sticky towel from a mirthless lump of bread we were assured of being the ultimate no knead bread has felt otherwise for at least a moment You might have even been somewhat underwhelmed by the how to cook everything books you ve encountered before This book, however, is wonderful Chock filled with useful recipes for the beginning OR advanced ve With apologies to Mr Bittman, I tend to enter any consideration of his recipes with a mistrustful squint in my eye Who of us has tried to pry off a sticky towel from a mirthless lump of bread we were assured of being the ultimate no knead bread has felt otherwise for at least a moment You might have even been somewhat underwhelmed by the how to cook everything books you ve encountered before This book, however, is wonderful Chock filled with useful recipes for the beginning OR advanced vegan vegetarian, within a couple of days from the library, I ordered a copy for my house Mr Bittman, I promise I might even try that bready mess again sometime Everything EVERYTHING No luscious photographs, but useful illustrations of techniques This is a reference work that assumes quite rightly in our case that you are prepared to make that little bit of effort and make your own tortellini, wonton skins, kombu dashi, chapatis ooh and a recipe for dosas, luv em, and even how to make cheese But Bittman aims at those who are unfamiliar with basic cooking techniques too, with fine drawings that show what to do with a green pepper, or a tomato, for Everything EVERYTHING No luscious photographs, but useful illustrations of techniques This is a reference work that assumes quite rightly in our case that you are prepared to make that little bit of effort and make your own tortellini, wonton skins, kombu dashi, chapatis ooh and a recipe for dosas, luv em, and even how to make cheese But Bittman aims at those who are unfamiliar with basic cooking techniques too, with fine drawings that show what to do with a green pepper, or a tomato, for example A little obvious perhaps, but invaluable when it comes to How to Deal with an Artichoke This is the kind of cookbook that gives you confidence to experiment the basic method is given and then suggestions for creative variations on a theme This is perhaps what is essential for those of us who were brought up on a fairly traditional meat and two veg diet beyond dal I never had many ideas of what to do with legumes, or grains other than rice And there is a whole section on salsas and dips and pickles to whizz up rapidly and add a bit of pizazz to the palate.I like his ethos When writing of yoghourt I want whole milk, I want active cultures, and I want no thickeners But use low fat if you must he has an excellent section on bread making What you don t want is a bread machine too right you don t and takes away a lot of the mystique that surrounds yeast dough and bread making As he says, you can produce very good bread straight away and get 90 per cent down the road to great bread in a season of bread making The last 10 per cent is the hardest, and, except for a couple of great home bakers I know, few of us make it there And admits that he has not Lucky for me then, that I have a tame great bread maker here at home and sourdough permanently lurking in the fridge.There are plenty of ideas for the less ambitious or for those short of time, and there is a handy system that marks the recipes that are quick, that can be made ahead, that are vegan.The only slight disadvantage to this kind of extremely tasty home cooked vegetarian food is that it spoils you for going out for a meal The only kind of restaurant I ve ever been to where I would really prefer the veggie choice is Indian otherwise the non meat alternatives are often bland and unappealing Maybe pizza, and some pasta dishes at the Italian We re not dogmatically vegetarian, we just avoid meat as much as possible and much is possible But most non veggie restaurants here tend to just pay lip service to those who would rather not eat the flesh of dead animals, and offer a melee of over cooked vegetables with cheese sauce from a packet over the top Or you can have the salad, madame, we can serve it without the shredded ham So then all that s left is tasteless iceberg and a bit of woolly tomato But if we give in and have the meat or fish, then there s no incentive for the restaurants to improve the alternatives, is there You don t have to be a vegetarian to love this book Plenty of omnivores have given this book rave reviews I ve been cooking from this book for my blog, www.theglobalkitchen.blogspot.com and everything I have made has been fabulous I love that Bittman gives a lot of variations and twist to his recipes and overall they re easy and healthy I do use less oil than he does though You don t have to be a vegetarian to love this book Plenty of omnivores have given this book rave reviews I ve been cooking from this book for my blog, www.theglobalkitchen.blogspot.com and everything I have made has been fabulous I love that Bittman gives a lot of variations and twist to his recipes and overall they re easy and healthy I do use less oil than he does though This is an amazingly comprehensive book My two favorite things about it are 1 The TRUE simplicity of many of the recipes Just a handful of ingredients you have on hand and can throw together for something healthy and tasty.2 Many of the recipes can easily be converted to vegan He even gives variations of the main recipe that include vegan choices.This book has something for everyone It s an excellent reference manual for muchthan recipes It would be a fantastic gift for someone who This is an amazingly comprehensive book My two favorite things about it are 1 The TRUE simplicity of many of the recipes Just a handful of ingredients you have on hand and can throw together for something healthy and tasty.2 Many of the recipes can easily be converted to vegan He even gives variations of the main recipe that include vegan choices.This book has something for everyone It s an excellent reference manual for muchthan recipes It would be a fantastic gift for someone who doesn t know much about basic cooking techniques The illustrations and instructions for these techniques are admirable This is one of the most useful cookbooks on my shelf I use it several times a week and have not yet made anything that I didn t like It has helped me try new foods with confidence.


About the Author: Mark Bittman

MARK BITTMAN is one of the country s best known and 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 New York Times on food policy and cooking, and is a columnist for the New York Times Magazine His The Minimalist cooking show, based on his popular NYT column, can be seen on the Cooking Channel His most recent book, VB6, debuted at 1 on the New York Times bestseller list in its first week on sale.


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