How to Cook Everything Vegetarian
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Review
"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)
Review
"...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)
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Most Helpful Customer Reviews
49 of 49 people found the following review helpful
Format:Hardcover
This is one of the main books I use for weekday cooking - the recipes are easy, quick to prepare and make use of ingredients that you have in your cupboard or fridge. Don't expect sensational and spectacular dinner party solutions in here, because this is not the book to wow your guests with; however, it does result in healthy, hearty recipes that taste very good and nutritious in a traditional, simple sort of way, perfect for the weekday cook who does not have 3 hours to whip up a meal. This isn't a book with long lists of ingredients - in fact, its simplicity of ingredients and seasonings is just what I like about it. On those nights when your fridge is empty and the shop is closed or you just can't be bothered to go to one, this book will provide you with numerous suggestions on what you can do with your last remaining egg and 3 leaves of lettuce.
Another thing I really like about this book are the various variations that the author provides for every recipe, as well as the countless suggestions for alternative products that could be used instead. Nearly every recipe has suggestions about other vegetables or grains that could be used instead, and a list of variations which are easily accomplished by tweaking with the ingredients a little bit and allowing you to be flexible with your ingredients.
And finally it is refreshing to see a wide range of Mexican and South American dishes feature widely in this recipe book. I find that British recipe books contain many suggestions for curries and other Middle Eastern foods, but not enough of cuisines from other parts of the world. With his knowledge of Mexican influences on American food, Bittman provides you with many ideas for corn, beans, quinoa, spelt, tortillas etc, and so there is always something new, unusual, and original to try. Plenty of fantastic ideas if you like experimenting with unusual, healthfood-shop foods.
Some people might be put off by the complete lack of illustrations, but the preparation is so easy that you don't need photos to tell you what to do! This is a fantastic collection of hundreds of quick, healthy and tasty recipes from around the world which I would recommend to anyone who likes to experiment in the kitchen and try out new flavours.
Another thing I really like about this book are the various variations that the author provides for every recipe, as well as the countless suggestions for alternative products that could be used instead. Nearly every recipe has suggestions about other vegetables or grains that could be used instead, and a list of variations which are easily accomplished by tweaking with the ingredients a little bit and allowing you to be flexible with your ingredients.
And finally it is refreshing to see a wide range of Mexican and South American dishes feature widely in this recipe book. I find that British recipe books contain many suggestions for curries and other Middle Eastern foods, but not enough of cuisines from other parts of the world. With his knowledge of Mexican influences on American food, Bittman provides you with many ideas for corn, beans, quinoa, spelt, tortillas etc, and so there is always something new, unusual, and original to try. Plenty of fantastic ideas if you like experimenting with unusual, healthfood-shop foods.
Some people might be put off by the complete lack of illustrations, but the preparation is so easy that you don't need photos to tell you what to do! This is a fantastic collection of hundreds of quick, healthy and tasty recipes from around the world which I would recommend to anyone who likes to experiment in the kitchen and try out new flavours.
7 of 7 people found the following review helpful
Format:Hardcover
I bought this book as I've been a vegetarian for 9 months now and was getting rather fed up with the same old things week in, week out. While I can put together a decent cake or roast (veggie of course!) dinner, I have no imagination as a cook. That is where this book comes in. Not only does it offer hundreds of delicious recipes, it also provides tons of information on the majority of ingredients including offering ideas for use that don't involve a recipe as such. There are plenty of charts to help decide what to do with things, lots of ideas for adapting a basic recipe to your taste and diagrams to show you the best way to prepare things such as onions. I've made quite a few recipes already. While I expect to modify them a little to my exact taste, I kind of think that this is the whole point of the book and at least it gives me ideas to modify them. Not that they are bad recipes to start with - they have been very enjoyable exactly as they are. Having also been vegan for a brief stint, I stopped in part because it was so difficult to find an easy cook book to cater. This book gives ideas for adapting many recipes for a vegan diet and also has a chart in the back pages to help you find vegan recipes with ease. If I could suggest one improvement, it would be a conversion chart from Fahrenheit to Celsius along with the (very useful!) measurement conversion charts at the beginning. But it's a very, very small point and doesn't detract from an otherwise excellent book.
7 of 8 people found the following review helpful
Format:Hardcover
I enjoy reading most of the many cookbooks I own, but it's rare for me to to have made more than two recipes from any of them. Okay, I've only made about five directly from this one, but it's inspired me to experiment with ingredients I hadn't touched before, and give ones I'd dismissed previously a second try.
This is probably the most useful all round cookbook I own at the moment. Vegan desserts are under-represented, but otherwise it's very good for vegan dishes too, suggesting alterations in many cases. There is something for everyone in here though, it'd be a useful addition to any kitchen.
This is probably the most useful all round cookbook I own at the moment. Vegan desserts are under-represented, but otherwise it's very good for vegan dishes too, suggesting alterations in many cases. There is something for everyone in here though, it'd be a useful addition to any kitchen.
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