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How to Cook Everything: Vegetarian Cooking (How to Cook Everything)

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Enjoy a meatless meal tonight!Black Bean Soup. Eggplant Lasagne. Lentils and Rice with Carmelized Onions. Delicious, nutritious, satisfying dishes-that are all vegetarian. With How to Cook Everything�: Vegetarian Cooking, even meat-eaters will love anything you serve!Mark Bittman, the award-winning author of the bestselling kitchen classic How to Cook Everything�, shar Enjoy a meatless meal tonight!Black Bean Soup. Eggplant Lasagne. Lentils and Rice with Carmelized Onions. Delicious, nutritious, satisfying dishes-that are all vegetarian. With How to Cook Everything�: Vegetarian Cooking, even meat-eaters will love anything you serve!Mark Bittman, the award-winning author of the bestselling kitchen classic How to Cook Everything�, shares his favorite simple-and infinitely flexible-vegetarian recipes. You can prepare light and healthful lunches, hearty weeknight dinners, and even special-occasion feasts. In addition, to help you plan your meals, you'll find Bittman's straight talk on cooking and special features, including: Creative recipe variations and ideas Tips for shopping, preparing, and cooking the recipes Illustrations to demystify trickier techniques Menu suggestions for an Italian Vegetarian Weeknight Dinner, a Vegetarian Party Buffet, and more At-a-glance icons highlighting vegan recipes


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Enjoy a meatless meal tonight!Black Bean Soup. Eggplant Lasagne. Lentils and Rice with Carmelized Onions. Delicious, nutritious, satisfying dishes-that are all vegetarian. With How to Cook Everything�: Vegetarian Cooking, even meat-eaters will love anything you serve!Mark Bittman, the award-winning author of the bestselling kitchen classic How to Cook Everything�, shar Enjoy a meatless meal tonight!Black Bean Soup. Eggplant Lasagne. Lentils and Rice with Carmelized Onions. Delicious, nutritious, satisfying dishes-that are all vegetarian. With How to Cook Everything�: Vegetarian Cooking, even meat-eaters will love anything you serve!Mark Bittman, the award-winning author of the bestselling kitchen classic How to Cook Everything�, shares his favorite simple-and infinitely flexible-vegetarian recipes. You can prepare light and healthful lunches, hearty weeknight dinners, and even special-occasion feasts. In addition, to help you plan your meals, you'll find Bittman's straight talk on cooking and special features, including: Creative recipe variations and ideas Tips for shopping, preparing, and cooking the recipes Illustrations to demystify trickier techniques Menu suggestions for an Italian Vegetarian Weeknight Dinner, a Vegetarian Party Buffet, and more At-a-glance icons highlighting vegan recipes

30 review for How to Cook Everything: Vegetarian Cooking (How to Cook Everything)

  1. 4 out of 5

    Allison

    BEST. COOKBOOK. EVER. I could get rid of every other cookbook I have. I've had this one for ten years and refer to it often. I rarely pull out any of the other cookbooks I have. This guy is simple, honest, casual and creative. No crazy ingredients you can't find, no recipes that tie you to the kitchen for hours. Just simple recipes for real people using real food. And he offers TONS of variations on his recipes, and coaches you how to substitute other ingredients if you have to. Lots of vegan op BEST. COOKBOOK. EVER. I could get rid of every other cookbook I have. I've had this one for ten years and refer to it often. I rarely pull out any of the other cookbooks I have. This guy is simple, honest, casual and creative. No crazy ingredients you can't find, no recipes that tie you to the kitchen for hours. Just simple recipes for real people using real food. And he offers TONS of variations on his recipes, and coaches you how to substitute other ingredients if you have to. Lots of vegan options too. LOVE this book. If my house was burning and I could bring ten items, this would be one of them!! :)

  2. 5 out of 5

    Jeanette "Astute Crabbist"

    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 much more than recipes. It would be a fantastic gift for someone who d 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 much more than 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.

  3. 5 out of 5

    Anna Wanderer

    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.

  4. 4 out of 5

    Carol

    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!

  5. 4 out of 5

    ·Karen·

    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?

  6. 4 out of 5

    Inder

    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 a more useful tome than Patricia Well's Vegetable Harvest, I might buy the latter instead of this one, because it's less basic and more fancy, and thus fits in a slightly different niche.

  7. 5 out of 5

    Kristine

    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.

  8. 5 out of 5

    Hafsa Sabira

    The problem with reading cook books is that you can't really claim that you have read this until you have tried out a few recipes. Now I haven't gone through the whole book but I did go through the detailed introduction about the basic cooking methods,techniques etc. I will try a few recipes though,maybe when I find any interest to cook.

  9. 4 out of 5

    Steven Peterson

    This is an interesting cookbook. Mark Bittman, who has created other cookbooks, takes a shot at a vegetarian cookbook. One nice wrinkle--he shows Vegans how they can adapt some of these recipes to their needs. He begins by noting that (Page ix) "Increasingly, Americans are becoming `flexitarians,' a recently invented word that describes both vegetarians who aren't that strict and meat-eaters who are striving for a more health conscious, planet friendly diet." He follows up by noting, simply, tha This is an interesting cookbook. Mark Bittman, who has created other cookbooks, takes a shot at a vegetarian cookbook. One nice wrinkle--he shows Vegans how they can adapt some of these recipes to their needs. He begins by noting that (Page ix) "Increasingly, Americans are becoming `flexitarians,' a recently invented word that describes both vegetarians who aren't that strict and meat-eaters who are striving for a more health conscious, planet friendly diet." He follows up by noting, simply, that (Page x): "A diet that is high in vegetables, fruits, whole grains, and legumes is a healthier diet than one that isn't." Some nice features aside from the recipes: a section on key ingredients that one needs in the kitchen, required equipment for cooking, various kitchen techniques (how to sharpen knives, different ways of "cutting" with knives, measuring, different methods of cooking (e.g., steaming, sautéing, braising, etc.). Then, on to recipes. Recipes are grouped in the following categories: salads; soups; eggs, dairy, and cheese; produce (vegetables and fruits); pasta, noodles, and dumplings; grains; legumes; tofu, veggie burgers, and other high-protein food; breads, pizzas, sandwiches, and wraps; sauces, condiments, herbs, and spices; desserts. Obviously, there are too many different categories to go into great detail in each. Following, a set of recopies that look interesting (and doable) to me. I hope to try some of these out in the near future (confession: I am not a vegetarian, but I am a "flexitarian"). Salads: Carrot salad with cumin. Nice look to it--carrots, orange juice, lemon juice, olive oil, pepper, and--most interesting to me--cumin. Pretty simple to make and it looks tasty. Soup: I recently made potato and leek soup using another cookbook. This one has a somewhat different recipe that looks worth trying out. One nice aspect of this cookbook well exemplified by this dish: Bittman provides alternatives variations. In this case, that includes how to make this into Vichyssoise, Vegan Vichyssoise, and Korean style potato and leek soup. Produce: Roasted or grilled asparagus. Very simple recipe, but I love asparagus, so any recipes are welcome at my home! Asparagus, olive oil (extra virgin), salt, and lemon wedges. What could be easier? Broccoli Roman style: Unlike George H. W. Bush, I love broccoli! Whether raw or cooked or done any other way! Pasta: Pasta with broccoli (my bias shows again, regarding broccoli). Legumes: Vegetarian chili con carne (depending for its power on hot chili). Burger: Spicy autumn vegetable burger. Key ingredients: Kale, cannellini, extra virgin olive oil, sweet potato, bread crumbs, cinnamon, nutmeg, pinch of cayenne). Sounds yummy to me! So, bottom line, a nice cookbook. The recipes tend to be pretty straightforward. If interested in more vegetarian eating, this would be one nice volume to explore.

  10. 5 out of 5

    Sara

    This book is useful not just for the recipes, but for the illustrations and instructions on how to chose, prepare and cook various types of vegetables. He addresses various staples of the vegetarian diet with brief introductions followed by recipes and tips. Non-vegetarians could find this book very useful, in expanding their fruit and vegetable repertoire as well as just adding to their stock recipes for common ingredients. Plus, not every recipe here is for a main dish, so many of his ideas wo This book is useful not just for the recipes, but for the illustrations and instructions on how to chose, prepare and cook various types of vegetables. He addresses various staples of the vegetarian diet with brief introductions followed by recipes and tips. Non-vegetarians could find this book very useful, in expanding their fruit and vegetable repertoire as well as just adding to their stock recipes for common ingredients. Plus, not every recipe here is for a main dish, so many of his ideas would be useful in filling out a meatier menu. I enjoyed reading some of it straight through, skipping over ingredients I don't like and then used the handy and well-organized index to identify recipes I would cook from. Bittman shares some of personal preferences and suggestions along with page references, so when he suggests a variation on one recipe, he leads you conveniently to further instructions. I don't usually buy cookbooks, I just browse them and save the recipes I like. But this is a great blend of kitchen reference and menu-planning and I want it on my shelf permanently. It's going on my Christmas list, and it ought to go on the "Worth A Try" list of anyone who loves to, or is learning to cook.

  11. 5 out of 5

    Phillippa Wightman

    My boyfriend and I religiously cook from this book - we have used it for seven meals this weekend already! It's winter here so rather than go out for dinner we invite our friends to come over for some vegetarian fare. As a rule all recipes come from this book. They say that when you have guests you never cook something that you haven't made before. Well we have broken this rule and every dish we make is a first for us, we typically make an entree, main and desert. Our guests seem impressed and t My boyfriend and I religiously cook from this book - we have used it for seven meals this weekend already! It's winter here so rather than go out for dinner we invite our friends to come over for some vegetarian fare. As a rule all recipes come from this book. They say that when you have guests you never cook something that you haven't made before. Well we have broken this rule and every dish we make is a first for us, we typically make an entree, main and desert. Our guests seem impressed and they usually have 'seconds' - they are not vegetarians so surely that is a good sign!!!! On one occasion we made devilled eggs for an entree, the eggs were pre boiled and we all sat at the table and prepared them - not typical but well received. This book is our cooking bible and is great for when you are stuck for ideas or just need a bit of guidance. I love that there is a base recipe and then several options - sometimes you just end up throwing in lots of bits and pieces as the book basically says that is ok. I have just made leek and potato soup for lunch, now what's for dinner?!

  12. 5 out of 5

    Jen

    Okay, I'm only through the first 100 pages of this nearly 1,000 page cookbook, and I'm sold. I think this is the "Laurel's Kitchen" for the 21st century, and will proudly sit on my bookshelf next to it. Bittman's writing is in an easy, conversational, been there-done that level that doesn't make you feel either lost if you've never cooked anything before or talked down to if you've been a cook (or a vegetarian) for years. Recipes are coded for Fast, Make Ahead or Vegan and each basic recipe has Okay, I'm only through the first 100 pages of this nearly 1,000 page cookbook, and I'm sold. I think this is the "Laurel's Kitchen" for the 21st century, and will proudly sit on my bookshelf next to it. Bittman's writing is in an easy, conversational, been there-done that level that doesn't make you feel either lost if you've never cooked anything before or talked down to if you've been a cook (or a vegetarian) for years. Recipes are coded for Fast, Make Ahead or Vegan and each basic recipe has several variations to suit anyone's particular flavor, and most ingredients are those you are familiar with if you've spoken vegetarian before. I've only tried one recipe in the book so far (cornbread--I know, not an exclusively vegetarian cookbook food) and it turned out to be the best I've ever made before. This is a cookbook that only a fellow home chef could pick out for another. There are plenty of cookbooks that say vegetarian in the title or description, but this one lives up to it's name with good basic cookery that just happens to be vegetarian. Thanks Nancy...and I suppose Drew too, but let's be honest about who suggested giving me this as a gift...

  13. 4 out of 5

    Varied Books

    2/10/17 on sale for $3.99.

  14. 4 out of 5

    Julie Wiley

    It's one of those books that everyone should have up on their shelves. (Even though he's given away all of his cookbooks because he doesn't have room in his kitchen.) It also doubles as doorstop. This sucker is heavy. I love Bittman's "keep it simple and real" attitude. I made his hummus this week as well as banana blueberry muffins which was a combination of a few of his muffin recipes. Adding buttermilk, may I add, makes them heavenly. There was blog posting of Mark's kitchen. It made me laugh It's one of those books that everyone should have up on their shelves. (Even though he's given away all of his cookbooks because he doesn't have room in his kitchen.) It also doubles as doorstop. This sucker is heavy. I love Bittman's "keep it simple and real" attitude. I made his hummus this week as well as banana blueberry muffins which was a combination of a few of his muffin recipes. Adding buttermilk, may I add, makes them heavenly. There was blog posting of Mark's kitchen. It made me laugh. His kitchen is a tiny, NYC kitchen. He doesn't even have room for a food processor. The stove is so small, he can only use two burners at a time. He did state though that it just goes to prove, you don't need a big huge kitchen with granite countertops to make fabulous food. As in everything else, good food comes from the heart and focused attention

  15. 4 out of 5

    Scott

    This is a variation on Bittman's more famous cookbook. We have been eating less meat, but simply removing meat from a recipe doesn't always work. I picked up this cookbook to get some ideas for more meatless dishes. It is very nice. There are a few things I really like about the cookbook. The first is that it contains more than recipes. It talks about how to buy, store, prepare, and cook many types of fruits and vegetables which is pretty useful. The thing that I like more is that Bittman provid This is a variation on Bittman's more famous cookbook. We have been eating less meat, but simply removing meat from a recipe doesn't always work. I picked up this cookbook to get some ideas for more meatless dishes. It is very nice. There are a few things I really like about the cookbook. The first is that it contains more than recipes. It talks about how to buy, store, prepare, and cook many types of fruits and vegetables which is pretty useful. The thing that I like more is that Bittman provides insight and suggestions for variations on many of the recipes. Being someone who likes to tinker with a recipe this is really handy as it provides me a somewhat proven path to tinker along.

  16. 5 out of 5

    Erin

    I definitely haven't read every page of this book - it's enormous! I had seen this book many times at my co-op and often scoffed at the title. I thought it would be a bunch of recipes that normally call for meat, but were altered with the simple removal of meat. I was wrong. It's a great tool book and guide for new cooks or people always wanting to learn more. He offers tips on how to build soups and how to experiment in your own kitchen. I'm always on a quest to find cookbooks I find useful enoug I definitely haven't read every page of this book - it's enormous! I had seen this book many times at my co-op and often scoffed at the title. I thought it would be a bunch of recipes that normally call for meat, but were altered with the simple removal of meat. I was wrong. It's a great tool book and guide for new cooks or people always wanting to learn more. He offers tips on how to build soups and how to experiment in your own kitchen. I'm always on a quest to find cookbooks I find useful enough to buy. I hope to have this on my shelf some day.

  17. 4 out of 5

    Martha

    I really want to like this book. I am so sick of cooking the same food all the time. I love the charts, and how most recipes have easy additions/substitutions mentioned. But I've prepared 3 things now (tomatoes and soy, Zucchini soup, and black bean chili) and they were all just ok. Edible, but not very tasty. Will keep trying, but that's not a good sign.

  18. 4 out of 5

    Sara

    I am a Mark Bittman worshipper. There, I said it. This is my go-to cookbook for pretty much everything even though we aren't vegetarian. We make TONS of side dishes from this tome and sometimes modify slightly to include chicken or fish. I find all of his cookbooks so approachable and easy, but the food is so tasty and complex. Can't wait to dig into VB6!

  19. 4 out of 5

    Eve

    I am a Bittman fan and I love the original How to Cook Everything. For a man who advises sauteeing split peas in bacon fat, this book is an about face. I have made a quite a few recipes that are easy and understandable. I particularly like his intro where he discusses how the general trend is toward less meat and how that is good for you--health, environment, etc.

  20. 5 out of 5

    Carrie

    This is my husband's go to cookbook. I have used it a bit, but am not the main cook at our house. I can say two things: (1) as a person not adept at cooking, this cookbook is easy to use and has tons of useful information, but more importantly (2) the recipes are wholesome and DELICIOUS. Would highly recommend to all: vegetarians and non-vegetarians alike.

  21. 4 out of 5

    Charity

    This is my food bible. I use it primarily for technique and tips rather than recipes, but it's the best all-around vegetarian cookbook I've ever found. Mark Bittman is my hero.

  22. 5 out of 5

    E

    The one and only. Mark Bittman is a phenomenon. You could pick one recipe or recipe variant out of here for breakfast, lunch, and dinner for the next 60 years, and still not run out of things to try.

  23. 5 out of 5

    Michelle

    Very useful and practical.

  24. 4 out of 5

    Krysten

    As a sheer reference volume, this book is amazing. My experience with Mark Bittman is very limited. I might never have heard of him if I didn't work in the cookbook section at a bookstore. As much as I love food, I am just never in the know with this sort of thing. So I guess I'm not sure what Bittman is known for and how other people see him. I just know that he's popular. I definitely appreciate his no-bullshit attitude toward cooking. His recipes are simple and straightforward, using basic in As a sheer reference volume, this book is amazing. My experience with Mark Bittman is very limited. I might never have heard of him if I didn't work in the cookbook section at a bookstore. As much as I love food, I am just never in the know with this sort of thing. So I guess I'm not sure what Bittman is known for and how other people see him. I just know that he's popular. I definitely appreciate his no-bullshit attitude toward cooking. His recipes are simple and straightforward, using basic ingredients. He also has his own opinions about things: despite popular lore, he is adamant that you can wash cast iron pans with soap, that you don't have to soak beans for 24 hours, and that vanilla beans are prohibitively expensive. This kind of thing is always a relief to me. Finally, some rational thought! My only issue is that nearly every time I've cooked with this book, I've found the recipe to be somewhat lacking. I always think, "Hmm, that was good, but it could have really used x or y or z." I guess that's the downside to such simple recipes. The dude has the basics down, for sure, and the spirit of the book is definitely one of gentle encouragement to get you to try your own thing. Many recipes have multiple suggestions for toppings and variations, and Bittman suggests these in a casual way that inspires me to try other stuff. So keep in mind that the recipes might not be complete and perfect as is and you will get a lot of benefit from this book. I refer to it constantly. There's a recipe (or ten) for every possible ingredient, plus tons of reference-y stuff that helps me all the time.

  25. 5 out of 5

    Melissa

    I am giving my copy of this book away today at a book swap. Why? Not because I want to spread the love of vegetarian cooking or lifestyle. It's purely selfish. I've been torn about getting rid of this book because (a) I have many friends who swear by Mark Bittman's recipes and (b) there are SO many recipes in here there has to be something that I can get to work, and (c) there is actually some good advice in this book about basic things like how to blanch various vegetables. However, on point to I am giving my copy of this book away today at a book swap. Why? Not because I want to spread the love of vegetarian cooking or lifestyle. It's purely selfish. I've been torn about getting rid of this book because (a) I have many friends who swear by Mark Bittman's recipes and (b) there are SO many recipes in here there has to be something that I can get to work, and (c) there is actually some good advice in this book about basic things like how to blanch various vegetables. However, on point to each of my points: (a) I think my friends who are in love with Mark Bittman must have his "How to cook everything" that includes meat, because these recipes have been hit or miss for me (mostly miss); (b) I have given many of these recipes a fair try, and all I can say is that they are a wonderful way to ruin perfectly good food. I'm pretty good at following recipes (all those hours in chem lab were not for nothing!) and my results when following Bittman are bland, mushy or undercooked, something completely smothered in cheese and so inedible, or something that is burnt to a nasty black crust that I then have to soak and scrape out of a pan. There are too many recipes for one man to have possibly tested and proven to actually WORK. (c) I can look up generic cooking advice online. Good bye, How to Cook Everything Vegetarian. If you're looking for a good vegetarian cookbook, Deborah Madison's "Vegetarian cooking for everyone" is my bible. Everything I've cooked from that book is delicious.

  26. 5 out of 5

    Vanessa

    This book is a great book for beginner cooks. It's very good for generic cooking advice rather than recipes. There are a large number of recipes, which cover everything that I can think of that new vegetarians should know. They're designed so that the cook can embellish them as they grow more comfortable and experienced. It avoids my three biggest annoyances with vegetarian cookbooks: it isn't a "diet" cookbook, it does not put too much emphasis on baking, and a large number of the recipes can be This book is a great book for beginner cooks. It's very good for generic cooking advice rather than recipes. There are a large number of recipes, which cover everything that I can think of that new vegetarians should know. They're designed so that the cook can embellish them as they grow more comfortable and experienced. It avoids my three biggest annoyances with vegetarian cookbooks: it isn't a "diet" cookbook, it does not put too much emphasis on baking, and a large number of the recipes can be prepared without buying ingredients just for that recipe. A lot of people are comparing it to Deborah Madison's Vegetarian Cooking for Everyone. I find myself using this one more often because of the indexes. I feel like the approaches are different enough that owning both doesn't seem too repetitive. While a lot of the advice for beginners wasn't new information to me, I do still refer to this book often. There is information on how to prepare a wide variety of vegetables, which is helpful when cooking something for the first time. When cooking for people with unusual allergies, I find the suggestions for vegetable substitutions helpful.

  27. 4 out of 5

    Anashuya Kakati

    This book is literally god-sent for anyone who wants/has to cook vegetarian food and knows little about it. I love to cook but as my husband is a vegetarian I feel the number of experiments I can run are fairly limited. But after buying this book, I can feel myself becoming a better cook and my dinner table looks much more interesting. Even the husband compliments much more frequently. The best things I liked about this book: The many side tips and explanations regarding how to cut various vegeta This book is literally god-sent for anyone who wants/has to cook vegetarian food and knows little about it. I love to cook but as my husband is a vegetarian I feel the number of experiments I can run are fairly limited. But after buying this book, I can feel myself becoming a better cook and my dinner table looks much more interesting. Even the husband compliments much more frequently. The best things I liked about this book: The many side tips and explanations regarding how to cut various vegetables. The chef has also given a helpful pairing chart regarding which dish will go with what. Each recipe has many variations to it and so keeping your palate in mind you can make changes. The only slight minus is the index. I found it a bit confusing. It is an 'index inside an index' system. For that to work the main index's alphabet starting points should have been bold-ed. It would have been a lot more helpful.

  28. 4 out of 5

    Chelsea

    The absolute best cookbook around. I love the way the author creates a conversation with each recipe. "If you have this ingredient it could replace this other one" and so on. The ingredients are simple for the most part, and usually items I already have on hand. So many cookbooks call for tons of ingredients--half of which I've never heard of, let alone be able to purchase in my area. Plus, most of the recipes call for only a handful of ingredients. --oh just get the book already! I love this one The absolute best cookbook around. I love the way the author creates a conversation with each recipe. "If you have this ingredient it could replace this other one" and so on. The ingredients are simple for the most part, and usually items I already have on hand. So many cookbooks call for tons of ingredients--half of which I've never heard of, let alone be able to purchase in my area. Plus, most of the recipes call for only a handful of ingredients. --oh just get the book already! I love this one so much I actually asked for it for Christmas...and I never buy books. So I ended up with two copies instead of just one! One from my bf, the other from my mom :)

  29. 5 out of 5

    Laura Wallace

    first off all, I'm not vegetarian. this book kicked around my house for awhile. I think someone got it as a gift. since I am the only one who uses cookbooks, I flipped through it and found it a bit daunting. there are a zillion recipes, every recipe has a million variations, a lot of them involve charts. little by little, I started referencing it for things: what's something new to do with lentils? how do you cook an artichoke? so many of these recipes are destined to become staples in my diet. first off all, I'm not vegetarian. this book kicked around my house for awhile. I think someone got it as a gift. since I am the only one who uses cookbooks, I flipped through it and found it a bit daunting. there are a zillion recipes, every recipe has a million variations, a lot of them involve charts. little by little, I started referencing it for things: what's something new to do with lentils? how do you cook an artichoke? so many of these recipes are destined to become staples in my diet. I pronounce this book delicious.

  30. 5 out of 5

    Jessica

    I don't usually bother adding cookbooks here. But I love this one so much, I can't bring myself to return it to the library. Something about Bittman's approach really works for me; he explains cooking concepts in ways that make me feel confident instead of intimidated. The recipes I've tried (like beer-glazed beans, blue cheese apples and butternut/parmesan gratin) are easy and yummy. I'm going to have to pony up the $35 for my own copy.

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