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Loading... How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food…by Mark Bittman
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will love Sign up for LibraryThing to find out whether you'll like this book. Great cook book for the beginner or the well-versed cook. Lots of deceptively easy recipes that pack plenty of flavor. I use it to locate recipes for those veggies I pick up fresh at the farmer's market. ( )Wonderful cook book. Recipes are great and easy to follow. This is my new bible. The book doesn't feel like a specifically vegetarian cookbook, but instead like a giant cookbook where none of the recipes have dead animals in them. The only problem I have is that I start reading the book, and then hours later realize that I haven't made dinner yet. This is one of the best veg cook books I've seen. It's friendly to the novice cook, while providing ideas for even the most jaded vegetarian palate. I love it. My copy is already dog eared, written in, and spilled upon. And I've only owned it for a few weeks. This book has become nearly indispensable in my kitchen. It offers easy ways to cook whole foods that would otherwise seem scary to try. Unlike some other cookbooks, every dish turns out every time. The auuthor includes the approximate time involved for each dish, which is great when planning week-nite meals. I love love love this cookbook. 0.229 seconds to build listing no reviews | add a review
Amazon.com (ISBN 0764524836, Hardcover)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 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. (retrieved from Amazon Fri, 24 Apr 2009 07:58:04 -0400) The first test round has been closed. Visit the Open Shelves Classification group for details. |
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