Friday, September 22, 2017 | INDONESIAN CULINARY |

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


From Publishers Weekly
Starred Review. 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.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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

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)

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

Product Description
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.

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

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

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

From the Inside Flap
Known for simple recipes, great-tasting food, and straight-shooting advice, Mark Bittman has inspired a whole new generation of cooks. Now, with How to Cook Everything Vegetarian, he delivers the ultimate guide to meatless meals. Like his bestselling, award-winning How to Cook Everything, this masterwork is comprehensive, authoritative, contemporary, and approachable—a book that sets a new standard and finally makes vegetarian food accessible to every home cook. Written not only for vegetarians but for those who—like Bittman himself—are omnivores striving for a more health-conscious, planet-friendly diet, it provides everything you need to build meals around delicious meatless recipes.
How to Cook Everything Vegetarian is packed with more than 2,000 recipes and variations—an unprecedented number of ways for you to enjoy satisfying meals without missing the meat. To name just a few of the great dishes you’ll find inside: Cherry Tomato Salad with Soy Sauce, Rich Zucchini Soup, Pan-Grilled Corn with Chile, Eggplant-Tofu Stir-Fry, Pasta with Caramelized Onions, Lentils and Potatoes with Curry, and Breakfast Polenta “Pizza.” And because Bittman is a self-taught home cook, not a restaurant chef, his recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious—dishes that you can prepare with ease and serve with confidence.
The book covers the whole spectrum of meatless cooking: salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu, breads, condiments, and desserts. To make choosing recipes easier, special icons identify those recipes that can be made in 30 minutes or less, those that can be made in advance, and those that are vegan. And throughout the book, handy, creative charts, sidebars, and lists give you brilliant ideas and tips for everything from spicing up tomato sauce to grilling vegetables. Illustrated with 250 how-to illustrations and brimming with Bittman’s familiar, no-nonsense advice on everything from cooking an omelet to preparing pad Thai, How to Cook Everything Vegetarian is the first vegetarian cookbook that everybody will want.

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

From the Back Cover
The Ultimate One-Stop Vegetarian Cookbook
Here’s the breakthrough cookbook that makes vegetarian cooking accessible to everyone. Whether you simply want to eat healthful meals or you are a committed vegetarian, you won’t believe how many delicious dishes there are for you in this book. Mark Bittman, creator of the classic How to Cook Everything, shows you how to cook great meatless meals for all occasions using fresh ingredients, basic kitchen equipment, and simple techniques. Written in Bittman’s characteristically straightforward style, How to Cook Everything Vegetarian gives you everything you need to make vegetarian food that fits your schedule, your budget, your taste, and your lifestyle.

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

About the Author
Mark Bittman is among the country’s most widely respected and beloved food writers and home cooks. His bestselling How to Cook Everything won both the James Beard and Julia Child–IACP cookbook awards and helped rekindle enthusiasm for cooking across America. His must-read weekly New York Times column, “The Minimalist,” and his frequent appearances on the Today show similarly showcase his love of simple and delicious food. Bittman has written more than a dozen cookbooks, including Fish and Best Recipes in the World, the inspiration for a companion public television series starring the author.

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

Filed in: Books