I hate that there are no pictures to give me an idea of what the recipes are quickly.
Published by Cheryl S , 2 months ago
Honestly, I haven’t even cooked anything out of it yet. I have been wanting to get this book forever because I want to get my family eating more vegetarian meals. I had no idea there were NO pictures. I’m not talking, no picture for every recipe, I’m talking NONE. SO disappointing. To cook for a family of 6 & have to read through many recipes to find something I’d like to try then figure out if I have or need to get the ingredients is exhausting. On top of the fact, I am trying to guess things that we would like. I’m really disappointed.
Meatless cooking for everyone
Published by Thriftbooks.com User , 13 years ago
I've been a ovo-lacto veg for nearly 20 years, and own several shelves of cookbooks (from Mollie Katzen to Frances Moore Lappe, Seppo Ed Farrey to Laurel Robertson, Deborah Madison to Madhur Jaffrey.) When I stopped eating meat, I first picked up Moosewood and Diet for a Small Planet. The differences between their approaches to vegetarianism and vegetarian cooking were stark. Mollie made easy, tasty food that just happened to be meatless, while Frances labored to assemble combinations of amino acids that she called food (oh, Lord, the loaves!) Where Frances wrote a cookbook about politics and economics, Mollie wrote a cookbook about food. Bittman's "How to Cook Everything Vegetarian" is of the latter camp. This is not a screed against meat, it's not a holier-than-thou polemic about the destruction caused by meat production. It's a book about tasty food that just happens to be meatless. For a popular food writer and TV host of Bittman's status to have assembled nearly 1,000 pages of recipes and instruction for cooking without meat is a coup for the vegetarian community. By demystifying what it means to eat meatless to a mainstream, primarily non-veg audience, Bittman is providing solace to all those vegetarians who tire of answering questions and defending their diet to others. By including familiar dishes like Tuscan style white beans, risotto, and chili, Bittman leads the reader to ingredients like tofu, seitan, nori, gai lan, and kohlrabi, rendering these ingredients more familiar to a broader audience. Ultimately, the mainstreaming of vegetarian eating and cooking is a win-win for everyone, and for his efforts in this direction I thank Mark Bittman.
This is the one I've been looking for!
Published by Thriftbooks.com User , 13 years ago
Let me start by saying I'm a busy working mom of two. I grew up eating Hamburger Helper and hot dogs, so I didn't learn to cook until I was an adult. My dad's had triple bypass and my mom's having gastric bypass, so we're trying to learn from their mistakes and eat not entirely vegetarian, but definitely a more plant-based diet. I'm sure all this sounds familiar to a lot of people! How to Cook Everything Vegetarian is exactly the cookbook I've been trying to find for a long time. It has the simple, everyday recipes that I sometimes need, combined with a LOT of wonderful vegetarian dishes from ordinary supermarket ingredients. How about Peanut Soup, Senegalese Style? Or Korean-Style Noodles in Cool Bean Broth (in less than 20 minutes for when the kids are whining for dinner) Mustard Cheese Fondue? This book is written in Bittman's typical `theme and variations' style, with a basic recipe (like for waffles) and then a sidebar or list following the recipe that gives variations (like a list of things you can add to waffles for flavoring). The great thing about this is that it means you rarely have to reject a recipe because you don't have the exact ingredients, just go with a variant. The only quibble I have with it is, it's sometimes difficult to keep track of what you are supposed to sub out & sub back in when you have a crying toddler on your ankle. A basic cookbook should also walk you through basic techniques and ingredients. I was a little surprised to see the vegetables chapter was nearly 200 pages. Then I looked through it and realized a lot of that is guidance on how to select and prep the various vegetables. It's also helpful that he includes substitution suggestions - I may be out of broccoli, but if I can make the same recipe with green beans, then I can forgo the trip to the store one more day. Another nice thing about this cookbook is, unlike most vegetarian cookbooks I have seen, it doesn't rely heavily on unusual ingredients or meat substitutes. It seems like there has to be a happy medium between burgers & fries on one hand and stuff you've never seen before. Surely we can make a healthy diet based on basic veggies, fruit, grains, and legumes, and that's JUST what this book focuses on. But it doesn't matter how great the book is if the recipes aren't good! So I tried a few. The Spicy Autumn Veggie Burgers (we made less spicy for the kids) were terrific with a dollop of peach chutney, although the kids preferred ketchup. I was pleased at how quickly they came together too. The Glazed Carrot Soup the kids ate without any complaint at all. And oh my the Apple "Fries"!!!! Because I'm sure people are wondering - yes, he has another cookbook called How to Cook Everything: Vegetarian that came out several years ago. This is NOT just a remake of that slim volume. This is a completely new book. (Why his publishers wanted to do two books with titles the same except for a colon I'll never know.) There's no ex
There aren't enough vegetarian cookbooks.
Published by Thriftbooks.com User , 17 years ago
There aren't enough good vegetarian cookbooks.....this one is great!! It offers 90 easy-to-follow vegetarian recipes by the nationally known food authority Mark Bittman - which makes it a must-have.
ThriftBooks sells millions of used books at the lowest
everyday prices. We personally assess every book's quality and offer rare, out-of-print treasures. We
deliver the joy of reading in 100% recyclable packaging with free standard shipping on US orders over $10.
ThriftBooks.com. Read more. Spend less.