 |
Binding: Hardcover ASIN: 0764524836 Manufacturer: Wiley Average Customer Review:  (From 45 total reviews)List Price: Amazon Price: $19.15 (44 new 6 used available) Availability: Usually ships in 24 hours (Eligible for FREE Super Saver Shipping)
|
Price is accurate as of the date/time indicated. Prices and product availability are subject to change. Any price displayed on the Amazon web site at the time of purchase will govern the sale of this product.
Editorial ReviewsAmazon.com: 5 Questions for Mark Bittman
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 Serves 4 1. Grate the lime zest (or use a zester to make long strands) and reserve; cut the lime into wedges. Put the lime zest, corn, and garlic in a food processor; squeeze in half of the lime wedges and pulse to make a chunky purée. 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. Avocado and Goat Cheese Spread or Dip. Spread this on bread and layer with grilled vegetables for a fantastic sandwich: Omit the garlic, chile, cilantro, and pumpkin seeds. Substitute lemon for the lime and 3/4 cup goat cheese for the corn. Put everything in a food processor if you want a smooth spread; for a chunkier spread, just use a potato masher or fork. Pea Spread or Dip. Great on Crostini: Instead of the corn and the avocados, use 1 pound lightly steamed fresh or frozen peas. Omit the chile and pumpkin seeds. Use lemon instead of lime and process all the peas as you would the corn in Step 1. Substitute fresh mint leaves for the cilantro. If you like, thin the consistency a bit by adding a little cream, yogurt, or silken tofu. Asparagus Spread or Dip. A great low-calorie alternative to traditional guacamole: Follow the variation for Pea Spread or Dip, but use 1 pound lightly steamed asparagus instead of the peas. Pat it dry, slice it into manageable pieces, and proceed with the recipe. Book Description: 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. 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.” “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.” “Recipes that taste this good aren’t supposed to be so healthy. Mark Bittman makes being a vegetarian fun.” Customer Reviews
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.
Similar Products
|
Q. What motivated you to write a comprehensive cookbook of vegetarian recipes right now?
One of the best cook books period by Eric J. Winter Tags: -yo, encyclopedic vegetarian cook book, meatless cooking, minimalist, vegan baking, vegetable cookbook, vegetaian bible, vegetarian cookbook, vegetarian cooking