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 souffl s."
--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
For the millions of home cooks who swear by the ease and convenience of the slow cooker, this book provides a whole new array of healthy, delicious recipes - that don't rely on canned soup for flavor And for the millions of vegetarians looking for simple, hearty fare, this book introduces them to the magic of slow cooking. Fresh from the Vegetarian Slow Cooker proves that slow cookers can be used for much more than just tough, inexpensive cuts of meat. They are perfect for vegetarian and healthy cooking because slow cooking is a foolproof way to make beans, grains, and root vegetables, in preparations such as Spicy White Bean and Sweet Potato Stew with Collards, Balsamic-Glazed Carrots and Parsnips, and Boston Brown Bread. Stuffed vegetables, such as Bell Peppers Stuffed with Couscous and Lentils, are moist and tender, with none of the oven's dryness. Even desserts, such as Chocolate Fantasy Fondue and Brandy-Laced Pear Brown Betty, are sensational. Chapters on appetizers, soups, stews, beans, vegetables, condiments, breakfasts, desserts, and beverages ensure that nothing is overlooked. A complete introduction provides information on all the latest advances in slow cooker models and accessories. By now the remarkable convenience of the slow cooker is no secret: it's practically a miracle to come home after a long day out and have dinner ready and waiting. It can be left unattended; it keeps the kitchen cool on warm days; and it's inexpensive and durable. At last, vegetarians and anyone looking for healthy meal alternatives can take full advantage of this amazing appliance.
"Wonderfully versatile and tasty recipes you can choose to cook with or without meat or fish, to suit your companions, mood and budget."
"As the owner of a veggie restaurant for the last 27 years I've seen fads and trends come and go. Jo's book tackles every possibility in a fun, informed and tasty way. Wish I'd written it." Simon Rimmer
Whether you're an occasional meat-eater, a vegetarian who needs to cook for meat-eaters, or even a dedicated veggie, you'll find something for you in this book filled with delicious and practical flexitarian recipes for every lifestyle from celebrated chef Jo Pratt. Choose between cooking each recipe as a completely vegetarian dish, or select to add one of the simple meat, chicken or fish additions, making them suitable for meat-free days and meat-eaters alike.
From spiced poke to peashoot and asparagus gnudi, the range of international recipes spans the globe and are all quick, simple, well-balanced and packed with protein. As well as easy meat and fish additions and hacks for each vegetarian recipe, this original cookbook shows you how to ace a handful of classic recipes, from the perfect roast chicken, to the perfectly cooked fish fillet. For both health, eco and sustainability reasons, there has never been a better time to join the growing flexitarianism movement and expand your culinary skills.
The fear of change, the fear of the unknown, the fear of never being able to eat bacon again These are just a few of the reasons people are afraid to go vegan. Going Vegan seeks to change that, and provide a practical and easy-to-understand guidebook to fearlessly (and deliciously) transition to a plant-based way of life. Authors Joni Marie Newman and Gerrie L. Adams will effortlessly guide you through your transformation while providing support and explaining all of the advantages of a vegan diet. Revealed within this comprehensive book are truths about the health, environmental, financial, and ethical benefits in this to living well. You'll also find amazing recipes for breakfast, lunch, dinner and dessert. Meals so delicious and satisfying, you won't even miss the bacon