how to cook everything vegetarian mark bittman

The whole book is packed full of interesting yet simple ideas for cooking different ingredients, and it is a pleasure to use. It includes apples, bananas, figs, mangos, melons and plums. Another interesting table is 'Grilling Everyday Fruits, which has columns for preparation, flavoring ideas, how to grill, how to sauce or season, and serving suggestions. One example is 'Grains for Enthusiasts,' which lists many kinds of grains, including faro, teff, and triticale, with cooking times, descriptions, and forms and varieties. It has a number of tables setting different kinds of foods or recipes. It has many recipes for commonly-used ingredients and also some for rarer ones: for example, burdock, kamut, morel mushrooms, and tamarind. It combines a variety of cuisines: everyday American with Italian, Spanish, Mexican, Korean, Thai, Chinese, Japanese, Indian, and more. The book starts with the basics on ingredients, equipment and techniques, and divides the remaining chapters into common sense food categories: salads soups eggs, dairy, and cheese produce: vegetables and fruits pasta, noodles, and dumplings grains legumes breads, pizzas, sandwiches, and wraps sauces, condiments, herbs and spices and desserts.

There are some illustrations, mainly showing preparation or cooking techniques, and they are useful. Each recipe includes indications of how many servings it makes, how long and how much work it takes, whether it is fast and whether it can be made ahead of time, and whether it is vegan. There are very few elaborate recipes here, which is good, since we need mostly simple ideas. The recipes range from the very simple (including soft boiled eggs) to the moderately complex.

Now there's a new book that is likely to rival both of these in its usefulness: Mark Bittman's How to Cook Everything Vegetarian.īittman's book is large: 996 pages with an excellent 62 pages of an index, which is essential part of any good cookbook. The only other book that we use nearly as much is Vegetarian Cooking for Everyone by Deborah Madison, which has just come out in a tenth anniversary edition it has some great recipes and has never disappointed us.

If we get some nice fresh vegetables, or have something in the fridge that we need to finish off, there will probably be a simple recipe in Joy of Cooking that will work well. Yet the cookbook we consult most often is the non-vegetarian Joy of Cooking, because it is so thorough and exhaustive. We have a shelf full of cookbooks, most of them vegetarian. Our kitchen is vegetarian, and we enjoy cooking.

How to cook everything vegetarian mark bittman