True to its name, this cookbook has taught me how to cook every kind of meatless delight, from homemade veggie burgers that taste better than any restaurant’s, to pizza dough, stir fries, and stuffed zucchinis. I flip through this book whenever I need a little inspiration -- either for a quick dinner, or an entire dinner party menu. Great for beginner chefs and fledglings ready to stretch their wings!
The ultimate guide to meatless meals, completely updated and better than ever, now for the first time featuring color photos
Ten years ago, this breakthrough cookbook made vegetarian cooking accessible to everyone. Today, the issues surrounding a plant-based diet—health, sustainability, and ethics—continue to resonate with more and more Americans, whether or not they’re fully vegetarian. This new edition has been completely reviewed and revised to stay relevant to today’s cooks: New recipes include more vegan options and a brand-new chapter on smoothies, teas, and more. Charts, variations, and other key information have been updated. And, new for this edition, the recipes are showcased in bright full-color photos throughout. With these photos and a host of recipes destined to become new favorites, this already classic vegetarian cookbook will continue to be more indispensable than ever.
About the Author
MARK BITTMAN is the author of 30 acclaimed books, including the How to Cook Everything series, the award-winning Food Matters, and the New YorkTimes number-one bestseller, VB6: Eat Vegan Before 6:00. For more than two decades his popular and compelling stories appeared in the Times, where he was ultimately the lead food writer for the Sunday magazine and became the country’s first food-focused Op-Ed columnist for a major news publication. Bittman has starred in four television series, including Showtime’s Emmy-winning Years of Living Dangerously. He has written for nearly every major newspaper in the United States and many magazines, and has spoken at dozens of universities and conferences; his 2007 TED talk has had more than a million views. In 2015 he was a distinguished fellow at the University of California, Berkeley; he is currently a fellow at the Union of Concerned Scientists. Throughout his career Bittman has strived for the same goal: to make food, in all its aspects, understandable. He can be found at markbittman.com, @bittman on Twitter, and @markbittman on Instagram.
"Mark Bittman is an excellent and accessible food writer, and an incredible resource when it comes to food policy and how our food system works. How to Cook Everything Vegetarian has earned its place on the bookshelf of cookbook classics." -ALICE WATERS, chef, author, activist, and founder of Chez Panisse
"For almost a decade, How to Cook Everything Vegetarian has been my go-to guide for meatless cooking. Mark's approach is bold, accessible, of-the-moment, and beyond compare. And with each recipe, I can almost see Mark joking, shopping, whispering about beans, whole grains, and local vegetables, and begging us to join him on yet another delicious culinary adventure." -JESSICA KOSLOW, chef and owner of Sqirl and author of Everything I Want to Eat
"Mark Bittman is the ultimate tour guide when it comes to vast subjects and a need for reassurance in the kitchen, and this tome about vegetarian cooking is no exception!" -YOTAM OTTOLENGHI, author of Jerusalem, Plenty, and Sweet
"When Mark Bittman published How to Cook Everything Vegetarian in 2007 he gave me and my health-conscious friends a book that we all desperately needed. Fast-forward to today, when more and more people are considering the impact of what they eat, and this brilliantly updated edition takes on heightened importance for home cooks." -BRYANT TERRY, James Beard Foundation Leadership Award recipient and author of Afro-Vegan
"Bittman’s evenhanded tone and his ability to cover a gamut of recipes, from crudités to fluffy vegan frosting made with coconut milk, render this book as relevant today as it was when it first appeared, and confirm its status as an indispensable resource." - Publisher's Weekly
"Dated recipes and chapters have been overhauled or swapped for new ones, with full-color photographs appearing throughout. There are hundreds of versatile dishes (e.g., dumplings, everyday buttermilk waffles, curried stir-fried potatoes, BBQ jackfruit sandwiches) and indispensable tips—enough to keep readers engrossed for years." - Lisa Campbell, Library Journal