Publisher description http://www.loc.gov/catdir/enhancements/fy0740/2006036937-d.html
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0743/2006036937-b.html
Disponible:*
Signatura topográfica | Tipo de material | Copia | Ubicación de estante | Estado |
|---|---|---|---|---|
| 641.5636 BIT | Book | 1 | Standard shelving location | Búsqueda… Desconocido |
Encuadernado con estos títulos
En pedido
Resumen
Resumen
The ultimate one-stop vegetarian cookbook-from the author of the classic How to Cook Everything
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."
--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
Notas del autor
Mark Bittman has won IACP Julia Child Awards for his books Fish and How to Cook Everything, which has sold over 400,000 copies. He writes "The Minimalist" column for The New York Times, and his food writing appears in major publications nationwide. He is coauthor of the James Beard Award-winning Jean-Georges: Cooking at Home with a Four-Star Chef (Broadway Books, 1998).
Mark's book, How to Cook Everything Fast: A Better Way to Cook Great Food, was a New York Times bestseller in 2014. (Bowker Author Biography)
Reseñas (2)
Reseña de Publisher's Weekly
Marking how mainstream vegetarian cooking has become, the next must-have for the vegetarian cook's shelf comes from New York Times "Minimalist" chef Bittman, an avowed meat eater. And that ensures one of this massive compendium's many attractions: a wealth of recipes that don't scream "vegetarian" and plentiful guidelines to make cooking vegetarian as intuitive as cooking with meat. Like his now classic How to Cook Everything, this book opens with terrifically useful, straightforward discussions of essential ingredients, appliances and techniques, which Bittman builds on throughout in to-the-point sidebars and illustrated boxes. The recipes flow thick and fast in his theme-and-variations style: Green Tea with Udon Noodles is followed by concise instructions for making it 17 different ways, while Coconut Rice gets five additional takes and Kidney Beans with Apples and Sherry four; other lists (six Great Spreads for Bruschetta or Crostini, 10 Garnishes for Pozole with Mole) abound and inspire. New vegetarians and vegetarians cooking for omnivores will appreciate Bittman's avoidance of faux meat products in favor of flavorful high-protein dishes like Braised Tofu in Caramel Sauce and Bechamel Burgers with Nuts. Even owners of the original book will find much new to savor while benefiting from Bittman's remarkable ability to teach foundational skills and encourage innovation with them, which will help even longtime vegetarians freshen their repertory. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved
Library Journal Review
This impressive new cookbook from Bitt-man, prolific author of The Best Recipes in the World and numerous other "How To Cook Everything" titles, presents more than 2000 recipes and variations. Most of the recipes are quick and easy; prep times are given for each one, and icons indicate those that are especially fast, can be made ahead, and/or are vegan. Along with the hundreds of recipes, there are "lexicons," detailed guides to ingredients, in almost every chapter; useful charts on everything from grilling vegetables to essential herbs; and dozens of boxes on all sorts of topics. There are also lists of variations and other ideas, from "10 Simple Additions to Potato Salad" to "13 Ways To Jazz Up Precooked Vegetables." The book's appeal will certainly not be limited to vegetarians (itself an increasingly flexible term), as more and more Americans are eating meatless meals at least part of the time. An essential purchase for all cookery collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Tabla de contenido
| Acknowledgments |
| Introduction |
| Ingredients |
| Equipment |
| Techniques |
| Salads |
| Soups |
| Eggs, Dairy, and Cheese |
| Produce: Vegetables and Fruits |
| Pasta, Noodles, and Dumplings |
| Grains |
| Legumes |
| Tofu, Vegetable Burgers, and Other High-Protein Foods |
| Breads, Pizzas, Sandwiches, and Wraps |
| Sauces, Condiments, Herbs, and Spices |
| Desserts |
| Menus |
| Recipes by Icon |
| Sources |
| List of Illustrations |
| Index |