How To Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition

Front Cover
HarperCollins, Nov 7, 2017 - Cooking - 832 pages
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.
 

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How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition

User Review  - Publishers Weekly

Bittman (How to Bake Everything) updates his vegetarian opus of 10 years ago in signature chatty yet authoritative style. Additions include recipes for nut butters, milks, smoothies, and other drinks ... Read full review

Contents

Salads
31
Soups
95
Vegetables Fruits Nuts and Seeds
147
Pasta Noodles and Dumplings
307
Grains
363
Legumes
425
Tofu Burgers and Other HighProtein Foods
481
Eggs Dairy and Cheese
519
Sauces Condiments Herbs and Spices
625
Desserts
681
Beverages
743
Back Matter
767
Back Flap
833
Back Cover
834
Spine
835
Copyright

Breads Muffins Pizza and Wraps
571

Common terms and phrases

About the author (2017)

MARK BITTMAN is the author of more than thirty books, including the How to Cook Everything series and the #1 New York Times bestseller VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good. He was a food columnist, opinion columnist, and the lead magazine food writer at the New York Times, where he started writing in 1984 and remained for more than thirty years.
 
Bittman has starred in four television series, including Showtime’s Emmy-winning Years of Living Dangerously. He is a longtime Today regular and has made hundreds of television, radio, and podcast appearances, including on Jimmy Kimmel Live!, Real Time with Bill Maher, and CBS’s The Dish; and on NPR’s All Things Considered, Fresh Air, and Morning Edition.
 
Bittman has written for countless publications and spoken at dozens of universities and conferences; his 2007 TED talk “What’s wrong with what we eat?” has almost five million views. He was a distinguished fellow at the University of California, Berkeley, and a fellow at the Union of Concerned Scientists. He has received six James Beard Awards, four IACP Awards, and numerous other honors.
 
Bittman is currently special advisor on food policy at Columbia University’s Mailman School of Public Health, where he teaches and hosts a lecture series. He is also the editor in chief of Heated. His most recent book is his history of food and humanity, Animal, Vegetable, Junk.

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