How to Cook Everything Vegetarian

by Mark Bittman

ISBN-10: 0764524836
ISBN-13: 9780764524837
Region: USA
Publisher: Wiley
Publication Date: September, 2007
Add your vote for this cookbook
4.333335
Your rating: None (3 votes)

Recipe Index

Recipesort icon Page Rating
Acorn Squash Stuffed with Wild Rice 399
0
Adzuki Croquettes 628
0
Agedashi Tofu 644
0
All-Cheese Quesadilla 741
0
Almond Bars 845
0
Almond Cake 850
4.5
Almond Crêpes 197
0
Almond Custard Sauce 863
0
Almond Tart 875
0
Almond-Orange Granola 574
0
Almond-Peach Ice Cream 890
0
Amaretto Cake 850
0
Anadama Bread 713
0
Ancho-Pine Nut Sauce 797
0
Angá 544
0
Anise-Plum or Cherry Sauce 863
0
Anything-Scented Peas 333
0
Apple Cobbler 877
0
Apple Slaw 49
0
Apple-Cardamom Bread Pudding 885
0
Apple-Rhubarb Cobbler 878
0
Apricot (or Virtually Any Fruit) Meringue Pie 874
0
Apricot Jam Glaze 858
0
Apricot or Peach Pudding 885
0
Arame and Bean Thread Noodles with Fermented Black Beans 55
0
Arame and Bean Thread Noodles with Ponzu Dipping Sauce 54
0
Argentinean Pumpkin Soup 134
0
Arugula “Pesto” 768
0
Asian Barbecue Sauce 790
0
Asian-Style Steamed Mushroom Salad 63
0
Asparagus and Béchamel Gratin 383
0
Asparagus Done Simply 261
0
Asparagus Spread or Dip 264
0
Autumn Millet Bake 566
0
Autumn Millet Bake with Cream 567
0
Autumn Vegetable Torte 406
0
Avocado and Dried Tomato Spread or Dip 264
0
Avocado and Goat Cheese Spread or Dip 264
0
Avocado Salad with Ginger and Peanuts 51
0
Avocado Yogurt Sauce 774
0
Avocado-Red Pepper Salsa 751
0
Baked Spinach with Fresh Cheese and Yogurt 361
0
Baked (“Shirred”) Eggs 169
0
Baked Almond or Hazelnut Omelet 179
0
Baked Beans with Cracker Crumb Crust 619
0
Baked Black Beans and Corn, Enchilada Style 622
0
Baked Brazilian Black Beans 619
0
Baked Cappuccino Custard 886
0
Baked Cheese “Burger” 220
0
Baked Cheesy Custard 191
0
Baked Cherry Omelet 179
0
Baked Chickpeas with Fresh Cheese 622
0
Baked Chickpeas with Paneer and Cauliflower 623
0
Baked Chickpeas with Paneer and Spinach 623
0
Baked Crumb Crust 869
0
Baked Curried Black Beans 620
0
Baked Gingersnap Crumb Crust 869
0
Baked Goat Cheese 217
0
Baked Goat Cheese with Nuts 217
0
Baked Goat Cheese with Quinoa 217
0
Baked Goat Cheese with Tomato Sauce or Tomatoes 217
0
Baked Lentil Cakes with Gruyère 630
0
Baked Lentil Samosas 745
0
Baked Lima Beans Parmigiana 621
0
Baked Lima or Fava Beans with Ricotta and Parmesan 621
0
Baked Macaroni and Cheese 460
0
Baked Mixed Vegetables with Olive Oil 380
0
Baked Mushroom Crêpes 199
0
Baked Phyllo-Wrapped Goat Cheese 227
0
Baked Pinto Beans and Sweet Potatoes, Enchilada Style 622
0
Baked Pinto Beans, Enchilada Style 621
0
Baked Potato Waffles 206
0
Baked Potatoes 339
0
Baked Puffs 697
0
Baked Rice and Red Kidney Beans, Jamaican Style 510
0
Baked Rice and White Beans, Tuscan Style 510
0
Baked Roasted Garlic Custard 191
0
Baked Savory Crumb Crust 869
0
Baked Savory Custard 190
0
Baked Semolina Pudding 895
0
Baked Spinach Custard 191
0
Baked Sweet Omelet 179
0
Baked Sweet Omelet with Dried Fruit 179
0
Baked Tofu 641
0
Baked White Bean Cakes 629
0
Baked Ziti 458
0
Baked Ziti with Goat dheese and Olives 459
0
Baked Ziti with Ricotta 459
0
Baking Powder Biscuits 695
0
Balsamic Seaweed Romaine 57
0
Balsamic Strawberries with Arugula 42
0
Balsamic Syrup 798
0
Balsamic-Glazed Carrots with Garlic 279
0
Balsamic-Roasted Onion Halves 331
0
Banana Bread 691
0
Banana Strudel 880
0
Banana-Butterscotch Pie 873
0
Banana-Date Cobbler 878
0
Banana-Nut Muffins 693
0
Barbecue-, Teriyaki-, or Ponzu-Baked Tofu 642
0
Barbecue-, Teriyaki-, or Ponzu-Grilled or Broiled Tofu 643
0
Barley and Mushroom Stew 540
0
Barley Cucumber Salad with Walnuts 83
0
Barley Pea Salad 82
0
Barley Pilaf 539
0
Barley Salad with Cucumber and Yogurt-Dill Dressing 82
0
Barley Soup with Roasted Seasonal Vegetables 139
0
Barley Soup with Seasonal Vegetables 138
0
Barley Soup with Summer Vegetables 139
0
Barley “Succotash” 541
0
Basic Bulgur 555
0
Basic Fried Rice with Frozen Vegetables 521
0
Basic Fried Rice with Lettuce 521
0
Basic Fried Rice, Thai Style 521
0
Basic Frittata 184
0
Basic Scrambled Tofu 655
0
Basic Steamed Cauliflower 281
0
Basic Wild Rice 567
0
Basil Dipping Sauce 777
0
Basil or Shiso Ice Cream 890
0
Basil-Apple, Pear, or Pineapple Sauce 862
0
Battered and Fried Vegetables, Three Ways 245
0
Battered Apple “Fries” 249
0
Bay- or Rosemary-Scented Baked Potatoes 339
0
Bean and Cheese Empanadas 747
0
Bean Croquettes 627
0
Bean Griddlecakes 630
0
Bean Purée with Roasted Garlic 613
0
Bean Salsa 751
0
Bean Sprout Griddlecakes 630
0
Bean Thread Noodles with Arame 55
0
Bean Threads with Coconut Milk and Mint 466
0
Bean-and-Cheese Burger 661
0
Bean-and-Spinach Burger 662
0
Bean-and-Veggie Burger 662
0
Beans and Greens 595
0
Beans and Mushrooms 596
0
Béchamel Sauce, 11 Ways 803
0
Béchamel. Beurre Noisette Sauce 804
0
Béchamel. Brown Sauce 803
0
Béchamel. Curry Sauce 804
0
Béchamel. Herb Sauce 804
0
Béchamel. Lemon Sauce 804
0
Béchamel. Light Tomato Sauce 804
0
Béchamel. Mornay (Cheese) Sauce 804
0
Béchamel. Mushroom Sauce 804
0
Béchamel. Mustard and/or Caper Sauce 804
0
Béchamel. Nut Sauce 804
0
Béchamel. Shallot Sauce 803
0
Beer Barbecue Sauce 790
0
Beer-Battered Squash Blossoms 249
0
Beer-Braised Potatoes with Horseradish and Cheddar 347
0
Beer-Glazed Black Beans and Chiles 585
0
Beer-Glazed Black Beans and Tomatoes 585
0
Beer-Glazed Black Beans with Tamarind 586
0
Beer-Glazed Black Beans with Thai-Style Chile Paste 586
0
Beer-Glazed Black Beans, Asian Style 586
0
Beet and Avocado Salad 66
0
Beet and Avocado Salad with Citrus 66
0
Beet Cake with Orange Glaze 852
0
Beet Crisps 267
0
Beet Salad with Yogurt Sauce 66
0
Beets Baked in Foil 267
0
Beets Done Simply 266
0
Beets with Pistachio Butter 268
0
Berry Jam Glaze 858
0
Best Pancakes 393
0
Biryani 512
0
Black Bean and Pan-Roasted Corn Salad 74
0
Black Bean Cakes with Queso Fresco 629
0
Black Bean Ketchup 791
0
Black Bean Purée with Chipotles 613
0
Black Bean Soup 15
0
Black Bean Tart with Millet Crust, Mexican Style 625
0
Black Beans and Beets with Orange Juice 607
0
Black Beans and Chiles with Orange Juice 607
0
Black Beans with Orange Juice 606
0
Black Bread 716
0
Black Bread with Chocolate 719
0
Black Butter Sauce 802
0
Black Pepper Cookies 841
0
Black Soybeans with Soy Sauce 608
0
Black Thai Rice with Coconut Milk and Edamame 532
0
Black-Eyed Pea Fritters 626
0
Black-Eyed Peas with Sliced Smoked Tofu 611
0
Black-Eyed Peas with Smoked Tofu 610
0
Black-Eyed Peas with Smoked Tofu and Mushrooms 611
0
Blackberry or Blueberry Custard 887
0
Blender Hollandaise 803
0
Blondies 844
0
Blood Orange or Grapefruit Sorbet 892
0
Blue Cheese and Pecan Tart 228
0
Blue Cheese Apples 402
0
Blue Cheese Dip or Spread 212
0
Blue Cheese Dressing 774
0
Blue Cheese Fondue 222
0
Blue Cheese Shortbread 696
0
Blueberry (or Any Berry) Mousse 901
0
Blueberry or Banana Pancakes 202
0
Blueberry or Cranberry Muffins 693
0
Blueberry-Olive Oil Torte 853
0
Boiled Dumplings 498
0
Boiled or Steamed Greens 239
0
Boiled or Steamed Root Vegetables or Tubers 240
0
Boiled or Steamed Tender Vegetables 240
0
Boiled Potatoes 340
0
Boiled, Grilled, or Roasted Chestnuts 287
0
Bok Choy with Black Beans 270
0
Bok Choy, Mediterranean Style 270
0
Boozy Apple Cake 851
0
Boozy Cake Soak 859
0
Boozy Nut Sauce 798
0
Borscht Consommé 110
0
Boston Brown Bread 690
0
Boulangerie Beans and Potatoes 620
0
Boulangerie Beans and Potatoes with Leeks 620
0
Boulangerie Beans and Potatoes with Spanish Paprika 621
0
Boulangerie Beans and Sweet Potatoes 620
0
Bourbon Barbecue Sauce 790
0
Braided Rich Golden Bread 716
0
Braised and Glazed Broccoli, Cauliflower, or Just About Anything Else 271
0
Braised and Glazed Brussels Sprouts 272
0
Braised and Glazed Radishes or Other Root Vegetable with Miso Sauce 355
0
Braised and Glazed Radishes, Turnips, or Other Root Vegetable 354
0
Braised Artichoke Hearts with Lots of Roasted Garlic 260
0
Braised Artichoke Hearts with Potatoes 260
0
Braised Artichokes Hearts 259
0
Braised Endive with Orange Juice 301
0
Braised Endive, Escarole, or Radicchio 300
0
Braised Leeks with Mustard 311
0
Braised Leeks with Olives 311
0
Braised Leeks with Tomato 311
0
Braised Lentils with Celery 598
0
Braised Lentils with Parsnips 598
0
Braised Lentils with Roasted Winter Squash 598
0
Braised Lentils, Ethiopian Style 598
0
Braised Lentils, Moroccan Style 598
0
Braised Lentils, Spanish Style 598
0
Braised Olives with Tomatoes 326
0
Braised Potatoes and Garlic 347
0
Braised Potatoes with Almonds 347
0
Braised Potatoes with Miso 347
0
Braised Potatoes with Mustard 347
0
Braised Potatoes with Pineapple in Coconut Milk 348
0
Braised Potatoes, Ten Ways 346
0
Braised Rice Cakes 474
0
Braised Tempeh with Soy and Tomato Sauce 675
0
Braised Tempeh, Three Ways 675
0
Braised Tofu and Peas in Curried Coconut Milk 648
0
Braised Tofu in Caramel Sauce 650
0

Publishers Information

About How to Cook Everything Vegetarian

Publisher Web Link: http://www.wiley.com/

How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food

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. (http://www.wiley.com/)

Author Information

About Mark Bittman

Author Web Link: http://www.markbittman.com/

I’m not a chef, and I never have been. And though I’ve cooked with some of the best-known chefs in the world, I’ve never had formal training, and I’ve never worked in a restaurant. None of which has gotten in the way of my mission to get people cooking simply, comfortably, and well.

I’ve been an avid home cook since 1968, a journalist for nearly as long (longer if you count my high school yearbook!) and a professional food writer since 1980. In 1987 I became the senior writer (later editor) ofCook’s (the predecessor of Cook’s Illustrated), and in 1990 I began writing for The New York Times. Within the next few years I’d writtenHow to Cook Everything and begun to write my weekly column, “The Minimalist.”

Since then the books have come steadily, and How to Cook Everythinghas been completely revised for its tenth birthday. The companion volume, How to Cook Everything Vegetarian (inspired by my realization that the world will inevitably move in the lessmeatarian direction, and why not?), led me to write the just-published (and happily well-received) Food Matters, a look at the links among eating too much meat, obesity, global warming, and other nasty features of modern life. (It has good recipes, too.)

I’m not only in print: We’ve been making weekly videos of “The Minimalist” for a few years now, you can catch me on the Today Show every couple of weeks, and I hosted a public television series based onHow to Cook Everything and another of my bigger books, The Best Recipes in the World. This past year I traveled to Spain with a couple of well-known cronies and taped Spain: On the Road Again, another series for public television.

What’s next? Take a look at my schedule, and feel free to drop me a note. You can also check out a recent article about what I’m up to from theNew York Observer. (www.markbittman.com)

Cookbooks by Mark Bittman


Other "Awards Winners" Cookbooks