How to Cook Everything Vegetarian - 10th Edition by Mark Bittman (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>The ultimate guide to meatless meals, completely updated and better than ever.<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>The ultimate guide to meatless meals, completely updated and better than ever, now for the first time featuring color photos</b> <p/> 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.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>"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. <i>How to Cook Everything Vegetarian</i> has earned its place on the bookshelf of cookbook classics." <b>-ALICE WATERS, chef, author, activist, and founder of Chez Panisse</b> <p/> "For almost a decade, <i>How to Cook Everything Vegetarian</i> 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." <b>-JESSICA KOSLOW, chef and owner of Sqirl and author of <i>Everything I Want to Eat</i></b> <p/> "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!" <b>-YOTAM OTTOLENGHI, author of <i>Jerusalem</i>, <i>Plenty</i>, and <i>Sweet</i></b> <p/> "When Mark Bittman published <i>How to Cook Everything Vegetarian</i> 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." <b>-BRYANT TERRY, James Beard Foundation Leadership Award recipient and author of <i>Afro-Vegan</i></b> <p/> "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." - <b><i>Publisher's Weekly </i></b> <p/> "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." <b><i>- </i>Lisa Campbell, <i>Library Journal </i></b><br><p/><br></br><p><b> About the Author </b></p></br></br>MARK BITTMAN is the author of more than twenty books, including the best-selling, award-winning How to Cook Everything series. Formerly a <i>New York Times </i>columnist and writer, he now devotes his time to cookbooks, teaching, and food-related advocacy.
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