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How to cook everything vegetarian : simple meatless recipes for great food / Mark Bittman ; photography by Burcu Avsar & Zach DeSart ; illustrations by Alan Witschonke.

by Bittman, Mark.

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Houghton Mifflin Harcourt, 2017.

641.5636 B624hc 2017

Vegetarian cooking.

Cooking (Vegetables)

9781118455647 (hc.)

Alternate title:

Vegetarian : simple meatless recipes for great food

Completely revised tenth anniversary edition.

830 pages : color illustrations ; 24 cm

Previous edition published in 2007.

Includes index.

Getting started -- Salads -- Soups -- Vegetables, fruits, nuts, and seeds -- Pasta, noodles, and dumplings -- Grains -- Legumes -- Tofu, burgers, and other high-protein foods -- Eggs, dairy, and cheese -- Breads, muffins, pizza, and wraps -- Sauces, condiments, herbs, and spices -- Desserts -- Beverages -- 76 great appetizers -- 100 essential recipes.

The ultimate guide to meatless meals, completely updated and better than ever, 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 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. With a host of recipes destined to become new favorites, this already classic vegetarian cookbook will continue to be more indispensable than ever. Mark Bittman is the author of the How to Cook Everything series, Food Matters, and VB6: Eat Vegan Before 6:00.

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