How to Cook Everything Vegetarian

August 7, 2017
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, and color photography. There is something for everyone, from the strictest vegan to those who continue to eat meat but are trying to incorporate more plant foods into their diets (which, Bittman points out, includes an increasing number of Americans). Equally as useful as the recipes are Bittman’s enlightening instructions and informal lists of suggestions. He covers basic skills such as crafting a salad and offers 12 additions to perk up veggie burgers, such as a spoonful of tomato paste or grated citrus zest. DIY types can make their own tofu and those in more of a hurry can transform packaged tempeh into one of five options, including a hash with cilantro, ginger, and garlic. A chapter on breads provides straightforward information about gluten and flour substitutions followed by recipes for crackers, flatbreads, and tortillas. 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.

October 15, 2017

If your copy of Bittman's acclaimed vegetarian classic How To Cook Everything Vegetarian is starting to look dog-eared or worn, it may be time to replace it with this revised tenth anniversary edition. 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. VERDICT Essential for meat-free cooking collections.

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