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Marking how mainstream vegetarian cooking has become, the next must-have for the vegetarian cook’s shelf comes from New York Times "Minimalist" chef Bittman, an avowed meat eater. And that ensures one of this massive compendium’s many attractions: a wealth of recipes that don’t scream "vegetarian" and plentiful guidelines to make cooking vegetarian as intuitive as cooking with meat. Like his now classic How to Cook Everything, this book opens with terrifically useful, straightforward discussions of essential ingredients, appliances and techniques, which Bittman builds on throughout in to-the-point sidebars and illustrated boxes. The recipes flow thick and fast in his theme-and-variations style: Green Tea with Udon Noodles is followed by concise instructions for making it 17 different ways, while Coconut Rice gets five additional takes and Kidney Beans with Apples and Sherry four; other lists (six Great Spreads for Bruschetta or Crostini, 10 Garnishes for Pozole with Mole) abound and inspire. New vegetarians and vegetarians cooking for omnivores will appreciate Bittman’s avoidance of faux meat products in favor of flavorful high-protein dishes like Braised Tofu in Caramel Sauce and Bechamel Burgers with Nuts. Even owners of the original book will find much new to savor while benefiting from Bittman’s remarkable ability to teach foundational skills and encourage innovation with them, which will help even longtime vegetarians freshen their repertory. (Oct.)(Publishers Weekly, June 18, 2007)
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Descrizione libro Condizione: New. Witschonke, Alan (illustratore). Safe and Secure Mailer. No Hassle Return. Codice articolo 4JSHAO0046RO
Descrizione libro Hardcover. Condizione: New. Witschonke, Alan (illustratore). In shrink wrap. Codice articolo 90-17380
Descrizione libro Hardcover. Condizione: New. Witschonke, Alan (illustratore). This is a hardcover book with a dust jacket. Codice articolo mon0000009955
Descrizione libro Hardcover. Condizione: New. Witschonke, Alan (illustratore). 1. 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.Praise for How to Cook Everything Vegetarian:"Mark Bittman's category lock on definitive, massive food tomes continues with this well-thought-out ode to the garden and beyond. Combining deep research, tasty information, and delicious easy-to-cook recipes is Mark's forte and everything I want to cook is in here, from chickpea fries to cheese soufflés."-Mario Batali, chef, author, and entrepreneur"How do you make an avid meat eater (like me) fall in love with vegetarian cooking? Make Mark Bittman's How to Cook Everything Vegetarian part of your culinary library."-Bobby Flay, chef/owner of Mesa Grill and Bar Americain and author of the Mesa Grill Cookbook"Recipes that taste this good aren't supposed to be so healthy. Mark Bittman makes being a vegetarian fun."-Dr. Mehmet Oz, Professor of Surgery, New York-Presbyterian/Columbia Medical Center and coauthor of You: The Owner's Manual. Codice articolo DADAX0764524836
Descrizione libro Hardcover. Condizione: new. Witschonke, Alan (illustratore). New. Fast Shipping and good customer service. Codice articolo Holz_New_0764524836
Descrizione libro Hardcover. Condizione: new. Witschonke, Alan (illustratore). New Copy. Customer Service Guaranteed. Codice articolo think0764524836
Descrizione libro Hardcover. Condizione: New. Condizione sovraccoperta: New. Alan Witschonke (illustratore). We strongly recommend this cookbook - an IACP cookbook award winner that includes over 2,000 vegetarian recipes of every ilk. Mark Bittman's original How To Cook Everything was described by the Washington Post as "a more hip Joy of Cooking," and this offering is very much in the same vein. All recipes are vegetarian, but they are also appealing, with such dishes as Pearl Couscous Gratin with Pesto and Goat Cheese, Swiss-Style Cheese Bake, and Espresso Black Bean Chili. In addition to his skills in explaining basic techniques and 250 how-to illustrations, Bittman has also included other features such as menus for different occasions compiled from the book's recipes, informative charts on various ingredients, and variations accompanying each recipe. Codice articolo 281
Descrizione libro Hardcover. Condizione: new. Witschonke, Alan (illustratore). New. Codice articolo Wizard0764524836
Descrizione libro Hardcover. Condizione: New. Witschonke, Alan (illustratore). Brand New!. Codice articolo VIB0764524836
Descrizione libro Hardcover. Condizione: new. Witschonke, Alan (illustratore). Brand New Copy. Codice articolo BBB_new0764524836