Cover Image

How to cook everything vegetarian simple meatless recipes for great food

A definitive, one-stop vegetarian cookbook showcases more than two thousand different recipes and variations for simple meatless meals, including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes.

Main Author: Bittman, Mark (Author)
Format: Books Print Book
Language: English
Published: Boston : Houghton Mifflin Harcourt, 2017.
Edition: Completely revised tenth anniversary edition.
Subjects:
Vegetarian cooking.
Cookbooks.
Summary: A definitive, one-stop vegetarian cookbook showcases more than two thousand different recipes and variations for simple meatless meals, including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes.
Item Description: Includes index.
Physical Description: 830 pages : color illustrations ; 24 cm
ISBN: 9781118455647
1118455649
Author Notes: Mark Bittman has won IACP Julia Child Awards for his books Fish and How to Cook Everything, which has sold over 400,000 copies. He writes "The Minimalist" column for The New York Times, and his food writing appears in major publications nationwide. He is coauthor of the James Beard Award-winning Jean-Georges: Cooking at Home with a Four-Star Chef (Broadway Books, 1998).

Mark's book, How to Cook Everything Fast: A Better Way to Cook Great Food, was a New York Times bestseller in 2014. (Bowker Author Biography)

Similar Items