 "Excellent book" | 2009-10-12 |
| - Reviewed By User: AA5K6595DFYMT |
| I really like the way he presents a core recipe-like concept, then suggests variant directions it can be taken. This fits very well with my somewhat experimental seat-of-the-pants preference/style. It might be that some who prefer a more straightforward "do this now" approach could find the book scattered and insufficiently directive, but I like it very much. |
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| "Wonderful Flavors AND Great Basic Kitchen Reference" | 2009-10-10 |
| - Reviewed By User: A3EVDR5YBGS6VB |
I fell in love with this cookbook even before I tried a single recipe. I loved that the vast majority of recipes included variations on a theme at the end, easily doubling - if not tripling - the number of recipes in the book beyond the official count. I loved the lists ("13 Sauces, Salsas, or Condiments that Make Terrifuc Fast Pasta Sauces," "5 More Ideas For Vegetables in Parchment"); charts ("Everyday Stuffed Vegetables," "The Nut & Seed Lexicon"); tips ("Tips For Making Perfect Pancakes," "Shocking Vegetables," "Using Leftovers to Make Vegetable Purees"); and beautifully spare line drawings ("Preparing Fennel," "Making Cannelloni"). I liked that all the "kitchen basics" for vegetarians and vegans were included, such as instructions on how to make seitan from vital wheat gluten, which dairy milk substitutes to use in what circumstances, when to add cheese to soup; and how to make gnocchi. Every ingredient, from fruits and vegetables to grains, beans, spices and condiments is explained. It is truly a cooking-school-in-a-book, without the large section on meat that most books like this include.
But then I tried some recipes, and my infatuation was proven prophetic! I made the Roasted Beet and Goat Cheese Gratin (p 383). It was marvelous, even though I cut the cheese way back for a diner's preference. The Sautéed Brussels Sprouts with Hazelnuts (p. 273) were astoundingly good with the dill option (my husband tells me leftovers were scrumptious folded into an omelet.) Simplest Dal (p. 600) was really filling and rich-tasting. The Blue Cheese Apples (p. 402) with balsamic reduction won rave reviews at a dinner party. The Eggplant Salad with Miso Sauce (p. 63) was delicious and I've used the sauce on a number of dishes this summer. Then Green Beans Tossed with Walnut-Miso Sauce (p. 305) cemented my new love of miso. And I tackled some simple preparations and skills I've been wanting to learn. It was nothing fancy, but I learned how to cook dried beans and how to prepare whole artichokes for steaming, how to make a balsamic reduction and deeply carmelized onions. Only two dishes disappointed: the Beer-Glazed Black Beans (p 585) was not as flavorful as most of the other dishes I tried, but it was still tasty, especially the next day. The Tomatoes Stuffed with Rice (p. 398) were underwhelming. All in all, Bittman earned my trust - his recipes actually work, are unfussy and versatile, have big flavors and let the ingredients shine. A win.
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| "A Must Have" | 2009-10-06 |
| - Reviewed By User: A3LKZ2Y5ZC5265 |
I thought I'd read it all. As a obsessive cookbook buyer with over 500 books in her collection, and living in the land down under, I really bought this book just to have a browse through it, not expecting anything too special. Boy, was I wrong. This is an absolute must have ~ for both the beginner and the experienced cook. In fact, I'd go so far as to say that this and a copy of Michael Pollan's In Defense of Food should be given to every young person leaving home to fend for themselves.
It's so collegiate and friendly in its tone, and the combos are just great.
So sensibly laid out, great information, fabulous recipes and lots of ways to make substitutions depending on what's at hand. It's also a frugal cuisine, not by design I don't think, it's just that none of those recipes are going to cost you an arm and a leg to cook. Some of the grains may be require a special shopping trip, but nothing too much. I can't speak highly enough of this book and look forward to reading more of Mr Bittman. |
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 "Vegetarian Cook Book" | 2009-09-30 |
| - Reviewed By jbeary |
We don't eat vegetarian dishes often, so we're occasional vegetarian cooks.
This has been a good book for us because it's uncomplicated, has a lot of dishes in it and most don't require exotic ingredients.
Several vegetarian cookbooks have interesting recipes in them, but we don't have the necessary ingredients on hand, and buying them is prohibitively expensive for only one or two occasional meals.
So for us, this book works. |
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| "very tasty pizza recipes!" | 2009-07-27 |
| - Reviewed By User: A2F9YFLB9TF29H |
This great book is filled with superb ideas, methods and simple recipes, How to Cook Everything Vegetarian proves that preparing healthy, good, whole food is not a burden! This cookbook is a complete, comprehensive guide to cooking vegetarian. You will also find two benefits from Bittman's book that set it apart from and above other cookbooks of any sort. One, the book has many different ideas that accompany many recipes, special topping options, ingredient options, etc. This expands the very tasty pizza recipes from a few to many, many more. The second item that sets this cookbook apart are Bittman's wonderful instructions that precede each section.
This book is truly useful for those that are interested in becoming vegetarians, or even vegans. It covers a vast range of topics including protein. It's definitely one of the first books I would recommend to those moving from meat to meatless. There are a couple of others that you could also read and gain a wealth of knowledge and recipes from:
221 New Vegetarian Dishes
Delicious, Healthy And Easy - Tom's Vegetarian Cookbook: Easy Yummy And Nutritional Vegan Recipes
The Black Art Of Cooking: The Raw Truth
The Golden Age Vegetarian Cook Book
Vital Facts about Foods: Included: 200 + Longevity recipes & 250 Food Analyses References
Each of these books you can rely on, I love vegetables, and everything I have tried in these books was just great. In fact, between them all, I have really come to rely on them book not only for recipes, but for reference as well.
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| "My go to cookbook for everything I cook" | 2009-07-19 |
| - Reviewed By User: A14THY68K05BL4 |
| I absolutely love this book. Whenever I am experimenting with a new ingredient i havent tried before, or looking for new ideas to cook with the same ingredients, I go to this book. The recipes turn out perfect by just following word for word what the book says. I also love that Bittman provides so many other ideas for tweaking the recipes. I have given this book to at least 10 friends and family of mine...they all love the book too! |
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