Acknowledgments. Introduction. Ingredients. Equipment. Techniques. Salads. Soups. Eggs, Dairy, and Cheese. Produce: Vegetables and Fruits. Pasta, Noodles, and Dumplings. Grains. Legumes. Tofu, Vegetable Burgers, and Other High-Protein Foods. Breads, Pizzas, Sandwiches, and Wraps. Sauces, Condiments, Herbs, and Spices. Desserts. Menus. Recipes by Icon. Sources. List of Illustrations. Index.
Mark Bittman is one of the country's best-known, most widely respected food writers. His How to Cook Everything books, with one million copies in print, are a mainstay of the modern kitchen. Bittman writes for the Opinion section of the New York Times on food policy and cooking and is a columnist for the New York Times magazine. He is regularly featured on the Today Show in How To Cook Everything Today cooking segments. For 13 years he wrote "The Minimalist" column and now a "Minimalist" cooking show is featured on the Cooking Channel. The How to Cook Everything series is highly respected: the first edition of the flagship book How to Cook Everything won both the IACP and James Beard Awards, and How to Cook Everything Vegetarian won the 2008 IACP award. He is also the author of Food Matters , Food Matters Cookbook , Fish , and Leafy Greens .
"...the next must-have for the vegetarian cook's shelf...owners of the original book will find much new to savor." ( Publishers Weekly, June 18, 2007)