by Sybil PrattNovember, 2007
Make it meatless
Mark Bittman, the fabulous food columnist for the New York Times and cookbook author extraordinaire, doesn't shy away from the grand and comprehensive. His award-winning How to Cook Everything, published almost 10 years ago, was hailed as a more hip Joy of Cooking, and has become the go-to cookbook for millions. Now, Mark has gone meatless and given us another essential: How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food. He's not a vegetarian and he's not here to convince you to become one, but he appreciates how important it can be to increase the proportion of non-meat products we eat. And, he says, the only way to do that is to make vegetarian meals both appealing and satisfying, whether you choose them once in a while or every day. And that, in turn, can be accomplished with this new, incredibly comprehensive cookbook more than 2,000 recipes for salads, soups, stews, casseroles, pasta, rice, beans, drinks and desserts which offers the basics of cooking every vegetable, fruit, grain, legume and dairy product that you can find. Eating vegetable-centered meals, with less dependence on meat, has never been easier or more fun.