 |
America's
Worst Breakfast Foods
By David Zinczenko, with Matt
Goulding
It’s hard to overestimate the
importance of eating breakfast. Studies show that people who take time
for a morning meal consume fewer calories over the course of the day...
More»
5
Essential Weight Loss Foods
By Dr. MaoShing Ni
There are many fad diets that promise
to help you lose weight in almost no time at all. After two or three
weeks on the diet you find yourself... More»
Bad
Foods that are Actually Great for Your Waist
By Camille Noe Pagán
If you've been avoiding burgers, ice cream,
and pizza thinking you're doing your waistline a favor, don't. They
can actually help you lose weight -- and keep it off, too. More»
See
All»
|
|
|
«Cookbook
Review Index
Cookbook
Review
|
How to Cook Everything Vegetarian,
By Mark Bittman, Alan Witschonke
Reviewed by Publishers
Weekly
Starred Review. 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.)
Copyright © Reed
Business Information, a division of Reed Elsevier Inc.
All rights reserved.
|
|
|
|
