Picture 1 of 5
How to Cook Everything Vegetarian : Simple Meatless Recipes for Great Food
Condition:
Price:
US $12.00
ApproximatelyEUR 11.04
- Buy It NowHow to Cook Everything Vegetarian : Simple Meatless Recipes for Great Food
Best Offer:
Shipping:
Located in: Duluth, Georgia, United States
Delivery:
Estimated between Sat, Jun 8 and Tue, Jun 11 to 43230
Returns:
Payments:
Shop with confidence
Seller assumes all responsibility for this listing.
eBay item number:174934902706
Item specifics
- Condition
- Features
- Dust Jacket
- ISBN
- 9780764524837
- Book Title
- How to Cook Everything Vegetarian : Simple Meatless Recipes for Great Food
- Item Length
- 9in
- Publisher
- Houghton Mifflin Harcourt Publishing Company
- Publication Year
- 2007
- Format
- Hardcover
- Language
- English
- Item Height
- 2.2in
- Genre
- Cooking
- Topic
- Vegetarian
- Item Width
- 8in
- Item Weight
- 68.8 Oz
- Number of Pages
- 1008 Pages
About this product
Product Information
An invaluable reference for vegetarians and omnivores alike, How to Cook Everything Vegetarian has made meatless and vegan cooking appealing and accessible to a new generation of cooks.
Product Identifiers
Publisher
Houghton Mifflin Harcourt Publishing Company
ISBN-10
0764524836
ISBN-13
9780764524837
eBay Product ID (ePID)
57076618
Product Key Features
Book Title
How to Cook Everything Vegetarian : Simple Meatless Recipes for Great Food
Format
Hardcover
Language
English
Topic
Vegetarian
Publication Year
2007
Genre
Cooking
Number of Pages
1008 Pages
Dimensions
Item Length
9in
Item Height
2.2in
Item Width
8in
Item Weight
68.8 Oz
Additional Product Features
Lc Classification Number
Tx837.B5284 2007
Reviews
"Today a good general vegetarian cookbook ought to be de rigueur in any kitchen.... Mr. Bittman works hard to concentrate on accessible, nonesoteric cooking while introducing a big though nonprogrammatic range of international possibilities". ( Online New York Times Book Review , December 12, 2007) 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.) ( Publishers Weekly, June 18, 2007), "...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), 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.)" ("Publishers Weekly," June 18, 2007), "Today a good general vegetarian cookbook ought to be de rigueur in any kitchen.... Mr. Bittman works hard to concentrate on accessible, nonesoteric cooking while introducing a big though nonprogrammatic range of international possibilities". ( Online New York Times Book Review , December 12, 2007) Marking how mainstream vegetarian cooking has become, the next must-have for the vegetarian cooke(tm)s shelf comes from New York Times "Minimalist" chef Bittman, an avowed meat eater. And that ensures one of this massive compendiume(tm)s many attractions: a wealth of recipes that done(tm)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 Bittmane(tm)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 Bittmane(tm)s remarkable ability to teach foundational skills and encourage innovation with them, which will help even longtime vegetarians freshen their repertory. (Oct.) ( Publishers Weekly, June 18, 2007)
Illustrated by
Witschonke, Alan
Table of Content
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.
Copyright Date
2007
Target Audience
Trade
Lccn
2006-036937
Dewey Decimal
641.5/636
Dewey Edition
22
Illustrated
Yes
Item description from the seller
Seller assumes all responsibility for this listing.
eBay item number:174934902706
Shipping and handling
Item location:
Duluth, Georgia, United States
Ships to:
Afghanistan, Albania, Algeria, Andorra, Angola, Anguilla, Antigua and Barbuda, Argentina, Armenia, Aruba, Australia, Austria, Azerbaijan Republic, Bahamas, Bahrain, Bangladesh, Belgium, Belize, Benin, Bermuda, Bhutan, Bolivia, Bosnia and Herzegovina, Botswana, Brazil, Brunei Darussalam, Bulgaria, Burkina Faso, Burundi, Cambodia, Cameroon, Canada, Cape Verde Islands, Cayman Islands, Central African Republic, Chad, Chile, China, Colombia, Costa Rica, Cyprus, Czech Republic, Côte d'Ivoire (Ivory Coast), Democratic Republic of the Congo, Denmark, Djibouti, Dominican Republic, Ecuador, Egypt, El Salvador, Equatorial Guinea, Eritrea, Estonia, Ethiopia, Fiji, Finland, France, Gabon Republic, Gambia, Georgia, Germany, Ghana, Gibraltar, Greece, Greenland, Grenada, Guatemala, Guinea, Guinea-Bissau, Guyana, Haiti, Honduras, Hong Kong, Hungary, Iceland, India, Indonesia, Ireland, Israel, Italy, Jamaica, Japan, Jordan, Kazakhstan, Kenya, Kiribati, Kuwait, Kyrgyzstan, Laos, Latvia, Lebanon, Lesotho, Liberia, Liechtenstein, Lithuania, Luxembourg, Macau, Macedonia, Madagascar, Malawi, Malaysia, Maldives, Mali, Malta, Mauritania, Mauritius, Mexico, Moldova, Monaco, Mongolia, Montenegro, Montserrat, Morocco, Mozambique, Namibia, Nauru, Nepal, Netherlands, New Zealand, Nicaragua, Niger, Nigeria, Norway, Oman, Pakistan, Panama, Papua New Guinea, Paraguay, Peru, Philippines, Poland, Portugal, Qatar, Republic of Croatia, Republic of the Congo, Romania, Rwanda, Saint Kitts-Nevis, Saint Lucia, Saint Vincent and the Grenadines, San Marino, Saudi Arabia, Senegal, Serbia, Seychelles, Sierra Leone, Singapore, Slovakia, Slovenia, Solomon Islands, South Africa, South Korea, Spain, Sri Lanka, Suriname, Swaziland, Sweden, Switzerland, Taiwan, Tajikistan, Tanzania, Thailand, Togo, Tonga, Trinidad and Tobago, Tunisia, Turkey, Turkmenistan, Turks and Caicos Islands, Uganda, United Arab Emirates, United Kingdom, United States, Uruguay, Uzbekistan, Vanuatu, Vatican City State, Vietnam, Wallis and Futuna, Western Samoa, Yemen, Zambia, Zimbabwe
Excludes:
Barbados, French Guiana, French Polynesia, Guadeloupe, Libya, Martinique, New Caledonia, Reunion, Russian Federation, Ukraine, Venezuela
| Shipping and handling | To | Service | Delivery*See Delivery notes |
|---|---|---|---|
| Free shipping | United States | Economy Shipping (USPS Media MailTM) | Estimated between Sat, Jun 8 and Tue, Jun 11 to 43230 |
| Handling time |
|---|
| Will usually ship within 1 business day of receiving cleared payment. |
| Taxes |
|---|
| Taxes may be applicable at checkout. Learn moreLearn more about paying tax on eBay purchases |
Sales tax for an item #174934902706
Sales tax for an item #174934902706
Seller collects sales tax for items shipped to the following provinces:
| Province | Sales Tax Rate |
|---|
Return policy
| After receiving the item, contact seller within | Refund will be given as |
|---|---|
| 30 days after the buyer receives it | Money Back |
The buyer is responsible for return shipping costs.
Payment details
Payment methods
Seller feedback (3,130)
c***p- Feedback left by buyer.
Past month
Verified purchase
As described and prompt delivery...sweeeeet!
d***1 (994)- Feedback left by buyer.
Past 6 months
Verified purchase
Fast shipping, very well packed. Book as decribed - perfect. Thank you. A+++ seller.
i***6 (150)- Feedback left by buyer.
Past month
Verified purchase
Good price and fast ship!
Product ratings and reviews
Most relevant reviews
- Oct 10, 2018Top favourable review
Best and most versatile vegetarian cookbook ever! I no longer use any other cookbook.
Verified purchase: YesCondition: Pre-OwnedSold by: clickgoodwillbooks
- May 08, 2009
A must-have for any cook!!
- Feb 02, 2012
Great book for cooks who want to expand their vegetarian reparte!
- Apr 08, 2009
How to Cook Everything Vegetarian
- Dec 15, 2007
Delicious and Meatless
More to explore:
- Food & Drink Nonfiction Books Fiction & Vegetarian Cooking,
- Vegetarian Cooking Hardcover Nonfiction Books,
- Nonfiction Books Fiction & Vegetarian Cooking,
- Vegetarian Cooking Cookbooks Nonfiction Fiction & Books,
- Cooking Real Simple Monthly Magazines,
- Cooking, Food & Wine Magazines,
- Cooking, Food & Wine Magazines 1980-1999,
- Food & Drink Nonfiction Cooking Fiction & Nonfiction Books,
- Food & Drink Nonfiction Cooking with Gadgets Fiction & Books,
- Nonfiction Books Fiction & Classic Recipes