品牌：Mark Bittman
基本信息
·出版社：John Wiley & Sons
·页码：1008 页码
·出版日：2007年
·ISBN：0764524836
·条码：9780764524837
·装帧：精装
·丛书名：How to Cook Everything
内容简介
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The ultimate one-stop vegetarian cookbook-from the author of the classic How to Cook EverythingHailed as "a more hip Joy of Cooking" by the Washington Post, Mark Bittman's award-winning bookHow to Cook Everythinghas become the bible for a new generation of home cooks, and the series has more than 1 million copies in print. Now, withHow to Cook Everything: Vegetarian, Bittman has written the definitive guide to meatless meals-a book that will appeal to everyone who wants to cook simple but delicious meatless dishes, from health-conscious omnivores to passionate vegetarians.How to Cook Everything: Vegetarianincludes more than 2,000 recipes and variations-far more than any other vegetarian cookbook. As always, Bittman's recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious-producing dishes that home cooks can prepare with ease and serve with confidence. The book covers the whole spectrum of meatless cooking-including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages. Special icons identify recipes that can be made in 30 minutes or less and in advance, as well as those that are vegan. Illustrated throughout with handsome line illustrations and brimming with Bittman's lucid, opinionated advice on everything from selecting vegetables to preparing pad Thai, How toCook Everything: Vegetariantruly makes meatless cooking more accessible than ever.Praise for How to Cook Everything Vegetarian"Mark Bittman's category lock on definitive, massive food tomes continues with this well-thought-out ode to the garden and beyond. Combining deep research, tasty information, and delicious easy-to-cook recipes is Mark's forte and everything I want to cook is in here, from chickpea fries to cheese soufflés."
—Mario Batali, chef, author, and entrepreneur"How do you make an avid meat eater (like me) fall in love with vegetarian cooking? Make Mark Bittman'sHow to Cook Everything Vegetarianpart of your culinary library."
—Bobby Flay, chef/owner of Mesa Grill and Bar Americain and author of theMesa Grill Cookbook"Recipes that taste this good aren't supposed to be so healthy. Mark Bittman makes being a vegetarian fun."
—Dr. Mehmet Oz, Professor of Surgery, New York-Presbyterian/Columbia Medical Center and coauthor ofYou: The Owner's Manual
作者简介
Mark Bittmanis among the country's most widely respected and beloved food writers and home cooks. His bestsellingHow to Cook Everythingwon both the James Beard and Julia Child–IACP cookbook awards and helped rekindle enthusiasm for cooking across America. His must-read weeklyNew York Timescolumn, "The Minimalist," and his frequent appearances on theTodayshow similarly showcase his love of simple and delicious food. Bittman has written more than a dozen cookbooks, includingFishandBest Recipes in the World, the inspiration for a companion public television series starring the author.
编辑推荐
Amazon.com
Author of a dozen bestselling cookbooks and beloved columnist forThe New York Times("The Minimalist"), Chef Mark Bittman bookends his award-winning modern classic,How to Cook Everything, withHow to Cook Everything: Vegetarianthe ultimate one-stop resource for meatless meals. Refreshingly straightforward and filled with illustrated recipes, this is a book that puts vegetarian cuisine within the reach of every home cook. You'll want to spend countless days in the kitchen with Bittman's latest culinary treasure.
5 Questions for Mark Bittman
Crunchy Corn Guacamole
Here's a new twist on the traditional guacamole (which you can find in the form of the first variation). The fresh corn kernels add texture and flavor without taking away from that of the avocado.
Serves 4
Time: 15 minutes
Ingredients
--1 lime
--1 cup corn kernels, preferably just stripped from the cobs, but thawed frozen is acceptable
--1/2 teaspoon minced garlic
--1/2 cup chopped scallion
--1 serrano or jalapeño chile, stemmed, seeded, and minced (optional)
--2 tablespoons chopped fresh cilantro leaves
--1/4 cup roughly chopped toasted pumpkin seeds
--3 medium ripe avocados, preferably Hass --salt
1. Grate the lime zest (or use a zester to make long strands) and reserve; cut the lime into wedges. Put the lime zest, corn, and garlic in a food processor; squeeze in half of the lime wedges and pulse to make a chunky purée.
2. Put the corn mixture along with the scallion, chile, and a large pinch of salt into a medium bowl and mash until the mixture is well combined. Add the cilantro and pumpkin seeds and mash a few more times.
3. Cut the avocados in half and reserve the pits if you will not be serving the guacamole right away. Scoop the flesh into the bowl and mash, leaving a few chunks of avocado. Squeeze in lime juice from the reserved lime wedges to taste.
4. Season with salt to taste and serve or tuck the pits back into the mixture and cover the surface with plastic wrap (this will help keep the guacamole from turning brown), then refrigerate for up to 4 hours. Remove the pits before serving.Minimalist GuacamoleMore traditional: Omit the corn kernels and pumpkin seeds. Add the zest and garlic to the scallion in Step 2 and proceed with the recipe.
Guacamole with Tomatillos.The tomatillos add a nice hit of acidity: Substitute 1/2 cup chopped tomatillo for the corn and pumpkins seeds if you like. Skip Step 1 and add the tomatillos to Step 2.
Avocado and Goat Cheese Spread or Dip.Spread this on bread and layer with grilled vegetables for a fantastic sandwich: Omit the garlic, chile, cilantro, and pumpkin seeds. Substitute lemon for the lime and 3/4 cup goat cheese for the corn. Put everything in a food processor if you want a smooth spread; for a chunkier spread, just use a potato masher or fork.
Pea Spread or Dip.Great on Crostini: Instead of the corn and the avocados, use 1 pound lightly steamed fresh or frozen peas. Omit the chile and pumpkin seeds. Use lemon instead of lime and process all the peas as you would the corn in Step 1. Substitute fresh mint leaves for the cilantro. If you like, thin the consistency a bit by adding a little cream, yogurt, or silken tofu.
Asparagus Spread or Dip.A great low-calorie alternative to traditional guacamole: Follow the variation for Pea Spread or Dip, but use 1 pound lightly steamed asparagus instead of the peas. Pat it dry, slice it into manageable pieces, and proceed with the recipe.
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