The Daily Sauce :: A Daily Sip of Hip

January 29th, 2008 edition of The Daily Sauce: Food and Wine. Visit Our Food and Wine Archive.

Cooking Like a Vegetarian

If you’re not a vegetarian, you may think vegetarian cooking involves shaping tofu into the shape of a turkey or eating nothing but lentils 365 days a year; if you are vegetarian, you know how ridiculous that statement is. Vegetarian or not, everybody can benefit from Mark Bittman’s latest cookbook, How to Cook Everything Vegetarian. For the more than 2,000 recipes, Bittman uses the same straightforward, informative format that made his How to Cook Everything cookbook a best-seller. This is the eighth book for the New York Times food writer, whose Minimalist column helps relax many a nervous home cook. Bittman thinks like us, so he pays attention to things like proper appliances, basic techniques (illustrated) and ingredients (even if he assumes most of us always have miso on hand). He’s also great with riffing on a single recipe: his Green Tea with Udon Noodles recipe is followed with 17 variations. We like that.

Bittman is not a vegetarian, so he’s good at making vegetarian meals look and taste like any other healthy meal you’d put on your table, just as it should.

Sauce pick: Mark Bittman’s How to Cook Everything Vegetarian (Wiley, 2007)
Where to get it: Local bookstores and online booksellers
Price: $35
Info: www.howtocookeverything.tv/htce/Home/index.html

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