How to cook everything vegetarian : simple meatless recipes for great food / Mark Bittman ; photography by Burcu Avsar & Zach DeSart ; illustrations by Alan Witschonke.
Material type:
TextPublisher: New York : Houghton Mifflin Harcourt, 2017Copyright date: ©2017Edition: Completely revised ; tenth anniversary editionDescription: 830 pages : color illustrations ; 24 cmContent type: - text
- still image
- unmediated
- volume
- 1118455649
- 9781118455647
| Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
Adult Book
|
Dr. James Carlson Library | NonFiction | 641.5636 B624 | Available | 33111008973592 | ||||
|
Adult Book
|
Main Library | NonFiction | 641.5636 B624 | Available | 33111008843225 | ||||
|
Adult Book
|
Northport Library | NonFiction | 641.5636 B624 | Available | 33111007817584 |
Enhanced descriptions from Syndetics:
The ultimate guide to meatless meals, completely updated and better than ever, now for the first time featuring color photos
Ten years ago, this breakthrough cookbook made vegetarian cooking accessible to everyone. Today, the issues surrounding a plant-based diet--health, sustainability, and ethics--continue to resonate with more and more Americans, whether or not they're fully vegetarian. This new edition has been completely reviewed and revised to stay relevant to today's cooks: New recipes include more vegan options and a brand-new chapter on smoothies, teas, and more. Charts, variations, and other key information have been updated. And, new for this edition, the recipes are showcased in bright full-color photos throughout. With these photos and a host of recipes destined to become new favorites, this already classic vegetarian cookbook will continue to be more indispensable than ever.
Includes index.
A definitive, one-stop vegetarian cookbook showcases more than two thousand different recipes and variations for simple meatless meals, including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes.