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How to Cook Everything Vegetarian

4.12 of 5 stars 4.12 · rating details · 6,570 ratings · 291 reviews

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 book How to Cook Everything has become the bible for a new generation of home cooks, and the series has more than 1 million copies in print. Now, with How to Cook Everything: Vegetarian, Bi...more 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 book How to Cook Everything has become the bible for a new generation of home cooks, and the series has more than 1 million copies in print. Now, with How 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: Vegetarian includes 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 to Cook Everything: Vegetarian truly 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's How to Cook Everything Vegetarian part of your culinary library."
—Bobby Flay, chef/owner of Mesa Grill and Bar Americain and author of the Mesa 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 of You: The Owner's Manual(less)

Hardcover, 1008 pages

Published September 28th 2007 by Houghton Mifflin Harcourt (first published August 8th 2003)

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Better Homes and Gardens New Cook Book by Better Homes and Gardens

The New Best Recipe by Cook's Illustrated

Mastering the Art of French Cooking by Julia Child

Best Cookbooks

20th out of 696 books — 663 voters

How to Cook Everything Vegetarian by Mark Bittman

The Whole Foods Market Cookbook by Steve Petusevsky

Moosewood Restaurant New Classics by Moosewood Collective

Vegetarian Times Complete Cookbook by Vegetarian Times

Vegetarian Cookbooks That Non-Vegetarians Will Enjoy, Too

1st out of 84 books — 45 voters

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Community Reviews

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Mar 18, 2008 Jeanette rated it 5 of 5 stars

Shelves: cookbooks

This is an amazingly comprehensive book! My two favorite things about it are: 1)The TRUE simplicity of many of the recipes. Just a handful of ingredients you have on hand and can throw together for something healthy and tasty.
2) Many of the recipes can easily be converted to vegan. He even gives variations of the main recipe that include vegan choices.

This book has something for everyone. It's an excellent reference manual for much more than recipes.

It would be a fantastic gift for someone who d...more

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Jan 01, 2008 Eve rated it 3 of 5 stars Recommends it for: everyone who cares about what they eat

I am a Bittman fan and I love the original How to Cook Everything. For a man who advises sauteeing split peas in bacon fat, this book is an about face. I have made a quite a few recipes that are easy and understandable.

I particularly like his intro where he discusses how the general trend is toward less meat and how that is good for you--health, environment, etc.

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Dec 30, 2007 Jen rated it 4 of 5 stars

Okay, I'm only through the first 100 pages of this nearly 1,000 page cookbook, and I'm sold. I think this is the "Laurel's Kitchen" for the 21st century, and will proudly sit on my bookshelf next to it. Bittman's writing is in an easy, conversational, been there-done that level that doesn't make you feel either lost if you've never cooked anything before or talked down to if you've been a cook (or a vegetarian) for years. Recipes are coded for Fast, Make Ahead or Vegan and each basic recipe has...more

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Jan 18, 2009 Scott rated it 4 of 5 stars

This is a variation on Bittman's more famous cookbook. We have been eating less meat, but simply removing meat from a recipe doesn't always work. I picked up this cookbook to get some ideas for more meatless dishes. It is very nice. There are a few things I really like about the cookbook. The first is that it contains more than recipes. It talks about how to buy, store, prepare, and cook many types of fruits and vegetables which is pretty useful. The thing that I like more is that Bittman provid...more

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Dec 20, 2011 Phillippa Wightman rated it 5 of 5 stars

Shelves: recipe-book

My boyfriend and I religiously cook from this book - we have used it for seven meals this weekend already!

It's winter here so rather than go out for dinner we invite our friends to come over for some vegetarian fare. As a rule all recipes come from this book.

They say that when you have guests you never cook something that you haven't made before. Well we have broken this rule and every dish we make is a first for us, we typically make an entree, main and desert. Our guests seem impressed and t...more

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Nov 16, 2007 Sara rated it 4 of 5 stars Recommends it for: anyone who loves to cook - vegetarian or not

Shelves: nonfiction, instructional, food_and_drink

This book is useful not just for the recipes, but for the illustrations and instructions on how to chose, prepare and cook various types of vegetables. He addresses various staples of the vegetarian diet with brief introductions followed by recipes and tips.

Non-vegetarians could find this book very useful, in expanding their fruit and vegetable repertoire as well as just adding to their stock recipes for common ingredients. Plus, not every recipe here is for a main dish, so many of his ideas wo...more

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Apr 02, 2008 Inder rated it 5 of 5 stars

Shelves: domesticarts, cooking

This a great basic cookbook!

My only issue is whether I need this giant tome in ADDITION to Deborah Madison's Vegetarian Cooking for Everyone. There's a lot of overlap, and the answer is probably no. I prefer Deborah Madison's format and style slightly, but the books are similar in many ways. The clincher: I already own Deborah Madison's book.

Still, I could totally see living out of this book, much as I already do with Deborah Madison. This is a great resource for old and new vegetarians alike,...more

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Jan 16, 2009 Anna Wanderer rated it 5 of 5 stars

This is one of the most useful cookbooks on my shelf. I use it several times a week and have not yet made anything that I didn't like. It has helped me try new foods with confidence.

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May 03, 2013 Vanessa rated it 5 of 5 stars · review of another edition

Shelves: cooking

This book is a great book for beginner cooks. It's very good for generic cooking advice rather than recipes. There are a large number of recipes, which cover everything that I can think of that new vegetarians should know. They're designed so that the cook can embellish them as they grow more comfortable and experienced.

It avoids my three biggest annoyances with vegetarian cookbooks: it isn't a "diet" cookbook, it does not put too much emphasis on baking, and a large number of the recipes can be...more

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Jan 27, 2013 Mrs.soule rated it 4 of 5 stars

Shelves: cookbooks, domestic-science, non-fiction, vegetarian

A comprehensive how-to cookbook – this is the perfect alternative to your non-vegetarian Better Homes & Gardens Cookbook or Betty Crocker Cookbook. Similar to the aforementioned classics, the most helpful parts of the cookbook are not the recipes themselves (which are relatively basic), but the cooking time charts, illustrated techniques, in-depth ingredient descriptions, serve-with lists, and many, many tips, tricks, and how-to’s between the recipes. Randomly opening the book a few times, I...more

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Nov 17, 2012 Melissa rated it 1 of 5 stars

I am giving my copy of this book away today at a book swap. Why? Not because I want to spread the love of vegetarian cooking or lifestyle. It's purely selfish. I've been torn about getting rid of this book because (a) I have many friends who swear by Mark Bittman's recipes and (b) there are SO many recipes in here there has to be something that I can get to work, and (c) there is actually some good advice in this book about basic things like how to blanch various vegetables.

However, on point to...more

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Jul 08, 2012 Sherry rated it 5 of 5 stars

I bought this book after buying -- and LOVING -- Bittman's How to Cook Everything: 2,000 Simple Recipes for Great Food. I love Mark Bittman. His food philosophy is totally in sync with mine, and he has plenty of facts to back up everything he says. That almost makes it sound like he's a guy trying to sell you the newest batch of research, but no. Bittman advocates for a largely plant-based diet, eating what you want, and finding a way to eat it responsibly. The fact that you will probably get he...more

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Sep 27, 2011 Krysten rated it 4 of 5 stars

Shelves: nonfiction, cookbooks

As a sheer reference volume, this book is amazing.

My experience with Mark Bittman is very limited. I might never have heard of him if I didn't work in the cookbook section at a bookstore. As much as I love food, I am just never in the know with this sort of thing. So I guess I'm not sure what Bittman is known for and how other people see him. I just know that he's popular.

I definitely appreciate his no-bullshit attitude toward cooking. His recipes are simple and straightforward, using basic in...more

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Apr 30, 2011 Karen rated it 4 of 5 stars

Everything? EVERYTHING!
No luscious photographs, but useful illustrations of techniques. This is a reference work that assumes (quite rightly in our case) that you are prepared to make that little bit of effort and make your own tortellini, wonton skins, kombu dashi, chapatis - ooh and a recipe for dosas, luv'em, and even how to make cheese. But Bittman aims at those who are unfamiliar with basic cooking techniques too, with fine drawings that show what to do with a green pepper, or a tomato, for...more Everything? EVERYTHING!
No luscious photographs, but useful illustrations of techniques. This is a reference work that assumes (quite rightly in our case) that you are prepared to make that little bit of effort and make your own tortellini, wonton skins, kombu dashi, chapatis - ooh and a recipe for dosas, luv'em, and even how to make cheese. But Bittman aims at those who are unfamiliar with basic cooking techniques too, with fine drawings that show what to do with a green pepper, or a tomato, for example. A little obvious perhaps, but invaluable when it comes to How to Deal with an Artichoke. This is the kind of cookbook that gives you confidence to experiment: the basic method is given and then suggestions for creative variations on a theme. This is perhaps what is essential for those of us who were brought up on a fairly traditional meat-and-two-veg diet; beyond dal I never had many ideas of what to do with legumes, or grains other than rice. And there is a whole section on salsas and dips and pickles to whizz up rapidly and add a bit of pizazz to the palate.
I like his ethos. When writing of yoghourt: "I want whole milk, I want active cultures, and I want no thickeners. (But use low-fat if you must)" - he has an excellent section on bread making - "What you don't want is a bread machine" (too right you don't) - and takes away a lot of the mystique that surrounds yeast dough and bread making. As he says, you can produce very good bread straight away and get 90 per cent down the road to great bread in a season of bread making. "The last 10 per cent is the hardest, and, except for a couple of great home bakers I know, few of us make it there." And admits that he has not. Lucky for me then, that I have a tame great bread maker here at home and sourdough permanently lurking in the fridge.
There are plenty of ideas for the less ambitious or for those short of time, and there is a handy system that marks the recipes that are quick, that can be made ahead, that are vegan.

The only slight disadvantage to this kind of extremely tasty home-cooked vegetarian food is that it spoils you for going out for a meal. The only kind of restaurant I've ever been to where I would really prefer the veggie choice is Indian: otherwise the non-meat alternatives are often bland and unappealing. Maybe pizza, and some pasta dishes at the Italian. We're not dogmatically vegetarian, we just avoid meat as much as possible (and much is possible). But most non-veggie restaurants here tend to just pay lip service to those who would rather not eat the flesh of dead animals, and offer a melee of over-cooked vegetables with cheese sauce from a packet over the top. Or you can have the salad, madame, we can serve it without the shredded ham. So then all that's left is tasteless iceberg and a bit of woolly tomato. But if we give in and have the meat or fish, then there's no incentive for the restaurants to improve the alternatives, is there? (less)

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Aug 31, 2009 Steven Peterson rated it 5 of 5 stars

This is an interesting cookbook. Mark Bittman, who has created other cookbooks, takes a shot at a vegetarian cookbook. One nice wrinkle--he shows Vegans how they can adapt some of these recipes to their needs. He begins by noting that (Page ix) "Increasingly, Americans are becoming `flexitarians,' a recently invented word that describes both vegetarians who aren't that strict and meat-eaters who are striving for a more health conscious, planet friendly diet." He follows up by noting, simply, tha...more This is an interesting cookbook. Mark Bittman, who has created other cookbooks, takes a shot at a vegetarian cookbook. One nice wrinkle--he shows Vegans how they can adapt some of these recipes to their needs. He begins by noting that (Page ix) "Increasingly, Americans are becoming `flexitarians,' a recently invented word that describes both vegetarians who aren't that strict and meat-eaters who are striving for a more health conscious, planet friendly diet." He follows up by noting, simply, that (Page x): "A diet that is high in vegetables, fruits, whole grains, and legumes is a healthier diet than one that isn't."

Some nice features aside from the recipes: a section on key ingredients that one needs in the kitchen, required equipment for cooking, various kitchen techniques (how to sharpen knives, different ways of "cutting" with knives, measuring, different methods of cooking (e.g., steaming, sautéing, braising, etc.). Then, on to recipes.

Recipes are grouped in the following categories: salads; soups; eggs, dairy, and cheese; produce (vegetables and fruits); pasta, noodles, and dumplings; grains; legumes; tofu, veggie burgers, and other high-protein food; breads, pizzas, sandwiches, and wraps; sauces, condiments, herbs, and spices; desserts. Obviously, there are too many different categories to go into great detail in each. Following, a set of recopies that look interesting (and doable) to me. I hope to try some of these out in the near future (confession: I am not a vegetarian, but I am a "flexitarian").

Salads: Carrot salad with cumin. Nice look to it--carrots, orange juice, lemon juice, olive oil, pepper, and--most interesting to me--cumin. Pretty simple to make and it looks tasty. Soup: I recently made potato and leek soup using another cookbook. This one has a somewhat different recipe that looks worth trying out. One nice aspect of this cookbook well exemplified by this dish: Bittman provides alternatives variations. In this case, that includes how to make this into Vichyssoise, Vegan Vichyssoise, and Korean style potato and leek soup.

Produce: Roasted or grilled asparagus. Very simple recipe, but I love asparagus, so any recipes are welcome at my home! Asparagus, olive oil (extra virgin), salt, and lemon wedges. What could be easier? Broccoli Roman style: Unlike George H. W. Bush, I love broccoli! Whether raw or cooked or done any other way! Pasta: Pasta with broccoli (my bias shows again, regarding broccoli). Legumes: Vegetarian chili con carne (depending for its power on hot chili). Burger: Spicy autumn vegetable burger. Key ingredients: Kale, cannellini, extra virgin olive oil, sweet potato, bread crumbs, cinnamon, nutmeg, pinch of cayenne). Sounds yummy to me!

So, bottom line, a nice cookbook. The recipes tend to be pretty straightforward. If interested in more vegetarian eating, this would be one nice volume to explore.
(less)

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Nov 09, 2011 Kristine rated it 5 of 5 stars

Shelves: cooking

This is the cookbook that got me to enjoy cooking. It isn't just a recipe book. Mark Bittman tells you every technique to prepare just about every vegetarian ingredient and dish in a variety of ways. You can focus on a particular dish or a variety of ways to prepare one particular vegetable, grain, fruit, etc. The recipes are very simple with common ingredients, and the food is delicious. I love how he explains the "why" of how the food turns out, what makes it tender, crispy, etc. Something as...more

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Apr 26, 2011 Tabitha rated it 4 of 5 stars

Shelves: cooking-brewing-kitchen, absolute-favorites

I just received this book a few days ago, and I'm already in love with it.
I enjoy vegetarian dishes, but not being one myself I never would have thought to buy the book for myself. I'm beginning to see this as a big error on my part. Only having paged through this book I've already learned quite a bit. Bittman has collected quite a bit of info on making your own base ingredients from scratch, substitution charts, and nearly every recipe has suggestions for extra ingredients to add to keep it int...more

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Jan 26, 2008 Kristine rated it 5 of 5 stars

Shelves: cookbooks-and-food-writing

You don't have to be a vegetarian to love this book. Plenty of omnivores have given this book rave reviews. I've been cooking from this book for my blog, www.theglobalkitchen.blogspot.com and everything I have made has been fabulous. I love that Bittman gives a lot of variations and twist to his recipes and overall they're easy and healthy. I do use less oil than he does though.

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Jan 19, 2011 Lynette rated it 5 of 5 stars

We got this book after really enjoying the non-vegetarian book (How to cook everything) by Mark Bittman. One thing I really enjoy about this cookbook is that I am continually surprised by how much I am learning about cooking by reading the little tidbits hidden throughout the book. For example, if you freeze tofu for several hours (can be frozen for up to several months), it will eliminate some of the water upon use which makes it easier to cook with. Who knew? Not me. It has very simple recipes...more

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Nov 21, 2008 Julie Wiley rated it 5 of 5 stars Recommends it for: Everyone

It's one of those books that everyone should have up on their shelves. (Even though he's given away all of his cookbooks because he doesn't have room in his kitchen.) It also doubles as doorstop. This sucker is heavy. I love Bittman's "keep it simple and real" attitude. I made his hummus this week as well as banana blueberry muffins which was a combination of a few of his muffin recipes. Adding buttermilk, may I add, makes them heavenly.

There was blog posting of Mark's kitchen. It made me laugh...more

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Jan 27, 2013 Aylin rated it 5 of 5 stars

Shelves: cookbooks

I've had this cookbook for just a few days now. One doesn't really read a cookbook of this type and size from cover to cover, but I've looked through it quite a bit and read parts.

Yesterday I made some delicious home-made granola (wow- so easy) and apparently it will keep in the refrigerator in a container indefinitely. This morning I made some waffles and my son and daughter said they liked it better than my old waffle recipe (which they really liked). What I didn't tell them was that instead...more

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Mar 10, 2008 Lisa rated it 4 of 5 stars Recommends it for: Val

I'm not a vegetarian, but I have friends who are. This book is beautifully illustrated and a great resource. This is my go-to as much as The Joy of Cooking

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Jun 10, 2011 Merissa rated it 3 of 5 stars

Shelves: cookbooks, environmentalism, food-and-food-systems

The Joy of Cooking for vegetarianism. Things I liked: I ordered this book as a resource for when I'm not feeling creative and for the tempeh/seitan ideas. I appreciate that Mark Bittman isn't too dogmatic about organic/local/seasonal, even if I am sometimes. This book is successful at making vegetarianism accessible regardless of budget or beliefs. Things I didn't like: Honestly, if you have the slightest idea how to use a knife or steam a vegetable, it's not that useful. This book borders on th...more

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May 28, 2011 Samantha rated it 5 of 5 stars

Shelves: cook-books

This is one of my go-to cookbooks for everything. Some simple recipes (that are almost no-brainers, like the grilled asparagus -- sometimes I need permission from a cookbook to try something!), some more complex recipes (I was forever looking for a great cold sesame noodle recipe, and struck gold here), and lots of ways to customize recipes to your personal tastes. Most of the recipes are not difficult, and don't require loads of fancy equipment or ingredients. An excellent, all-around book to c...more

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Jan 01, 2011 Tiffany rated it 5 of 5 stars

Shelves: cookbooks

I'm not a vegetarian, but I do love vegetables. I have been on the lookout for a good vegetable cookbook for some time. I checked this out of the library and renewed it several times. I participate in a produce co-op and get a box of random produce every week. This book rocks, whenever I was stumped for what to do with something, I could always find something in this book. I have conquered brussel sprouts and eggplant thanks to this book. Hurray. I have his How To Cook Everything app on my phone...more

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Aug 30, 2011 Nina Mcdaniel rated it 4 of 5 stars

A GIANT book full of inexpensive and simple meals. They range from the sort of thing you'd fix yourself for lunch to the types of meals you'd serve to guests. The recipes are vegetable-centric rather than just meatless, which is nice and healthy. The index is HUGE so if you have an ingredient you're sure to find a meal for it.

Bonus: this book gives instruction on everything from knives and chopping to steaming to using herbs and spices intuitively. It's the kind of reference book you'd like to...more

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May 22, 2010 Colleen Mcinerney rated it 5 of 5 stars

I read cookbooks like they are novels, a genetic trait. I learned three important things in this book:
1)Beans really are magical. You can use them to eat cheaply and organically.
2)I am a carnivore, but don't need to be every day.
3)I want to marry Mark Bittman. Ok, I knew that before. I have been stalking him on the NY Times website for years and I wanted to run to Spain, drink a glass of wine, eat something grilled and dusted with olive oil and seasalt and then rudely cockblock the lovely Claudi...more

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Apr 30, 2013 Kir rated it 5 of 5 stars

Shelves: cookbooks

I'm not a vegetarian, but this cookbook is one of the most beat-up on my shelf because it's my go-to for basic recipes for everything from quiche, veggies to homemade pasta. The recipes are consistently good and the ideas for riffs to change it up a bit are very helpful. I have the original How to Cook Everything book as well, but the Vegetarian book gets more use in my house. The ingredients tend to be simpler and match my pantry a bit better than the original book.
Forget Joy of Cooking, BH&G,...more

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May 23, 2009 Erin rated it 4 of 5 stars

Shelves: cookbooks

I definitely haven't read every page of this book - it's enormous! I had seen this book many times at my co-op and often scoffed at the title. I thought it would be a bunch of recipes that normally call for meat, but were altered with the simple removal of meat.

I was wrong. It's a great tool book and guide for new cooks or people always wanting to learn more. He offers tips on how to build soups and how to experiment in your own kitchen.

I'm always on a quest to find cookbooks I find useful enoug...more

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Feb 10, 2010 Magen rated it 4 of 5 stars

I must start off by noting that I am reviewing the 132 pg edition of this book (2003). Mark has since come out with a new version that is more than a 1000 pages. I will check out the new version but I'm apprehensive because it's sure to be as daunting to me as his original, How to Cook Everything (which is an incredibly fat book).

I really like Mark's straightforward style to writing about food. First, you have to take note of his background as a journalist. Not a cook. The thing is, he has been...more

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About Mark Bittman

Mark Bittman is an American food journalist and author. He writes a weekly column for The New York Times dining section called The Minimalist.

In 2009 Bittman published Food Matters discussing the topics of environmental challenges, lifestyle diseases, and the overproduction and over consumption of meat, simple carbohydrates, and junk food.

Bittman is married to New York Times graphic designer and a...more

More about Mark Bittman...

Books by Mark Bittman

How to Cook Everything: Simple Recipes for Great Food

Food Matters: A Guide to Conscious Eating with More Than 75 Recipes

The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living

Mark Bittman's Kitchen Express: 404 Inspired Seasonal Dishes You Can Make in 20 Minutes or Less

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