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How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food

(How to Cook Everything)

4.09  ·  Rating details ·  14,171 ratings  ·  422 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
Hardcover, 1008 pages
Published October 15th 2007 by Houghton Mifflin Harcourt (first published 2007)
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Popular Answered Questions
Phil Hind This book has a full cross reference chart for all measurements.
Phil Hind You can ask Wiley Publishing of New York they would be able to tell you, my copy is 2007.

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Aug 08, 2017 rated it it was amazing

I could get rid of every other cookbook I have. I've had this one for ten years and refer to it often. I rarely pull out any of the other cookbooks I have.

This guy is simple, honest, casual and creative. No crazy ingredients you can't find, no recipes that tie you to the kitchen for hours. Just simple recipes for real people using real food. And he offers TONS of variations on his recipes, and coaches you how to substitute other ingredients if you have to. Lots of vegan op
Jeanette (GR isn't sending comment notifications)
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
Anna Wanderer
Jan 16, 2009 rated it it was amazing
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. ...more
Jan 20, 2014 rated it really liked it
Shelves: cookery
If I had to choose one vegetarian book to own or to give someone thinking about starting a vegetarian lifestyle, this would be it.

The title says it all!
Mar 26, 2008 rated it it was amazing
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,
William Mego
Mar 26, 2018 rated it it was amazing  ·  review of another edition
Shelves: read-in-2018
With apologies to Mr. Bittman, I tend to enter any consideration of his recipes with a mistrustful squint in my eye. Who of us has tried to pry off a sticky towel from a mirthless lump of bread we were assured of being the ultimate no-knead bread has felt otherwise for at least a moment? You might have even been somewhat underwhelmed by the "how to cook everything" books you've encountered before.

This book, however, is wonderful. Chock filled with useful recipes for the beginning OR advanced ve
Steven Peterson
Aug 31, 2009 rated it it was amazing
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
Apr 30, 2011 rated it really liked it
Shelves: partially-read
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
Julie Wiley
Nov 15, 2008 rated it it was amazing
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
Feb 03, 2019 rated it it was amazing  ·  review of another edition
This book is thick with ideas. My favorite bit is the lists nested within the recipes to provide pivot points and extra ideas for serving. I always learn so much from Bittman's books. ...more
Hafsa Sabira
Nov 16, 2017 rated it it was amazing
The problem with reading cook books is that you can't really claim that you have read this until you have tried out a few recipes.
Now I haven't gone through the whole book but I did go through the detailed introduction about the basic cooking methods,techniques etc. I will try a few recipes though,maybe when I find any interest to cook.
Nov 16, 2007 rated it really liked it
Recommends it for: anyone who loves to cook - vegetarian or not
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
Dec 27, 2007 rated it really liked it
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
Phillippa Wightman
Jun 18, 2011 rated it it was amazing
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
Varied Books
Feb 10, 2017 is currently reading it
2/10/17 on sale for $3.99.
Jan 17, 2009 rated it really liked it
Shelves: cookbooks
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
Mar 28, 2018 rated it really liked it  ·  review of another edition
Shelves: owned, nonfiction
This is a great cookbook--and I'm not even a vegetarian. Excellent tips, clearly written, lots of pictures, and so far, the recipes have been relatively easy and tasty. This is broken down into many categories and subcategories, so there's something for everyone, even meat-eaters. Probably my favorite part is how he shows how to add, revise, or tweak recipes--for example, he gives a basic pancakes recipe, and then gives a number of variations: poppyseed, blueberry, buttermilk, etc. That's good f ...more
May 23, 2009 rated it really liked it
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
Jan 01, 2008 rated it liked it
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.
Jan 26, 2008 rated it it was amazing
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, 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. ...more
Sep 18, 2009 rated it it was ok
I really want to like this book. I am so sick of cooking the same food all the time. I love the charts, and how most recipes have easy additions/substitutions mentioned. But I've prepared 3 things now (tomatoes and soy, Zucchini soup, and black bean chili) and they were all just ok. Edible, but not very tasty.
Will keep trying, but that's not a good sign.
Jul 20, 2012 rated it it was amazing
This is my husband's go to cookbook. I have used it a bit, but am not the main cook at our house. I can say two things: (1) as a person not adept at cooking, this cookbook is easy to use and has tons of useful information, but more importantly (2) the recipes are wholesome and DELICIOUS. Would highly recommend to all: vegetarians and non-vegetarians alike. ...more
Sep 14, 2013 rated it it was amazing
I am a Mark Bittman worshipper. There, I said it. This is my go-to cookbook for pretty much everything even though we aren't vegetarian. We make TONS of side dishes from this tome and sometimes modify slightly to include chicken or fish. I find all of his cookbooks so approachable and easy, but the food is so tasty and complex. Can't wait to dig into VB6! ...more
Mar 19, 2015 rated it it was amazing
This is my food bible. I use it primarily for technique and tips rather than recipes, but it's the best all-around vegetarian cookbook I've ever found. Mark Bittman is my hero. ...more
Oct 20, 2017 rated it it was amazing
Shelves: non-fiction
The one and only. Mark Bittman is a phenomenon. You could pick one recipe or recipe variant out of here for breakfast, lunch, and dinner for the next 60 years, and still not run out of things to try.
One of the cookbooks I have been quietly anticipating this year is the Completely Revised 10th Anniversary Edition of How to Cook Everything Vegetarian by Mark Bittman because when I received the original edition ten years ago I wasn’t a vegetarian and it seemed to me that I could really trust an author who wasn’t peddling vegetarianism (Bittman wasn’t or isn’t a vegetarian but he has ideas on what our modern diet has done to the health of the average American — have a listen to his TED talk if ...more
Mary Margaret
Mar 03, 2020 rated it it was amazing
A cookbook, if it's useful, will be read again and again and again, thus my rating.

Have I actually finished all near 1000 pages?

Fuck no. But I am reading the introduction and enjoying Bittman's straightforward style, his honesty, and the simplicity of his instructions. This isn't my book. I'm borrowing it, but I plan on making an investment when I'm able.
Feb 07, 2018 rated it really liked it
Shelves: cooking
Very useful and practical.
Sep 27, 2011 rated it really liked it
Shelves: food, nonfiction
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
Nov 17, 2012 rated it did not like it
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
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MARK BITTMAN is one of the country's best-known and most widely respected food writers. His How to Cook Everything books, with one million copies in print, are a mainstay of the modern kitchen. Bittman writes for the Opinion section of New York Times on food policy and cooking, and is a columnist for the New York Times Magazine. His "The Minimalist" cooking show, based on his popular NYT column, ...more

Other books in the series

How to Cook Everything (1 - 10 of 13 books)
  • How to Cook Everything: Simple Recipes for Great Food
  • How to Cook Everything: The Basics: Simple Recipes Anyone Can Cook
  • How to Cook Everything Fast: A Better Way to Cook Great Food
  • How to Cook Everything: Bittman Takes on America's Chefs
  • How to Cook Everything: Quick Cooking
  • How to Cook Everything: Easy Weekend Cooking
  • How to Cook Everything: Summer: 20 Fresh, Seasonal Recipes and 32 Variations
  • How to Cook Everything Thanksgiving
  • How to Cook Everything Christmas
  • How to Cook Everything: Holiday Cooking

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