Flexitarians Explained

How to Cook Everything Vegetarian

by Mark Bittman

review by Marty Martindale

Julia Child once said of Deborah Madison’s cookbook, Vegetarian Cooking for Everyone, “You don’t need to be a vegetarian. Simply cook up a piece of meet along side.” And this holds true for Bittman’s new, 996-page, Vegetarian cookbook. Bittman states, “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.” So, regardless of your eating persuasion, Bittman’s book is a great reference book for many variations on his quickly adaptable recipes affording variety for all.

This book also addresses the cooking beginner. For instance, at the start of each section, be it fruit or veggies, wheat, grains, soups or desserts, each category, he carefully lines out cutting, preparation and handling details. Bittman is very much a method man, and he shares liberally. He stints not on: vegetables, tofu, herbs, breads, spices, chiles and sweets. Here’s just some of the varieties he offers for recipes in this book:

23 Salads that Make Great Meals
3 varieties of Egg Hash
7 Pancake Variations
6 variations of Cheese Fondue, also 12 great additions to fondue
18 additions to Stir-Fried Vegetables
25 Dipping Sauces for Battered and Fried Vegetables
25 dishes in which to use Grilled Vegetables (includes 5 pages for grilling veggies)
35 ways to make Twice-Baked Potatoes
25 varieties of Vegetable Gratins
18 Stuffed Vegetables
48 Stuffings for Stuffed Vegetables
15 Alternative Toppings for Pasta
13 Sauces, Salsas or Condiments for Fast Pasta Sauces
39 Vegetable and Legume Dishes that can be tossed with Pasta
5 Pasta and Nut Butter Combinations
39 dishes that can be Stir-Fried with Asian Noodles
3 pages of charts for cooking Everyday Grains
15 Legumes Recipes
12 combos for Beans and Greens
15 ideas for Pizza Toppings
14 Cold Sandwiches
13 Hot Sandwiches
9 Wraps
10 Taco and Burrito ideas
8 ideas for Chile Pastes
12 ideas for Flavoring Mayonnaise
11 Yoghurt Sauces
27 Chutneys
15 basic and exotic Ice Cream Flavors
6 pages menu suggestions
17 pages of Recipes coded for : Fast, Make Ahead and/or Vegan.
63 index pages

As a particular, for instance, see page 430 and his Grilled Watermelon Steak. He suggests you serve it with lemon wedges, or Mexican-style, rubbed with his homemade chili powder, page 814. Bittman’s take on food is amazing! I think every household can benefit from owning this book.

Visit Marty Martindale’s website: Food Site of the Day.