Mark Bittman is an excellent and accessible food writer, and an incredible resource when it comes to food policy and how our food system works. How to Cook Everything Vegetarian has earned its place on the bookshelf of cookbook classics. -ALICE WATERS, chef, author, activist, and founder of Chez Panisse For almost a decade, How to Cook Everything Vegetarian has been my go-to guide for meatless cooking. Mark's approach is bold, accessible, of-the-moment, and beyond compare. And with each recipe, I can almost see Mark joking, shopping, whispering about beans, whole grains, and local vegetables, and begging us to join him on yet another delicious culinary adventure. -JESSICA KOSLOW, chef and owner of Sqirl and author of Everything I Want to Eat Mark Bittman is the ultimate tour guide when it comes to vast subjects and a need for reassurance in the kitchen, and this tome about vegetarian cooking is no exception! -YOTAM OTTOLENGHI, author of Jerusalem, Plenty, and Sweet When Mark Bittman published How to Cook Everything Vegetarian in 2007 he gave me and my health-conscious friends a book that we all desperately needed. Fast-forward to today, when more and more people are considering the impact of what they eat, and this brilliantly updated edition takes on heightened importance for home cooks. -BRYANT TERRY, James Beard Foundation Leadership Award recipient and author of Afro-Vegan Bittman's evenhanded tone and his ability to cover a gamut of recipes, from crudites to fluffy vegan frosting made with coconut milk, render this book as relevant today as it was when it first appeared, and confirm its status as an indispensable resource. - Publisher's Weekly Dated recipes and chapters have been overhauled or swapped for new ones, with full-color photographs appearing throughout. There are hundreds of versatile dishes (e.g., dumplings, everyday buttermilk waffles, curried stir-fried potatoes, BBQ jackfruit sandwiches) and indispensable tips-enough to keep readers engrossed for years. - Lisa Campbell, Library Journal -
