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

Bittman, Mark

ISBN 10: 0764524836 / ISBN 13: 9780764524837

Editore: John Wiley & Sons, New York, 2007

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First printing, full number line. Inscribed and signed by the author on the half-title page. The book is square and unmarked; corners sharp, spine ends bumped; a page is clipped out between the half-title and the title page. The dust jacket is not price-clipped (original price $35.00); edgewear and creasing; Brodart protected. Codice articolo 015038

Dati bibliografici

Titolo: How to Cook Everything Vegetarian: Simple ...

Casa editrice: John Wiley & Sons, New York

Data di pubblicazione: 2007

Legatura: Hardcover

Illustratore: Witschonke, Alan

Condizione: Very Good -

Condizione sovraccoperta: Very Good

autografato: Signed by Author(s)

Edizione: 1st Edition

Descrizione articolo

Riassunto:

A definitive, one-stop vegetarian cookbook by the author of How to Cook Everything showcases more than two thousand different recipes and variations for simple but delicious meatless meals, including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages.

Informazioni sull?autore:

Mark Bittman is one of the country's best-known, 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 the New York Times on food policy and cooking and is a columnist for the New York Times magazine. He is regularly featured on the Today Show in How To Cook Everything Today cooking segments. For 13 years he wrote "The Minimalist" column and now a "Minimalist" cooking show is featured on the Cooking Channel. The How to Cook Everything series is highly respected: the first edition of the flagship book How to Cook Everything won both the IACP and James Beard Awards, and How to Cook Everything Vegetarian won the 2008 IACP award. He is also the author of Food Matters, Food Matters Cookbook, Fish, and Leafy Greens.