March 19th, 2018
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Jennifer EstepJennifer Estep
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March gives us books to "roar" over

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Theodosia Browning investigates a Charleston steeped in tradition and treachery

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How far would you go to get justice for the one you love?

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The trick is to marry for love—a task easier said than done!

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They are part of an elite unit. On task. Off grid.

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True love deserves a second chance . . . .

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Shocking evidence hits close to home...


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Also by Mark Bittman:

The VB6 Cookbook, May 2014
VB6 Eat Vegan Before 6, May 2013
How to Cook Everything The Basics, March 2012
The Food Matters Cookbook, October 2010
Mark Bittman's Kitchen Express, July 2009
Food Matters, January 2009
How to Cook Everything, October 2008
How to Cook Everything Vegetarian, October 2007
Mark Bittman's Quick and Easy Recipes from the New York Times, June 2007
How To Cook Everything: Simple Recipes for Great Foods, March 2006
Paperback (reprint)
The Best Recipes in the World, October 2005
How To Cook Everything, March 2005
Hardcover (reprint)
How to Cook Everything, March 2003

How to Cook Everything Vegetarian
Mark Bittman

The ultimate one-stop vegetarian cookbook-from the author of the classic How to Cook Everything

October 2007
On Sale: October 15, 2007
1008 pages
ISBN: 0764524836
EAN: 9780764524837
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Hailed 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.

Mark Bittman is one of the country's best-known and most widely respected food writers. With How to Cook Everything, he has rekindled enthusiasm for cooking in a new generation of Americans, and his weekly New York Times column, "The Minimalist," has had similar impact.

Media Buzz

Fresh Air - NPR - September 1, 2011
Today - March 24, 2010
Today - March 10, 2010
Martha Stewart - May 13, 2008
Today - April 23, 2008
Fresh Air - NPR - January 10, 2008
Good Morning America - December 20, 2007
Today - December 12, 2007
Today - October 23, 2007


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