![]() ![]() Bittman’s evenhanded tone and his ability to cover a gamut of recipes, from crudités 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. A chapter on breads provides straightforward information about gluten and flour substitutions followed by recipes for crackers, flatbreads, and tortillas. DIY types can make their own tofu and those in more of a hurry can transform packaged tempeh into one of five options, including a hash with cilantro, ginger, and garlic. He covers basic skills such as crafting a salad and offers 12 additions to perk up veggie burgers, such as a spoonful of tomato paste or grated citrus zest. ![]() Equally as useful as the recipes are Bittman’s enlightening instructions and informal lists of suggestions. There is something for everyone, from the strictest vegan to those who continue to eat meat but are trying to incorporate more plant foods into their diets (which, Bittman points out, includes an increasing number of Americans). Additions include recipes for nut butters, milks, smoothies, and other drinks, and color photography. The numbers vary, but suffice it to say, many world cuisines put far less of an emphasis on meat, instead focusing on filling, hearty, creative spins on vegetables and plant-based proteins. Bittman ( How to Bake Everything) updates his vegetarian opus of 10 years ago in signature chatty yet authoritative style. ![]()
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