This impressive new cookbook from Bitt-man, prolific author of The Best Recipes in the World and numerous other "How To Cook Everything" titles, presents more than 2000 recipes and variations. Most of the recipes are quick and easy; prep times are given for each one, and icons indicate those that are especially fast, can be made ahead, and/or are vegan. Along with the hundreds of recipes, there are "lexicons," detailed guides to ingredients, in almost every chapter; useful charts on everything from grilling vegetables to essential herbs; and dozens of boxes on all sorts of topics. There are also lists of variations and other ideas, from "10 Simple Additions to Potato Salad" to "13 Ways To Jazz Up Precooked Vegetables." The book's appeal will certainly not be limited to vegetarians (itself an increasingly flexible term), as more and more Americans are eating meatless meals at least part of the time. An essential purchase for all cookery collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Marking how mainstream vegetarian cooking has become, the next must-have for the vegetarian cook's shelf comes from New York Times "Minimalist" chef Bittman, an avowed meat eater. And that ensures one of this massive compendium's many attractions: a wealth of recipes that don't scream "vegetarian" and plentiful guidelines to make cooking vegetarian as intuitive as cooking with meat. Like his now classic How to Cook Everything, this book opens with terrifically useful, straightforward discussions of essential ingredients, appliances and techniques, which Bittman builds on throughout in to-the-point sidebars and illustrated boxes. The recipes flow thick and fast in his theme-and-variations style: Green Tea with Udon Noodles is followed by concise instructions for making it 17 different ways, while Coconut Rice gets five additional takes and Kidney Beans with Apples and Sherry four; other lists (six Great Spreads for Bruschetta or Crostini, 10 Garnishes for Pozole with Mole) abound and inspire. New vegetarians and vegetarians cooking for omnivores will appreciate Bittman's avoidance of faux meat products in favor of flavorful high-protein dishes like Braised Tofu in Caramel Sauce and Bechamel Burgers with Nuts. Even owners of the original book will find much new to savor while benefiting from Bittman's remarkable ability to teach foundational skills and encourage innovation with them, which will help even longtime vegetarians freshen their repertory. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved