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FLEXITARIANS EXPLAINED: By Mark Bittman |
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A review by Marty Martindale
Julia Child once said of Deborah Madison’s cookbook, Vegetarian Cooking for Everyone, “You don’t need to be a vegetarian. Simply cook up a piece of meet along side.” And this holds true for Bittman’s new 996-page Vegetarian cookbook. Bittman states, “Increasingly, Americans are becoming “flexitarians,” a recently invented word that describes both vegetarians who aren’t that strict and meat-eaters who are striving for a more health-conscious, planet-friendly diet.” So, regardless of your eating persuasion, Bittman’s book is a great reference book for many variations on his quickly adaptable recipes affording variety for all. This book also addresses the cooking beginner. For instance, at the start of each section, be it fruit or veggies, wheat, grains, soups or desserts, each category, he carefully lines out cutting, preparation and handling details. Bittman is very much a method man, and he shares liberally. He stints not on: vegetables, tofu, herbs, breads, spices, chiles and sweets. Here’s just some of the varieties he offers for recipes in this book: 23 Salads that Make Great Meals 3 varieties of Egg Hash 7 Pancake Variations 6 variations of Cheese Fondue, also 12 great additions to fondue 18 additions to Stir-Fried Vegetables 25 Dipping Sauces for Battered and Fried Vegetables 25 dishes in which to use Grilled Vegetables (includes 5 pages for grilling veggies) 35 ways to make Twice-Baked Potatoes 25 varieties of Vegetable Gratins 18 Stuffed Vegetables 48 Stuffings for Stuffed Vegetables 15 Alternative Toppings for Pasta 13 Sauces, Salsas or Condiments for Fast Pasta Sauces 39 Vegetable and Legume Dishes that can be tossed with Pasta 5 Pasta and Nut Butter Combinations 39 dishes that can be Stir-Fried with Asian Noodles 3 pages of charts for cooking Everyday Grains 15 Legumes Recipes 12 combos for Beans and Greens 15 ideas for Pizza Toppings 14 Cold Sandwiches 13 Hot Sandwiches 9 Wraps 10 Taco and Burrito ideas 8 ideas for Chile Pastes 12 ideas for Flavoring Mayonnaise 11 Yoghurt Sauces 27 Chutneys 15 basic and exotic Ice Cream Flavors 6 pages menu suggestions 17 pages of Recipes coded for : Fast, Make Ahead and/or Vegan. 63 index pages
As a particular, for instance, see page 430 and his Grilled Watermelon Steak. He suggests you serve it with lemon wedges, or Mexican-style, rubbed with his homemade chili powder, page 814. Bittman’s take on food is amazing! I think every household can benefit from owning this book.
Visit Marty Martindale’s website: Food Site of the Day.
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