How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition (How to Cook Everything Series, 3, Band 3)
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"How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition" von Mark Bittman ist ein umfassendes Kochbuch, das sich auf die Zubereitung vegetarischer Gerichte konzentriert. Diese überarbeitete Ausgabe bietet eine Vielzahl von Rezepten, die sowohl für Anfänger als auch erfahrene Köche geeignet sind. Bittman legt Wert auf einfache Techniken und leicht zugängliche Zutaten, um schmackhafte und gesunde Mahlzeiten zu kreieren. Das Buch enthält Anleitungen zur Zubereitung von Gemüse, Getreide, Hülsenfrüchten sowie Tipps zur Anpassung von Rezepten an individuelle Vorlieben. Es dient als umfassender Leitfaden für alle, die ihre vegetarische Küche erweitern oder verbessern möchten.
MARK BITTMAN is the author of more than thirty books, including the How to Cook Everything series and the #1 New York Times bestseller VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good. He was a food columnist, opinion columnist, and the lead magazine food writer at the New York Times, where he started writing in 1984 and remained for more than thirty years.
Bittman has starred in four television series, including Showtime's Emmy-winning Years of Living Dangerously. He is a longtime Today regular and has made hundreds of television, radio, and podcast appearances, including on Jimmy Kimmel Live!, Real Time with Bill Maher, and CBS's The Dish; and on NPR's All Things Considered, Fresh Air, and Morning Edition.
Bittman has written for countless publications and spoken at dozens of universities and conferences; his 2007 TED talk "What's wrong with what we eat?" has almost five million views. He was a distinguished fellow at the University of California, Berkeley, and a fellow at the Union of Concerned Scientists. He has received six James Beard Awards, four IACP Awards, and numerous other honors.
Bittman is currently special advisor on food policy at Columbia University's Mailman School of Public Health, where he teaches and hosts a lecture series. He is also the editor in chief of Heated. His most recent book is his history of food and humanity, Animal, Vegetable, Junk.
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