Medical School Guide to Healthy Eating... Review

by Income MARKETING Opportunities EZWORKSYSTEMS

Medical School Guide to Healthy Eating: Guidance on weight, exercise, alcohol, and vitamins. If you let them play the importance of not gaining weight, the necessity of daily exercise, the potential health benefits of a daily alcoholic drink, and what you can gain by taking a daily multivitamin. An ever-expanding collection of plant products that help protect us from a variety of chronic diseases. Red meat may also give you too much iron in a form you absorb whether you need it or not...

Mark Bittman is one of the country's best-known, most widely respected food writers. His How to Cook Everything books, with one million copies in print, are a mainstay of the modern kitchen. Bittman writes for the Opinion section of the New York Times on food policy and cooking and is a columnist for the New York Times magazine. He is regularly featured on the Today Show in How To Cook Everything Today cooking segments. For 13 years he wrote "The Minimalist" column and now a "Minimalist" cooking show is featured on the Cooking Channel. The How to Cook Everything series is highly respected: the first edition of the flagship book How to Cook Everything won both the IACP and James Beard Awards, and How to Cook Everything Vegetarian won the 2008 IACP award. He is also the author of Food Matters, Food Matters Cookbook, Fish, and Leafy Greens.

This is a cookbook worthy of anyone's collection.

It's as comprehensive as you could reasonably desire. Cleverly organized, pleasingly presented, well indexed and cross referenced, with a range of recipe variations which sometimes seems almost infinite.
Perhaps some sections could have been larger - for example, there are relatively few bread recipes - but that's asking too much of a book that's already 1,000 pages big [but which is nonetheless not too unwieldy or heavy]

Meat eaters will find much of interest here, something which will become increasingly important as the implications of climate change become more glaringly evident. We all need to be more mindful of what we put in our mouths. This is an excellent starting point for those not already on board.

Bittman is very good on basic techniques and writes well

I am so excited, and even relieved to have this book. It is a wealth of information and I believe with this book alone, I have my vegan meals figured out at last! When I became vegan, I checked out many, many cookbooks but none were what I wanted. This is not only what I wanted, but it gives me more than I dreamed I could ever get in one book. I'm telling you - it's fabulous!

As a vegetarian who loves to cook, I have been waiting for a book exactly like this. It is more than a mere collection of recipes. It is a treatise on vegetarian cooking.

Its comprehensiveness is astounding. Consider, for example, the entry on pureed vegetables. Bittman first explains in detail how to prepare a puree. After then identifying the best and worst vegetables to puree, he presents a table with suggestions for pureeing specific vegetables; each entry recommends a binder, fat, seasoning, and garnish that works particularly well for that vegetable. Bittman then gives a recipe for a basic vegetable puree, suggests ways to serve purees, and identifies 17 recipes whose leftovers serve as good bases for purees.

I really cannot give this book enough praise. I plan to read it cover to cover.

Vegetarian cooking can be accessible to anyone at all levels of cooking experience and dietary belief, and so if only a few vegetarian cooking references were to be included in a cookbook library, Mark Bittman's How to Cook Everything Vegetarian should be one of them. It outlines the basics of how to make vegetarian food that is quick, easy, affordable and includes shortcuts and options. The focus on international variations for standard dishes adds plenty of options, while ideas for alternative dishes are incorporated into the basic recipe. Real beginners may find lacking the color photos which can walk a newcomer through the basics - but HOW TO COOK EVERYTHING VEGETARIAN is really more for the intermediate cook who already has the basics down and wishes to build on them, and is a pick for any library serious about vegetarian cookery - especially at the college level.

Let me start by saying I'm a busy working mom of two. I grew up eating Hamburger Helper and hot dogs, so I didn't learn to cook until I was an adult. My dad's had triple bypass and my mom's having gastric bypass, so we're trying to learn from their mistakes and eat not entirely vegetarian, but definitely a more plant-based diet. I'm sure all this sounds familiar to a lot of people!

How to Cook Everything Vegetarian is exactly the cookbook I've been trying to find for a long time. It has the simple, everyday recipes that I sometimes need, combined with a LOT of wonderful vegetarian dishes from ordinary supermarket ingredients. How about Peanut Soup, Senegalese Style? Or Korean-Style Noodles in Cool Bean Broth (in less than 20 minutes for when the kids are whining for dinner) Mustard Cheese Fondue?

This book is written in Bittman's typical `theme and variations' style, with a basic recipe (like for waffles) and then a sidebar or list following the recipe that gives variations (like a list of things you can add to waffles for flavoring). The great thing about this is that it means you rarely have to reject a recipe because you don't have the exact ingredients, just go with a variant. The only quibble I have with it is, it's sometimes difficult to keep track of what you are supposed to sub out & sub back in when you have a crying toddler on your ankle.

A basic cookbook should also walk you through basic techniques and ingredients. I was a little surprised to see the vegetables chapter was nearly 200 pages. Then I looked through it and realized a lot of that is guidance on how to select and prep the various vegetables. It's also helpful that he includes substitution suggestions - I may be out of broccoli, but if I can make the same recipe with green beans, then I can forgo the trip to the store one more day.

Another nice thing about this cookbook is, unlike most vegetarian cookbooks I have seen, it doesn't rely heavily on unusual ingredients or meat substitutes. It seems like there has to be a happy medium between burgers & fries on one hand and stuff you've never seen before. Surely we can make a healthy diet based on basic veggies, fruit, grains, and legumes, and that's JUST what this book focuses on.

But it doesn't matter how great the book is if the recipes aren't good! So I tried a few. The Spicy Autumn Veggie Burgers (we made less spicy for the kids) were terrific with a dollop of peach chutney, although the kids preferred ketchup. I was pleased at how quickly they came together too. The Glazed Carrot Soup the kids ate without any complaint at all. And oh my the Apple "Fries"!!!!

Because I'm sure people are wondering - yes, he has another cookbook called How to Cook Everything: Vegetarian that came out several years ago. This is NOT just a remake of that slim volume. This is a completely new book. (Why his publishers wanted to do two books with titles the same except for a colon I'll never know.) There's no exact overlap with How to Cook Everything, that I saw - even for recipes like Waldorf Salad, that are essentially the same in both books, there is some slight variation and different text that shows that this was re-written, not just a cut-and-paste job.

In short, I'm very happy with it. I've cooked out of it every day since I got it and I'm sure this will be one of my `go-to' cookbooks for years to come.

This book should convince a lot of the unbelievers that vegetarian can be tasty as well as nutritious. It has a lot of receipes combining unusual, as well as mor expected combinations.
This book has worked out extremely well for me. Since I bought it I've made dal, flatbread, risotto, and some other dishes that I hadn't tried before, and the book made it simple. (I'm an unsophisticated home cook, fwiw). The dal, for example, was creamy, spicy, and much easier and quick to make than I would have guessed.

I have a couple of other cookbooks, Moosewood's, for one, but this is by far the most comprehensive. Page 415, for a random instance, has a list -'29 Recipes That Feature Dried Fruit.' It has a couple thousand recipes, chapters on grains, pasta, soups (amongst many others), instructions on good technique, the history of particular foods, such as risotto, in a regional quisine. It's multi ethnic featuring Asian, Middle Eastern, Italian, Indian, Mexican recipes.

Aside from the quantity and quality of the recipes, Bittman's writing makes the book easy to use and a pleasure to read. His tone's knowledgeable, but helpful and encouraging, like a friend or mentor showing you how it's done, answering your questions.

I recently decided to significantly increase the number of vegetarian meals in our diet, and after reviewing several books I noticed Mark Bittman's book, How to Cook Everything Vegetarian. After trying several recipes all of which were easy to follow, simple to make, and delicious; I read the opening chapters which are very informative, and entertaining. I highly recommend this book for anyone interested in a vegetarian diet.

This book is a wonderful tool for vegetarians and meat-eaters, alike. As in Mark Bittman's How to Cook Everything, he describes different variations of a recipe. He encourages creativity, while guiding you step by step through recipes. The desserts were somewhat dull, but most people will buy this book for the starters and mains. I recommend this book highly to anyone interested in delicious, inspired healthy cuisine!

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
Bittman's take on food is amazing! I think every household can benefit from owning this book.
I checked out a copy of this book from the library and liked it so much I had to buy a copy of my own. Finally - a resource for those of us who want to add more vegetables to our diets without the usual sermons that seem to be standard in vegetarian cookbooks. I don't want to be a vegetarian, but I DO want to know more about cooking vegetables. I was raised on the typical meat/potatoes/side dish style of cooking, and was at a loss to how to get out of that rut without drowning everything in cream or cheese.

I have now prepared several of the recipes in this book and all of them turned out well. (I especially recommend the Chard, Shallot, and Orange salad, though I don't like it with the peel left on the oranges, as the author recommended.) I am particularly delighted to have learned how to prepare and serve the interesting and new-to-me items in the produce aisle (rutabaga anyone??) that left me clueless in the past.

The introduction changed my thinking about tofu and tempeh -- I no longer think of them as "meat substitutes", but as ingredients like any other, with tastes and textures of their own.

I'm a home cook always looking for ways to keep meals interesting, so it's been fun learning to play with new foods. Yes, the book is big, and heavy, and awkward, but it is also loaded with information, and just what I have been looking for

I love this cookbook!! It is very comprehensive and every recipe I have tried has been delicious! I would highly recommend this to anyone. It has details needed for novice cooks with great recipes for anyone. Although I am not a vegetarian, I tend to eat like one. Since my family likes to eat meat more than me I am tempted to get his other book "How to cook everything" because I am so impressed with this one.