How to Cook Everything : 2000 Simple Recipes for Great Food
by Mark Bittman
Editor: Houghton Mifflin Harcourt Publishing Company
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The bible today, for home cooks–now completely revised and updated Hailed as “The Hipest of Kitchen Joy” (the Washington Post) and a “tour de force” (Jacques Pepin) when it was first published ten years ago, How to Cook All Won Both the James Beard and IACP Awards–and quickly imposed itself asThe reasons for his success are simple: Bittman’s recipes are accessible and refreshingly simple (he is a home chef, not a chef), his dishes are contemporary and always delicious, and his cooking advice is straightforward but always authoritative.Now, for the tenth anniversary of its original publication, Bittman has totally revitalized this classic cookbook to make it even more attractive and useful today for cooks, updating recipes and information, adding new dishes, expanding chapters, and incorporating new featuresBittman now opens each chapter with a “Essential Recipes Section”, highlighting the basis of the dishes to cook them all his repertoireIt expanded the chapters on vegetables and fruit, cereals, beans, and dessertsHe added new graphics to help people customize recipes with a variety of flavors and ingredientsHe integrated new illustrations, bringing the total to nearly 400And he inserted new symbols for quick, advance, and vegetarian recipesWith this new content plus an eye-catching packaging, Cooking it All is now more essential than ever, and some best-sellingMark Bittman (New York, New York) is one of the best-known and most respected countries of writers’ food.His “Minimalist” column in the New York Times is read and loved by millions of people every week, and has been for over ten yearsHis other books include Cooking the Vegetarian Whole (978-0-7645-2483-7) and The Best Recipes in the World (978-0-7679-0672-2).
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