金石堂The bible for today's home cooks--now completely revised and updated
Hailed as "a more hip Joy of Cooking" (the Washington Post) and "a tour de force" (Jacques Pepin) when it was first published a decade ago, How to Cook Everything won both James Beard and IACP Awards--and quickly established itself as an indispensable kitchen companion for a new generation of home cooks, with sales to date of 2 million copies. The reasons for its success are simple: Bittman's recipes are accessible and refreshingly straightforward (he's a home cook, not a chef), his dishes are contemporary and unfailingly delicious, and his kitchen advice is unfussy but always authoritative.
Now, on the tenth anniversary of its original publication, Bittman has totally revitalized this cookbook classic to make it even more appealing and useful for today's cooks, updating recipes and information, adding new dishes, expanding chapters, and incorporating lots of new features. Bittman now opens each chapter with an "Essential Recipes" section, highlighting core dishes for every cook's repertoire. He has expanded chapters on vegetables and fruits, grains, beans, and desserts. He has added new charts to help people customize recipes with a variety of flavors and ingredients. He has incorporated new illustrations, bringing the total to nearly 400. And he has inserted new symbols for fast, make-ahead, and vegetarian recipes. With all this great new content plus an eye-catching package, How to Cook Everything is now more indispensable than ever--and a surefire bestseller.
Mark Bittman (New York, NY) is one of the country's best-known, most widely respected food writers. His "Minimalist" column in the New York Times is read and beloved by millions each week, and has been for more than ten years. His other books include How to Cook Everything Vegetarian (978-0-7645-2483-7) and The Best Recipes in the World (978-0-7679-0672-2).
