How to cook everything. Simple recipes for great food - Mark Bittman

Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as important,
How to Cook Everything
takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results.

Praise for
How to Cook Everything
by Mark Bittman:

"In his introduction to
How to Cook Everything , Mark Bittman says, 'Anyone can cook, and most everyone should.' Now, hopefully everyone will—this work is a rare achievement. Mark is in that pantheon of a few gifted cook/writers who make very, very good food simple and accessible. I read his recipes and my mouth waters. I read his directions and head for the kitchen. Bravo, Mark, for taking us away from take–out and back to the fun of food."
—Lynne Rossetto Kasper, host of the international public radio show "The Splendid Table with Lynne Rossetto Kasper"

"Mark Bittman is the best home cook I know, and
How to Cook Everything
is the best basic cookbook I've seen."
—Jean–Georges Vongerichten, award–winning chef/owner of Jean–Georges

"Useful to the novice cook or the professional chef,
How to Cook Everything
is a tour de force cookbook by Mark Bittman. Mark lends his considerable knowledge and clear, concise writing style to explanations of techniques and quick, classic recipes. This is a complete, reliable cookbook."
—Jacques Pepin, chef, cookbook author, and host of his own PBS television series

"Sometimes all the things that a particular person does best come together in a burst of synergy, and the result is truly marvelous. This book is just such an instance. Mark Bittman is not only the best home cook we know, he is also a born teacher, a gifted writer, and a canny kitchen tactician who combines great taste with eminent practicality. Put it all together and you have
How to Cook Everything , a cookbook that will inspire American home cooks not only today but for years to come."
—John Willoughby and Chris Schlesinger, coauthors of
License to Grill Visit