{"product_id":"how-to-cook-everything-completely-revised-twentieth-anniversary-edition-simple-recipes-for-great-food","title":"How to Cook Everything--Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe ultimate kitchen companion, completely updated and better than ever, now for the first time featuring color photos\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tMARK BITTMAN is the author of more than twenty books, including the best-selling, award-winning How to Cook Everything series. Formerly a \n\u003ci\u003eNew York Times\u003c\/i\u003e columnist and writer, he now devotes his time to cookbooks, teaching, and food-related advocacy.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe ultimate kitchen companion, completely updated and better than ever, now for the first time featuring color photos\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e For twenty years, Mark Bittman's \n\u003ci\u003eHow to Cook Everything\u003c\/i\u003e has been the definitive guide to simple home cooking. This new edition has been completely revised for today's cooks while retaining Bittman's trademark minimalist style--easy-to-follow recipes and variations, and tons of ideas and inspiration. \n\u003cp\u003e\u003c\/p\u003e Inside this essential cookbook, you'll find hundreds of brand-new features, recipes, and variations, like Slow-Simmered Beef Chili, My New Favorite Fried Chicken, and Eggs Poached in Tomato Sauce; plus old favorites from the previous editions, in many cases reimagined with new methods or flavors. Recipes and features are designed to give you unparalleled freedom and flexibility: for example, infinitely variable fundamental cooking techniques (Grilling Vegetables, Roasting Seafood); innovative uses for homemade condiments; easy-to-make one-pot meals; and visual guides to improvising soups, stir-fries, and more. Bittman has also updated all the information on ingredients, including whole grains and produce, alternative baking staples, and sustainable seafood. And, new for this edition, recipes are showcased throughout with color photos. \n\u003cp\u003e\u003c\/p\u003e By increasing the focus on usability, modernizing the recipes to become new favorites, and adding gorgeous photography, Mark Bittman has updated this classic cookbook to be more indispensable than ever. \n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eThis twentieth-anniversary edition, the definitive guide to simple home cooking, has been updated for a new generation: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eEasy-to-Follow Recipes: \u003c\/b\u003e Hundreds of new and reimagined favorites, from Slow-Simmered Beef Chili to My New Favorite Fried Chicken, now showcased with color photos for the first time.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eCreative Flexibility: \u003c\/b\u003e Visual guides to improvising soups and stir-fries, plus infinitely variable techniques that give you the freedom to cook with what you have on hand.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eModern Ingredient Guides: \u003c\/b\u003e Fully updated information on today's ingredients, including whole grains, alternative baking staples, and how to choose sustainable seafood.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eThe Joy of Cooking: \u003c\/b\u003e Mark Bittman's trademark minimalist style makes every dish accessible, turning your kitchen into a place of creativity and confidence.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eBittman, Mark\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMark Bittman \u003c\/strong\u003eis the author of more than thirty books, including the \u003cem\u003eHow to Cook Everything \u003c\/em\u003eseries and the #1 \u003cem\u003eNew York Times\u003c\/em\u003e bestseller \u003cem\u003eVB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good.\u003c\/em\u003e Over his long career at \u003cem\u003eThe New York Times\u003c\/em\u003e, Bittman wrote for both the food and opinion pages, and was the lead Magazine food writer before launching his own popular web site, The Bittman Project. \u003c\/p\u003e\n\u003cp\u003eBittman has starred in four television series, including Showtime's Emmy-winning \u003cem\u003eYears of Living Dangerously.\u003c\/em\u003e He is a longtime \u003cem\u003eTODAY\u003c\/em\u003e regular and has made hundreds of television, radio, and podcast appearances, including on \u003cem\u003eJimmy Kimmel Live!\u003c\/em\u003e, \u003cem\u003eReal Time with Bill Maher, \u003c\/em\u003e and CBS's \u003cem\u003eThe Dish;\u003c\/em\u003e and on NPR's \u003cem\u003eAll Things Considered, Fresh Air, \u003c\/em\u003e and \u003cem\u003eMorning Edition. \u003c\/em\u003eTogether with daughter Kate Bittman, he has hosted their own podcast, \u003cem\u003e Food with Mark Bittman\u003c\/em\u003e since 2021.\u003c\/p\u003e\n\u003cp\u003eBittman 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 over 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.\u003c\/p\u003e\n\u003cp\u003eIn addition to his role as editor-in-chief for The Bittman Project, 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 \u003cem\u003eHeated.\u003c\/em\u003e His most recent books beyond the How to Cook Everything Series are \u003cem\u003eHow to Eat\u003c\/em\u003e; \u003cem\u003eAnimal, Vegetable, Junk\u003c\/em\u003e; and \u003cem\u003eBittman Bread\u003c\/em\u003e.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Bittman, Mark\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harvest Publications\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2019-10-01\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Quick \u0026amp; Easy|Cooking|Reference|Cooking|Regional \u0026amp; Cultural|American - General|Cooking|Courses \u0026amp; Dishes|Desserts|Cooking|Comfort Food|Health \u0026amp; Fitness|Exercise|General|Cooking|Baby Food|Cooking|Holiday|General\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 5.1 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781328545435\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781328545435\u003c\/p\u003e","brand":"Harvest Publications","offers":[{"title":"Default Title","offer_id":51154409062678,"sku":"SP-9781328545435","price":62.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781328545435_spiral.png?v=1774943988","url":"https:\/\/lusper.myshopify.com\/products\/how-to-cook-everything-completely-revised-twentieth-anniversary-edition-simple-recipes-for-great-food","provider":"Lusperbooks","version":"1.0","type":"link"}