Hardcover; Published 10/13/2008; 1056 Pages; ISBN 9780764578656
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2009 James Beard Award Winner!
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.
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 many new features. With great new content plus an eye-catching look, How to Cook Everything is now more essential than ever--and a surefire bestseller.
What I like about this cookbook is that it covers a multitude of international food and explains them in an informative, straightforward way. It is an excellent reference book with very good recipes as well as tips for just about everything (equipment, pantry items, tweaking recipes, on and on).
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