The first major new work from the man who taught America How to Cook Everything is truly the one book a cook needs for a perfect dinnereasy, fancy, or meatless, as the occasion requires.
Mark Bittman is revered for his simple, straightforward, and flexible approach to everyday cooking. In Dinner for Everyone, he shares 100 essential main dishes, each with easy, vegan, and all-out recipes as the mood or occasion requires. These 300 all-new recipes, accompanied by more than 100 full-color photographs, form a diverse collection that includes quick meals for busy weeknights (hearty soups, tacos, and one-pot pastas), creative plant-based fare that will please both vegans and non-vegans alike (lemon polenta with mushroom ragu, pomegranate-glazed eggplant, or cauliflower tinga tacos), and impressive dishes perfect for entertaining (handmade noodles and even your Thanksgiving centerpiece). Whatever the experience level, craving, or time constraint, home cooks will find exactly what they need to prepare all their favorites with confidence and enthusiasm. Rooted in Mark's philosophy of using efficient cooking techniques, fresh ingredients, and basic equipmentand written in his signature to-the-point styleDinner for Everyone is a one-stop, indispensable reference for life's ultimate question: What's for dinner?
|Product dimensions:||8.70(w) x 9.80(h) x 1.30(d)|
About the Author
Mark Bittman is the author of more than 20 acclaimed books, including the How to Cook Everything series. He was a food columnist, opinion columnist, and the lead magazine food writer at the New York Times, where he started writing in 1984 and still writes occasionally.
Bittman has starred in four television series, including Showtime’s Emmy-winning Years of Living Dangerously. He has written for countless publications, has spoken at dozens of universities and conferences, and made hundreds of television, radio, and podcast appearances. His 2007 TED talk has more than four million views.
He was a distinguished fellow at the University of California (Berkeley) and a fellow at the Union of Concerned Scientists. He is currently a member of the faculty of Columbia University’s Mailman School of Public Health, and is writing a book about understanding food, as well as producing a podcast and newsletter. You can find Mark at www.markbittman.com, on Twitter @bittman, Facebook @markbittman, and Instagram @markbittman.
Most Helpful Customer Reviews
I would have liked more photos, as there was only one photo for each set of 3 recipes. While I loved the concept for this book, especially since I'm a vegan living amongst 2 omnivores, and two vegetarians, most of the recipes just aren't my style. There are a select few I would like to try, but aside from those I'm not daring enough to attempt those with strange ingredients that would be difficult to find. I like simple and savory comfort food, and I'm not sure if I could achieve that with ingredients like gochujang, kombu, epazote, or ras el hanout. Overall, this book has an excellent concept that will be most appreciated by cooks with finer palettes.