|Mark Bittman, award-winning author of such fundamental books as Fish and Leafy
Greens and food columnist for the New York Times ("The Minimalist"),
has turned in what has to be the weightiest tome of the year. There are more than 900
pages in this sucker--over 1,500 recipes! This isn't just the big top of cookbooks: it's
the entire three-ring circus. This isn't just how to cook everything: it's how to cook
everything you have ever wanted to have in your mouth. And then some.
with Roasted Buttered Nuts and Real Buttered Popcorn, and moves right along, section by
section, from the likes of Black Bean Soup (eight different ways), to Beet and Fennel
Salad, to Mussels (Portuguese-style over Pasta), to Cream Scones--and he hasn't even
reached seafood, poultry, meat, or vegetables yet, let alone desserts. There are 23
sections in this cookbook (!) that reflect directly on the how-to of cooking, be that
equipment, technique, or recipe.
Every inch of the way the reader finds Bittman's calm, helpful, encouraging voice.
"Anyone can cook," he says at the beginning, "and most everyone
should." More than a few college kids are going to head off to their first apartments
with Bittman's book under arm. More than a few marriages will benefit with this book on
the shelf. And anyone who loves cooking and the sound of a great food voice is going to
enjoy letting this book fall open where it may. No matter what the page, it's bound to be
a tasty and rewarding experience. --Schuyler Ingle Order this Book