100 Iconic Dishes Made 3 Ways—Easy, Vegan, or Perfect for Company
432 pages, 8 1/2 x 10
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 dinner—easy, 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 equipment—and written in his signature to-the-point style—Dinner for Everyone is a one-stop, indispensable reference for life’s ultimate question: What’s for dinner?
About the contributor(s):
Mark Bittman is one of the country’s best-known and most widely respected food writers. His “How to Cook Everything” books, with one million copies in print, are a mainstay of the modern kitchen; the first edition of the flagship book, How to Cook Everything, won both the IACP and James Beard Awards, and How to Cook Everything Vegetarian won the 2008 IACP award. Bittman writes for the Opinion section of the New York Times on food policy and cooking and is a columnist for the New York Times Magazine. He is regularly featured on the Today show in “How to Cook Everything Today” cooking segments. For 13 years he wrote “The Minimalist” column, and now a “Minimalist” cooking show is featured on the Cooking Channel. He is also the author of Food Matters, Food Matters Cookbook, Fish, and Leafy Greens.