Quirk Books
Available: 09/01/06
6.75 x 5.87 · 55 pages
978-1-59474-142-5
CDN $22.50 · dc

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How to Cook Everything

55 Recipe Cards

Mark Bittman

Considered the modern Joy of Cooking, Mark Bittman’s How to Cook Everything has won both the Julia Child general cookbook award and the James Beard award. Now the Cook’s Collection series presents over 50 of Bittman’s best recipes from that book in an accessible recipe-card format, complete with dividers and packaged in a convenient, reusable box. There are recipes for salads, sides and soups (such as Tomato, Basil, and Mozzarella Salad), pastas, grains and beans (Linguine with Fresh Tomato Sauce and Parmesan), fish and seafood (Shrimp, My Way), poultry and meat (Grilled Chicken Cutlets) and desserts (Quick Coffee Cake).

Mark Bittman writes the weekly “Minimalist” column and other features for the New York Times and is also the author of The Minimalist Cooks at Home and more. Mittman hosts his own TV series, How to Cook Everything: Bittman Takes on America’s Chefs, which airs weekly on PBS.