Mark Bittman's award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks—or wants to. With Bittman's straightforward instructions and advice, you'll make crowd-pleasing food using fresh, natural ingredients; simple techniques; and basic equipment. Even better, you'll discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for every occasion.
"A week doesn't go by where I don't pull How to Cook Everything down from the shelf, so I am thrilled there's a new, revised edition. My original is falling apart!"
"This new generation of How to Cook Everything makes my 'desert island' cookbook choice jacked up and simply universal. I'll now bequeath my cookbooks to a collector; I need only this one."
"Mark Bittman has done the impossible, improving upon his now-classic How to Cook Everything. If you need know-how, here's where to find it."
"Mark Bittman is a great cook and an incredible teacher. In this second edition, Mark has fine-tuned the original, making this book a must for every kitchen."
"Throw away all your old recipes and buy How to Cook Everything. Mark Bittman's recipes are foolproof, easy, and more modern than any others."
"Generous, thorough, reliable, and necessary, How to Cook Everything is an indispensable reference for both experienced and beginner cooks."
—Mollie Katzen, author of the Moosewood Cookbook
"I learned how to cook from How to Cook Everything in a way that gives me the freedom to be creative. This new edition will be my gift to new couples or for a housewarming; if you have this book, you don't really need any others."
—Lisa Loeb, singer/songwriter
'Len was a great cook, a smashing cook. I learned a lot about food from playing Harry Palmer' Michael Caine
If you look carefully at Harry Palmer's kitchen in the classic film ‘The Ipcress Files’ you will notice a newspaper pinned on the wall. This is one of Len Deighton's classic cookstrips, the series that ran for two years when he was the Observer food writer. Because before he became famous as the thriller writer of his generation, Len Deighton had trained as a pastry chef. He was also a brilliant graphic artist (his credits include the first ever UK cover for Kerouac's ‘On The Road’). ‘The Action Cookbook’ is the perfect mix of these two passions, created for the hero of his third passion.
‘The Action Cook Book’ was once an instructional book for the bachelor male – a guide to sophisticated cooking for the would-be Harry Palmer. It now has a great following as a fabulous piece of nostalgia as well as retaining real credibility as a genuinely useful cook book.
If you need to create the basic wine cellar (basic to Len Deighton – decidedly aspirational to the rest of us), or to learn how to cook full-bodied meals with a seductive touch (how could you resist brain soufflé? – ‘brains are a very good constituent for a souffle. They are delicious fried, or in any of the piquant wine sauces’), then this is the book for you.