Stephanie Zhang was born and raised in Shanghai. She moved to the United States in the late 1980's. She studied at The University of Delaware where she earned a masters degree in Food and Nutrition. Stephanie worked at a variety of clinical settings in three different states since 1997. In late 2008, she and her family moved back to Shanghai. Stephanie consults at a private clinic as a nutritionist and enjoys working and helping the international community. As a mother of two children, Stephanie is passionate about feeding families with healthy and nutritious foods.
Midge Crist was born and raised in the United States and attended Purdue University where she earned her bachelors degree in Food and Nutrition. Moving with her family numerous times, she has had two expat assignments in Europe and now currently lives in China. She has raised two daughters globally and understand the challenges of the expat family. Midge has been a practicing Dietician for over 25 years; consulting clients from all around the world, helping them maximize their health with good nutrition.
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.
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"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."
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"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