This revision of Mark Bittman's wildly popular modern cookbook, HOW TO COOK EVERYTHING, is the 21st-century answer to THE JOY OF COOKING. Adding new recipes, culling out-dated information, and fresh illustrations are just a few of the changes in this fine cookbook. Recipes include Baked Roasted Garlic Custard, Cabbage Braised with Kielbasa and Beer, Beef Stir-Fried with Tomatoes and Black Beans, and Pork Chops with Shallots and Butter, Banana-Chocolate Tofu Pudding, and Coconut Layer Cake. A Publishers Weekly Best Book of 2008.
- Genre: Cooking + Food + Wine
- Subgenre: Methods / Quick + Easy, General
- Publisher: John Wiley & Sons Inc.
- Pages: 1044
- Edition: Revised
- Language: English
- Format: hardcover
- Release Date: October 20, 2008
- Date Published: October 20, 2008
- Author: Mark Bittman
- Illustrator: Alan Witschonke