by Mark Bittman (2nd edition)
How to Cook Everything is one of our “go-to” cooking reference and guide books. Place it on an easy to reach shelf in the kitchen, and get 2,000 instantaneous, concise, basic recipes for just about EVERYTHING, with clear instructions on simple cooking techniques. This revised 10th anniversary edition, published in 2008, is a great resource for both a new chef and a seasoned kitchen professional. For more information and loads of recipes, visit www.howtocookeverything.com. Read Mark Bittman’s blog at www.nytimes.com.
Click here to look inside the book.