For better or worse, I’m unduly reliant on Mark Bittman’s cooking tomes when I’m in the kitchen. I bought the original How to Cook Everything soon after I graduated college, when I started cooking for myself on a regular basis. 8+ years later, it has pages falling out and food stains in almost every section. That’s a good endorsement, I suppose. These days, with a vegetarian fiance, I’m also making plenty of use of his newer How to Cook Everything Vegetarian. Read the rest of this entry »
