Mark Bittman's Iconic Cookbook Reflects Sustainability, Flexibility 20 Years Later
Bittman has released a 20th-anniversary edition of his iconic cookbook — updated with a focus on flexibility and sustainability.
If you’re a cook, you’re likely in possession of a broken-spined, batter-stained, dog-eared copy of Mark Bittman‘s (@bittman) cookbook, “How To Cook Everything.”
If you’re new to cooking (or are ready for a new copy), Bittman has released a 20th-anniversary edition of the iconic cookbook — updated with a focus on flexibility and sustainability.
Here & Now‘s Robin Young talks to Bittman about the book, food and how we eat.
Recipes From “How To Cook Everything”
By Mark Bittman
Beef Stroganoff with Mushrooms
MAKES 4 TO 6 SERVINGS
I’m keeping this classic quick braise in this edition because it’s easy and people love it—when it’s good. It’s one time you don’t want to brown the meat before adding the liquid. Serve this over buttered egg noodles or white rice, or with soft, eggy bread like challah or brioche. Other meats you can use: boneless veal or pork shoulder; veal round.
- 3 tablespoons butter
- 1 large onion, sliced
- 8 ounces cremini mushrooms, trimmed and sliced
- Salt and
