Book
Bittman M. How to Cook Everything: 2,000 Simple Recipes for Great Food. Revised 10th anniversary edition. Hoboken, NJ: Wiley; 2008. 1056 p.
Why we cite it
A comprehensive 2,000-recipe reference cookbook that demonstrates home cooking is accessible without professional training or exotic ingredients. Covers all techniques and cuisines with an emphasis on simple, straightforward preparation of whole ingredients. IACP/Julia Child Award winner. Relevant to the project’s emphasis on building cooking competence — Bittman’s premise is that proper technique and seasoning make basic ingredients delicious, removing the excuse that healthy eating requires complexity.
About the author
Mark Bittman (b. 1950): Food journalist, author, and former New York Times columnist. BA Psychology, Clark University (1971). No formal culinary training — self-taught cook. Wrote NYT’s “The Minimalist” column for 13+ years; first food-focused op-ed columnist at a major American newspaper. Six James Beard Awards. IACP/Julia Child Award for How to Cook Everything. 30+ books. Faculty member, Columbia University Mailman School of Public Health (food policy). TED Talk “What’s Wrong with What We Eat” (5M+ views). Creator of the VB6 (Vegan Before 6) approach.
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