''How To Cook Everything'' (

John Wiley & Sons John Wiley & Sons, Inc., commonly known as Wiley (), is an American multinational publishing company founded in 1807 that focuses on academic publishing and instructional materials. The company produces books, journals, and encyclopedias, in p ...

, 1998, ) is a general cooking reference written by ''

New York Times ''The New York Times'' (''the Times'', ''NYT'', or the Gray Lady) is a daily newspaper based in New York City with a worldwide readership reported in 2020 to comprise a declining 840,000 paid print subscribers, and a growing 6 million paid d ...

'' food writer

Mark Bittman Mark Bittman (born February 17, 1950) is an American food journalist, author, and former columnist for ''The New York Times''. Currently, he is a fellow at the Union of Concerned Scientists. Bittman has promoted VB6 (Vegan Before 6:00), a flexit ...

and aimed at United States home cooks. It is the flagship volume of a series of books that include several narrow-subject books about matters such as

convenience cooking Convenience cooking is the practice of streamlining recipes for simplicity and speed of preparation. It is a common practice in Western cultures, where both men and women work outside the home and elaborate meals are difficult if not impossible to ...

and

vegetarian cuisine Vegetarian cuisine is based on food that meets vegetarian standards by not including meat and animal tissue products (such as gelatin or animal-derived rennet). Lacto-ovo vegetarianism (the most common type of vegetarianism in the Western wo ...

, as well as a second volume, ''How To Cook Everything: Vegetarian'', published in 2007, and a second edition with a reduced emphasis on professional techniques in October 2008. A smartphone app for iPhone, iPad, and Windows supports that second book by making all its recipes available portably. When the 20th anniversary edition of ''How To Cook Everything'' was published in 2019, and Bittman was interviewed by

Yewande Komolafe Yewande Komolafe is a Nigerian-born food writer, author, and food stylist. She is best known for her work introducing Nigerian food to audiences in the US. Komolafe joined The New York Times as a cooking editor in February 2021. Early life Komo ...

in New York to celebrate the publication of this edition of the cookbook.

External links

HowtoCookEverything.com
– Bittman's website

References

{{food-book-stub Cookbooks