This is an interesting, approachable book. I can tell this is an older one of Bittman's titles because he does not shy away from meat, butter, cream and other heavy ingredients that his newer books use more sparingly. I have to admit that I was tempted by many of these recipes but in reality I doubt I would make them often as I have also moved away from that kind of cooking. This would be a great "second shelf" book to have on hand for fun. ( )

Encyclopedic, and all the recipes I've tried so far work. ( )

looks like a too the point cooking book (cuts to the chase) that gets the taste without the extended technique. I'm looking forward to trying some of these recipes. Really good reviews on Amazon. Not for the pure at heart foodies but more the cook's illustrated.

This one isn't as surefire as "How to Cook Everything", but still is good. ( )

The recipes aren't perfect, but after a few tweaks there are some real gems. ( )