Synopsis
Enjoy cooking for the holidays this year!
Roast Turkey and Gravy. Baked Ham with Maple Glaze. Traditional Apple Pie. Death-by-Chocolate Torte. Holidays are when you pull out all the stops, and with How to Cook Everything(TM): Holiday Cooking, you can make your special feast or buffet spread without stress.
Mark Bittman, the award-winning author of the bestselling kitchen classic How to Cook Everything(TM), shares his favorite simple-and infinitely flexible-holiday recipes. You'll be able to cook for big feasts and parties from Thanksgiving to New Year's and for other holiday gatherings all year-round. To inspire you and help you plan your meals, you'll find Bittman's straight talk on cooking and special features, including:
* Creative recipe variations and ideas
* Tips for shopping, preparing, and cooking the recipes
* Illustrations to demystify trickier techniques
* Menu suggestions for a Traditional Thanksgiving Dinner, a Tree-Trimming Party, an Easter Feast, and more
* At-a-glance icons highlighting recipes that can be made ahead
About the Author
MARK BITTMAN is the author of more than thirty books, including the How to Cook Everything series and the #1 New York Times bestseller VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good. He was a food columnist, opinion columnist, and the lead magazine food writer at the New York Times, where he started writing in 1984 and remained for more than thirty years.
Bittman has starred in four television series, including Showtime’s Emmy-winning Years of Living Dangerously. He is a longtime Today regular and has made hundreds of television, radio, and podcast appearances, including on Jimmy Kimmel Live!, Real Time with Bill Maher, and CBS’s The Dish; and on NPR’s All Things Considered, Fresh Air, and Morning Edition.
Bittman has written for countless publications and spoken at dozens of universities and conferences; his 2007 TED talk “What’s wrong with what we eat?” has almost five million views. He was a distinguished fellow at the University of California, Berkeley, and a fellow at the Union of Concerned Scientists. He has received six James Beard Awards, four IACP Awards, and numerous other honors.
Bittman is currently special advisor on food policy at Columbia University’s Mailman School of Public Health, where he teaches and hosts a lecture series. He is also the editor in chief of Heated. His most recent book is his history of food and humanity, Animal, Vegetable, Junk.
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