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Dinner for everyone : 100 iconic dishes made 3 ways--easy, vegan, or perfect for company

by Bittman, Mark,

Format: Print Book 2019
Availability: Available at 3 Libraries 3 of 18 copies
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CLP - Main Library First Floor - New and Featured Cookbooks TX737.B544 2019x
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Summary
Mark Bittman is revered for his simple, straightforward, and flexible approach to everyday cooking. In Dinner for Everyone, he shares 100 essential main dishes, each with easy, vegan, and all-out recipes as the mood or occasion requires. These 300 all-new recipes, accompanied by more than 100 full-color photographs, form a diverse collection that includes quick meals for busy weeknights (hearty soups, tacos, and one-pot pastas), creative plant-based fare that will please both vegans and non-vegans alike (lemon polenta with mushroom ragu, pomegranate-glazed eggplant, or cauliflower tinga tacos), and impressive dishes perfect for entertaining (handmade noodles and even your Thanksgiving centerpiece). Whatever the experience level, craving, or time constraint, home cooks will find exactly what they need to prepare all their favorites with confidence and enthusiasm. Rooted in Mark's philosophy of using efficient cooking techniques, fresh ingredients, and basic equipment--and written in his signature to-the-point style--Dinner for Everyone is a one-stop, indispensable reference for life's ultimate question- What's for dinner?
Published Reviews
Publisher's Weekly Review: "The How to Make Everything author takes 100 dishes and offers three versions of each in this nifty volume: one simple, one complex, and one vegan. The variables that separate the easy recipes from the more difficult are, essentially, the prep time involved and the number and quality of ingredients. For instance, fast pho with tea broth has a dozen ingredients, including tea bags, and takes half an hour to brew, while pho with fresh noodles has more than 20 ingredients and takes three hours to create a fragrant broth spiced with anise, cloves, and peppercorns. Bittman's vegan options intrigue, such as the wings, where chicken is replaced by battered celery root and blue cheese dressing is replaced by a blend of black bean and tahini. Eggplant parmesan with creamy tofu vodka sauce shines as a vegan option to a quick skillet chicken parmigiana and a more involved version with chicken, pancetta, and red wine. A section called "The Big Reveal" offers three dishes that are unwrapped at the table: chicken meuniA"re under foil, curried tofu flan, and salt-baked whole fish. Diverse in scope and succinct in style, three times is a charm in Bittman's latest, whether cooking for guests or for oneself. (Feb.) © Copyright PWxyz, LLC. All rights reserved."
(c) Copyright PWxyz, LLC. All rights reserved
Additional Information
Subjects Dinners and dining.
Quick and easy cooking.
Vegetarian cooking.
Cookbooks.
Publisher New York :2019
Edition First edition.
Contributors Brackett, Aya, photographer.
Language English
Notes Includes index.
Description 432 pages : color illustrations ; 26 cm
ISBN 9780385344760
0385344767
Other Classic View