Bittman has created a real tome for cooking enthusiasts. The book, as one can imagine by the title, really does cover everything one needs to know about cooking; from basic knife skills and ingredient preparation, to creating elaborate dishes like "almond-stuffed braised squid" or "lamb curry". However, I noticed that many of the recipes are constructed so that a home cook can have some measure of success. For example, some of the recipes will not feature their classic method but instead Bittman's variation so that it's easier and more attainable. Do not expect a cookbook detailing very complex dishes or even modernist cuisine for which few of us have the equipment. But this shouldn't be a… Read more
