My husband is an excellent, natural-born cook. I am not. So, I cook with Mark Bittman. This is the first of his books I have owned--mostly, I borrowed one after another from the public library. Having this book means writing in the margins, noting what I changed, what worked, what didn't.
Anyone who is an 'iffy' cook should try this or another of Bittman's books--he is not a bully, and offers suggestions for alterations and information on food combinations, nutrition, etc. He is definitely opinionated, but at least he knows it. If for no other reason, this book is worth its weight in gold for "Pasta with Roasted Eggplant and Meat Sauce" which, if you can keep your hands off it, is TWICE as good the next day.
Anyone who is an 'iffy' cook should try this or another of Bittman's books--he is not a bully, and offers suggestions for alterations and information on food combinations, nutrition, etc. He is definitely opinionated, but at least he knows it. If for no other reason, this book is worth its weight in gold for "Pasta with Roasted Eggplant and Meat Sauce" which, if you can keep your hands off it, is TWICE as good the next day.
