Marc Bittman and I go back about two decades. As a newly engaged young lady, I was walking through Michaels with my fiance, looking for wedding favor ideas and other fun things. In a $5 bin, I found Marc Bittman’s classic How to Cook Everything (affiliate link) and bought it. It served me well because I was learning how to cook with eggs and cheese. Previously, I only knew how to cook everything vegan.
As I learned who Bittman was – the food editor of the New York Times – and how he wrote an entire series on “how to cook everything” – I grew very impressed with his cooking methods and presentation style. Come to find out, he supports vegetarianism and wrote “How to Cook Everything Vegetarian” (affiliate link) as part of his series. Of course, I bought that title, too. Continue reading