6.10.13

THE WORLD'S BEST RECIPES, by Mark Bittman

This book, complete and detailed, could change the way you cook. It almost certainly will change the way you entertain. None of what chef and foodie Mark Bittman writes - that I've read, anyway - is fiction: he writes about food and cooking. Every recipe of his I've tried has been excellent, and his commentary is low-key and spot-on.
I just finished reading (twice! two parties!) The World's Best Recipes, and I can recommend the Potage Crecy (don't get intimidated, it's carrot soup) recipe as easy, tasty, and a great starter for a winter dinner. It's also good cold. Best yet, make it 2 or 3 days ahead and reheat. But that simple little recipe is only one of scores and scores you'll want to try. If I were to do a riff on Julie and Julia, I'd work my way through this thick resource, enjoying every single blissful bite. This, my gourmet friends, is a pure 5+.