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Dinner For Everyone by Mark Bittman

100 Iconic Dishes Made 3 Ways – Easy, Vegan, or Perfect for Company

Dinner For Everyone by Mark Bittman

Dinner For Everyone

Mark Bittman
  • Imprint: Clarkson Potter
  • On sale: February 12 2019
  • Price: $40.00
  • Pages: 432
  • ISBN: 9780385344760
Contact: Jana Branson

jbranson@penguinrandomhouse.com

Mark Bittman is revered for his simple, straightforward, and flexible approach to everyday cooking. In Dinner for Everyone: 100 Iconic Dishes Made 3 Ways – Easy, Vegan, or Perfect for Company (Clarkson Potter; $40.00; on sale 2/12/19), 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 showstopper). 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?

About the Author

MARK BITTMAN is one of the country’s best-known, most widely respected food writers. He is the author of 21 acclaimed books, including the How to Cook Everything series, the award-winning Food Matters, and the #1 New York Times bestseller VB6: Eat Vegan Before 6:00. For more than two decades, he wrote popular and compelling stories for the New York Times, and he has starred in four television series. Bittman is a faculty member of Columbia University’s Mailman School of Public Health, and he regularly writes about food for national publications. He can be found at markbittman.com, @bittman on Twitter, and @markbittman on Instagram.


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