In a sense, Mark Bittman's New Cookbook Dinner for Everyone is so bittmanish (bit-MAIN-ee-un) as one of the dozen popular books he has written in the last 20 years, including How to cook everything that changed people's thinking about cooking, because it made them think about cooking as a fundamentally simple process. Like this book Dinner for Everyone celebrates minimalism and versatility as well as taste. And it is organized in a way that is both groundbreaking and obvious: in this case, sub-meal types that reflect how people actually categorize meals, such as "chilli", "sushi", "wipes" or "Steak". "
But it differs from all the other of his books because it recognizes an underrated but crucial truth about cooking: The most important part of cooking is not an ingredient or even the meal itself, it is the people who They are cooking for.
Which is difficult because the people you cook for yourself have shut themselves in can be a tremendous pain . This book solves this. Each of the meal types in this book has three different recipes: one is rich enough and impressive enough for a company, one is vegan and one is simply "easy".
The Southern Fried category features Crisp and Tangy Chicken Tenders (light), Nashville Hot Okra Cakes (vegan) and Fried Chicken with waffles and peach butter (Company). In the Burgers category, there are the simple Secret Ingredient Stovetop Burgers for business (the rare time a secret ingredient, anchovies, should indeed remain secretive. Make them with the following recipe), beet and lentil burgers (vegan ) and Ultimate Cheeseburger with Tomato Chutney (for the company … partly because you took the trouble to make your own ketchup).
Admittedly, I'm a bit biased. As a publisher of a journal, I have worked a bit with Bittman, but I can objectively say that this is the only cookbook I have used to answer the question that I answer most when dealing with the often very lengthy process Starting to Make a Vinegar Food (Eating, Shopping, Preparing, Eating): Can you just tell me what I should do for these people! This Shiny Bittman Book (His Publisher Seems to Give Everything) Right Now ̵
So if you want to search for the nature of man while cooking, do the following:
- Buy this book. Start with our favorite recipe below.
- Until then you have homemade pizza dough in the fridge. Everyone loves pizza. And everyone is impressed. Your friends. Their children. Granny. Italian Granny Everyone. It's easy. It's vegan, too. And if you throw a handful of rocket over it will work for the company.
- When All Hope (and Time) Is Lost: Roast Chicken
Mark Bittman's Secret Ingredient Cooker Burger
This recipe conceals three important and non-catchy tips. First: Barely handle ground beef if you make it into pies. Otherwise it will be hard. The second: The stove beats the grill for burgers. This is true! More surface means more char, which means more taste. Third, anchovies do the same thing for a burger as for Caesar salad dressing. Lots of umami flavor. -RM
Preparation: 4 servings
Time: 20 minutes
- 4 oil-filled anchovies or flavor
- 1 tablespoon of Worcestershire sauce
- 1 ½ pound of good quality, not too lean ground beef ( not more than 90%)
- salt and pepper
- 4 Kaiser rolls or other large rolls, divided
- 2 tablespoons olive oil
- Place the frying pan and position the rack 4 inches below. Put the anchovies and Worcestershire sauce in a large bowl and crush with a fork until well blended. Put the beef in the bowl and sprinkle with salt and pepper. Use your hands to mix until you just combine them. To taste and adjust the spice, cook a pinch of meat in a pan or microwave.
- With a light touch, form the mixture into 4 burgers, which are about 1 inch thick. (You can then prepare and refrigerate, keep covered for up to several hours and bring to room temperature before cooking.)
- Place the hamburger buns side-up on a baking sheet and grill until tender Roast slightly roasted just minutes.
- Heat a large pan over medium heat until hot. Add burgers and drizzle with olive oil. Boil the burgers until they dissolve easily, about 4 minutes per side for medium severity and one minute more per side for each rising fermentation level, 5 for medium and 6 for well done. Turn and repeat the process on the other side, checking regularly so you can remove them immediately when they are done. Immediately transfer them to the rolls to catch the juices. Serve with spices you like.
Reprint of Dinner for all. Copyright © 2019 by Mark Bittman. Copyright © 2019 by Aya Brackett. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.