I got my copy of the new edition of How to Cook Everything the other day and am beyond thrilled. I own the old yellow edition and have cooked from it far more than any other book, so I knew the new book had a lot to live up to. Well, it by far exceeded my expectations. While the book still feels familiar, it also feels new and improved. The essential recipe sections beginning each chapter are a great way to find the basics. But even the basics have changed. For example, Mark's roast chicken recipe, which I've used and liked in the past (though I still love Barbara Kafka's) has changed. He suggests you heat the pan before putting the chicken in and placing the chicken breast side up (instead of side down as he suggested in his old book). The heat of the pan helps cook the thighs faster so the breasts don't dry out. It worked perfectly the first time I tried it. Beyond the basics, there are just so many new recipes in here. The variations, lists, and charts that Mark is famous for seem even more plentiful than before, and there are tons of beautiful new illustrations. I'm so excited to cook with this new edition and foresee a day when it's pages will be stained with grease and flour just like the old edition. But I still can't get rid of the old one. It's like a good friend. I'll just put the new one on the shelf right next to it, red by yellow, and know that I can always count on them. Buy How to Cook Everything (Completely Revised 10th Anniversary Edition)
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