How To Cook Everything (John Wiley & Sons, 1998, ISBN 0-02-861010-5) is a general cooking reference written by New York Times food writer Mark Bittman and aimed at United States home cooks. It is the flagship volume of a series of books that include several narrow-subject books about matters such as convenience cooking and vegetarian cuisine, as well as a second volume, How To Cook Everything: Vegetarian, published in 2007, and a second edition with a reduced emphasis on professional techniques in October 2008. A smartphone app for iPhone, iPad, and Windows supports that second book by making all its recipes available portably.[1]
When the 20th anniversary edition of How To Cook Everything was published in 2019,[2] Bittman was interviewed by Yewande Komolafe in New York to celebrate the publication of this edition of the cookbook.[3]
External links
[edit]- HowtoCookEverything.com – Bittman's website
References
[edit]- ^ "How to Cook Everything Vegetarian smartphone app". Archived from the original on 2017-11-09. Retrieved 2017-11-08.
- ^ Bittman, Mark (2019). How to cook everything : simple recipes for great food. Aya Brackett, Alan Witschonke (Twentieth Anniversary ed.). New York. ISBN 978-1-328-54543-5. OCLC 1117558463.
{{cite book}}: CS1 maint: location missing publisher (link) - ^ "How to Cook Everything: Simple Recipes for Great Food". October 22, 2019. Retrieved August 22, 2021.
Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction