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Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
I so covet my own copy of this book. My favorite Bittman tip is his recipe for savory egg custard. I always remember it when faced with 2 dozen fresh eggs in my fridge - an easy way to make them seem sophisticated.
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About lmccrae
Website: http://notsourbanhennery.com
Location: Arlington, WA
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We eat a lot of ground elk on years that we're lucky enough to get one. We usually ask for beef fat to be mixed in, but if you forget, don't despair! Adding an egg yolk per pound with a bit of bread crumb, minced onion and minced garlic will rescue it. Plus be sure not to cook past medium.