![]() ![]() Ultimately, he organized the book around everything he knew he (someone who has never considered himself a chef, who was never formally trained) wanted to eat. Mark Bittman Chooses Quinoa and Mango Salad ![]() They developed the in-recipe variations for which Mark is known, and the handy lists: "10 ideas for this or that, 15 ways to blah blah blah-a lot of that happened in those last few months before publication. It was with Jen and Jack that "the book took shape in a way that was compelling," he said. With the help of his editor Jennifer Griffin, he even pushed the book's publishing date back a year, and then he and Jack Bishop (who would go on to be the editorial director at Cook's Illustrated) spent six months evaluating each of the 25 chapters, one per week. "It would be fun to do a How to Cook Everything: The Lost Recipes."Īnd so, he also brought on a small team to help him write and develop, and with a team alongside him, Mark had a couple of epiphanies-the moments where he realized that the book wasn't fully representative of how he cooked or wondered if it wasn't widely appealing enough. ![]() "I wish I could find them," he said of the recipes. He and his editor realized that the big book-the book that was supposed to be a modern Joy of Cooking-would be better if it had broader appeal, and so, out went the foie gras and the boar and in their places went popcorn and tuna salad and grilled cheese. A guy said, "You taught me how to make grilled cheese, that's fabulous!" ![]()
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