Bittman's friends, he says, praise his Chicken Adobo as the best chicken dish in the world. Similarly, sandwiches include both old favorites and fresh combinations, e.g., Curried Pork Tenderloin Sandwich with Chutney and Arugula. Pastas range from Spaghetti and Meatballs to Pad Thai.
While much of the ground covered is familiar, Bittman offers inventive fare (Kale Soup with Soy and Lime) and reclaims formerly abandoned territory-his Creamy Vinaigrette calls for heavy cream. His voice is a comfortable one, however, so the tone is less tutorial than, say, that of the newly revised Joy of Cooking.
He concedes that most accomplished cooks will find little new here, and indeed the recipes can be as simple as how to pop corn. There's a millennial ring to the title of Bittman's massive opus of more than 1000 basic recipes and variations as the widely known food writer (""The Minimalist"" is a weekly column in the New York Times) and author (Fish) contributes to the list of recently published authoritative, encyclopedic cookbooks.
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