Mark Bittman’s HOW TO COOK EVERYTHING has sold over 2 million copies in 10 years and now Wiley is releasing an announced 300,000-copy printing of a substantially revised edition. The author tells the WSJ, “there is a lot less meat in this edition. We made a decision to increase recipes for vegetables, fruit, beans, grains and salads. The balance has shifted. I looked at the old edition and thought, 200 chicken recipes, who needs that?”WSJ
