When I first learned of its existence, I kind of scoffed at Mark Bittman's book about how to cook everything. But since grabbing the 10th anniversary edition from the local library, I have found repeated uses for it. Rather than scouring the internet for a quick recipe - and as we know their are tons of poorly-tested recipes on the web - I much prefer going to Bittman. His tabouli salad and lamb and bulgur meatballs were perfect for using up some bulgur in the pantry. The juice, Dante's Inferno as we call it, is carrot, beet, ginger, garlic, lemon, and a pinch of cayenne. Gotta juice in the summer months.
