My absolute favorite cookbook of all time. Even if I don't end up using one of his recipes, I get so many good ideas from just browsing this tome.
My only complaint is in the organization of the recipes. In the meat chapters, for instance, the beef chapter begins with about four "fundamental recipes" or favorites. Then comes a section that describes the various cuts of beef and their properties and cooking methods. Finally the rest of the beef recipes follow. I find that I automatically look for hamburgers in the beef section, forgetting that it's one of Mark Bittman's "favorites," and thus appears in a different section of the chapter. Odd, I though.