How to Cook Everything 2,000 Simple Recipes for Great Food

ISBN-10: 0764578650

ISBN-13: 9780764578656

Edition: 2nd 2009 (Revised)

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Description: First published 10-years ago, the award-winning How to Cook Everything has been completely revised and updated, with more recipes, variations and information (over 50ew material), and an even more user-friendly design. More than 2,000 new and completely updated recipes and clever variations for all occasions Chapter-at-a-glance listings at start of chatper (like a mini TOC) help you navigate the chapter with x-refs to all the main sections (Appetizers has listings for Essential Recipes, Finger and Toothpick Food, Dips and Spreads, Crispy Starters, Wrapped Finger Foods, and More Formal Appetizers). Essential recipes at the beginning of each chapter highlight core dishes for every cook's repertoire, such as in the Soups chapter, which includes essential recipes for Chicken Soup, Many Ways; Chunky Vegetable Soup, and Noodle Soup Simpler techniques; pared down recipes; all-new recipes, like Chicken Pot Pie, Warm Spicy Greens with Bacon and Eggs, Pistachio or Any Nut Shortbread, and Jim Lahey's No-Work Bread Almost 400 detailed drawings of food preparation techniques, including all-new illustrations such as using a pastry bag and pureeing soup, plus a list of the illustrations for easy reference Numbered steps in every recipe for ease in keeping your place Cooking times for every recipe Helpful sidebars, such as "18 Variations on Vinaigrette" New charts help you customize recipes with a variety of flavors and ingredients, such as "6 Ways to Flavor Grilled or Broiled Shrimp," or "Improvising Hot Sandwiches" Roasting times and temperatures as well as measurement conversions A vast glossary of terms and techniques A comprehensive index that makes finding what you need a snap A selected list of mail-order sources A list of recipes that take only 30 minutes and 60 minutes, plus listings of make-ahead recipes and vegetarian recipes

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Book details

List price: $35.00
Edition: 2nd
Copyright year: 2009
Publisher: Houghton Mifflin Harcourt Publishing Company
Publication date: 10/3/2008
Binding: Hardcover
Pages: 1056
Size: 8.50" wide x 9.00" long x 2.50" tall
Weight: 4.906
Language: English

Mark Bittman has won IACP Julia Child Awards for his books Fish and How to Cook Everything, which has sold over 400,000 copies. He writes "The Minimalist" column for The New York Times, and his food writing appears in major publications nationwide. He is coauthor of the James Beard Award-winning Jean-Georges: Cooking at Home with a Four-Star Chef (Broadway Books, 1998). Mark's book, How to Cook Everything Fast: A Better Way to Cook Great Food, was a New York Times bestseller in 2014.

Acknowledgments
Introduction
Kitchen Basics
Sauces, Condiments, Herbs, and Spices
Appetizers
Soups
Sandwiches and Pizza
Salads
Vegetables and Fruit
Beans
Grains
Pasta, Noodles, and Dumplings
Fish and Shellfish
Poultry
Meat
Eggs, Breakfast, and Dairy
Bread
Desserts
Menus
The 102 Essential Recipes in This Book
My Top 100 Fast Recipes
My Top 100 Make-Ahead Recipes
My Top 100 Vegetarian Recipes
Sources
Index
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