How to Cook Everything Simple Recipes for Great Food

ISBN-10: 0471789186

ISBN-13: 9780471789185

Edition: 1998

Authors: Mark Bittman, Alan Witschonke

List price: $24.95 Buy it from $4.09
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Description:

The bestselling, one-stop reference for today2s cooks! How to Cook Everything is the basic cookbook everyone should have in the kitchen. Award-winning author Mark Bittman is one of the nation2s most respected cooking authorities, with one million copies of his books sold. Now he shows you how to make great food for all occasions using fresh ingredients, simple techniques, and standard kitchen tools. With crystal-clear instructions, detailed illustrations, and a refreshingly relaxed attitude, he makes cooking delicious, easy, and fun-so that you can, too! What2s inside: More than 1,500 inspired recipes and variations More than 250 step-by-step illustrations A list of recipes that take only 30 or 60 minutes to make An exhaustive menu-suggestion section Practical cooking how-to2s and kitchen equipment basics A vast glossary of terms and techniques And much, much more "[Bittman2s] goal is the simplest path to deliciousness. . . . That makes him my kitchen god." -Lawrence Downes, The New York Times "The best basic cookbook I2ve seen." -Jean-Georges Vongerichten "A tour de force cookbook." -Jacques Ppin "Every kitchen needs three things . . . a good cast iron skillet, a fire extinguisher, and Mark Bittman2s How to Cook Everything. If you use number three, odds are you won2t need number two." -Al Roker, host, NBC2s Today show and author, Al Roker2s Big Bad Book of Barbecue
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Book details

List price: $24.95
Copyright year: 1998
Publisher: Houghton Mifflin Harcourt Publishing Company
Publication date: 3/3/2006
Binding: Paperback
Pages: 960
Size: 8.00" wide x 9.00" long x 2.00" tall
Weight: 3.388
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
Equipment
Techniques
Appetizers
Soups
Salads
Pasta
Grains
Breads
Pizza, Bruschetta, Sandwiches, Pitas, and Burritos
Fish
Poultry
Meat
Beans
Vegetables
Fruits
Desserts
Pies, Tarts, and Pastries
Cookies, Brownies, and Cakes
Eggs, Breakfast, and Brunch Dishes
Sauces, Salsas, and Spice Mixtures
Beverages
Menus
Quick Recipes
Glossary
Fifty Cookbooks I'd Rather Not Live Without
Mail-Order Sources
List of Illustrations
Index
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