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

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ISBN-10: 0764578650

ISBN-13: 9780764578656

Edition: 2nd 2009 (Revised)

Authors: Mark Bittman, Alan Witschonke

List price: $35.00
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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…    
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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: 4.862
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.

Kitchen Basics
Sauces, Condiments, Herbs, and Spices
Sandwiches and Pizza
Vegetables and Fruit
Pasta, Noodles, and Dumplings
Fish and Shellfish
Eggs, Breakfast, and Dairy
The 102 Essential Recipes in This Book
My Top 100 Fast Recipes
My Top 100 Make-Ahead Recipes
My Top 100 Vegetarian Recipes