How to Cook Everything
Book 1
Book 2
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Book 1
Book 2
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Book 1
Book 2
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Book 1
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Home > Lifestyle, Hobbies and Home > Cookery, Food & Wine > Quick and easy cookery > How to Cook Everything: 2,000 Simple Recipes for Great Food
How to Cook Everything: 2,000 Simple Recipes for Great Food

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


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About the Book

First published 10-years ago, the second edition of How to Cook Everything has been completely revised and updated for how we cook today, with more recipes, variations and information (over 50% new 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 (many new to this edition), from how to chop an onion to how to use a pastry bag. 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 comprehensive index that makes finding what you need a snap A selected list of mail-order sources Icons flagging Fast, Make-Ahead, Vegetarian, and Essential recipes, plus listings in the back for each.

About the Author :
Mark Bittman is among the country's most widely respected and beloved food writers and home cooks. His must-see weekly "New York Times" column and videos, "The Minimalist," and his regular appearances on the Today show showcase his mastery of teaching the art of cooking. Bittman has written more than a dozen cookbooks, including the blockbuster "How to Cook Everything Vegetarian." He is also the host of an ongoing series of public television shows based on "How to Cook Everything" and other books.

Review :
Bittman's "How To Cook Everything," originally published in 1998, became an almost instant classic and has sold close to two million copies. This new edition has been reorganized and includes 500 new recipes and many more step-by-step illustrations. Each chapter now opens with "essential recipes" that should be in every cook's repertoire, and there are dozens of new charts and lists throughout. Vegetarian recipes are marked with a special icon, and quick recipes-Bittman also writes "The Minimalist" column for the New York Times -and those that can be made ahead are similarly denoted; prep times are also given for all recipes. Since he wrote the first edition, Bittman has published The Best Recipes in the World and "How To Cook Everything Vegetarian"; in this tenth anniversary edition, there are more recipes from cuisines around the world and more vegetarian recipes than in the original. Valuable as both a reference and a cookbook, this is an essential purchase. ("Library Journal," Sept Bittman's "How To Cook Everything", originally published in 1998, became an almost instant classic and has sold close to two million copies. This new edition has been reorganized and includes 500 new recipes and many more step-by-step illustrations. Each chapter now opens with "essential recipes" that should be in every cook's repertoire, and there are dozens of new charts and lists throughout. Vegetarian recipes are marked with a special icon, and quick recipes-Bittman also writes "The Minimalist" column for the New York Times -and those that can be made ahead are similarly denoted; prep times are also given for all recipes. Since he wrote the first edition, Bittman has published The Best Recipes in the World and "How To Cook Everything Vegetarian"; in this tenth anniversary edition, there are more recipes from cuisines around the world and more vegetarian recipes than in the original. Valuable as both a reference and a cookbook, this is an essential purchase. ("Library Journal", September 15, 2008)."..the best-value all-in-one volume available...even with more of everything to cook, this massive tome is navigable. Whether the first edition is on their shelves or not, home cooks of all skill levels will want to get this one." ("Publishers Weekly", September 1, 2008)


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Product Details
  • ISBN-13: 9780470453452
  • Publisher: John Wiley and Sons Ltd
  • Publisher Imprint: John Wiley & Sons Inc
  • Language: English
  • Sub Title: 2,000 Simple Recipes for Great Food
  • ISBN-10: 0470453451
  • Publisher Date: 03 Oct 2008
  • Binding: Digital (delivered electronically)
  • No of Pages: 1056


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