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Home > Lifestyle, Hobbies and Home > Cookery, Food & Wine > General cookery and recipes > How to Cook Everything: Completely Revised 10th Anniversary Edition
How to Cook Everything: Completely Revised 10th Anniversary Edition

How to Cook Everything: Completely Revised 10th Anniversary Edition


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About the Book

Mark Bittman's award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks—or wants to. With Bittman's straightforward instructions and advice, you'll make crowd-pleasing food using fresh, natural ingredients; simple techniques; and basic equipment. Even better, you'll discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for every occasion. AUTHOR: MARK BITTMAN is one of the country's best-known, most widely respected food writers. His award-winning How to Cook Everything books, with more than one million copies in print, are a mainstay of the modern kitchen. He wrote the New York Times column "The Minimalist" for 13 years, and now writes for the Times' opinion section as well as the New York Times Magazine, and is a regular on the Today show .

Table of Contents:
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.

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 , 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: 9780764578656
  • Publisher: Houghton Mifflin Harcourt Publishing Company
  • Publisher Imprint: John Wiley & Sons Inc
  • Height: 237 mm
  • Returnable: N
  • Weight: 1989 gr
  • ISBN-10: 0764578650
  • Publisher Date: 01 Oct 2008
  • Binding: Hardback
  • Language: English
  • Spine Width: 56 mm
  • Width: 212 mm


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