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How to Cook Everything: The Basics: All You Need to Make Great Food--With 1,000 Photos: A Beginner Cookbook
The next best thing to having Mark Bittman in the kitchen with youMark Bittman's highly acclaimed, bestselling...
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The next best thing to having Mark Bittman in the kitchen with you
Author: Mark Bittman
Publisher: Houghton Mifflin
Published: 03/05/2012
Pages: 496
Binding Type: Hardcover
Weight: 3.50lbs
Size: 9.25h x 8.32w x 1.62d
ISBN: 9780470528068
Award: IACP Crystal Whisk Award - Finalist
Review Citation(s):
Publishers Weekly 02/06/2012 pg. 56
Booklist 03/01/2012 pg. 37
Shelf Awareness 03/23/2012
New York Times Book Review 11/18/2012 pg. 12
About the Author
Mark Bittman is one of the country's best-known, most widely respected food writers. His "How to Cook Everything" books, with one million copies in print, are a mainstay of the modern kitchen. Bittman writes for the Opinion section of the "New York Times" on food policy and cooking and is a columnist for the "New York Times" magazine. He is regularly featured on the "Today Show" in How To Cook Everything Today cooking segments. For 13 years he wrote "The Minimalist" column and now a "Minimalist" cooking show is featured on the Cooking Channel. The "How to Cook Everything" series is highly respected: the first edition of the flagship book "How to Cook Everything" won both the IACP and James Beard Awards, and "How to Cook Everything Vegetarian" won the 2008 IACP award. He is also the author of "Food Matters," "Food Matters Cookbook," "Fish," and "Leafy Greens."
Mark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook, particularly novices, should know.
1,000 beautiful and instructive photographs throughout the book reveal key preparation details that make every dish inviting and accessible. With clear and straightforward directions, Bittman's practical tips and variation ideas, and visual cues that accompany each of the 185 recipes, cooking with How to Cook Everything The Basics is like having Bittman in the kitchen with you.
- This is the essential teaching cookbook, with 1,000 photos illustrating every technique and recipe; the result is a comprehensive reference that's both visually stunning and utterly practical.
- Special Basics features scattered throughout simplify broad subjects with sections like "Think of Vegetables in Groups," "How to Cook Any Grain," and "5 Rules for Buying and Storing Seafood."
- 600 demonstration photos each build on a step from the recipe to teach a core lesson, like "Cracking an Egg," "Using Pasta Water," "Recognizing Doneness," and "Crimping the Pie Shut."
- Detailed notes appear in blue type near selected images. Here Mark highlights what to look for during a particular step and offers handy advice and other helpful asides.
- Tips and variations let cooks hone their skills and be creative.
Author: Mark Bittman
Publisher: Houghton Mifflin
Published: 03/05/2012
Pages: 496
Binding Type: Hardcover
Weight: 3.50lbs
Size: 9.25h x 8.32w x 1.62d
ISBN: 9780470528068
Award: IACP Crystal Whisk Award - Finalist
Review Citation(s):
Publishers Weekly 02/06/2012 pg. 56
Booklist 03/01/2012 pg. 37
Shelf Awareness 03/23/2012
New York Times Book Review 11/18/2012 pg. 12
About the Author
Mark Bittman is one of the country's best-known, most widely respected food writers. His "How to Cook Everything" books, with one million copies in print, are a mainstay of the modern kitchen. Bittman writes for the Opinion section of the "New York Times" on food policy and cooking and is a columnist for the "New York Times" magazine. He is regularly featured on the "Today Show" in How To Cook Everything Today cooking segments. For 13 years he wrote "The Minimalist" column and now a "Minimalist" cooking show is featured on the Cooking Channel. The "How to Cook Everything" series is highly respected: the first edition of the flagship book "How to Cook Everything" won both the IACP and James Beard Awards, and "How to Cook Everything Vegetarian" won the 2008 IACP award. He is also the author of "Food Matters," "Food Matters Cookbook," "Fish," and "Leafy Greens."
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