Cover image for How to cook everything. : simple recipes for great food
Title:
How to cook everything. : simple recipes for great food
ISBN:
9781328545435
Edition:
Completely revised 20th anniversary ed.
Physical Description:
viii, 951 pages : illustrations (some color) ; 24 cm.
General Note:
Includes index.
Subject Term:
Genre:
Added Author:
Summary:
Updated to incorporate the latest tastes and cooking trends, a step-by-step guide to cooking includes more than two thousand contemporary recipes complemented by how-to information, tips on cooking techniques, and an expanded coverage of healthy foods.
Holds:

Available:*

Library
Material Type
Call Number
Item Available
Copies
Status
Searching...
Book 641.5 BIT 1 1
Searching...
Searching...
Book 641.5 BIT 1 1
Searching...
Searching...
Book 641.5 BIT 0 1
Searching...
Searching...
Book 641.5 BIT 1 1
Searching...
Searching...
Book 641.5 BIT 1 1
Searching...
Searching...
Book 641.5 BIT 0 1
Searching...

On Order

Summary

Summary

The ultimate kitchen companion, completely updated and better than ever, now for the first time featuring color photos

For twenty years, Mark Bittman's How to Cook Everything has been the definitive guide to simple home cooking. This new edition has been completely revised for today's cooks while retaining Bittman's trademark minimalist style--easy-to-follow recipes and variations, and tons of ideas and inspiration.

Inside, you'll find hundreds of brand-new features, recipes, and variations, like Slow-Simmered Beef Chili, My New Favorite Fried Chicken, and Eggs Poached in Tomato Sauce; plus old favorites from the previous editions, in many cases reimagined with new methods or flavors. Recipes and features are designed to give you unparalleled freedom and flexibility: for example, infinitely variable basic techniques (Grilling Vegetables, Roasting Seafood); innovative uses for homemade condiments; easy-to-make one-pot pastas; and visual guides to improvising soups, stir-fries, and more. Bittman has also updated all the information on ingredients, including whole grains and produce, alternative baking staples, and sustainable seafood. And, new for this edition, recipes are showcased throughout with color photos.

By increasing the focus on usability, modernizing the recipes to become new favorites, and adding gorgeous photography, Mark Bittman has updated this classic cookbook to be more indispensable than ever.


Author Notes

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. (Bowker Author Biography)