How to Cook Everything: The Basics: All You Need to Make Great Food--With 1,000 Photos: A Beginner Cookbook (How to Cook Everything Series, 2) Hardcover - 2012 - 1st Edition
by Bittman, Mark
- Used
With "How to Cook Everything--The Basics," Bittman reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat to cooking building-block meals Bittman explains what every home cook, particularly novices, should know. Includes 171 recipes and more than 1,000 instructive photographs.
Description
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Details
- Title How to Cook Everything: The Basics: All You Need to Make Great Food--With 1,000 Photos: A Beginner Cookbook (How to Cook Everything Series, 2)
- Author Bittman, Mark
- Binding Hardcover
- Edition number 1st
- Edition 1
- Condition New
- Pages 496
- Volumes 1
- Language ENG
- Publisher Houghton Mifflin, Qb35
- Date 2012-03-05
- Illustrated Yes
- Features Dust Cover, Illustrated, Index, Price on Product - Canadian, Table of Contents
- Bookseller's Inventory # 52YZZZ00D7MZ_ns
- ISBN 9780470528068 / 0470528060
- Weight 3.35 lbs (1.52 kg)
- Dimensions 9 x 8.3 x 0.9 in (22.86 x 21.08 x 2.29 cm)
- Library of Congress subjects Cooking, Cookbooks
- Library of Congress Catalog Number 2011048881
- Dewey Decimal Code 641.5
Summary
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.
From the rear cover
--Mark Bittman
Hands-On Cooking
In "How to Cook Everything The Basics," Mark Bittman teaches fundamental cooking techniques and essential lessons through 185 building-block recipes and 1,000 beautiful, instructive photographs. With all the details you need to make delicious food from breakfast to dessert, this is an irresistible, invaluable guide for beginners, accomplished cooks, and everyone in between.
"Mark Bittman has removed the last obstacle to simply great home cooking by including a foolproof, visual, and photographic follow-along component to all the basics. The result is a virtual preface to his seminal How to Cook Everything series."
--Mario Batali, Chef, Author, and Restaurateur
"Before you can cook well, you need to learn the basics. Mark Bittman's "How to Cook Everything The Basics" will make you a better cook."
--Tom Colicchio, Chef and Owner of Craft Restaurants
"Had Mark published this book earlier, I would not have had to go to culinary school. This is a comprehensive guide to making delicious food."
--David Chang, Chef/Owner of the Momofuku restaurants, coauthor of "Momofuku," and creator of Lucky Peach
Categories
Media reviews
Citations
- Booklist, 03/01/2012, Page 37
- New York Times Book Review, 11/18/2012, Page 12
- Publishers Weekly, 02/06/2012, Page 56
- Shelf Awareness, 03/23/2012, Page 0
