Today's Favorite Kitchen Companion Revised and Better Than Ever 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 ...
Today's Favorite Kitchen Companion Revised and Better Than Ever 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. "A week doesn't go by where I don't pull "How to Cook Everything" down from the shelf, so I am thrilled there's a new, revised edition. My original is falling apart!" Al Roker "This new generation of "How to Cook Everything" makes my 'desert island' cookbook choice jacked up and simply universal. I'll now bequeath my cookbooks to a collector; I need only this one." Mario Batali "Mark Bittman has done the impossible, improving upon his now-classic "How to Cook Everything." If you need know-how, here's where to find it." Bobby Flay "Mark Bittman is a great cook and an incredible teacher. In this second edition, Mark has fine-tuned the original, making this book a must for every kitchen." Jean-Georges Vongerichten "Throw away all your old recipes and buy "How to Cook Everything." Mark Bittman's recipes are foolproof, easy, and more modern than any others." Isaac Mizrahi "Generous, thorough, reliable, and necessary, "How to Cook Everything" is an indispensable reference for both experienced and beginner cooks." Mollie Katzen, author of the "Moosewood Cookbook" "I learned how to cook from "How to Cook Everything" in a way that gives me the freedom to be creative. This new edition will be my gift to new couples or for a housewarming; if you have this book, you don't really need any others." Lisa Loeb, singer/songwriter"
Witschonke, Alan. New. 100% Money Back Guarantee. Brand New, Perfect Condition. We offer expedited shipping to all US locations. Over 3, 000, 000 happy customers. Glued binding. Paper over boards. With dust jacket. 1044 p. Contains: Line drawings, black & white.
Mark Bittman is simply a natural born cook who, unlike many cookery writers, can and does communicate the joy of cooking and eating. I think Bittman's book is the natural extension of the "Joy of Cooking", and does so with elan. Although Bittman never went to a fancy chef academy nor owned a starred eatery, make no mistake, this guy has more than what it takes. Buy this book if you are a novice wanting to learn the joy of cooking food, or if you are a famous chef, to learn how to write about food and perhaps recall how to prepare honest fare. Yeah, there is no doubt, this one needs to be on everyone's bookshelf. Bravo!
Sep 8, 2011
Covers most of the things you would ever want to know about cooking.
Publishers Weekly, 2008-09-01 Ten years have brought many changes to the U.S. culinary landscape, and Bittman's new edition of his contemporary classic reflects that, with hundreds of recipes added, out-of-date ones banished and few lines from the holdovers left untouched. The opening chapter offers invaluable new tips on basic kitchen equipment and techniques, and in the wake of the recent vegetarian version of the book, produce and legumes are now featured earlier and with more inspired meatless recipes. Overall, Bittman's globe-trotting palate shows even better than it did in the already quite international first edition, with intriguing recipes from every corner of the world. Considering these expansions, the most important change has been to the book's user-friendliness: a proliferation of charts, lists and boxes makes much more information immediately available--hardly a page goes by without an eye-catching sidebar about technique, a handy table organizing the basics of an ingredient or dish or the myriad suggestions of variations and new ways to think about a recipe that make it the best-value all-in-one volume available. At-a-glance coding to indicate what is fast to make, what can be made ahead and what is vegetarian, plus highlighted recipes that Bittman considers essential, help ensure that 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. (Oct.) Copyright 2008 Reed Business Information.
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