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
Fine in Fine jacket. 8vo-over 7¾-9¾" tall Like New. Completely Revised Tenth Anniversary Edition. "Bittman Has Added Hundred Of New Dishes, And Completely Updated The Remaining Recipes And Every Line Of Guidance. New Features Abound: Each Chapter Now Opens With Essential Recipes, A Section That Highlights The Core Dishes For Every Cook's Repertoire."
Fair. Dispatched, from the UK, within 48 hours of ordering. The book is perfectly readable and fit for use, although it shows signs of previous ownership. The spine is likely creased and the cover scuffed or slightly torn. Textbooks will typically have an amount of underlining and/or highlighting, as well as notes. If this book is over 5 years old, then please expect the pages to be yellowing or to have age spots.
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.
Alibris, the Alibris logo, and Alibris.com are registered trademarks of Alibris, Inc.
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited, Baker & Taylor, Inc., or by their respective licensors, or by the publishers, or by their respective licensors. For personal use only. All rights reserved. All rights in images of books or other publications are reserved by the original copyright holders.