How to Cook Everything: The Basics (Simple Recipes Anyone Can Cook) by Mark Bittman, Alan Witschonke (Illustrator)
BUY IT NEW
- $20.00 List price$16.00 Online price$14.40 Member price(Save 27%)Limited Time Offer! Everyone receives the Member Price on books.
See Details
Reserve it at BN.com & pick it up in 60 minutes at your local store.
Enter a zip code
(Hardcover)
- Pub. Date: March 2003
- 210pp
- Sales Rank: 46,514
Buy it Used: 17 copies from $2.90 See All Available
Customers who bought this also bought
Product Details
- Pub. Date: March 2003
- Publisher: Wiley, John & Sons, Incorporated
- Format: Hardcover, 210pp
- Sales Rank: 46,514
- ISBN-13: 9780764567568
- ISBN: 076456756X
Synopsis
How to Cook Everything: The Basics gives you essential recipes and easy-to-follow guidance to help you cook with confidence. Mark Bittman, the bestselling, award-winning author of How to Cook Everything, shows you how to make a good burger or delicious pasta for everyday meals as well as chicken soup on a cold day, lasagne because you love it, and prime rib for company. Not only will you make some of the best food you’ve ever eaten, you’ll save money and eat more healthfully, too.
Anyone can cook
- Simple, satisfying recipes with easy-to-follow directions
- Tips to help you shop for, prepare, and cook the recipes
- Recipe variations and lists of ideas to adapt dishes to your taste
- Step-by-step illustrations for tricky techniques like mincing garlic
Simple. Straightforward.
Just what you need to cook well.
Biography
Mark Bittman is a nationally known authority on cooking and author of "The Minimalist," the weekly cooking column in the New York Times. His bestselling cookbook, How to Cook Everything™, won both the Julia Child (IACP) and James Beard awards, one of the few ever to do so. Bittman has written a number of other books including The Minimalist Entertains and Fish: The Complete Guide to Buying and Cooking. He lives in Connecticut.
Customer Reviews
great for first-time cooks and new gradsby Anonymous
Reader Rating:
See Detailed Ratings
May 24, 2003: I have the original version 'How to Cook Everything' and love it; combining fresh ingredients with robust flavors in simple ways, Bittman's recipes are straightforward but interesting. As my little brother is moving into his first apartment, I bought a copy of 'The Basics' for him. Like its predecessor, this book has lots of essential reference material--how to tell the difference between cuts of steak, how to buy vegetables, etc--but is pared down to the 'real' basics, such as lasagne, green salad with vinagrette, hamburgers (and for those living on their own for the first time, lots of comfort foods like mac and cheese and mashed potatoes). With so many recipes to choose from, the original text may prove intimidating for first time cooks. 'The Basics' is of a more manageable size, and will help new cooks gain the skills they need to keep themselves fed, and who knows, maybe take on more complicated recipes in the future.
loading...
loading...
loading...