How to Cook Everything, The Basics: All You Need to Make Great Food
Language: English
Published by Houghton Mifflin Harcourt, Boston, 2012
- First Edition
- Hardcover
- Used
Seller: Abacus Bookshop, Pittsford, NY, U.S.A.Abacus Bookshop
AbeBooks seller since January 15, 1997
Condition: Used - Fine
£ 15.24
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Add to basketItem description from seller
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- Title
- How to Cook Everything, The Basics: All You Need to Make Great Food
- Author
- Bittman, Mark
- Publisher
- Houghton Mifflin Harcourt, Boston
- Publication year
- 2012
- Condition
- Fine copy in fine dust jacket
- Dust jacket
- Dust Jacket Included
- Binding
- hardcover
- Language
- English
- ISBN 10
- 0470528060
- ISBN 13
- 9780470528068
- Illustrator
- Profusely illustrated
- Edition
- 1st.
- Series
- Book 1 of 10: How to Cook Everything
- Seller catalogs
- Food & Drink
The next best thing to having Mark Bittman in the kitchen with youMark 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, this essential cookbook for beginners reveals how truly easy it is to learn fundamental cooking 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, step-by-step instructions, 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 is 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.
"Synopsis" may belong to another edition of this title.
About the Author
Mark Bittman is the author of more than thirty books, including the How to Cook Everything series and the #1 New York Times bestseller VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good. Over his long career at The New York Times, Bittman wrote for both the food and opinion pages, and was the lead Magazine food writer before launching his own popular web site, The Bittman Project.
Bittman has starred in four television series, including Showtime’s Emmy-winning Years of Living Dangerously. He is a longtime TODAY regular and has made hundreds of television, radio, and podcast appearances, including on Jimmy Kimmel Live!, Real Time with Bill Maher, and CBS’s The Dish; and on NPR’s All Things Considered, Fresh Air, and Morning Edition. Together with daughter Kate Bittman, he has hosted their own podcast, Food with Mark Bittman since 2021.
Bittman has written for countless publications and spoken at dozens of universities and conferences; his 2007 TED talk “What’s wrong with what we eat?” has over five million views. He was a distinguished fellow at the University of California, Berkeley, and a fellow at the Union of Concerned Scientists. He has received six James Beard Awards, four IACP Awards, and numerous other honors.
In addition to his role as editor-in-chief for The Bittman Project, Bittman is currently special advisor on food policy at Columbia University’s Mailman School of Public Health, where he teaches and hosts a lecture series. He is also the editor in chief of Heated. His most recent books beyond the How to Cook Everything Series are How to Eat; Animal, Vegetable, Junk; and Bittman Bread.
"About the title" may belong to another edition of this title.
Abacus Bookshop
Pittsford, NY, U.S.A.
AbeBooks seller since January 15, 1997
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