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Item Details
| Title:
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HOW TO COOK EVERYTHING - THE BASICS
ALL YOU NEED TO MAKE GREAT FOOD -- WITH 1,000 PHOTOS |
| By: |
Mark Bittman |
| Format: |
Hardback |
| List price:
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£40.00 |
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We believe that this item is permanently unavailable, and so we cannot source
it.
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| ISBN 10: |
0470528060 |
| ISBN 13: |
9780470528068 |
| Publisher: |
HOUGHTON MIFFLIN HARCOURT PUBLISHING COMPANY |
| Pub. date: |
24 February, 2012 |
| Pages: |
496 |
| Description: |
The next best thing to having Mark Bittman in the kitchen with you 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. |
| Synopsis: |
The next best thing to having Mark Bittman in the kitchen with you 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. |
| Illustrations: |
Illustrations |
| Publication: |
US |
| Imprint: |
John Wiley & Sons Ltd |
| Returns: |
Returnable |
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