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.Read more...
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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.
- ISBN-13: 9780470528068
- ISBN-10: 0470528060
- Publisher: Houghton Mifflin
- Publish Date: February 2012
- Page Count: 486
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2012-02-06
- Reviewer: Staff
Food writer Bittman’s latest installment in his award-winning How to Cook Everything series gets back to basics. Once again, Bittman keeps it straightforward, providing another indispensable reference. He explains that in cooking “your basic skills provide the foundation. As you improve and gain confidence, you’ll become more creative.” His goal is to get everyone into the kitchen; this latest work inspires confidence and optimism in the kitchen, and novices especially will believe they can successfully make each and every dish. Instructive pictures accompany each technique and recipe, illustrating everything from peeling vegetables to searing meat or correctly mashing potatoes. Bittman begins by providing a list of essential ingredients for your cupboard and refrigerator, as well as a list of equipment needed to make every recipe in the book. Sections show how to hold a knife, how to chop and mince, and they also carefully explain roasting, broiling, and baking. Chapters include breakfast (scrambled, poached, and fried eggs); soups and stews (tomato, miso, and lentil); and meat, poultry, and seafood dishes such as perfect roast beef and chicken and rice. A wonderful book of perfectly simple recipes that every neophyte and experienced cook should have in their kitchen. (Apr.)