How to Cook Everything: 2,000 Simple Recipes for Great Food

How to Cook Everything: 2,000 Simple Recipes for Great Food
Mark Bittman
RRP:
NZ$ 76.99
Our Price:
NZ$ 61.59
Hardback
h229 x 203mm - 960pg
15 Oct 2019 US
International import eta 7-19 days
9781328545435
Out Of Stock
Currently no stock in-store, stock is sourced to your order
* First published 10-years ago, the second edition of How to Cook Everything has been completely revised and updated for how we cook today, with more recipes, variations and information (over 50% new material), and an even more user-friendly design. * More than 2,000 new and completely updated recipes and clever variations for all occasions * Chapter-at-a-glance listings at start of chatper (like a mini TOC) help you navigate the chapter with x-refs to all the main sections (Appetizers has listings for Essential Recipes, Finger and Toothpick Food, Dips and Spreads, Crispy Starters, Wrapped Finger Foods, and More Formal Appetizers). * Essential recipes at the beginning of each chapter highlight core dishes for every cook's repertoire, such as in the Soups chapter, which includes essential recipes for Chicken Soup, Many Ways; Chunky Vegetable Soup, and Noodle Soup * Simpler techniques; pared down recipes; all-new recipes, like Chicken Pot Pie, Warm Spicy Greens with Bacon and Eggs, Pistachio or Any Nut Shortbread, and Jim Lahey's No-Work Bread * Almost 400 detailed drawings of food preparation techniques (many new to this edition), from how to chop an onion to how to use a pastry bag. Helpful sidebars, such as "18 Variations on Vinaigrette" * New charts help you customize recipes with a variety of flavors and ingredients, such as "6 Ways to Flavor Grilled or Broiled Shrimp," or "Improvising Hot Sandwiches" * A comprehensive index that makes finding what you need a snap * A selected list of mail-order sources * Icons flagging Fast, Make-Ahead, Vegetarian, and Essential recipes, plus listings in the back for each.
"How to Cook Everything is a masterwork of huge proportions...this is a culinary classic...will not disappoint." (MostlyFood.co.uk, July 2009) 'Abulky, considerable resource that will probably last you a lifetime' (YUM.fi, July 2012)
Mark Bittman is one of the country's best-known, most widely respected food writers. His How to Cook Everything books, with one million copies in print, are a mainstay of the modern kitchen. Bittman writes for the Opinion section of the New York Times on food policy and cooking and is a columnist for the New York Times magazine. He is regularly featured on the Today Show in How To Cook Everything Today cooking segments. For 13 years he wrote "The Minimalist" column and now a "Minimalist" cooking show is featured on the Cooking Channel. The How to Cook Everything series is highly respected: the first edition of the flagship book How to Cook Everything won both the IACP and James Beard Awards, and How to Cook Everything Vegetarian won the 2008 IACP award. He is also the author of Food Matters, Food Matters Cookbook, Fish, and Leafy Greens.
Status: No local stock, title imported to order
ISBN-13: 9781328545435
Published: 15 Oct 2019
Published In: United States
Imprint: Houghton Mifflin Harcourt Publishing Company
Publisher: Houghton Mifflin Harcourt Publishing Company
Format: Hardback
Height: 229mm
Width: 203mm
Pages: 960

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