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How to Cook Everything: Simple Recipes for Great Foodby Mark Bittman
You must use the Bittman. Normally, I like lots of glossy photos and little banter in cookbooks, but How to Cook Everything is the exception. I've used it to cook a twenty-pound turkey, make sushi, and prepare all the strange vegetables that tempt me at the farmers' market. His descriptions are intelligent and I like the informative line drawings. This book has earned the honor of standing next to the stove with the salt and pepper.
Synopses & Reviews
Great Food Made Simple
Here's the breakthrough one-stop cooking reference for today's generation of cooks! Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results.
"Useful to the novice cook or the professional chef, How to Cook Everything? is a tour de force cookbook by Mark Bittman. Mark lends his considerable knowledge and clear, concise writing style to explanations of techniques and quick, classic recipes. This is a complete, reliable cookbook." Jacques Pépin
"In his introduction to How to Cook Everything?, Mark Bittman says, 'Anyone can cook, and most everyone should.' Now, hopefully everyone will — this work is a rare achievement. Mark is in that pantheon of a few gifted cook/writers who make very, very good food simple and accessible. I read his recipes and my mouth waters. I read his directions and head for the kitchen. Bravo, Mark, for taking us away from take-out and back to the fun of food." Lynne Rossetto Kasper, host of the international public radio show The Splendid Table
"There's a millennial ring to the title of Bittman's massive opus of more than 1000 basic recipes and variations....[T]he unusually modest price and Bittman's engaging, straightforward prose will appeal to many cooks looking for reliable help with — or reference to — kitchen fundamentals." Publishers Weekly
For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD demonstrating every technique a cook will ever need. In his more than sixty years as a chef, Jacques Pand#233;pin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques. Now, in a book that celebrates his life in food, the worldand#8217;s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mand#233;mand#233;and#8217;s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Souffland#233;, part cake, part pudding, part souffland#233;, and pure bliss. Essential Pepinspans the many styles of Jacquesand#8217;s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East. In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is theessentialPand#233;pin.
In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a master of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding fussy techniques.
Now, in a book that culminates his life in cooking, the master simplifier winnows his favorite recipes from the thousands he has created, streamlining them even further. They range from an onion soup he enjoyed as a young chef bar-crawling in Paris to an apple crumble, his effortless marriage of a French tart and an American pie.
Essential Pépin spans the many styles of Jacques's cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many are globally inspired, from Mexico, across Europe, or the Far East.
In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. For Jacques's ever-growing legions of fans, this truly is the essential Pépin.
About the Author
MARK BITTMAN is a nationally known authority on cooking. He writes about food for many magazines and newspapers. His column, "The Minimalist," appears Wednesdays in The New York Times. He is the author of Fish, winner of an International Association of Culinary Professionals/Julia Child Cookbook Award. He lives with his family in Connecticut.
Table of Contents
Pizza, Bruschetta, Sandwiches, Pitas, and Burritos.
Pies, Tarts, and Pastries.
Cookies, Brownies, and Cakes.
Eggs, Breakfast, and Brunch Dishes.
Sauces, Salsas, and Spice Mixtures.
Fifty Cookbooks I'd Rather Not Live Without.
List of Illustrations.
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