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This title in other editions

How to Cook Everything: Simple Recipes for Great Food

by

How to Cook Everything: Simple Recipes for Great Food Cover

 

Synopses & Reviews

Publisher Comments:

Great food is simple to prepare. Mark Bittman has written a comprehensive book for every cook—aspiring and experienced—who longs for simple recipes that yield delicious food. It is for first-time cooks who want to learn the basics of good cooking from a reliable, contemporary source. It is for cooks who are time-pressed and need to get healthful meals on the table with a minimum of fuss. It is for old pros who yearn to brighten their repertoires with innovative recipes and tempting flavors. This is the cookbook of today's generation of cooks, setting new standards in good home cooking. How to Cook Everything was written for you. Here are more than 1500 recipes and variations for all occasions that reflect the way you cook today. The recipes are simple to prepare. More than half can be completed in less than 30 minutes, and many more in less than 60 minutes. The emphasis is on fresh, widely available ingredients, basic equipment, and healthful techniques. How to Cook Everything covers, quite literally, everything. The recipes are accompanied by sound advice on serving suggestions and time-saving techniques. More than 250 explicit step-by-step illustrations make preparation easier than ever. If you want to prepare healthful, delicious food with confidence and ease; if you are searching for a collection of reliable recipes that reflect the pure flavors and simple techniques of contemporary cooking; if you enjoy a cooking experience that is both pleasurable and creative; How to Cook Everything is the book you will want to own. You'll find these special features and many others in this extraordinary book:
  • Over 1500 inspired recipes and clever variations for all occasions
  • Cooking times for every recipe
  • Roasting times and temperatures as well as measurement conversions
  • More than 250 detailed drawings of food preparation techniques, plus a list of the illustrations for easy reference
  • Numbered steps in every recipe for ease in keeping your place
  • Helpful sidebars, such as "Twenty-Three Pasta Sauces You Can Make in Advance"
  • An exhaustive menu-suggestion section
  • A vast glossary of terms and techniques
  • A comprehensive index that makes finding what you need a snap
  • A selected list of mail-order sources
  • A list of recipes that take only 30 minutes or less to complete
  • A list of recipes that take 60 minutes or less to complete.

Synopsis:

Nationally known cooking authority Mark Bittman shows readers how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment in this relaxed, straightforward approach to cooking.

Synopsis:

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.

Praise for How to Cook Everything by Mark Bittman:

"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 with Lynne Rossetto Kasper"

"Mark Bittman is the best home cook I know, and How to Cook Everything is the best basic cookbook I've seen."

-- Jean-Georges Vongerichten, award-winning chef/owner of Jean-Georges

"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 Pepin, chef, cookbook author, and host of his own PBS television series

"Sometimes all the things that a particular person does best come together in a burst of synergy, and the result is truly marvelous. This book is just such an instance. Mark Bittman is not only the best home cook we know, he is also a born teacher, a gifted writer, and a canny kitchen tactician who combines great taste with eminent practicality. Put it all together and you have How to Cook Everything, a cookbook that will inspire American home cooks not only today but for years to come."

-- John Willoughby and Chris Schlesinger, coauthors of License to Grill

Synopsis:

How do you update a classic? For his bestselling, award-winning How to Cook Everything—the modern bible of home cooking—Mark Bittman started from scratch, going page by page, recipe by recipe, carefully blending the best of the beloved original with appealing new recipes and fresh, current information. The result is an even more useful and authoritative cookbook, ready to inform, inspire, and guide new and accomplished cooks alike—the single book to turn to for every kitchen endeavor.

Bittman has added hundreds of new dishes, and completely updated the remaining recipes and every line of guidance. New features abound: Each chapter now opens with "Essential Recipes," a section that highlights the core dishes for every cook's repertoire, such as building blocks for simple soups or ten ways to cook any seafood. He has also expanded the chapters on vegetables and fruits, grains, beans, and desserts. New charts will help you customize recipes with a variety of flavors and ingredients, and new how-to illustrations bring the total to nearly 400. With this revision, Bittman also tags fast, make-ahead, and vegetarian recipes with icons for easy menu planning.

The new How to Cook Everything provides a lifetime's worth of quick, simple, and delicious options. Its 2,000 recipes and variations cover everything from Pad Thai and Carrot Salad with Cumin to Simplest Whole Roast Chicken, Six Ways and Traditional Apple Pie. All of the recipes are easy to prepare—more than half can be completed in 30 minutes (many in even less time)—and none requires special equipment or fancy techniques. Throughout, the emphasis is on fresh, widely available ingredients and healthy, uncomplicated preparations.

As always, Bittman's recipes are instantly appealing, uniquely accessible, and refreshingly straightforward. And many of the special features you loved in the original are still here, too, fully updated. Bittman's thoughtful and inspiring sidebars and lists (like "Twenty-Five Pasta Sauces You Can Make in Advance") and suggested menus for every occasion make How to Cook Everything more valuable and indispensable than ever—the one cookbook you need for fast and flavorful home-cooked food every day of the year.

About the Author

Mark Bittmanis among the country's most widely respected and beloved food writers and home cooks. His must-see weekly New York Timescolumn and videos, "The Minimalist," and his regular appearances on the Today show showcase his mastery of teaching the art of cooking. Bittman has written more than a dozen cookbooks, including the blockbuster How to Cook Everything Vegetarian. He is also the host of an ongoing series of public television shows based on How to Cook Everythingand other books.

Table of Contents

 Acknowledgments.

Introduction.

Kitchen Basics.

Sauces, Condiments, Herbs, and Spices.

Appetizers.

Soups.

Sandwiches and Pizza.

Salads.

Vegetables and Fruit.

Beans.

Grains.

Pasta, Noodles, and Dumplings.

Fish and Shellfish.

Poultry.

Meat.

Eggs, Breakfast, and Dairy.

Bread.

Desserts.

Menus.

The 102 Essential Recipes in This Book.

My Top 100 Fast Recipes.

My Top 100 Make-Ahead Recipes.

My Top 100 Vegetarian Recipes.

Sources.

Index.

Product Details

ISBN:
9780471789185
Author:
Bittman, Mark
Publisher:
Houghton Mifflin Harcourt (HMH)
Author:
Witschonke, Alan
Subject:
Cookery
Subject:
Methods - General
Subject:
Quick & Easy
Subject:
Culinary Arts & Techniques
Subject:
quick and easy recipes from the new york times
Subject:
the best recipes in the world
Subject:
Fish
Subject:
fish the complete guide
Subject:
fish the complete guide to buying and cooking
Subject:
bitman takes on America
Subject:
#8217;s chefs
Subject:
the minimalist
Subject:
the minimalist recipes
Subject:
the minimalist cooks
Subject:
bittman the minimalist
Subject:
the minimalist cooks dinner
Subject:
the minimalist entertains
Subject:
the minimalist cooks at home
Subject:
simple to spectacular
Subject:
all-purpose cookbook
Subject:
general cookbook
Subject:
general cookbooks
Subject:
general recipes
Subject:
general recipe
Subject:
basic cookbook
Subject:
best basic cookbook
Subject:
basic cookbooks
Subject:
basic cooking
Subject:
basic recipes
Subject:
basics cookbook
Subject:
new basics cookbook
Subject:
how to cook books
Subject:
cookbook recipes
Subject:
cook recipes
Subject:
cook recipe
Subject:
cook recipies
Subject:
cook receipes
Subject:
how to cook dinner
Subject:
cookbook cooking
Subject:
joy of cooking
Subject:
the joy of cooking
Subject:
joy of cooking cookbook
Subject:
joy of cooking book
Subject:
new joy of cooking
Subject:
fannie farmer cookbook
Subject:
the fannie farmer cookbook
Subject:
fannie farmer cookbook recipes
Subject:
fannie farmer cookbooks
Subject:
the new best recipe
Subject:
New York Times bitten
Subject:
essential recipe
Subject:
essential recipes
Subject:
General Cooking
Subject:
Cooking and Food-Miscellaneous Methods
Subject:
Cooking
Copyright:
Edition Description:
Trade Paper
Publication Date:
March 2006
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
960
Dimensions:
9 x 8 in

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Related Subjects

Cooking and Food » Featured Chefs » Chefs
Cooking and Food » General
Cooking and Food » Methods » Miscellaneous Methods
Science and Mathematics » Physics » General

How to Cook Everything: Simple Recipes for Great Food New Trade Paper
0 stars - 0 reviews
$24.95 In Stock
Product details 960 pages John Wiley & Sons - English 9780471789185 Reviews:
"Synopsis" by , Nationally known cooking authority Mark Bittman shows readers how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment in this relaxed, straightforward approach to cooking.
"Synopsis" by ,
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.

Praise for How to Cook Everything by Mark Bittman:

"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 with Lynne Rossetto Kasper"

"Mark Bittman is the best home cook I know, and How to Cook Everything is the best basic cookbook I've seen."

-- Jean-Georges Vongerichten, award-winning chef/owner of Jean-Georges

"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 Pepin, chef, cookbook author, and host of his own PBS television series

"Sometimes all the things that a particular person does best come together in a burst of synergy, and the result is truly marvelous. This book is just such an instance. Mark Bittman is not only the best home cook we know, he is also a born teacher, a gifted writer, and a canny kitchen tactician who combines great taste with eminent practicality. Put it all together and you have How to Cook Everything, a cookbook that will inspire American home cooks not only today but for years to come."

-- John Willoughby and Chris Schlesinger, coauthors of License to Grill

"Synopsis" by , How do you update a classic? For his bestselling, award-winning How to Cook Everything—the modern bible of home cooking—Mark Bittman started from scratch, going page by page, recipe by recipe, carefully blending the best of the beloved original with appealing new recipes and fresh, current information. The result is an even more useful and authoritative cookbook, ready to inform, inspire, and guide new and accomplished cooks alike—the single book to turn to for every kitchen endeavor.

Bittman has added hundreds of new dishes, and completely updated the remaining recipes and every line of guidance. New features abound: Each chapter now opens with "Essential Recipes," a section that highlights the core dishes for every cook's repertoire, such as building blocks for simple soups or ten ways to cook any seafood. He has also expanded the chapters on vegetables and fruits, grains, beans, and desserts. New charts will help you customize recipes with a variety of flavors and ingredients, and new how-to illustrations bring the total to nearly 400. With this revision, Bittman also tags fast, make-ahead, and vegetarian recipes with icons for easy menu planning.

The new How to Cook Everything provides a lifetime's worth of quick, simple, and delicious options. Its 2,000 recipes and variations cover everything from Pad Thai and Carrot Salad with Cumin to Simplest Whole Roast Chicken, Six Ways and Traditional Apple Pie. All of the recipes are easy to prepare—more than half can be completed in 30 minutes (many in even less time)—and none requires special equipment or fancy techniques. Throughout, the emphasis is on fresh, widely available ingredients and healthy, uncomplicated preparations.

As always, Bittman's recipes are instantly appealing, uniquely accessible, and refreshingly straightforward. And many of the special features you loved in the original are still here, too, fully updated. Bittman's thoughtful and inspiring sidebars and lists (like "Twenty-Five Pasta Sauces You Can Make in Advance") and suggested menus for every occasion make How to Cook Everything more valuable and indispensable than ever—the one cookbook you need for fast and flavorful home-cooked food every day of the year.

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