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1 Burnside Cooking and Food- Featured Chefs

How to Cook Everything: Simple Recipes for Great Food

by

How to Cook Everything: Simple Recipes for Great Food Cover

ISBN13: 9780028610108
ISBN10: 0028610105
Condition: Standard
Dustjacket: Standard
All Product Details

Only 1 left in stock at $22.00!

 

Staff Pick

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.
Recommended by Kate L., Powells.com

Synopses & Reviews

Publisher Comments:

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.

Review:

"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

Review:

"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

Review:

"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

Synopsis:

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.

Synopsis:

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

Acknowledgments.

Introduction.

Equipment.

Techniques.

Appetizers.

Soups.

Salads.

Pasta.

Grains.

Breads.

Pizza, Bruschetta, Sandwiches, Pitas, and Burritos.

Fish.

Poultry.

Meat.

Beans.

Vegetables.

Fruits.

Desserts.

Pies, Tarts, and Pastries.

Cookies, Brownies, and Cakes.

Eggs, Breakfast, and Brunch Dishes.

Sauces, Salsas, and Spice Mixtures.

Beverages.

Menus.

Quick Recipes.

Glossary.

Fifty Cookbooks I'd Rather Not Live Without.

Mail-Order Sources.

List of Illustrations.

Index.

What Our Readers Are Saying

Add a comment for a chance to win!
Average customer rating based on 1 comment:

Lorien, November 1, 2006 (view all comments by Lorien)
This cookbook is basic enough for a beginner and imaginative enough for an experienced cook looking for something different. I have hundreds of cookbooks, but I always consult this instant classic when trying something new or looking for a fresh take on an old favorite.
Was this comment helpful? | Yes | No
(11 of 20 readers found this comment helpful)

Product Details

ISBN:
9780028610108
Subtitle:
Simple Recipes for Great Food
Author:
Witschonke, Alan
Author:
Pepin, Jacques
Author:
Witschonke, Alan
Publisher:
Wiley
Location:
New York, NY :
Subject:
General
Subject:
Cookery
Subject:
Quick & Easy
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
Copyright:
Edition Description:
Trade Cloth
Series Volume:
no. 40
Publication Date:
January 1998
Binding:
Electronic book text in proprietary or open standard format
Grade Level:
General/trade
Language:
English
Illustrations:
300 b/w line illustrations
Pages:
960
Dimensions:
24 cm. +

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Related Subjects

Cooking and Food » Featured Chefs » Chefs
Cooking and Food » General
Cooking and Food » Methods » Miscellaneous Methods

How to Cook Everything: Simple Recipes for Great Food Used Hardcover
0 stars - 0 reviews
$22.00 In Stock
Product details 960 pages John Wiley & Sons - English 9780028610108 Reviews:
"Staff Pick" by ,

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.

"Review" by , "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."
"Review" by , "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."
"Review" by , "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."
"Synopsis" by , 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.
"Synopsis" by ,
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.

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