How to Cook Everything: 2,000 Simple Recipes for Great Food,10th Anniversary Edition

$35.00 (as of January 21, 2018, 10:39 am) & FREE Shipping. Details $24.24

Mark Bittman's award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the

Category: .

Usually ships in 24 hours

Quantity

Mark Bittman’s award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks—or wants to. With Bittman’s straightforward instructions and advice, you’ll be able to make crowd-pleasing food the use of fresh, natural ingredients; simple techniques; and basic equipment. Even better, you’ll be able to discover how to chill out and enjoy yourself in the kitchen as you prepare delicious meals for each occasion.

“A week doesn’t go by where I don’t pull How to Cook Everything down from the shelf, so I am thrilled there is a new, revised edition. My original is falling apart!”
—Al Roker

“This new generation of How to Cook Everything makes my ‘desert island’ cookbook choice jacked up and simply universal. I will now bequeath my cookbooks to a collector; I need only this one.”
—Mario Batali

“Mark Bittman has done the unattainable, bettering upon his now-classic How to Cook Everything. If you want know-how, here’s where to find it.”
—Bobby Flay

“Mark Bittman is a smart cook and an implausible teacher. In this second edition, Mark has fine-tuned the original, making this book a Will have to for each kitchen.”
—Jean-Georges Vongerichten

“Throw away all of your old recipes and buy How to Cook Everything. Mark Bittman’s recipes are foolproof, easy, and more modern than any others.”
—Isaac Mizrahi

“Generous, thorough, reliable, and necessary, How to Cook Everything is an indispensable reference for both experienced and beginner cooks.”
—Mollie Katzen, Writer of the Moosewood Cookbook

“I learned how to cook from How to Cook Everything in a way that gives me the freedom to be creative. This new edition will be my gift to new couples or for a housewarming; when you’ve got this book, you do not truly need any others.”
—Lisa Loeb, singer/songwriter

Today’s favorite kitchen companion—revised and better than ever.

Mark Bittman’s award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks—or wants to. With Bittman’s straightforward instructions and advice, you’ll be able to make crowd-pleasing food the use of fresh, natural ingredients; simple techniques; and basic equipment. Even better, you’ll be able to discover how to chill out and enjoy yourself in the kitchen as you prepare delicious meals for each occasion.

“A week doesn’t go by where I don’t pull How to Cook Everything down from the shelf, so I am thrilled there is a new, revised edition. My original is falling apart!”
Al Roker

“This new generation of How to Cook Everything makes my ‘desert island’ cookbook choice jacked up and simply universal. I will now bequeath my cookbooks to a collector; I need only this one.”
Mario Batali

“Mark Bittman has done the unattainable, bettering upon his now-classic How to Cook Everything. If you want know-how, here’s where to find it.”
Bobby Flay

“Mark Bittman is a smart cook and an implausible teacher. In this second edition, Mark has fine-tuned the original, making this book a Will have to for each kitchen.”
Jean-Georges Vongerichten

“Throw away all of your old recipes and buy How to Cook Everything. Mark Bittman’s recipes are foolproof, easy, and more modern than any others.”
Isaac Mizrahi

“Generous, thorough, reliable, and necessary, How to Cook Everything is an indispensable reference for both experienced and beginner cooks.”
Mollie Katzen, Writer of the Moosewood Cookbook

“I learned how to cook from How to Cook Everything in a way that gives me the freedom to be creative. This new edition will be my gift to new couples or for a housewarming; when you’ve got this book, you do not truly need any others.”
Lisa Loeb, singer/songwriter

Exclusive Recipe Excerpts from How to Cook Everything

• Grilled or Broiled Chicken Kebabs

• Roasted Shrimp with Herb Sauce

• Warm Spicy Greens with Bacon and Eggs

• Writer Tip: 7 How you can Vary Chicken Kebabs [PDF]

10 Reasons You Need the New How to Cook Everything (even supposing you have already got the original)

1. The 2000+ simple recipes will make cooking at home easier, so you’ll be able to spend less and eat better.

2. With 1,446 new recipes and variations such as Beer-and-Butter Chicken Wings, Roasted Corn Chowder, BLT Salad, Paella with Chicken and Chorizo, Caramelized French Toast, and Popcorn Brittle, this book provides a whole new array of recipes.

3. The many new techniques covered in this edition will allow you to to expand your repertoire of kitchen skills to include frosting a cake, grinding your own chili powder, or even de-boning a quail.

4. Your husband, wife, brother, sister, son, daughter, or best friend needs a little help in the kitchen (okay, maybe a lot). The new How to Cook Everything contains more expert advice like “12 Will have to-Have Kitchen Tools,” “Super-Easy 3-Ingredient Soups,” and “The Basics of Cutting.”

5. You agree with Bittman’s no-nonsense opinions and can’t wait to read the thousands of new ones packed into this edition. He’ll even allow you to to make a choice the most efficient inexpensive fish (ex. mackerel is versatile, tasty, healthy, and plentiful; tilapia can taste kinda muddy).

6. The index of “Essential Recipes” points you to Bittman’s favorite dishes in each chapter, so there’s less reason to be intimidated by all those recipes.

7. There are more helpful lists in the new How to Cook Everything than ever before. Bittman shows how to jack up the basics with easy ideas like “4 How you can Thicken a Sauce”, and “Infinite How you can Season or Serve Any Grilled or Broiled Chicken Dish.”

8. With this edition’s brand new charts, it’s absurdly easy to look up the cooking times for grains, heat factor for chiles, and other need-to-know information about everything from herbs and spices to flour and noodles.

9. You understand it’s cheap, easy, and fast to serve your family boneless chicken breasts each week, but infrequently you run out of ideas. That’s why you truly need the entire new recipes, variations, and other suggestions for chicken breasts like “11 More How you can Vary Grilled or Broiled Boneless Chicken.”

10. There are many new illustrations which incorporate more detail than many photos. They’ll show you how to use a pastry bag, how to eat crabs, and even how to puree soup the use of an immersion blender (it’s is way less messy than a regular blender).

Author

Mark Bittman

Binding

Hardcover

Brand

Bittman, Mark- Witschonke, Alan (ILT)

EAN

9780764578656

EANList

9780764578656

Edition

2

ISBN

0764578650

IsEligibleForTradeIn

1

ItemDimensions

934, hundredths-inches, 835, hundredths-inches, 450, hundredths-pounds, 222, hundredths-inches

Label

Houghton Mifflin Harcourt

Languages

English, Published, English, Original Language, English, Unknown

Manufacturer

Houghton Mifflin Harcourt

MPN

9780764578656

NumberOfItems

1

NumberOfPages

1056

PackageQuantity

1

PartNumber

9780764578656

ProductGroup

Book

PublicationDate

2008-10-03

Publisher

Houghton Mifflin Harcourt

ReleaseDate

2008-10-20

Studio

Houghton Mifflin Harcourt

TradeInValue

350, USD, $3.50

Related Products