This new edition has been completely revised for today's cooks while retaining Bittman's trademark minimalist style-easy-to-follow recipes and variations, and tons of ideas and inspiration. The ultimate kitchen companion, completely updated and better than ever, now for the first time featuring color photos For twenty years, Mark Bittman's How to Cook Everything has been the definitive guide to simple home cooking. (Apr.About the Book The ultimate kitchen companion, completely updated and better than ever-now for the first time featuring color photoshotos A wonderful book of perfectly simple recipes that every neophyte and experienced cook should have in their kitchen.
Chapters include breakfast (scrambled, poached, and fried eggs) soups and stews (tomato, miso, and lentil) and meat, poultry, and seafood dishes such as perfect roast beef and chicken and rice. Sections show how to hold a knife, how to chop and mince, and they also carefully explain roasting, broiling, and baking. Bittman begins by providing a list of essential ingredients for your cupboard and refrigerator, as well as a list of equipment needed to make every recipe in the book. Instructive pictures accompany each technique and recipe, illustrating everything from peeling vegetables to searing meat or correctly mashing potatoes. As you improve and gain confidence, you’ll become more creative.” His goal is to get everyone into the kitchen this latest work inspires confidence and optimism in the kitchen, and novices especially will believe they can successfully make each and every dish. He explains that in cooking “your basic skills provide the foundation. Once again, Bittman keeps it straightforward, providing another indispensable reference. Food writer Bittman’s latest installment in his award-winning How to Cook Everything series gets back to basics.
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