How To Cook Everythingcompletely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food

(Hardback)

Publishing Details

Classifications

Physical Properties

Description

The ultimate kitchen companion, completely updated and better than ever, now for the first time featuring color photos

For twenty years, Mark Bittmans How to Cook Everything has been the definitive guide to simple home cooking. This new edition has been completely revised for todays cooks while retaining Bittmans trademark minimalist styleeasy-to-follow recipes and variations, and tons of ideas and inspiration.

Inside, youll find hundreds of brand-new features, recipes, and variations, like Slow-Simmered Beef Chili, My New Favorite Fried Chicken, and Eggs Poached in Tomato Sauce; plus old favorites from the previous editions, in many cases reimagined with new methods or flavors. Recipes and features are designed to give you unparalleled freedom and flexibility: for example, infinitely variable basic techniques (Grilling Vegetables, Roasting Seafood); innovative uses for homemade condiments; easy-to-make one-pot pastas; and visual guides to improvising soups, stir-fries, and more. Bittman has also updated all the information on ingredients, including whole grains and produce, alternative baking staples, and sustainable seafood.And, new for this edition, recipes are showcased throughout with color photos.

By increasing the focus on usability, modernizing the recipes to become new favorites, and adding gorgeous photography, Mark Bittman has updated this classic cookbook to be more indispensable than ever.

Author Bio

MARK BITTMAN is the author of thirty acclaimed books, including How to Cook Everything. He was a New York Times columnist for more than two decades and has hosted four TV series, including the Emmy-winning Years of Living Dangerously. He is currently on the faculty at Columbia University and is the editor in chief of Heated. He lives in New York City.