How to Cook Everything: The Basics (How to Cook Everything Series) - Hardcover

Bittman, Mark

Hardcover

ISBN 10: 076456756X ISBN 13: 9780764567568

Publisher: Houghton Mifflin Harcourt, 2003

Synopsis

How to Cook Everything: The Basics gives you essential recipes and easy-to-follow guidance to help you cook with confidence. Mark Bittman, the bestselling, award-winning author of How to Cook Everything, shows you how to make a good burger or delicious pasta for everyday meals as well as chicken soup on a cold day, lasagne because you love it, and prime rib for company. Not only will you make some of the best food you’ve ever eaten, you’ll save money and eat more healthfully, too.

Anyone can cook

• Simple, satisfying recipes with easy-to-follow directions
• Tips to help you shop for, prepare, and cook the recipes
• Recipe variations and lists of ideas to adapt dishes to your taste
• Step-by-step illustrations for tricky techniques like mincing garlic

Simple. Straightforward.
Just what you need to cook well.

About this title

From the Inside Flap

Here s the book that will get you cooking.

Whether you need to cook for your family or you love to eat and want to learn how to cook, How to Cook Everything™: The Basics is your indispensable guide.

Mark Bittman, author of the bestselling, award-winning comprehensive cookbook How to Cook Everything™, presents just what a cook needs to know in order to prepare essential and classic recipes a great steak, a perfect omelet, or delicious brownies.

Among the 100 core recipes, you ll find:

• Staple dishes like Simple Roast Chicken, Sautéed Pork Chops, Classic Beef Stew, Mashed Potatoes, Rice Pilaf, and Corn Bread
• Popular modern classics including Shrimp Cocktail, Classic Risotto, Pan-Grilled Salmon Fillets, and Stir-Fry Chicken with Broccoli
• Updated fast versions of traditional favorites like Weekday Morning Scrambled Eggs, Quick-Braised Carrots with Butter, Fastest Yeast Bread, and Quick Coffee Cake

You ll also find 30 additional recipes:

• "Good To Know" dishes including Black Bean Soup and Herb-Roasted Boneless Turkey Breast simple, delicious choices that are worth adding to your repertoire
• "Best From Scratch" recipes, like Quickest Chicken Stock, that are used in core dishes from chicken soup to risotto preparations that you might buy in the store but are far better homemade

To go beyond the basics, there are detailed flavor variations and lists of simple ideas. If you need more background, there are "Basics of . . ." boxes, plus tips on buying, preparing, and cooking foods, and step-by-step illustrations for tricky techniques like shucking clams and preparing peppers.

Throughout the book you ll also find information that will help build your foundation of cooking knowledge, written in Bittman s relaxed, straightforward style. There s a nuts-and-bolts review of essential kitchen tools and core cooking techniques like grilling, roasting, and braising. Each chapter begins with basic guidelines on the food in that chapter, explaining how to buy fish, include vegetables in any meal, bake pies, and more. And for quick reference on what "parboil" or "reduction sauce" means, there s a glossary.

With How to Cook Everything™: The Basics Mark Bittman, who learned to cook in his own home kitchen, will help you cook good, simple food for every meal.

About the Author

MARK BITTMAN is the author of 30 acclaimed books, including the How to Cook Everything series, the award-winning Food Matters, and the New YorkTimes number-one bestseller, VB6: Eat Vegan Before 6:00. For more than two decades his popular and compelling stories appeared in the Times, where he was ultimately the lead food writer for the Sunday magazine and became the country’s first food-focused Op-Ed columnist for a major news publication. Bittman has starred in four television series, including Showtime’s Emmy-winning Years of Living Dangerously. He has written for nearly every major newspaper in the United States and many magazines, and has spoken at dozens of universities and conferences; his 2007 TED talk has had more than a million views. In 2015 he was a distinguished fellow at the University of California, Berkeley; he is currently a fellow at the Union of Concerned Scientists. Throughout his career Bittman has strived for the same goal: to make food, in all its aspects, understandable. He can be found at markbittman.com, @bittman on Twitter, and @markbittman on Instagram.
 

Edition details

• Publisher: Houghton Mifflin Harcourt
• Publication date: 2003
• ISBN 10: 076456756X
• ISBN 13: 9780764567568
• Binding: Hardcover
• Language: English
• Edition number: 1
• Number of pages: 224