Bittman, Mark
How to Cook Everything: 2,000 Simple Recipes for Great Food
First published 10-years ago, the second edition of How to Cook Everything has been completely revised and updated for how we cook today, with more recipes, variations and information (over 50% new material), and an even more user-friendly design.
- More than 2,000 new and completely updated recipes and clever variations for all occasions
- Chapter-at-a-glance listings at start of chatper (like a mini TOC) help you navigate the chapter with x-refs to all the main sections (Appetizers has listings for Essential Recipes, Finger and Toothpick Food, Dips and Spreads, Crispy Starters, Wrapped Finger Foods, and More Formal Appetizers).
- Essential recipes at the beginning of each chapter highlight core dishes for every cook's repertoire, such as in the Soups chapter, which includes essential recipes for Chicken Soup, Many Ways; Chunky Vegetable Soup, and Noodle Soup
- Simpler techniques; pared down recipes; all-new recipes, like Chicken Pot Pie, Warm Spicy Greens with Bacon and Eggs, Pistachio or Any Nut Shortbread, and Jim Lahey's No-Work Bread
- Almost 400 detailed drawings of food preparation techniques (many new to this edition), from how to chop an onion to how to use a pastry bag.
- Helpful sidebars, such as "18 Variations on Vinaigrette"
- New charts help you customize recipes with a variety of flavors and ingredients, such as "6 Ways to Flavor Grilled or Broiled Shrimp," or "Improvising Hot Sandwiches"
- Roasting times and temperatures as well as measurement conversions
- A comprehensive index that makes finding what you need a snap
- A selected list of mail-order sources
- Icons flagging Fast, Make-Ahead, Vegetarian, and Essential recipes, plus listings in the back for each.
- Author(s)
- Bittman, Mark
- Publisher
- John Wiley and Sons, Inc.
- Publication year
- 2009
- Language
- en
- Edition
- 10
- Category
- Food, Drink, Domestic Science
- Format
- Ebook
- eISBN (ePUB)
- 9781118076958
- Printed ISBN
- 9780764578656