How to Cook Everything: Simple Recipes for Great Food - Rilegato

Bittman, Mark

Rilegato

ISBN 10: 0028610105 ISBN 13: 9780028610108

Casa editrice: John Wiley & Sons Inc, 1998

Riassunto

Wise to current tastes and cooking trends, a step-by-step, enjoyable guide to the whole art of cooking includes more than one thousand contemporary recipes complemented by a wealth of how-to information, as well as hundreds of illustrations. 250,000 first printing.

Su questo libro

Informazioni sull?autore

MARK BITTMAN is a nationally known authority on cooking. He writes about food for many magazines and newspapers. His column, "The Minimalist," appears Wednesdays in The New York Times. He is the author of Fish, winner of an International Association of Culinary Professionals/Julia Child Cookbook Award. He lives with his family in Connecticut.

Dalla quarta di copertina

Here's the breakthrough one-stop cooking reference for today's generation of cooks!

Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results.

Praise for How to Cook Everything by Mark Bittman:

"In his introduction to How to Cook Everything, Mark Bittman says, 'Anyone can cook, and most everyone should.' Now, hopefully everyone will this work is a rare achievement. Mark is in that pantheon of a few gifted cook/writers who make very, very good food simple and accessible. I read his recipes and my mouth waters. I read his directions and head for the kitchen. Bravo, Mark, for taking us away from take-out and back to the fun of food."
Lynne Rossetto Kasper, host of the international public radio show "The Splendid Table with Lynne Rossetto Kasper"

"Mark Bittman is the best home cook I know, and How to Cook Everything is the best basic cookbook I've seen."
Jean-Georges Vongerichten, award-winning chef/owner of Jean-Georges

"Useful to the novice cook or the professional chef, How to Cook Everything is a tour de force cookbook by Mark Bittman. Mark lends his considerable knowledge and clear, concise writing style to explanations of techniques and quick, classic recipes. This is a complete, reliable cookbook."
Jacques Pepin, chef, cookbook author, and host of his own PBS television series

"Sometimes all the things that a particular person does best come together in a burst of synergy, and the result is truly marvelous. This book is just such an instance. Mark Bittman is not only the best home cook we know, he is also a born teacher, a gifted writer, and a canny kitchen tactician who combines great taste with eminent practicality. Put it all together and you have How to Cook Everything, a cookbook that will inspire American home cooks not only today but for years to come."
John Willoughby and Chris Schlesinger, coauthors of License to Grill Visit

Dal risvolto di copertina interno

Great food is simple to prepare. Mark Bittman has written a comprehensive book for every cook?aspiring and experienced?who longs for simple recipes that yield delicious food. It is for first-time cooks who want to learn the basics of good cooking from a reliable, contemporary source. It is for cooks who are time-pressed and need to get healthful meals on the table with a minimum of fuss. It is for old pros who yearn to brighten their repertoires with innovative recipes and tempting flavors. This is the cookbook of today's generation of cooks, setting new standards in good home cooking. How to Cook Everything^? was written for you. Here are more than 1500 recipes and variations for all occasions that reflect the way you cook today. The recipes are simple to prepare. More than half can be completed in less than 30 minutes, and many more in less than 60 minutes. The emphasis is on fresh, widely available ingredients, basic equipment, and healthful techniques. How to Cook Everything^? covers, quite literally, everything. The recipes are accompanied by sound advice on serving suggestions and time-saving techniques. More than 250 explicit step-by-step illustrations make preparation easier than ever. If you want to prepare healthful, delicious food with confidence and ease; if you are searching for a collection of reliable recipes that reflect the pure flavors and simple techniques of contemporary cooking; if you enjoy a cooking experience that is both pleasurable and creative; How to Cook Everything^? is the book you will want to own. You'll find these special features and many others in this extraordinary book:

• Over 1500 inspired recipes and clever variations for all occasions
• Cooking times for every recipe
• Roasting times and temperatures as well as measurement conversions
• More than 250 detailed drawings of food preparation techniques, plus a list of the illustrations for easy reference
• Numbered steps in every recipe for ease in keeping your place
• Helpful sidebars, such as "Twenty-Three Pasta Sauces You Can Make in Advance"
• An exhaustive menu-suggestion section
• A vast glossary of terms and techniques
• A comprehensive index that makes finding what you need a snap
• A selected list of mail-order sources
• A list of recipes that take only 30 minutes or less to complete
• A list of recipes that take 60 minutes or less to complete.

Dettagli dell?edizione

• Editore: John Wiley & Sons Inc
• Data di pubblicazione: 1998
• Lingua: Inglese
• ISBN 10: 0028610105
• ISBN 13: 9780028610108
• Rilegatura: Copertina rigida
• Numero di pagine: 944
• Contatto del produttore: non disponibile
• Persona responsabile: Nachyta Pederzini; 0039 0516047011; n.pederzini@terminaldistribuzione.com; ; Via Bruno Buozzi, 24/26,; Granarolo dell'Emilia BO,; 40057; Italia