Book by Bittman Mark
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"...the best-value all-in-one volume available...even with more of everything to cook, this massive tome is navigable. Whether the first edition is on their shelves or not, home cooks of all skill levels will want to get this one." (Publishers Weekly, September 1, 2008)Reseña del editor:
This is the bible for today's home cooks - now completely revised and updated. Hailed as 'a more hip Joy of Cooking' ("The Washington Post") and 'a tour de force' (Jacques Pepin) when it was first published a decade ago, "How to Cook Everything" won both James Beard and IACP Awards - and quickly established itself as an indispensable kitchen companion for a new generation of home cooks, with sales to date of 2 million copies. The reasons for its success are simple: Bittman's recipes are accessible and refreshingly straightforward (he's a home cook, not a chef), his dishes are contemporary and unfailingly delicious, and his kitchen advice is unfussy but always authoritative.Now, on the tenth anniversary of its original publication, Bittman has totally revitalized this cookbook classic to make it even more appealing and useful for today's cooks, updating recipes and information, adding new dishes, expanding chapters, and incorporating lots of new features. Bittman now opens each chapter with an "Essential Recipes" section, highlighting core dishes for every cook's repertoire. He has expanded chapters on vegetables and fruits, grains, beans, and desserts.He has added new charts to help people customize recipes with a variety of flavors and ingredients. He has incorporated new illustrations, bringing the total to nearly 400. And he has inserted new symbols for fast, make-ahead, and vegetarian recipes. With all this great new content plus an eye-catching package, "How to Cook Everything" is now more indispensable than ever - and a surefire bestseller. Mark Bittman (New York, NY) is one of the country's best-known, most widely respected food writers. His "Minimalist" column in the "New York Times" is read and beloved by millions each week, and has been for more than ten years. His other books include "How to Cook Everything Vegetarian" (978-0-7645-2483-7) and "The Best Recipes in the World" (978-0-7679-0672-2).
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Descripción Houghton Mifflin Harcourt. Hardcover. Estado de conservación: New. 0764578650. Nº de ref. de la librería 9ANDREWTN47
Descripción Houghton Muffin Hartcourt Trade. Estado de conservación: New. Brand New. Nº de ref. de la librería 0764578650
Descripción 2008. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería V6-9780764578656
Descripción Hardcover. Estado de conservación: BRAND NEW. BRAND NEW. Fast Shipping. Prompt Customer Service. Satisfaction guaranteed. Nº de ref. de la librería 0764578650BNA
Descripción Houghton Mifflin Harcourt. Hardcover. Estado de conservación: New. 0764578650 MULTIPLE COPIES AVAILABLE - New Condition - Never Used - DOES NOT INCLUDE ANY CDs OR ACCESS CODES IF APPLICABLE. Nº de ref. de la librería Z0764578650ZN
Descripción 2008. HRD. Estado de conservación: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería IB-9780764578656
Descripción Hardcover. Estado de conservación: New. Today's Favorite Kitchen Companion—Revised and Better Than EverMark Bittman's award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks—or wants to. With Bittman's straightforward instructions and advice, you'll make crowd-pleasing food using fresh, natural ingredients; simple techniques; and basic equipment. Even better, you'll discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for every occasion. "A week doesn't go by where I don't pull How to Cook Everything down from the shelf, so I am thrilled there's a new, revised edition. My original is falling apart!"—Al Roker "This new generation of How to Cook Everything makes my 'desert island' cookbook choice jacked up and simply universal. I'll now bequeath my cookbooks to a collector; I need only this one."—Mario Batali "Mark Bittman has done the impossible, improving upon his now-classic How to Cook Everything. If you need know-how, here's where to find it."—Bobby Flay "Mark Bittman is a great cook and an incredible teacher. In this second edition, Mark has fine-tuned the original, making this book a must for every kitchen."—Jean-Georges Vongerichten "Throw away all your old recipes and buy How to Cook Everything. Mark Bittman's recipes are foolproof, easy, and more modern than any others."—Isaac Mizrahi "Generous, thorough, reliable, and necessary, How to Cook Everything is an indispensable reference for both experienced and beginner cooks."—Mollie Katzen, author of the Moosewood Cookbook "I learned how to cook from How to Cook Everything in a way that gives me the freedom to be creative. This new edition will be my gift to new couples or for a housewarming; if you have this book, you don't really need any others."—Lisa Loeb, singer/songwriter. Nº de ref. de la librería BAA-B-3858247
Descripción Estado de conservación: New. Depending on your location, this item may ship from the US or UK. Nº de ref. de la librería 97807645786560000000
Descripción Houghton Mifflin Harcourt, 2008. Hardcover. Estado de conservación: New. Nº de ref. de la librería 0764578650
Descripción Wiley 2008-10-20, 2008. Hardcover. Estado de conservación: New. Hardcover. Publisher overstock, may contain remainder mark on edge. Nº de ref. de la librería 9780764578656B