How to Cook Everything: The Basics
HARVEST (Verlag)
978-0-470-52806-8 (ISBN)
Special Basics features scattered throughout simplify broad subjects with sections like "Think of Vegetables in Groups," "How to Cook Any Grain," and "5 Rules for Buying and Storing Seafood." 600 demonstration photos each build on a step from the recipe to teach a core lesson, like "Cracking an Egg," "Using Pasta Water," "Recognizing Doneness," and "Crimping the Pie Shut." Detailed notes appear in blue type near selected images. Here Mark highlights what to look for during a particular step and offers handy advice and other helpful asides. Tips and variations let cooks hone their skills and be creative.
Mark Bittman is one of the country's best-known, most widely respected food writers. His How to Cook Everything books, with one million copies in print, are a mainstay of the modern kitchen. Bittman writes for the Opinion section of the New York Times on food policy and cooking and is a columnist for the New York Times magazine. He is regularly featured on the Today Show in How To Cook Everything Today cooking segments. For 13 years he wrote "The Minimalist" column and now a "Minimalist" cooking show is featured on the Cooking Channel. The How to Cook Everything series is highly respected: the first edition of the flagship book How to Cook Everything won both the IACP and James Beard Awards, and How to Cook Everything Vegetarian won the 2008 IACP award. He is also the author of Food Matters , Food Matters Cookbook , Fish , and Leafy Greens .
Why Cook? ix Getting Started 1 Breakfast 41 Appetizers and Snacks 69 Salads 107 Soups and Stews 135 Pasta and Grains 171 Vegetables and Beans 215 Meat 263 Poultry 305 Seafood 345 Breads 381 Desserts 419 Making Menus 458 List of Lessons 460 Index 464 Converting Measurements 486
Erscheint lt. Verlag | 1.3.2013 |
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Reihe/Serie | How to Cook Everything Series |
Sprache | englisch |
Maße | 203 x 229 mm |
Gewicht | 1563 g |
Einbandart | gebunden |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
ISBN-10 | 0-470-52806-0 / 0470528060 |
ISBN-13 | 978-0-470-52806-8 / 9780470528068 |
Zustand | Neuware |
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