How to Cook Everything: Simple Recipes for Great Food (Paperback)

Book listings on our website do not always reflect the current availability of books on our store shelves. Check a book's in-store availability beneath the "add to cart" button. Or to be certain that a book you've found on our website is also here on our shelves, feel free to call us at 615-953-2243.

How to Cook Everything: Simple Recipes for Great Food Cover Image
$24.95
On Our Shelves Now
1 on hand, as of Nov 29 7:01am
(Cookbook)

Description


Great Food Made Simple

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

About the Author


Mark Bittman is the author of more than thirty books, including the How to Cook Everything series and the #1 New York Times bestseller VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good. He was a food columnist, opinion columnist, and the lead magazine food writer at the New York Times, where he started writing in 1984 and remained for more than 30 years.
 
Bittman has starred in four television series, including Showtime’s Emmy-winning Years of Living Dangerously. He is a longtime TODAY regular and has made hundreds of television, radio, and podcast appearances, including on Jimmy Kimmel Live!, Real Time with Bill Maher, and CBS’s The Dish; plus NPR’s All Things Considered, Fresh Air, and Morning Edition.
 
Bittman has written for countless publications and spoken at dozens of universities and conferences; his 2007 TED talk, “What’s wrong with what we eat,” has almost five million views. He was distinguished fellow at the University of California, Berkeley, and a fellow at the Union of Concerned Scientists. He has received six James Beard Awards, four IACP Awards, and numerous other honors.
 
Bittman is currently Special Advisor on Food Policy at Columbia University’s
Mailman School of Public Health, where he teaches and hosts a lecture series.
He is also the editor-in-chief of Heated. His most recent book is his history of food and humanity, Animal Vegetable Junk.


Product Details
ISBN: 9780471789185
ISBN-10: 0471789186
Publisher: Houghton Mifflin Harcourt
Publication Date: March 3rd, 2006
Pages: 960
Language: English