How to Cook Everything The Basics: All You Need to Make Great Food--With 1,000 Photos
| Author | : | |
| Rating | : | 4.79 (984 Votes) |
| Asin | : | 0470528060 |
| Format Type | : | paperback |
| Number of Pages | : | 496 Pages |
| Publish Date | : | 2015-08-23 |
| Language | : | English |
DESCRIPTION:
In How to Cook Everything The Basics, best-selling author Mark Bittman offers another essential collection of delicious recipes, from fried egg to steamed mussels. With clear and straightforward directions, practical tips and variation ideas, and helpful photos for each of the recipes, Bittman breaks down the basics to help all home cooks.Recipe Excerpts from How to Cook Everything The BasicsBrownies(Click for recipe)
Not just a re-packaging of the original, The Basics should be your first "cookbook" Trive How to Cook Everything: The Basics is a "cookbook" designed to teach new cooks the fundamentals to ingredients, cookware, and food preparation. It is a variation on Mark Bittman's original classic How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (which I'll refer to as HtCE). I have not read Bittman's 2003 book of the same name, How to Cook Everything: The Basics, but as far as I can tell, this book is not an update to that on. An absolutely fantastic cookbook. Patrick Rinker I just turned 25, and my lack of cooking skills was beginning to be embarrassing and unhealthy, so I began searching for a cookbook to help me out. I usually got recipes online, but they tended to be either too complicated or too expensive for someone who's not that well off. I eventually settled on this book, after already having bought Bittman's other cookbook and finding it too difficult to wade through.I am not exaggerating when I say that this book has turned my culinary life . Simpler to use than his previous great works Raele (This is both a review, and a response to a negative review preceding mine.)Mark Bittman is an excellent chef, who breaks things down, keeps it simple, and keeps me cooking. Whether or not he chooses to currently eat much meat does not impact his ability to instruct others in how to properly prepare it, after many years of having successfully done so himself. In fact, the meat prep techniques are flawlessly presented.To JimBob: We are not being invited to write a "character review"
From dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook, particularly novices, should know. This is the essential teaching cookbook, with 1,000 photos illustrating every technique and recipe; the result is a comprehensive reference that’s both visually stunning and utterly practical.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