How to Cook Everything: Special Edition
This exceptional package of Mark Bittman's award-winning, blockbuster cookbook, How To Cook Everything, plus an interactive CD-ROM of the same name, takes cooking to a whole new level! It is a must-have resource for anyone who wants guidance from the best home cook in America, plus the ability to adapt Bittman's expertise to the cooking needs of their daily lives with the tools offered by a CD-ROM.
- Hardback | 960 pages
- 210.82 x 236.22 x 55.88mm | 1,791.68g
- 01 Nov 2000
- John Wiley & Sons Inc
- Hungry Minds Inc,U.S.
- Foster City, United States
Table of contents
Acknowledgments. Introduction. Equipment. Techniques. Appetizers. Soups. Salads. Pasta. Grains. Breads. Pizza, Bruschetta, Sandwiches, Pitas, and Burritos. Fish. Poultry. Meat. Beans. Vegetables. Fruits. Desserts.Pies, Tarts, and Pastries. Cookies, Brownies, and Cakes. Eggs, Breakfast, and Brunch Dishes. Sauces, Salsas, and Spice Mixtures. Beverages. Menus. Quick Recipes Glossary. Fifty Cookbooks I'd Rather Not Live Without. Mail-Order Sources. List of Illustrations. Index.
About Mark Bittman
Mark Bittman is a nationally acclaimed 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.