How to Cook Everything: The Basics: All You Need to Make Great Food--With 1,000 Photos: A Beginner Cookbook

Brief Description:
"The next best thing to having Mark Bittman in the kitchen with youMark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes. 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.More than 1,000 beautiful and instructive photographs throughout the book reveal key preparation details that make every dish inviting and accessible. With clear and straightforward directions, Bittman's practical tips and variation ideas, and visual cues that accompany each of the 171 recipes, cooking with The Basics is like having Bittman in the kitchen with you. This is the essential how-to cookbook, with more than 1,000 beautiful and helpful photos of step-by-step techniques and finished recipes Special "Basics" pages cover essentials like equipping a kitchen and stocking a pantry, what to look for when buying produce, how to tell when food is done, and more Tips and variations let home cooks hone their skills and be creative How to Cook Everything The Basics is an absolutely essential beginner's cookbook and an irresistible and invaluable guide for accomplished cooks"--

Biographical Note:
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."

Jacket Description/Flap:
"Mark is an important voice in American home cooking, and this new book is essential for anyone wanting tasty, easy, fresh recipes."
--Jamie Oliver, Celebrity Chef and Activist

Photography by Romulo Yanes

Since its publication in 1998, Mark Bittman's award-winning How to Cook Everything has become an indispensable kitchen staple. This modern classic serves as both an endlessly inspiring recipe collection and comprehensive reference for cooks of all ages and abilities.

Now, with "How to Cook Everything The Basics," Bittman has provided a book for true beginners and perennial students, one that captures the pleasure and simplicity of everyday home cooking and makes it accessible to everyone, in full-color, step-by-step action.

The Basics is the ultimate confidence-builder. Whether you're just learning your way around a stove or are hungry for detailed guidance, Bittman's sensible approach, along with instructive, realistic photography, offers just the encouragement you need.

"How to Cook Everything The Basics" is a rare cookbook that teaches by example. Each of the 1,000 gorgeous photographs and 185 recipes has a story to tell and a lesson to share (you'll find a list of them in the back of the book), all in a casual, unfussy way that makes meals as enjoyable to prepare as they are to eat.

The Basics also provides commonsense advice on how to stock your kitchen with equipment and ingredients, while special features scattered throughout offer useful information on general techniques like cooking pasta, choosing and using seafood, making bread, and 26 other skills for identifying and preparing foods from vegetables and beans to meats, soups, and desserts.

Along the way, Bittman's practical tips and variations, descriptive visual cues, and straightforward explanations will help you recognize doneness, taste and adjust seasoning, and learn to trust your instincts. "How to Cook Everything The Basics" is the next best thing to having America's favorite home cook right in the kitchen with you.

Hands-On Cooking

In "How to Cook Everything The Basics," Mark Bittman teaches fundamental cooking techniques and essential lessons through 185 building-block recipes and 1,000 beautiful, instructive photographs. With all the details you need to make delicious food from breakfast to dessert, this is an irresistible, invaluable guide for beginners, accomplished cooks, and everyone in between.

"Mark Bittman has removed the last obstacle to simply great home cooking by including a foolproof, visual, and photographic follow-along component to all the basics. The result is a virtual preface to his seminal How to Cook Everything series."
--Mario Batali, Chef, Author, and Restaurateur

"Before you can cook well, you need to learn the basics. Mark Bittman's "How to Cook Everything The Basics" will make you a better cook."
--Tom Colicchio, Chef and Owner of Craft Restaurants

"Had Mark published this book earlier, I would not have had to go to culinary school. This is a comprehensive guide to making delicious food."
--David Chang, Chef/Owner of the Momofuku restaurants, coauthor of "Momofuku," and creator of Lucky Peach

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

Mark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. With How to Cook Everything The Basics, this essential cookbook for beginners reveals how truly easy it is to learn fundamental cooking techniques and recipes. 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.

1,000 beautiful and instructive photographs throughout the book reveal key preparation details that make every dish inviting and accessible. With clear, step-by-step instructions, Bittman's practical tips and variation ideas, and visual cues that accompany each of the 185 recipes, cooking with How to Cook Everything The Basics is like having Bittman in the kitchen with you.

• This is the essential teaching cookbook, with 1,000 photos illustrating every technique and recipe; the result is a comprehensive reference that is 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 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.

Review Citations:

• Publishers Weekly 02/06/2012 pg. 56 (EAN 9780470528068, Hardcover) - *Starred Review
• Booklist 03/01/2012 pg. 37 (EAN 9780470528068, Hardcover)
• Shelf Awareness 03/23/2012 (EAN 9780470528068, Hardcover)
• New York Times Book Review 11/18/2012 pg. 12 (EAN 9780470528068, Hardcover)

Contributor Bio:Bittman, Mark

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. Over his long career at The New York Times, Bittman wrote for both the food and opinion pages, and was the lead Magazine food writer before launching his own popular web site, The Bittman Project.

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; and on NPR's All Things Considered, Fresh Air, and Morning Edition. Together with daughter Kate Bittman, he has hosted their own podcast, Food with Mark Bittman since 2021.

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 over five million views. He was a 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.

In addition to his role as editor-in-chief for The Bittman Project, 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 books beyond the How to Cook Everything Series are How to Eat; Animal, Vegetable, Junk; and Bittman Bread.