{"product_id":"how-to-cook-everything-the-basics-all-you-need-to-make-great-food-with-1-000-photos-a-beginner-cookbook","title":"How to Cook Everything: The Basics: All You Need to Make Great Food--With 1,000 Photos: A Beginner Cookbook","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tMark 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.\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eJacket Description\/Flap\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Mark is an important voice in American home cooking, and this new book is essential for anyone wanting tasty, easy, fresh recipes.\" \n\u003cbr\u003e--Jamie Oliver, Celebrity Chef and Activist \n\u003c\/p\u003e\n\u003cp\u003ePhotography by Romulo Yanes\u003c\/p\u003e\n\u003cp\u003eSince 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.\u003c\/p\u003e\n\u003cp\u003eNow, 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003e\"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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eAlong 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.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eJacket Description\/Back\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Cooking, at its heart, is simple and straightforward. Even if you've neverpicked up a pot or pan in your life, you can--and should!--enjoy some time in the kitchen every day.\" \n\u003cbr\u003e--Mark Bittman \n\u003cp\u003eHands-On Cooking\u003c\/p\u003e\n\u003cp\u003eIn \"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.\u003c\/p\u003e\n\u003cp\u003e\"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.\"\u003cbr\u003e--Mario Batali, Chef, Author, and Restaurateur\u003c\/p\u003e\n\u003cp\u003e\"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.\"\u003cbr\u003e--Tom Colicchio, Chef and Owner of Craft Restaurants\u003c\/p\u003e\n\u003cp\u003e\"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.\"\u003cbr\u003e--David Chang, Chef\/Owner of the Momofuku restaurants, coauthor of \"Momofuku,\" and creator of Lucky Peach\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes index.;A 4-color book with more than 1,000 how-to and finished recipe photos--;Provided by publisher.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tWhy Cook? ix \n\u003cp\u003eGetting Started 1\u003c\/p\u003e\n\u003cp\u003eBreakfast 41\u003c\/p\u003e\n\u003cp\u003eAppetizers and Snacks 69\u003c\/p\u003e\n\u003cp\u003eSalads 107\u003c\/p\u003e\n\u003cp\u003eSoups and Stews 135\u003c\/p\u003e\n\u003cp\u003ePasta and Grains 171\u003c\/p\u003e\n\u003cp\u003eVegetables and Beans 215\u003c\/p\u003e\n\u003cp\u003eMeat 263\u003c\/p\u003e\n\u003cp\u003ePoultry 305\u003c\/p\u003e\n\u003cp\u003eSeafood 345\u003c\/p\u003e\n\u003cp\u003eBreads 381\u003c\/p\u003e\n\u003cp\u003eDesserts 419\u003c\/p\u003e\n\u003cp\u003eMaking Menus 458\u003c\/p\u003e\n\u003cp\u003eList of Lessons 460\u003c\/p\u003e\n\u003cp\u003eIndex 464\u003c\/p\u003e\n\u003cp\u003eConverting Measurements 486\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe next best thing to having Mark Bittman in the kitchen with you, How to Cook Everything The Basics is the ultimate teaching cookbook: 1,000 photos illustrate the fundamental skills and recipes every home cook should know, and Bittman's practical tips and clear instructions make it easy for anyone to learn to cook.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThe next best thing to having Mark Bittman in the kitchen with you\u003c\/b\u003e\n\u003cp\u003eMark Bittman's highly acclaimed, bestselling book \u003ci\u003eHow to Cook Everything\u003c\/i\u003e is an indispensable guide for any modern cook. With \u003ci\u003eHow to Cook Everything The Basics\u003c\/i\u003e, 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.\u003c\/p\u003e\n\u003cp\u003e1,000 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 \u003ci\u003eHow to Cook Everything The Basics\u003c\/i\u003e is like having Bittman in the kitchen with you.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThis 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.\u003c\/li\u003e\n\u003cli\u003eSpecial 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.\"\u003c\/li\u003e\n\u003cli\u003e600 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.\"\u003c\/li\u003e\n\u003cli\u003eDetailed 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.\u003c\/li\u003e\n\u003cli\u003eTips and variations let cooks hone their skills and be creative.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 02\/06\/2012 pg. 56 (EAN 9780470528068, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 03\/01\/2012 pg. 37 (EAN 9780470528068, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 03\/23\/2012 (EAN 9780470528068, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eNew York Times Book Review\u003c\/span\u003e 11\/18\/2012 pg. 12 (EAN 9780470528068, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eBittman, Mark\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMark Bittman \u003c\/strong\u003eis the author of more than thirty books, including the \u003cem\u003eHow to Cook Everything \u003c\/em\u003eseries and the #1 \u003cem\u003eNew York Times\u003c\/em\u003e bestseller \u003cem\u003eVB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good.\u003c\/em\u003e Over his long career at \u003cem\u003eThe New York Times\u003c\/em\u003e, 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. \u003c\/p\u003e\n\u003cp\u003eBittman has starred in four television series, including Showtime's Emmy-winning \u003cem\u003eYears of Living Dangerously.\u003c\/em\u003e He is a longtime \u003cem\u003eTODAY\u003c\/em\u003e regular and has made hundreds of television, radio, and podcast appearances, including on \u003cem\u003eJimmy Kimmel Live!\u003c\/em\u003e, \u003cem\u003eReal Time with Bill Maher, \u003c\/em\u003e and CBS's \u003cem\u003eThe Dish;\u003c\/em\u003e and on NPR's \u003cem\u003eAll Things Considered, Fresh Air, \u003c\/em\u003e and \u003cem\u003eMorning Edition. \u003c\/em\u003eTogether with daughter Kate Bittman, he has hosted their own podcast, \u003cem\u003e Food with Mark Bittman\u003c\/em\u003e since 2021.\u003c\/p\u003e\n\u003cp\u003eBittman 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.\u003c\/p\u003e\n\u003cp\u003eIn 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 \u003cem\u003eHeated.\u003c\/em\u003e His most recent books beyond the How to Cook Everything Series are \u003cem\u003eHow to Eat\u003c\/em\u003e; \u003cem\u003eAnimal, Vegetable, Junk\u003c\/em\u003e; and \u003cem\u003eBittman Bread\u003c\/em\u003e.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Bittman, Mark\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Houghton Mifflin\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2012-03-05\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Reference|Cooking|Methods|Quick \u0026amp; Easy|Cooking|Courses \u0026amp; Dishes|Salads|Cooking|Regional \u0026amp; Cultural|International|Cooking|Baby Food|Cooking|Comfort Food|Cooking|Holiday|General|Cooking|Regional \u0026amp; Cultural|Soul Food|Cooking|Methods|Raw Food|Cooking|Regional \u0026amp; Cultural|Vietnamese|Cooking|Courses \u0026amp; Dishes|Soups \u0026amp; Stews|Cooking|Specific Ingredients|Meat\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking|Cookbooks|COOKING \/ General\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.35 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780470528068\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780470528068\u003c\/p\u003e","brand":"Houghton Mifflin","offers":[{"title":"Default Title","offer_id":51154491441430,"sku":"SP-9780470528068","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780470528068_spiral.png?v=1774947143","url":"https:\/\/lusper.myshopify.com\/products\/how-to-cook-everything-the-basics-all-you-need-to-make-great-food-with-1-000-photos-a-beginner-cookbook","provider":"Lusperbooks","version":"1.0","type":"link"}