How to Cook Everything: Easy Weekend Cooking by Mark Bittman
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Onion soup (page 22)
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Herb croutons (page 22)
from How to Cook Everything: Easy Weekend Cooking How to Cook Everything by Mark Bittman
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Potato soup with leeks (page 23)
from How to Cook Everything: Easy Weekend Cooking How to Cook Everything by Mark Bittman
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Lobster bisque (page 26)
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Cotriade (page 27)
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Pasta with porcini (page 30)
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Andrea's pasta with ribs (page 34)
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Meat sauce (Ragù) (page 37)
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Polenta (page 39)
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Couscous (page 40)
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Precooked grain (page 41)
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Pilaf with Indian spices (page 42)
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Risotto with vegetables (page 43)
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Notes about this book
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- ISBN 10 0764525131
- ISBN 13 9780764525131
- Published Aug 15 2003
- Format Paperback
- Language English
- Countries United States
- Publisher John Wiley & Sons
- Imprint Hungry Minds Inc,U.S.
Publishers Text
With make-ahead recipes and simple specialty dishes to share with family and friends, weekend cooking has never been more satisfying. Includes 90 easy-to-follow recipes, ranging from Cinnamon Rolls to Chicken in Red Wine Sauce to Lemon Cheesecake.Mark Bittman (CT) is a columnist for the New York Times and the acclaimed author of How to Cook Everything, The Minimalist Cooks at Home, The Minimalist Cooks Dinner, Fish, and other books. He has been featured in national and regional print and broadcast media, including television shows such as the Today show and Martha Stewart Living.
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