How to Cook Everything: Easy Weekend Cooking by Mark Bittman

Search this book for Recipes »
    • Categories: Pies, tarts & pastries; Quick / easy; Cooking ahead
    • Ingredients: all-purpose flour; butter; egg yolks
    • Categories: Quick / easy; Cakes, large; Dessert; Cooking ahead
    • Ingredients: butter; sugar; eggs; blanched almonds; lemons
    • Accompaniments: Dark chocolate glaze
    • Categories: Frostings & fillings; Quick / easy
    • Ingredients: cocoa powder; heavy cream; butter
    • Accompaniments: Single-layer butter cake
  • Lemon cheesecake with sour cream topping
    • Categories: Cheesecakes; Quick / easy; Dessert; Cooking ahead; Cooking for a crowd
    • Ingredients: graham crackers; cream cheese; sour cream; butter; eggs; lemons; sugar
    • Categories: Cookies, biscuits & crackers; Quick / easy; Afternoon tea; Cooking ahead; Cooking for a crowd; Italian
    • Ingredients: butter; eggs; all-purpose flour

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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 Inc
  • 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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