How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food by Mark Bittman
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Notes about this book
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Reviews about Recipes in this Book
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Macaroni with prosciutto, tomatoes, and whole garlic cloves (Maccheroni alla San Giovanniello)
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Cupcake Muffin
The pasta tastes rich and decadent with salty prosciutto flavor and soft, fragrant garlic. Believe me - your kitchen will smell insanely good while you're making this pasta!
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- ISBN 10 0470398574
- ISBN 13 9780470398579
- Published Oct 30 2008
- Format Hardcover
- Page Count 1,056
- Language English
- Edition 10th Anniversary edition
- Countries United Kingdom
- Publisher John Wiley & Sons
- Imprint David R. Godine Publisher
Publishers Text
Today's favorite kitchen companion - revised and better than ever Mark Bittman's award-winning, "How to Cook Everything" has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks - or wants to. With Bittman's straightforward instructions and advice, you'll make crowd-pleasing food using fresh, natural ingredients; simple techniques; and, basic equipment. Even better, you'll discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for every occasion. 'A week doesn't go by where I don't pull "How to Cook Everything" down from the shelf, so I am thrilled there's a new, revised edition. My original is falling apart' - Al Roker. 'This new generation of "How to Cook Everything" makes my 'desert island' cookbook choice jacked up and simply universal. I'll now bequeath my cookbooks to a collector; I need only this one' - Mario Batali. 'Mark Bittman has done the impossible, improving upon his now-classic "How to Cook Everything". If you need know-how, here's where to find it' - Bobby Flay. 'Mark Bittman is a great cook and an incredible teacher. In this second edition, Mark has fine-tuned the original, making this book a must for every kitchen' - Jean-Georges Vongerichten. 'Throw away all your old recipes and buy "How to Cook Everything". Mark Bittman's recipes are foolproof, easy, and more modern than any others' - Isaac Mizrahi. 'Generous, thorough, reliable, and necessary, "How to Cook Everything" is an indispensable reference for both experienced and beginner cooks' - Mollie Katzen, author of the "Moosewood Cookbook". 'I learned how to cook from "How to Cook Everything" in a way that gives me the freedom to be creative. This new edition will be my gift to new couples or for a housewarming; if you have this book, you don't really need any others' - Lisa Loeb, singer/songwriter.
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