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How to Cook Everything :2,000 Simple Recipes for Great Food.

紀錄類型:	書目-語言資料,印刷品 : 單行本
正題名/作者:	How to Cook Everything :/
其他題名:	2,000 Simple Recipes for Great Food.
作者:	Bittman, Mark.
面頁冊數:	1 online resource (1060 pages)
標題:	Cookbooks.;Home economics.;Cooking.;Electronic books. -- local. -
電子資源:	Click to View - 點擊此處查看電子書全文
ISBN:	9780470453452

How to Cook Everything :2,000 Simple Recipes for Great Food.
Bittman, Mark.

How to Cook Everything :2,000 Simple Recipes for Great Food. - 2nd ed. - 1 online resource (1060 pages)

Intro -- How to Cook Everything: 2,000 Simple Recipes for Great Food -- Contents -- Acknowledgments -- Introduction -- What's Convenient? -- What About Time? -- How to Use This Book -- Learning to Cook-Simply -- Chapter 1: Kitchen Basics -- What Ingredients Should I Buy? -- The Basics of Food Safety -- What Equipment Do I Need? -- The Basics of Knives -- The Basics of Pots and Pans -- The Basics of Ovenware -- The Basics of Kitchen Tools -- The Basics of Appliances and Electric Gadgets -- Techniques -- The Basics of Cutting -- The Basics of Measuring -- The Importance of Heat -- Chapter 2: Sauces, Condiments, Herbs, and Spices -- The Basics of Flavored Oils -- Pesto, Herb Purées, and Herb Sauces -- The Herb Lexicon -- The Basics of Compound Butters -- Fresh (Uncooked) Sauces -- The Basics of Mayonnaise -- The Basics of Mustard -- Cooked Sauces -- The Basics of Reduction Sauces -- Butter Sauces -- The Basics of Spices -- The Spice Lexicon -- Spice Mixtures -- The Basics of Chiles and Peppers -- The Chile/Pepper Lexicon -- Chile Pastes -- The Basics of Salt -- The Salt Lexicon -- The Basics of Pepper -- The Peppercorn Lexicon -- Chapter 3: Appetizers -- More Finger and Toothpick Foods -- Dips and Spreads -- Crispy Starters -- Dumplings and Other Wrapped Finger Foods -- More-Formal Appetizers -- Chapter 4: Soups -- The Basics of Making Soup -- Vegetable Soups -- Bean Soups -- Grain Soups -- Noodle Soups -- Fish Soups -- Chicken Soups -- Meat Soups -- Cold Soups -- The Basics of Stock -- Chapter 5: Sandwiches and Pizza -- The Basics of Sandwiches -- The Basics of Tacos and Burritos -- The Basics of Pizza -- Chapter 6: Salads -- The Basics of Salad Greens -- The Basics of Preparing Salad Greens -- The Basics of Oil and Vinegar -- The Mother of All Dressings: Vinaigrette -- Green Salads -- Vegetable Salads -- Fruit Salads -- Bean Salads -- Grain Salads.

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

ISBN: 9780470453452Subjects--Topical Terms:

1000121238
Cookbooks.;Home economics.;Cooking.;Electronic books. -- local.
Index Terms--Genre/Form:

172687
Electronic books.

LC Class. No.: TX714 -- .B573 2008eb

Dewey Class. No.: 641.5

How to Cook Everything :2,000 Simple Recipes for Great Food.
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505 0 $a Intro -- How to Cook Everything: 2,000 Simple Recipes for Great Food -- Contents -- Acknowledgments -- Introduction -- What's Convenient? -- What About Time? -- How to Use This Book -- Learning to Cook-Simply -- Chapter 1: Kitchen Basics -- What Ingredients Should I Buy? -- The Basics of Food Safety -- What Equipment Do I Need? -- The Basics of Knives -- The Basics of Pots and Pans -- The Basics of Ovenware -- The Basics of Kitchen Tools -- The Basics of Appliances and Electric Gadgets -- Techniques -- The Basics of Cutting -- The Basics of Measuring -- The Importance of Heat -- Chapter 2: Sauces, Condiments, Herbs, and Spices -- The Basics of Flavored Oils -- Pesto, Herb Purées, and Herb Sauces -- The Herb Lexicon -- The Basics of Compound Butters -- Fresh (Uncooked) Sauces -- The Basics of Mayonnaise -- The Basics of Mustard -- Cooked Sauces -- The Basics of Reduction Sauces -- Butter Sauces -- The Basics of Spices -- The Spice Lexicon -- Spice Mixtures -- The Basics of Chiles and Peppers -- The Chile/Pepper Lexicon -- Chile Pastes -- The Basics of Salt -- The Salt Lexicon -- The Basics of Pepper -- The Peppercorn Lexicon -- Chapter 3: Appetizers -- More Finger and Toothpick Foods -- Dips and Spreads -- Crispy Starters -- Dumplings and Other Wrapped Finger Foods -- More-Formal Appetizers -- Chapter 4: Soups -- The Basics of Making Soup -- Vegetable Soups -- Bean Soups -- Grain Soups -- Noodle Soups -- Fish Soups -- Chicken Soups -- Meat Soups -- Cold Soups -- The Basics of Stock -- Chapter 5: Sandwiches and Pizza -- The Basics of Sandwiches -- The Basics of Tacos and Burritos -- The Basics of Pizza -- Chapter 6: Salads -- The Basics of Salad Greens -- The Basics of Preparing Salad Greens -- The Basics of Oil and Vinegar -- The Mother of All Dressings: Vinaigrette -- Green Salads -- Vegetable Salads -- Fruit Salads -- Bean Salads -- Grain Salads.
505 8 $a Salads with Chicken, Meat, or Fish -- The Basics of Pickling Fruits and Vegetables -- Chapter 7: Vegetables and Fruit -- The Basics of Buying and Handling Fresh Produce -- The Basics of Cooking Vegetables -- Vegetable Cooking Techniques -- The Vegetable Lexicon -- Artichokes and Cardoons -- Asparagus -- Avocados -- Bean Sprouts -- Beet Greens -- Beets -- Bok Choy and Other Asian Greens -- Broccoli and Broccoli Raab -- Brussels Sprouts -- Burdock -- Cabbage -- Carrots -- Cauliflower -- Celery and Celeriac -- Chard -- Chestnuts -- Corn -- Cucumbers -- Eggplant -- Endive, Escarole, Radicchio, and Chicory -- Fennel -- Garlic -- Ginger -- Green Beans -- Horseradish -- Jícama -- Kale and Collard Greens -- Kohlrabi -- Leeks -- Mushrooms -- Mustard, Turnip, and Dandelion Greens -- Nuts and Seeds -- Okra -- Olives -- Onions -- Parsnips -- Peas -- Pea Shoots -- Peppers and Chiles -- Plantains -- Potatoes -- Radishes -- Sea Greens -- Shallots -- Sorrel -- Spinach -- Summer Squash -- Sunchokes -- Sweet Potatoes and Yams -- Tomatillos -- Tomatoes -- Tropical Tubers -- Turnips and Rutabagas -- Water Chestnuts -- Winter Squash -- The Basics of Stuffed Vegetables -- The Basics of Mixed Vegetable Dishes -- The Basics of Cooking Fruit -- The Fruit Lexicon -- Apples -- Apricots -- Bananas -- Berries -- Cherimoyas -- Cherries -- Coconuts -- Cranberries -- Currants -- Dates -- Figs -- Grapes -- Grapefruit -- Kiwis -- Kumquats -- Lemons and Limes -- Lychees -- Mangoes -- Melons -- Oranges and Tangerines -- Papayas -- Passionfruit -- Peaches and Nectarines -- Pears -- Persimmons -- Pineapples -- Plums -- Pomegranates -- Quince -- Rhubarb -- Star Fruit -- Chapter 8: Beans -- The Basics of Beans -- The Basics of Preparing and Cooking Beans -- Recipes That Start with Cooked (or Canned) Beans -- Beans in a Pot -- Rice and Beans -- Bean Fritters, Croquettes, and Cakes.
505 8 $a The Basics of Chickpea Flour -- The Basics of Tofu -- Chapter 9: Grains -- The Basics of Grains -- The Basics of Cooking Rice and Other Grains -- The Rice Lexicon -- Rice Pilafs -- Risotto -- The Basics of Fried Rice -- The Basics of Paella -- The Basics of Sushi -- The Grain Lexicon -- Grain Griddlecakes -- Chapter 10: Pasta, Noodles, and Dumplings -- The Basics of Dried Pasta -- The Pasta Lexicon -- Pasta with Tomato-Based Sauces -- Pasta with Vegetables or Beans -- Pasta with Dairy-Based Sauces -- Pasta with Seafood -- Pasta with Meat Sauce -- Baked Pasta -- The Basics of Fresh Pasta -- The Basics of Stuffed Pasta -- The Basics of Gnocchi and Other (Mostly) Italian Dumplings -- The Basics of Asian Noodles -- Stir-Fried Asian Noodles -- Chapter 11: Fish and Shellfish -- The Basics of Buying Fish -- The Basics of Cooking Fish -- The Basics of Preparing Fish -- The Basics of Shrimp (and Crawfish) -- The Basics of Salmon and Trout -- The Basics of Thick White Fish Fillets and Whole Fish -- The Basics of Scallops -- The Basics of Fish for Steaks -- The Basics of Thin White Fish Fillets -- The Basics of Crab and Lobster -- Crab -- Lobster -- The Basics of Clams, Mussels, and Oysters -- Clams -- Mussels -- Oysters -- The Basics of Mackerel, Bluefish, and Like Fish -- The Basics of Squid and Octopus -- Miscellaneous Fish and Shellfish -- Seafood Burgers, Cakes, and Other Dishes -- Chapter 12: Poultry -- The Basics of Buying Chicken -- The Basics of Chicken Parts -- Braised Chicken Parts -- Chicken and Rice Dishes -- Roast Chicken Parts -- The Basics of Grilled or Broiled Chicken Parts -- The Basics of Fried Chicken -- The Basics of Boneless Chicken -- Grilled or Broiled Boneless Chicken -- Roasted Boneless Chicken -- The Basics of Stir-Fried Chicken -- The Basics of Sautéed Chicken Cutlets -- Poached Chicken Cutlets -- The Basics of Whole Chicken.
505 8 $a Other Methods for Cooking Whole Chicken -- The Basics of Split Chicken -- The Basics of Whole Turkey -- Roasting Whole Turkey -- Stuffing for Turkey and Other Poultry -- Turkey Parts -- The Basics of Cornish Hens, Poussins, and Guinea Hens -- The Basics of Duck and Goose -- The Basics of Squab and Pheasant -- The Basics of Quail -- Chapter 13: Meat -- The Basics of Cooking Meat -- The Basics of Beef -- The Basics of Steaks and Other Quick-Cooking Beef -- The Basics of Beef (and Other) Kebabs -- The Basics of Roast Beef -- The Basics of Braised Beef -- Pot Roasts -- The Basics of Pork -- Chops and Other Quick-Cooking Pork -- The Basics of Pork Roasts -- Pork Stews and Braises -- Pork Sausage and Ground Pork -- The Basics of Ham -- The Basics of Cooking Bacon -- The Basics of Lamb -- Chops and Stir-Fried Lamb -- The Basics of Leg of Lamb -- Braised and Stewed Lamb -- Lamb Shanks -- Lamb Rack, Breast, and Ribs -- The Basics of Veal -- Mixed Meat Dishes -- Chapter 14: Eggs, Breakfast, and Dairy -- The Basics of Cooking Eggs -- The Basics of Eggs -- Egg Dishes -- The Basics of Omelets -- The Basics of Frittate and Other Flat Omelets -- The Basics of Savory Soufflés -- The Basics of Quiche -- The Basics of Pancakes -- The Basics of Waffles -- The Basics of Crêpes and Blintzes -- The Basics of Breakfast Cereals -- The Basics of Dairy -- The Basics of Making Fresh Cheese -- Chapter 15: Bread -- The Basics of Flour -- The Basics of Leavening -- The Basics of Quick Bread -- The Basics of Unleavened Flatbread -- The Basics of Yeast Bread -- European-Style Yeast Breads -- Sandwich and Other Rich Breads -- Chapter 16: Desserts -- Fancy Desserts from Simple Recipes -- The Basics of Sugar and Other Sweeteners -- The Basics of Butter and Other Baking Fats -- The Basics of Cookies -- Brownies and Bars -- The Basics of Cakes -- The Basics of Chocolate.
505 8 $a Frostings, Glazes, Soaks, and Sauces -- The Basics of Fruit Purées -- The Basics of Pies and Tarts -- Fruit Pies -- The Basics of Choux and Puff Pastries -- The Basics of Phyllo -- The Basics of Puddings, Custards, Mousses, and Gelées -- The Basics of Dessert Soufflés -- The Basics of Ice Cream, Sorbet, and Granita -- The Basics of Dessert Soups -- The Basics of Simple Candies -- Menus -- Breakfast and Brunch -- Lunch -- Dinner -- Celebrations -- The 102 Essential Recipes in This Book -- My Top 100 Fast Recipes -- My Top 100 Make-Ahead Recipes -- My Top 100 Vegetarian Recipes -- Sources -- Index.
520 $a 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
520 8 $a housewarming; if you have this book, you don't really need any others." -Lisa Loeb, singer/songwriter.
588 $a Description based on publisher supplied metadata and other sources.
590 $a Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2019. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
650 0 $a Cookbooks.;Home economics.;Cooking.;Electronic books. -- local. $3 1000121238
655 4 $a Electronic books. $2 local. $3 172687
776 0 8 $i Print version: $a Bittman, Mark $t How to Cook Everything : 2,000 Simple Recipes for Great Food $d Hoboken : Wiley,c2008 $z 9780764578656
797 2 $a ProQuest (Firm)
856 4 0 $u https://ebookcentral.proquest.com/lib/nkut-ebooks/detail.action?docID=366742 $z Click to View - 點擊此處查看電子書全文