How to Cook Everything Simple Recipes for Great Food Completely Revised 20th Anniversary Edition Mark Bittman 1328545679 9781328545671

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Product details:

• ISBN 10: 1328545679
• ISBN 13: 9781328545671
• Author: Mark Bittman

The ultimate kitchen companion, completely updated and better than ever, now for the first time featuring color photos   For twenty years, Mark Bittman’s How to Cook Everything has been the definitive guide to simple home cooking. This new edition has been completely revised for today’s cooks while retaining Bittman’s trademark minimalist style—easy-to-follow recipes and variations, and tons of ideas and inspiration.   Inside, you’ll find hundreds of brand-new features, recipes, and variations, like Slow-Simmered Beef Chili, My New Favorite Fried Chicken, and Eggs Poached in Tomato Sauce; plus old favorites from the previous editions, in many cases reimagined with new methods or flavors.

Table of contents:

How to Use This Book

Cooking Basics

What Ingredients Should I Buy?

What Equipment Do I Need?

What Techniques Do I Need to Know?

The Importance of Heat

Spices, Herbs, Sauces, and Condiments

Salt and Pepper

Spices

Chiles, Peppers, and Chile Pastes

Herbs

Flavored Oils

Fresh (Uncooked) Sauces

Cooked Sauces

Appetizers and Snacks

Quick Bites

Dips and Spreads

Sizzled Starters

Party Food

Soups

Vegetable Soups

Bean Soups

Grain Soups

Noodle Soups

Seafood Soups

Chicken Soups

Meat Soups

Stocks

Salads

Oil

Vinegar

Vinaigrettes

Green Salads

Vegetable Salads

Fruit Salads

Bean Salads

Grain Salads

Salads with Chicken, Meat, or Fish

Pickled Fruits and Vegetables

Vegetables and Fruit

Buying and Handling Fresh Produce

Cooking Vegetables

The Vegetable Lexicon

The Nut and Seed Lexicon

Mixed Vegetable Dishes

Stuffed Vegetables

Cooking Fruit

The Fruit Lexicon

Beans

The Basics of Beans

Recipes That Start with Cooked or Canned Beans

Beans in a Pot

Rice and Beans

Bean Burgers, Fritters, and Griddle Cakes

The Basics of Tofu

Rice and Other Grains

The Basics of Rice and Other Grains

The Rice Lexicon

Rice Recipes

Grain Recipes

The Grain Lexicon

Pasta, Noodles, and Dumplings

The Basics of Dried Pasta

The Simplest Pastas

Pasta with Vegetables or Beans

Pasta with Dairy, Eggs, Seafood, or Meat

Baked Pasta

The Basics of Fresh Pasta

The Basics of Gnocchi and Other Dumplings

The Basics of Asian Noodles

Seafood

The Basics (and Flexibility) of Cooking Seafood

Shrimp

Salmon and Trout

Thick Fish Fillets and Steaks

Thin Fish Fillets

Whole Fish

Scallops, Clams, Mussels, and Oysters

Crab and Lobster

Squid and Octopus

Poultry

Buying Chicken

Boneless Chicken

Chicken Parts

Fried Chicken

Whole Chicken

Whole Turkey

Turkey Parts

Duck and Goose

Other Whole Birds

Meat

The Basics of Buying and Cooking Meat

The Basics of Beef

The Basics of Pork

The Basics of Lamb, Goat, and Veal

Breakfast, Eggs, and Dairy

The Two Fastest, Most Versatile Breakfasts

The Basics of Eggs

Essential Egg Recipes

Omelets, Frittatas, and Other Flat Omelets

Quiches, Custards, and Soufflés

French Toast, Pancakes, Waffles, Crêpes, and Doughnuts

Breakfast Cereals

The Basics of Dairy

Cheese

Bread, Sandwiches, and Pizza

The Basics of Flour

The Basics of Leavening

Quick Breads

Unleavened Flatbreads

The Basics of Yeast Bread

Sandwiches, Tacos, and Burritos

Pizza

Desserts

The Basics of Sweeteners

The Basics of Butter and Other Baking Fats

The Basics of Chocolate

Cookies, Brownies, and Bars

Cakes

Frostings, Glazes, Soaks, and Sauces

Pies, Tarts, Cobblers, and Crisps

Puddings, Custards, and Mousses

Frozen Desserts

Two Simple Candies

Back Matter

More Ways to Navigate the Book

Converting Measurements

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