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Indlæser... How to Cook Everything: 2,000 Simple Recipes for Great Food [Completely Revised Tenth Anniversary Edition]af Mark Bittman
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Bliv medlem af LibraryThing for at finde ud af, om du vil kunne lide denne bog. Der er ingen diskussionstråde på Snak om denne bog. Love this cookbook. Every recipe has worked. My only quibble is that he claims that Spätzle comes from France, when they are actually of German origin. ( ) I enjoyed quickly reading through this library book, but I didn't try any of the recipes. I was comparing this to a library copy of Joy of Cooking (75th anniversary edition). How to Cook Everything seems to have much fewer recipes but endless ways to do each one. The recipes do look very simple, but it also seems a little boring to me. Quite a few people on other websites complained about a lot of bad recipes and some errors. I found some errors myself despite my cursory review of the book. For example, on the section called "My Top 100 Fast recipes," it listed the wrong page number for a recipe I was interested in. I also found a wrong page number in the index, so I lost confidence in the book. I finally made my decision, and that is to buy two copies of the Joy of Cooking, one for myself and one for my daughter-in-law, a newlywed. The recipes just look a lot more interesting/tasty, and people on the many review postings only had good things to say about the recipes. I am a person who gives books as presents. It's fortunate that my son loves reading as much as everyone else in my family because he's gotten many books as presents over the years. When he was here to see me this summer he expressed an interest in some cookbooks. He's living in a dorm that is set up like an apartment so cooking is a new necessity. I gave me the copy of The Joy of Cooking that my father gave me (this was probably the second or third copy - for awhile there I tended to walk away from various kinds of things, books included). For his birthday, I got him a copy of How to Cook Everything - 2,000 Simple Recipes for Great Food by Mark Bittman. I got myself a copy, too, since I'd heard a lot about it, but hadn't had it. Other than Joy of Cooking my family's idea of basic cookbooks was La Gastronomique and The Art of French Cooking - both wonderful and basic in their own ways, but not basic in their recipe writing. This is a really cool cookbook. I've been working my way through it while watching junk television this Thanksgiving weekend and I'm really impressed with how it puts everything together because, honestly, if you know the cooking techniques and you know the basics of sauces, you can make anything. Cooking is full of endless variations and I really like how he explicates this. I use this cookbook several times a week. It is truly a "desert island cookbook," and if I had to choose only one cooking reference to use for the rest of my life (this includes the Internet), this book would be it. I admire Bittman's emphasis on simple cooking and his encouragement to make as much of your own food as possible. (It's healthier, gives you more control over what you are eating, tastes MUCH better, and does not take all that much more time to do.) Since buying this book I've slowly began cooking more and more of my recipes from scratch, and have been amazed at how easy it is. Not to mention how much better everything tastes! I have a harder time eating processed foods with enjoyment after using these recipes. The best part about the cookbook is the set-up. Very basic recipes are provided; you can build upon with suggested variations/additions that follow the basic recipe. (So for instance, the recipe for pancakes is followed by a chart with instructions on how to substitute or add a dozen variations, including buttermilk/yogurt/sour cream in place of milk, the addition of bananas or blueberries, using cottage cheese...). In short, it teaches the kind of improvisation that professional cooks have internalized, and is a great way to learn how to master the basics of any recipe. I can't recommend this cookbook highly enough. ingen anmeldelser | tilføj en anmeldelse
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Cooking & Food.
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HTML: 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 cooksâ??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. Look for a new, fully revised edition of HOW TO COOK EVERYTHING, 20th anniversary ed, with full color photos and updated recipes, coming in October 2019! "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!" "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." "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." "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." "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." "Generous, thorough, reliable, and necessary, How to Cook Everything is an indispensable reference for both experienced and beginner cooks." "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." No library descriptions found. |
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