How to Cook Everything--Completely Revised Twentieth Anniversary Edition : Simple Recipes for Great Food

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. Recipes and features are designed to give you unparalleled freedom and flexibility: for example, infinitely variable basic techniques (Grilling Vegetables, Roasting Seafood); innovative uses for homemade condiments; easy-to-make one-pot pastas; and visual guides to improvising soups, stir-fries, and more. Bittman has also updated all the information on ingredients, including whole grains and produce, alternative baking staples, and sustainable seafood. And, new for this edition, recipes are showcased throughout with color photos. By increasing the focus on usability, modernizing the recipes to become new favorites, and adding gorgeous photography, Mark Bittman has updated this classic cookbook to be more indispensable than ever. Front Cover Front Flap Front Matter Half Title Title Other Books by this Author Copyright Contents Acknowledgments Introduction 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 SoupsSeafood 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 TofuRice 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 LobsterSquid 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 CheeseBread, 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 Index Other Books by this Author Back Flap Back Cover Spine. 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 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. Recipes and features are designed to give you unparalleled freedom and flexibility: for example, infinitely variable basic techniques (Grilling Vegetables, Roasting Seafood); innovative uses for homemade condiments; easy-to-make one-pot pastas; and visual guides to improvising soups, stir-fries, and more. Bittman has also updated all the information on ingredients, including whole grains and produce, alternative baking staples, and sustainable seafood. And, new for this edition, recipes are showcased throughout with color photos. By increasing the focus on usability, modernizing the recipes to become new favorites, and adding gorgeous photography, Mark Bittman has updated this classic cookbook to be more indispensable than ever 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. Recipes and features are designed to give you unparalleled freedom and flexibility: for example, infinitely variable basic techniques (Grilling Vegetables, Roasting Seafood); innovative uses for homemade condiments; easy-to-make one-pot pastas; and... Cooking Front Cover; Front Flap; Front Matter; Half Title; Title; Other Books by this Author; Copyright; Contents; Acknowledgments; Introduction; 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;The ultimate kitchen companion, completely updated and better than ever, now for the first time featuring color photos.