How to Cook Everything: The Basics-Reference/ Information/ Interdisciplinary subjects-買書書 BuyBookBook

滾動圖像以放大點擊圖片放大

How to Cook Everything: The Basics

Name: How to Cook Everything: The Basics
Brand: Harvest
SKU: 9780470528068-HCUSDTR
Price: 249.0 HKD
Availability: InStock

All You Need to Make Great Food--With 1,000 Photos: A Beginner Cookbook

Mark Bittman (Author) ... more

How to Cook Everything Series (Series) ... more

Edition: Hardback

貨品

價格:

HK$249.00 HK$400.00

庫存狀態:

有存貨 - 4個工作天內發貨

數量:

Product Info

English

496 pages • 20.32 x 22.86 公分

Approx. weight: 1.54 kg

Publication date: 05 Mar,2012

Barcode/ ISBN: 9780470528068 • Harvest

More books in English for Age -

Reference/ Information/ Interdisciplinary subjects

分享這個產品

By: Mark Bittman | Series: How to Cook Everything Series

The next best thing to having Mark Bittman in the kitchen with you

Mark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook, particularly novices, should know.

1,000 beautiful and instructive photographs throughout the book reveal key preparation details that make every dish inviting and accessible. With clear and straightforward directions, Bittman's practical tips and variation ideas, and visual cues that accompany each of the 185 recipes, cooking with How to Cook Everything The Basics is like having Bittman in the kitchen with you.

This is the essential teaching cookbook, with 1,000 photos illustrating every technique and recipe; the result is a comprehensive reference that’s both visually stunning and utterly practical.
Special Basics features scattered throughout simplify broad subjects with sections like “Think of Vegetables in Groups,” “How to Cook Any Grain,” and “5 Rules for Buying and Storing Seafood.”
600 demonstration photos each build on a step from the recipe to teach a core lesson, like “Cracking an Egg,” “Using Pasta Water,” “Recognizing Doneness,” and “Crimping the Pie Shut.”
Detailed notes appear in blue type near selected images. Here Mark highlights what to look for during a particular step and offers handy advice and other helpful asides.
Tips and variations let cooks hone their skills and be creative.