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Mark Bittman
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Fish: The Complete Guide to Buying and Cookingby Mark Bittman , Dennis M. GottliebISBN 0028631528 (0-02-863152-8)
Softcover, John Wiley & Sons Inc
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› Find signed collectible books: 'Fish: The Complete Guide to Buying and Cooking'Book summary:From anchovy to wolffish, Mark Bittman, the executive editor of Cook's Illustrated magazine, presents fish and shellfish by name, offering discussions on preparation and presentation along with sumptuous recipes. Bittman proposes everything from traditional fare--Dungeness crab salad and marinated grilled salmon--to more complex dishes like curried mussels and raw sea bass salad. The more than 500 recipes are tried-and-true, and any cook with access to a decent fish market is advised to take full advantage of Bittman's expert and substantial overview. The book won the 1995 Julia Child Cookbook Award in the Single Subject Category. [via]
More editions of Fish: The Complete Guide to Buying and Cooking:
- Fish: Complete Guide to Buying and Cooking: ISBN 0470038209 (0-470-03820-9)
Softcover, Wiley & Sons, Limited, John - Fish: The Complete Guide to Buying and Cooking: ISBN 0025107755 (0-02-510775-5)
Hardcover, John Wiley & Sons Inc - Fish: The Complete Guide to Buying and Cooking: ISBN 0028631528 (0-02-863152-8)
Softcover, John Wiley & Sons Inc
- Fish: Complete Guide to Buying and Cooking: ISBN 0470038209 (0-470-03820-9)
How to Cook Everything: Easy Weekend Cookingby Mark Bittman , Alan WitschonkeISBN 0764525131 (0-7645-2513-1)
Softcover, John Wiley & Sons Inc
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How to Cook Everything: Holiday Cookingby Mark Bittman , Alan WitschonkeISBN 0764525123 (0-7645-2512-3)
Softcover, John Wiley & Sons Inc
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How to Cook Everything: Quick Cookingby Mark Bittman , Alan WitschonkeISBN 0764525115 (0-7645-2511-5)
Softcover, John Wiley & Sons Inc
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How to Cook Everything: Simple Recipes for Great Foodby Mark Bittman , Alan WitschonkeISBN 0471789186 (0-471-78918-6)
Softcover, John Wiley & Sons Inc
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› Find signed collectible books: 'How to Cook Everything: Simple Recipes for Great Food'Book summary:Mark Bittman, award-winning author of such fundamental books as Fish and Leafy Greens and food columnist for the New York Times ("The Minimalist"), has turned in what has to be the weightiest tome of the year. There are more than 900 pages in this sucker--over 1,500 recipes! This isn't just the big top of cookbooks: it's the entire three-ring circus. This isn't just how to cook everything: it's how to cook everything you have ever wanted to have in your mouth. And then some.
Bittman starts with Roasted Buttered Nuts and Real Buttered Popcorn, and moves right along, section by section, from the likes of Black Bean Soup (eight different ways), to Beet and Fennel Salad, to Mussels (Portuguese-style over Pasta), to Cream Scones--and he hasn't even reached seafood, poultry, meat, or vegetables yet, let alone desserts. There are 23 sections in this cookbook (!) that reflect directly on the how-to of cooking, be that equipment, technique, or recipe.
Every inch of the way the reader finds Bittman's calm, helpful, encouraging voice. "Anyone can cook," he says at the beginning, "and most everyone should." More than a few college kids are going to head off to their first apartments with Bittman's book under arm. More than a few marriages will benefit with this book on the shelf. And anyone who loves cooking and the sound of a great food voice is going to enjoy letting this book fall open where it may. No matter what the page, it's bound to be a tasty and rewarding experience. --Schuyler Ingle [via]
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How to Cook Everything: The Basics Simple Recipes Anyone Can Cookby Mark BittmanISBN 076456756X (0-7645-6756-X)
Hardcover, John Wiley & Sons Inc
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› Find signed collectible books: 'How to Cook Everything: The Basics Simple Recipes Anyone Can Cook'Book summary:How to Cook Everything: The Basics gives you essential recipes and easy-to-follow guidance to help you cook with confidence. Mark Bittman, the bestselling, award-winning author of How to Cook Everything, shows you how to make a good burger or delicious pasta for everyday meals as well as chicken soup on a cold day, lasagne because you love it, and prime rib for company. Not only will you make some of the best food youve ever eaten, youll save money and eat more healthfully, too.
Anyone can cook
- Simple, satisfying recipes with easy-to-follow directions
- Tips to help you shop for, prepare, and cook the recipes
- Recipe variations and lists of ideas to adapt dishes to your taste
- Step-by-step illustrations for tricky techniques like mincing garlic
Simple. Straightforward.
Just what you need to cook well. [via]More editions of How to Cook Everything: The Basics Simple Recipes Anyone Can Cook:
How to Cook Everything: Vegetarian Cookingby Mark Bittman , Alan WitschonkeISBN 076452514X (0-7645-2514-X)
Softcover, John Wiley & Sons Inc
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How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Foodby Mark Bittman , Alan WitschonkeISBN 0764524836 (0-7645-2483-6)
Hardcover, John Wiley & Sons Inc
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› Find signed collectible books: 'How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food'Book summary:Author of a dozen bestselling cookbooks and beloved columnist for The New York Times ("The Minimalist"), Chef Mark Bittman bookends his award-winning modern classic, How to Cook Everything, with How to Cook Everything: Vegetarian the ultimate one-stop resource for meatless meals. Refreshingly straightforward and filled with illustrated recipes, this is a book that puts vegetarian cuisine within the reach of every home cook. You'll want to spend countless days in the kitchen with Bittman's latest culinary treasure.
Recipe Excerpts from How to Cook Everything Vegetarian
" Spinach with Chiles
" Chickpea Fries (Panelle)
" Braised Tofu with Eggplant and Shiitakes
" Amazon-Exclusive Crunchy Corn Guacamole
5 Questions for Mark Bittman
Q. What motivated you to write a comprehensive cookbook of vegetarian recipes right now? A: What motivated me--several years ago--was seeing the handwriting on the wall: That although being a principled, all-or-nothing vegetarian was not a course of action that would ever likely inspire the majority of Americans, the days of all-meat-all-the-time (or, to be slightly less extreme, of a diet heavily dependent on meat) could not go on. Averaging a consumption of two pounds a week or more of meat (as Americans do) is not sustainable, either for the earth or our planet. And, as more and more of us realize this, I thought it was important to develop a cookbook along the lines of How to Cook Everything, but without meat, fish, or poultry. Needless to say, theres plenty of material.
Q: In the course of writing How to Cook Everything Vegetarian did your approach to food shopping, cooking or dining change significantly?
A: Completely. The more I tried new ways of cooking with vegetables, whole grains, and legumes, the more I enjoyed them. I probably eat sixty or seventy percent fewer animal products than I did three years ago.
Q: Because meatless cooking isn't limited to a single cuisine, your recipes introduce the flavors and techniques of many different cultures and cuisines. How did you manage to cover so much ground? Seems like a daunting task.
A: Its what I do.
Q: Out of the more than 2,000 recipes in the cookbook do you have a favorite dish or dessert that you turn to again and again?
A: No. There are hundreds I wish I could cook all the time, but one can only cook and eat so much. But in the last week, for example, Ive made Fava Bean and Mint Salad with Asparagus; Lemon-Ricotta Pancakes; Cornbread Salad; and Red Lentils with Chaat Masala.
Q: Why is simplicity so important in cooking? What does the novice home cook need to know to cook and eat well?
A: Simplicity is only important because its the way to learn to cook; its very difficult to start cooking with complex dishes. For people to learn to cook, they must start simply--the way everyone used to cook. And, for most of us--including me--theres no reason to carry things much further. Even the simplest cooking is rewarding, enjoyable, and--obviously--the healthiest and best way to eat.
[via]More editions of How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food:
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Leafy Greens A-Z Guide : 30 Typesby Mark BittmanISBN 0028603559 (0-02-860355-9)
Hardcover, Wiley & Sons, Incorporated, John
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› Find signed collectible books: 'Leafy Greens A-Z Guide : 30 Types'Book summary:Antioxidant vitamins have been shown to reduce the risk of cancer, prohibit the growth and formation of tumors, and help prevent heart disease. Moreover, antioxidant foods, like leafy greens, help one's body absorb nutrients. This first cookbook devoted exclusively to the subject of greens discusses more than 30 of them in detail. Line art. [via]
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Spain: A Culinary Road Tripby Mark Bittman , Mario Batali, Gwyneth PaltrowISBN 0061560936 (0-06-156093-6)
Hardcover, Ecco Pr
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