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|Description:||1044 p. ; 24 cm.|
|Contents:||Acknowledgments. Introduction. Kitchen Basics. Sauces, Condiments, Herbs, and Spices. Appetizers. Soups. Sandwiches and Pizza. Salads. Vegetables and Fruit. Beans. Grains. Pasta, Noodles, and Dumplings. Fish and Shellfish. Poultry. Meat. Eggs, Breakfast, and Dairy. Bread. Desserts. Menus. The 102 Essential Recipes in This Book. My Top 100 Fast Recipes. My Top 100 Make-Ahead Recipes. My Top 100 Vegetarian Recipes. Sources. Index.|
|Responsibility:||Mark Bittman ; illustrations by Alan Witschonke.|
Bittman's How To Cook Everything , originally published in 1998, became an almost instant classic and has sold close to two million copies. This new edition has been reorganized and includes 500 new