ForHow To Cook Everything: Simple Recipes for Great selling Food*.
ForHow To Cook Everything: Simple Recipes for Great selling Food*., ISBN0028610105AUTHOR(S)Bittman MarkRELEASEDAug 13 1998PUBLISHERWileyFORMATHardcover960 pages****************************author of such fundamental books as Fish and Leafy Greens and food columnist for the New.
Product code: ForHow To Cook Everything: Simple Recipes for Great selling Food*.
ISBN 0028610105 AUTHOR(S) Bittman, Mark RELEASED Aug 13, 1998 PUBLISHER Wiley FORMAT Hardcover 960 pages **************************** 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 selling 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.
ISBN 0028610105 AUTHOR(S) Bittman, Mark RELEASED Aug 13, 1998 PUBLISHER Wiley FORMAT Hardcover 960 pages **************************** 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 selling 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.