With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes. This volume will not disappoint."The next best thing to having Mark Bittman in the kitchen with youMark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. Even the most enthusiastic cook has less time available to spend in the kitchen, and when he is there he wants good solid recipes and advice. Mark Bittman has his finger on the pulse of modern society. But this is a culinary classic that could be renamed A Sensible Book for a Sensible Cook. Its size is striking and that alone would make it a handy book for propping open the kitchen door. How to Cook Everything is a masterwork of huge proportions.
We all need to know about the culinary classics but there are hoards of folk out there who equally need some credit-crunching tricks as well. Cookbooks should allow the audience a bit of freedom. I confess I have used the cost-busting alternative and it would fool everyone but an expert. This costs a fraction of the price of the classic Arborio and the results are pretty good. “Daaaarling, one absolutely muuuust use oooonly that siiiiply diviiiine rice from thaaaat particular village.” It is refreshing to read that Mark has successfully used cheap and cheerful short-grained rice. I am so tired of hearing the worthy (not necessarily my opinion) of the food industry pontificating on such subjects as cooking risotto.
The advice is always straightforward and clear and downright sensible. The author has a conversational style which encourages the novice cook and this is indeed a book that would be a good investment for any would-be home chef. There is not a raft of glossy colour photographs but there are plenty of detailed illustrations on, for example, preparing an artichoke, shaping dough for a baguette, and carving a leg of lamb. It is cover-to-cover food-related wisdom. By the size of the tome one can well believe it contains that many recipes. This tenth anniversary edition of How to Cook Everything boasts 2000 simple recipes for great food. Mark has added recipes and revised the content to reflect current trends for fresh produce with low food miles. No, dear reader, the teacher didn’t say do it over again, it’s just that the culinary and social world has moved on from the launch of the original How to Cook Everything in 1994. How to Cook Everything is in fact Mark’s second shot at the subject. He is a regular journalist with the New York Times and has oft graced the US TV screens on such programmes as The Today Show.
Mark Bittman is a much celebrated American food writer with more than a dozen cookbooks to his credit.
0 kommentar(er)
