How to Cook Everything: Simple Recipes for Great Food
by Mark Bittman
Published 1998 by John Wiley & Sons
Hardcover, English. ISBN: 0028610105
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Jacket Notes:
Here's the breakthrough one-stop cooking reference for today's generation of cooks!
Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as important, "How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results.
Praise for "How to Cook Everything by Mark Bittman:
"In his introduction to "How to Cook Everything, Mark Bittman says, 'Anyone can cook, and most everyone should.' Now, hopefully everyone will— this work is a rare achievement. Mark is in that pantheon of a few gifted cook/writers who make very, very good food simple and accessible. I read his recipes and my mouth waters. I read his directions and head for the kitchen. Bravo, Mark, for taking us away from take-out and back to the fun of food."
— Lynne Rossetto Kasper, host of the international public radio show "The Splendid Table with Lynne Rossetto Kasper"
"Mark Bittman is the best home cook I know, and "How to Cook Everything is the best basic cookbook I've seen."
— Jean-Georges Vongerichten, award-winning chef/owner of Jean-Georges
"Useful to the novice cook or the professional chef, "How to Cook Everything is a tour de force cookbook by Mark Bittman. Mark lends his considerable knowledge and clear, concise writing style to explanations of techniques and quick, classic recipes. This is a complete, reliable cookbook."
— Jacques Pepin, chef, cookbook author, and host of his own PBS television series
"Sometimes all the things that a particularperson does best come together in a burst of synergy, and the result is truly marvelous. This book is just such an instance. Mark Bittman is not only the best home cook we know, he is also a born teacher, a gifted writer, and a canny kitchen tactician who combines great taste with eminent practicality. Put it all together and you have "How to Cook Everything, a cookbook that will inspire American home cooks not only today but for years to come."
— John Willoughby and Chris Schlesinger, coauthors of "License to Grill Visit
REVIEW: Publisher's Weekly 07/31/1998
There's a millennial ring to the title of Bittman's massive opus of more than 1000 basic recipes and variations as the widely known food writer ("The Minimalist" is a weekly column in the New York Times) and author (Fish) contributes to the list of recently published authoritative, encyclopedic cookbooks. He concedes that most accomplished cooks will find little new here, and indeed the recipes can be as simple as how to pop corn. His voice is a comfortable one, however, so the tone is less tutorial than, say, that of the newly revised Joy of Cooking. While much of the ground covered is familiar, Bittman offers inventive fare (Kale Soup with Soy and Lime) and reclaims formerly abandoned territory--his Creamy Vinaigrette calls for heavy cream. Pastas range from Spaghetti and Meatballs to Pad Thai. Similarly, sandwiches include both old favorites and fresh combinations, e.g., Curried Pork Tenderloin Sandwich with Chutney and Arugula. Bittman's friends, he says, praise his Chicken Adobo as the best chicken dish in the world. He doesn't linger too long with beef because Americans are eating less of it; he remarks that a well-done hamburger is not worth eating. Vegetables are comprehensively addressed from Artichokes to Yuca, with attention paid to buying, storing and cooking methods well suited to each. Desserts are mostly homey, like Apple Brown Betty and Peaches with Fresh Blueberry Sauce, but there is also a Death-by-Chocolate Torte. The enormous breadth of recipes, the unusually modest price and Bittman's engaging, straightforward prose will appeal to many cooks looking for reliable help with--or reference to--kitchen fundamentals. Illustrations not seen by PW. 250,000 first printing; $250,000 ad/promo; simultaneous CD-ROM; 15-city author tour. (Sept.)
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Expressive Handmade Books
by Alisa Golden
Published 2006 by Sterling Publishing
Hardcover, English. ISBN: 1402720513
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Jacket Notes:
An increasingly popular craft trend receives awe-inspiring treatment by a major artist. Alisa Golden ("Creating Handmade Books") has created a spectacular guide sure to enlighten both beginners and more advanced students. She provides invaluable instruction on structure--which is where newcomers will focus their energies first--as well as design and content, for those who already have some experience. From measuring and scoring to folding and cutting, from tools for bookbinding to useful media for writing and image-making, there's a rich store of information on the craft--and a wonderfully wide range of projects, too. Make accordion and flag books, including miniature volumes; side bindings, with cross stitching or laced edges; sewn signatures; portfolios; pop-ups; and other creative styles.
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