How to Cook Everything: Easy Weekend Cooking

How to Cook Everything

by Mark Bittman, Alan Witschonke (Illustrator)

From Cinnamon Rolls to Chicken in Red Wine Sauce to Lemon Cheesecake, this collection of ninety easy-to-follow, make-ahead recipes and simple specialty dishes is accompanied by menu suggestions, variations, shoping lists, preparation tips, and instruction in helpful cooking techniques. Original.

Genres: Cookbooks, Cooking

144 pages, Paperback

First published August 15, 2003

About the author

MARK BITTMAN is one of the country's best-known and most widely respected food writers. His How to Cook Everything books, with one million copies in print, are a mainstay of the modern kitchen. Bittman writes for the Opinion section of New York Times on food policy and cooking, and is a columnist for the New York Times Magazine. His "The Minimalist" cooking show, based on his popular NYT column, can be seen on the Cooking Channel. His most recent book, VB6, debuted at #1 on the New York Times bestseller list in its first week on sale.

Reviews

[Everton Forrester]

Bhaji
Funk

[Diana]

This is a good book for beginning cooks. It's something I'd give as a wedding present.