- Cookery, Cooking & Food, Nonfiction, Cooking
From Wikipedia: How To Cook Everything (John Wiley & Sons, 1998, ISBN 0-02-861010-5) is a general cooking reference written by New York Times food writer Mark Bittman and aimed at United States home cooks. It is the flagship volume of a series of books that include several narrow-subject books about matters such as convenience cooking and vegetarian cuisine, as well as a second volume, How To Cook Everything: Vegetarian, published in 2007, and a second edition with a reduced emphasis on professional techniques in October 2008.
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Character
Warm, classical in form, cool and spare.
- warmbleak
- classical in formformally daring
- cooloverwhelming
- sparerichly built
- earnestironic
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About the book
- Author
- Mark Bittman
- First published
- 1998
- Pages
- 944
- Publisher
- Wiley & Sons, Incorporated, John, Macmilllan, Harcourt
- Editions
- 11
- Language
- English
- ISBN
- 9780470398579
Where to read
Libraries first: a card gets you most books for nothing. Each opens that service’s page for this title.
On Open Library, 15 have read it and 234 want to.
“You can spend tens of thousands of dollars on kitchen equipment, or you can spend a couple of hundred bucks and be done with it.”
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