How to Cook Everything: Bittman Takes on America's Chefs

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  • It’s a battle of restaurant style vs. homestyle as Mark Bittman takes on the nation’s top chefs with accessible versions of some of their favorite dishes Mark Bittman is famous for the simple, down-to-earth approach to cooking that hundreds of thousands of home cooks know and love from his bestselling How to Cook Everything cookbooks. Now, in this companion to the public television series, he pits his relaxed cooking style against the sophisticated creations of 13 A-list celebrity chefs, such as Jean-Georges Vongerichten in New York, Chris Schlesinger in Boston, and Suzanne Goin in Los Angeles. The TV series and book offer tantalizing recipes for home cooks who like to keep things simple–or take on a culinary challenge. Readers may find it hard to choose. The battle plays out in the 120 recipes Mark and the chefs created together, each helping but also ribbing the other along the way. In the book, the recipes are grouped in chapters ranging from salads to main dishes to desserts. Each recipe challenge presents a chef’s special dish followed by Bittman’s simpler interpretation, including Daniel Boulud’s Lamb, Four Ways vs. Bittman’s Simple Lamb Roast and Jean-Georges Vongerichten’s Apple Tart Tartin with Tart Apple Ice Cream vs. Bittman’s Skillet Tart Tartin. To capture the lighthearted competition and expert cooking revelations that make the TV series so engaging, the book offers Bittman’s behind-the-scenes observations and practical cooking tips for each recipe. During this cooking odyssey, "even I learned something," Bittman says. Rounding out the package are beautiful full-color photographs of finished dishes and action shots from the show. Mark Bittman (Los Angeles, CA) writes the weekly "Minimalist" column and other features for the New York Times dining section, and is the acclaimed author of the bestselling How to Cook Everything, as well as The Minimalist Cooks at Home, The Minimalist Cooks Dinner, Fish: The Complete Guide to Buying and Cooking, and other books. He has been widely featured in national and regional print and broadcast media, and has made regular appearances on the Today show and NPR’s All Things Considered
  • Author:
    Mark Bittman
    Binding:
    Hardcover
    Dewey Decimal Number:
    641.5
    EAN:
    9780764570148
    ISBN:
    0764570145
    Label:
    Wiley
    Languages:
    English
    List Price:
    $24.95
    Manufacturer:
    Wiley
    Number Of Items:
    1
    Number Of Pages:
    272
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2005-04-04
    Publisher:
    Wiley
    Studio:
    Wiley
    Title:
    How to Cook Everything: Bittman Takes on America's Chefs

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