How to Cook Everything: 2,000 Simple Recipes for Great Food

Product Information

I'm still pretty far from being any sort of expert cook. I wouldn't last a hot second on [insert basically any cooking show under the sun here]. But I can say that How to Cook Everything has delivered - I can kinda sorta cook! Or I can cook good enough for me, and that's all that really matters anyway. Everything is taken one step at a time whilst the text is informative and concise in nature. The reader is not patronised – you have to read the text carefully to get the most out of the book rather than just look at the pretty pictures, but is that such a hard thing to do? Even, ‘speaking’ as a more experienced cook, the text seems to be friendly, approachable and informative and certainly some ageing memory cells have become refreshed in the process. It is surprising how much we can forget, take for granted or perhaps never learned – especially if one has not received formal culinary training. To soften brown sugar that’s dried out, add a few strips of orange peel or a wedge of apple to its container, seal with a lid and leave overnight or until the sugar has softened again. 72. How to make things with cocoa powder taste even more chocolatey How to Cook Everything: Vegetarian includes more than 2,000 recipes and variations-far more than any other vegetarian cookbook. As always, Bittman's recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious-producing dishes that home cooks can prepare with ease and serve with confidence. The book covers the whole spectrum of meatless cooking-including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages. Special icons identify recipes that can be made in 30 minutes or less and in advance, as well as those that are vegan. Illustrated throughout with handsome line illustrations and brimming with Bittman's lucid, opinionated advice on everything from selecting vegetables to preparing pad Thai, How to Cook Everything: Vegetarian truly makes meatless cooking more accessible than ever.

How to Cook Everything by Mark Bittman Home | How to Cook Everything by Mark Bittman

Some nice features aside from the recipes: a section on key ingredients that one needs in the kitchen, required equipment for cooking, various kitchen techniques (how to sharpen knives, different ways of "cutting" with knives, measuring, different methods of cooking (e.g., steaming, sautéing, braising, etc.). Then, on to recipes.Save a cup of the cooking water from pasta before draining. If the pasta seems dry when you add it to the sauce, stir in a little of the reserved water to loosen it. 16. How to make perfect grilled cheese sandwich Ordinarily the reader should exercise a great degree of scepticism when faced with a book that describes itself with superlatives. How to cook everything? All you need? Yet, this time, such caution might be a tad unnecessary. Cooking classes are one of my favorite ways to learn to cook. And you have two choices when it comes to taking classes: in person or online. In Person Cooking Classes Bread is ready when it is risen, golden, feels firm on the sides and the base sounds hollow when tapped. 91. How to rescue over-whipped cream

How to Cook Everything From Scratch - The Spruce Eats How to Cook Everything From Scratch - The Spruce Eats

The secret to a gooey brownie is in the cooking time - a fudgy texture comes mostly from underbaking. Don’t be tempted to bake them for too long, as this will cook the mixture too much. Follow the timings on the recipe and bake until firm to touch. 54. How to make muffins that rise tallPeeling ginger is simple - scrape the skin away using the edge of a teaspoon. It’s easier and wastes less than using a peeler or knife. 10. What to do with stale bread Added too much salt to a sauce or gravy? Try putting a piece of raw potato in the sauce and leaving for as long as possible - the potato will absorb some of the salt from the sauce. If you don’t have time, a squeeze of lemon juice or a little cream can reduce the perception of the overly salty flavour. 13. How to make gravy

How to Cook Everything Vegetarian: Simple Meatless Recipes How to Cook Everything Vegetarian: Simple Meatless Recipes

Homemade gingerbread and biscuits with a high sugar content have a tendency to soften over time, even when kept in an airtight tin. To keep biscuits crisp and crunchy, add a handful of pasta or rice to the bottom of the storage tin to absorb the excess moisture. 85. How to make perfect shortcrust pastry Break chocolate into small pieces or chop with a knife. Put into a dry, heatproof bowl. Set the bowl over a pan of barely simmering water, making sure that the water doesn’t touch the bottom of the bowl. Stir the chocolate occasionally and don’t overheat the chocolate. 74. How to temper chocolate using our cheat's methodCoriander is seed of the cilantro plant which has a lemony top note. It is commonly used in chili and curry dishes; it is used widely in many types of Latino, Middle Eastern, and Indian dishes. Produce: Roasted or grilled asparagus. Very simple recipe, but I love asparagus, so any recipes are welcome at my home! Asparagus, olive oil (extra virgin), salt, and lemon wedges. What could be easier? Broccoli Roman style: Unlike George H. W. Bush, I love broccoli! Whether raw or cooked or done any other way! Pasta: Pasta with broccoli (my bias shows again, regarding broccoli). Legumes: Vegetarian chili con carne (depending for its power on hot chili). Burger: Spicy autumn vegetable burger. Key ingredients: Kale, cannellini, extra virgin olive oil, sweet potato, bread crumbs, cinnamon, nutmeg, pinch of cayenne). Sounds yummy to me! Well. No, not exactly. I still have a deep affection for take out pizza. I don't use fresh herbs. I screwed up a dip recipe by making it so spicy literally no one was able to eat it. Sometimes what I make tastes good, but it looks a bit like it was dropped from a great height. And I still haven't made a pancake that doesn't have the consistency of a flip flop. Crumble topping is a simple ratio: put one part sugar, one part butter, and two parts plain flour into a bowl, then rub together with fingers until the mixture resembles coarse breadcrumbs. For 450g of fruit, you’ll need about 150g plain flour and 75g each butter and sugar. 60. How to make buttercream It's winter here so rather than go out for dinner we invite our friends to come over for some vegetarian fare. As a rule all recipes come from this book.