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Reviews of : How to Cook Everything 2,000 Simple Recipes for Great Food by Mark Bittman PDF Book
Inside this Book – Local, farm-raised food has become a luxury for most of us. Almost everything in the supermarket is grown or raised for its hardiness, profitability, shelf life, and ability to withstand the rigors of transit, rather than for its flavor and nutritional value. Most of it comes to us from thou- sands of miles away, little of it is truly fresh, and it is sold to us not by the individuals who raised it or even selected it but by anonymous corporations. Nevertheless, supermarket food is of reasonably high quality, inexpensive, and almost uniformly safe to eat. (Don’t get me wrong; it should be better, and I hope it soon will be.) With one shopping trip, you can have the makings of many meals on hand at all times, just by maintaining the right mix of staples. To me, the ingredients that follow are the true conve- nience foods. Different people like to eat different ways, obviously, but certain items belong in every kitchen all the time and keep nearly indefinitely. To stock your pantry and refrigerator, make sure you have these on hand. (Note that almost every one of these ingredients is described in detail somewhere in the book; just see the index to find where.)
Inside this book –How to Cook Everything 2,000 Simple Recipes for Great Food PDF Book by Mark Bittman – In the last ten or twenty years, though, we’ve adopted a more straightforward approach to adding flavor, most of it decidedly un-French. From salsas to pesto to vin- aigrette (yes, it’s French—but it’s raw) all the way to chutneys, cooked vegetable and fruit sauces, yogurt sauces, and the huge variety of chile pastes and spice pastes and blends, we have at our disposal a host of easy-to-make, easy-to-understand, and incredibly useful preparations. The result is that you can take the blandest recipes you can find—steamed chicken or fish, plain rice or pasta, even a slice of toast—and find fifty different accompaniments for each, creating a powerfully flavorful dish every time. Spice blends are crucial to this new approach to sea- soning, especially if you’re interested in exploring global cuisines. Easily assembled, with a long shelf life, they’re perhaps the ultimate convenience food, whether used on their own or in a sauce or condiment. Some store-bought sauces and spice blends are bound to be staples in your kitchen. (There’s a good recipe for ketchup here, but the reality is you’re not likely to rely on it exclusively.) Even though there are decent bottled condiments, most home- made sauces and spice blends—from curry and chile powder to simple salsa—are far superior and, because they are customized, far more likable than anything you can buy.
How to Cook Everything 2,000 Simple Recipes for Great Food by Mark Bittman PDF : eBook Information
- Full Book Name – How to Cook Everything 2,000 Simple Recipes for Great Food
- Author of this Book – Mark Bittman
- Language – English
- Book Genre – Non-Fiction, Reference, Cooking, Food
- Download Format – PDF
- Size – 163.1 MB
- eBook Pages – 1060
- Price – Free