How to cook everything. Bittman takes on America's chefs

by Mark Bittman

Paper Book, 2005


Call number

American -- BIT

Call number

American -- BIT


Hoboken, N.J. : Wiley Pub., c2005.


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. In the book, the recipes are grouped in chapters ranging from salads to main dishes to desserts.… (more)


Physical description

vi, 260 p.; 24 cm

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