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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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Subjects
Cookery, Cooking & Food, Nonfiction, Cooking, Cookbooks, Quick and easy cooking, Vegetarian cooking, MenusShowing 3 featured editions. View all 13 editions?
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1
How to cook everything: simple recipes for great food
2008, J. Wiley
in English
- 2nd ed.
0764578650 9780764578656
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3
How to cook everything: simple recipes for great food
1998, Macmilllan, Wiley
in English
0028610105 9780028610108
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Book Details
Table of Contents
Salads and soups
Pasta
Fish
Poultry
Meat
Grains and beans
Vegetables
Fruits, desserts and pies
Cookies and cakes
Breads and breakfast.
Edition Notes
Includes index.
Classifications
The Physical Object
ID Numbers
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Feedback?December 7, 2020 | Edited by MARC Bot | import existing book |
August 1, 2020 | Edited by ImportBot | import existing book |
April 14, 2020 | Edited by rani_kalibi | Added new cover |
July 22, 2019 | Edited by MARC Bot | remove fake subjects |
December 9, 2009 | Created by WorkBot | add works page |