How to Cook Everything Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food (How to Cook Everything Series, 1, Band 1)
Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food
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"How to Cook Everything Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food" von Mark Bittman ist eine umfassende Kochanleitung, die sowohl für Anfänger als auch für erfahrene Köche geeignet ist. Diese Jubiläumsausgabe bietet über 2.000 Rezepte, die eine breite Palette von Küchenstilen und Zutaten abdecken. Bittman legt großen Wert auf einfache und zugängliche Methoden, um köstliche Gerichte zuzubereiten, und bietet zahlreiche Variationen und Anpassungen für unterschiedliche Geschmäcker und Ernährungsbedürfnisse an. Das Buch enthält hilfreiche Tipps zur Auswahl von Zutaten, grundlegenden Kochtechniken und der richtigen Ausstattung der Küche. Mit klaren Anweisungen und praktischen Ratschlägen zielt das Buch darauf ab, das Kochen zu entmystifizieren und den Lesern das Vertrauen zu geben, in der Küche kreativ zu werden.
MARK BITTMAN is the author of more than thirty books, including the How to Cook Everything series and the #1 New York Times bestseller VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good. He was a food columnist, opinion columnist, and the lead magazine food writer at the New York Times, where he started writing in 1984 and remained for more than thirty years.
Bittman has starred in four television series, including Showtime's Emmy-winning Years of Living Dangerously. He is a longtime Today regular and has made hundreds of television, radio, and podcast appearances, including on Jimmy Kimmel Live!, Real Time with Bill Maher, and CBS's The Dish; and on NPR's All Things Considered, Fresh Air, and Morning Edition.
Bittman has written for countless publications and spoken at dozens of universities and conferences; his 2007 TED talk "What's wrong with what we eat?" has almost five million views. He was a distinguished fellow at the University of California, Berkeley, and a fellow at the Union of Concerned Scientists. He has received six James Beard Awards, four IACP Awards, and numerous other honors.
Bittman is currently special advisor on food policy at Columbia University's Mailman School of Public Health, where he teaches and hosts a lecture series. He is also the editor in chief of Heated. His most recent book is his history of food and humanity, Animal, Vegetable, Junk.
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