How To Cook Everything: Simple Recipes for Great Food
Wiley, August 1998. Book Club. Hardcover. Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. More
Wiley, August 1998. Book Club. Hardcover. Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. More
Clarkson Potter Publishers, May 2017. Hardcover. Shake Shack's first-ever cookbook, with 70 recipes and plenty of stories, fun facts, and pro tips for the home cook and ShackFan, as well as 200 photographs. Follow Shake Shack's journey around the world; make your own ShackBurgers, crinkle-cut fries, and hand-spun frozen custard..... More
Penguin USA, July 1998. Trade Paperback. "Cod" spans a thousand years and four continents. From the Vikings, who pursued the codfish across the Atlantic, and the enigmatic Basques, who first commercialized it in medieval times, to Bartholomew Gosnold, who named Cape Cod in 1602, and Clarence Birdseye, who founded an..... More
Bloomsbury Publishing, November 2023. First Edition. Hardcover. An Eater Best Food Book of 2023 A Smithsonian Best Food Book of 2023 From the New York Times-bestselling author of Cod and Salt, a delectable look at the cultural, historical, and gastronomical layers of one of the world's most beloved culinary staples--featuring..... More
Villard Books, September 1997. Hardcover. Established in 1989, Campanile immediately rose to the top of the Los Angeles restaurant scene, and it has stayed there by providing consistently sublime cuisine. Chef-owners Mark Peel and Nancy Silverton are well known for their personal mandate: If it's worth cooking, it's worth cooking..... More