Details
Synopsis
Venturing around the world, Mark Bittman brings together a slew of exotic recipes and makes them available for home cooks. Bittman is a highly experienced chef and, more importantly, recipe writer (his modestly titled HOW TO COOK EVERYTHING was, deservedly, a best seller), and here he communicates clearly and efficiently exactly what is needed to produce stellar results. Recipes include Vietnamese Stir-Fried Vegetables, Black Bean and Garlic Spareribs from China, Chicken Paella with Mushrooms from Spain, a Roast Leg of Lamb with Thyme and Orange from Greece, Russian Borscht, a Swedish Appletorte, Indian Tandoori Chicken, and the North African soup known as Harira.
| Size | | Length: | 757 pages | | Height: | 9.5 in | | Width: | 8.8 in | | Thickness: | 2.2 in | | Weight: | 64.5 oz |
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