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| 作者简介：Mark Bittman is among the country's most widely respected and beloved food writers and home cooks. His bestselling How to Cook Everything won both the James Beard and Julia Child–IACP cookbook awards and helped rekindle enthusiasm for cooking across America. His must-read weekly New York Times column, "The Minimalist," and his frequent appearances on the Today show similarly showcase his love of simple and delicious food. Bittman has written more than a dozen cookbooks, including Fish and Best Recipes in the World, the inspiration for a companion public television series starring the author. |
| Acknowledgments Introduction Ingredients Equipment Techniques Salads Soups Eggs, Dairy, and Cheese Produce: Vegetables and Fruits Pasta, Noodles, and Dumplings Grains Legumes Tofu, Vegetable Burgers, and Other High-Protein Foods Breads, Pizzas, Sandwiches, and Wraps Sauces, Condiments, Herbs, and Spices Desserts Menus Recipes by Icon Sources List of Illustrations Index |
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