Cookbook: How to Cook Everything, The Basics: All You Need to Make Great Food–With 1,000 Photos, by Mark Bittman
Mark Bittman’s latest book is billed less as a cookbook and more as a comprehensive reference teaching tool. For example, special sections scattered throughout address broad subjects such as â€œThink of Vegetables in Groups,â€ â€œHow to Cook Any Grain,â€ and â€œ5 Rules for Buying and Storing Seafood.â€ And 600 demonstration photos are used to teach core lessons such as â€œCracking an Egg,â€ â€œUsing Pasta Water,â€ â€œRecognizing Doneness,â€ and â€œCrimping the Pie Shut.â€
What basics do I need? Well, I won’t admit to the long list publicly here, but I will say that I didn’t grow up eating fish, and my husband still isn’t a big fan. I eat fish only in restaurants and, thus, am a bit terrified of doing anything more than a simple grilling of frozen salmon or talapia (when the husband is out of town). So this recipe intrigued me: the vegetables are used as a “steamer” for the fish while serving as the side dish too, and the colorful result looked better than anything I’ve ordered out. How much more basic can you get?
Find the recipe for Steamed Fish with Ratatouille here:
How To Cook Everything
More on the cookbook: How to Cook Everything, The Basics: All You Need to Make Great Food–With 1,000 Photos, by Mark Bittman (John Wiley & Sons, Inc., 2012)