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The Basics of Saucepans
excerpted from How To Cook Everything: Simple Recipes for Great Food
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The Basics of Saucepans and Pots
Here you have more leeway, because the non-stick issue is less
important. (Since you cook mostly liquids in saucepans, preventing
sticking is simply a matter of paying attention.) Stainless steel
is a good choice, as are aluminum or cast iron with a baked-on porcelain
coating. You can also use aluminum pans with non-stick coatings.
(Never use uncoated aluminum, because the metal will react with
You need at least one pot large enough to cook pasta, preferably
a little oversized; an eight-quart pot is big enough for this and
most tasks other than making stock. If you're going to make stock,
get a sixteen-quart stockpot. Then get two or three smaller saucepans
to start with--a small one (two or three cups), a medium one (one
to 1 1/2 quarts), and a large one, around four quarts. Build from
there--a large meal will use up all of your pots, so if you're going
to cook regularly you'll eventually need at least six or eight.
At some point you will also want a sturdy Dutch oven or covered
casserole, of six to eight quarts. All of your pots and pans should
have lids, although they may be interchangeable.
Although you may need a double-boiler arrangement at some point,
don't rush out and buy one. Chances are you can rig one up with
the equipment you have by setting one pot on top of another.
The Basics of Baking Dishes
and Roasting Pans
There are two kinds here--metal and ceramic--and both are useful.
Ceramic (or porcelain-coated metal) is best for bringing to the
table; it looks good. But I recommend that you begin with a simple
eight by twelve-inch or nine by thirteen-inch metal roasting pan
and an eight-inch square or nine-inch square metal baking pan. They
will meet most of your initial needs--you can roast a chicken, broil
meat, bake quick breads or brownies, make macaroni and cheese, and
more--and you can always add to your collection. Any metal except
uncoated aluminum is fine; aluminum with a non-stick coating is
Eventually, you will want an assortment of glass or ceramic baking
dishes; souffle molds; a larger metal baking dish (for turkey, browning
large quantities of meat, and more). Buy them as you need them.
iittala Dahlstrom 98 Compound Technology Saucepan, 2 Qt For
cookware that's built to last generations, turn to Hackman's Compound
Technology cookware. This sauce pan is designed using the multi-layer
technique, where the outer layer is 0.5 mm stainless steel for durability
and toughness, followed by a strong 2.5 mm aluminum core for superior
heat distribution, and an inner layer of 0.4 mm 18/10 grade stainless
steel for great cooking performance. The best of two worlds, the
durability and safeness of stainless steel and the superior heat
distribution of aluminum. The visual appeal of this saucepan is
as stunning as it's functionality. The modern design easily moves
from stovetop to table, for refined serving. Tight fitting lids
that won't warp ensure nutrients and flavor are locked in during
cooking. Long, heavy duty handles made from polished stainless steel
are both sleek and functional, complete with a hanging loop. Suitable
for gas, electric and induction ranges.
Cuisinart 1.5 Qt. Saucepan w/Cover No
other peice of cookware performs with the versatility of the Cuisinart
Chef's Classic Stainless saucepan. The stainless saucepan features:
The Kitchen Essential: The saucepan is a kitchen essential. It performs
all day long, cooking oatmeal in the morning, warming up leftovers
for lunch and simmering pasta sauce for supper.
Chef's Choice Stainless: 18/10 mirror finish. Classic look, professional
Unsurpassed heat distribution: Aluminum encapsulated base heats
quickly and spreads heat evenly. Eliminates hot spots.
Stainless steel for professional results:18/10 stainless steel cooking
surface does not discolor, react with food, or alter flavors. Great
for classic cooking techniques like slow simmers, rolling boils
and reduction of liquids. Also ideal for low temperature cooking
of butter or cream-based sauces and custards.
Cool Grip Handle:Solid stainless steel riveted handle stays cool
on the stovetop.
Drip-free pouring:Rim is tapered for drip-free pouring.
Flavor lock lid:Tightfitting cover seals in moisture and nutrients
for healthier, more flavorful results, every time you cook.
|How To Cook Everything: Simple Recipes for Great Food
Great Food Made Simple!
Here's the breakthrough one-stop cooking reference for today's generation of cooks! Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results.
Buy this book at Barnes & Noble
The Minimalist Cooks Dinner: More than 100 Recipes for Fast Weeknight Meals and Casual Entertaining
Back with another splendid collection, America’s most popular cooking authority and author of How to Cook Everything, presents more than 100 fast, sophisticated main courses for home cooks of every skill level.
The Minimalist Cooks Dinner showcases Mark Bittman’s signature ease and imagination, and focuses on center-of-the-plate main dishes. And, in this new volume, he also provides recipes for classic, versatile side dishes as well as recommendations for wine and food pairings. With a majority of its main dish recipes taking less than thirty minutes to prepare, this is truly the book every busy cook has been waiting for. Every recipe in The Minimalist Cooks Dinner is big on flavor, drawing on the global pantry and international repertoire that sets Bittman apart.
This inventive collection offers a refreshing new take on standards, along with ideas that will inspire both novices and experienced home cooks to branch out, making it the perfect solution for weeknight after-work meals or elegant weekend dinner parties. From Steamed Chicken Breasts with Scallion-Ginger Sauce to Korean-Style Beef Wrapped in Lettuce Leaves to Roast Fish with Meat Sauce, Bittman banishes the ordinary with an exciting range of choices. Also covering hearty pasta dishes, steaks, pork, veal, lamb, chicken, and a wide assortment of seafood, The Minimalist Cooks Dinner is the answer when you’re looking for “satisfying dishes with a minimum of effort.”
About the Author: Mark Bittman is the creator and author of the popular weekly New York Times column “The Minimalist,” and a frequent contributor to the newspaper’s Dining InDining Out section. His previous books include The Minimalist Cooks at Home (winner of an IACP Award), How to Cook Everything (a four-time award winner, with more than 400,000 copies in print), Fish (winner of an IACPJulia Child Cookbook Award) and, with Jean-Georges Vongerichten, Jean-Georges: Cooking at Home with a Four-Star Chef (winner of a James Beard Award) and Simple to Spectacular. He lives in Connecticut.
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| Mark Bittman's Quick and Easy Recipes from the New York Times : Featuring 350 Recipes from the Author of how to Cook Everything and the Best Recipes in the World
Mark Bittman’s New York Times column, “The Minimalist,” is one of the most frequently clipped parts of the paper’s Dining section. For Bittman’s millions of fans who regularly pore over their clippings, here is reason to rejoice: A host of Bittman’s wonderfully delicious and easy recipes, 350 in all, are now available in a single paperback.
In sections that cover everything from appetizers, soups, and sauces to meats, vegetables, side dishes, and desserts, Mark Bittman’s Quick and Easy Recipes from The New York Times showcases the elegant and flexible cooking style for which Bittman is famous, as well as his deep appreciation for fresh ingredients prepared with minimal fuss. Readers will find tantalizing recipes from all over, each requiring little more than basic techniques and a handful of ingredients. Cold Tomato Soup with Rosemary, Parmesan Cups with Orzo Risotto, Slow-Cooked Ribs, Pumpkin Panna Cotta—the dishes here are perfect for simple weeknight family meals or stress-free entertaining. Certain to appeal to anyone—from novices to experienced cooks—who wants to whip up a sophisticated and delicious meal easily, this is a collection to savor, and one destined to become a kitchen classic.
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| The Best Recipes in the World: More than 1,000 International Dishes to Cook at Home
In this highly ambitious and accomplished work, which spans the globe, Mark Bittman gathers the best recipes that people cook every day on every continent in the world. And when he brings his immensely popular no-frills approach to dishes that might previously have been considered “exotic,” cooks gladly follow where they once feared to tread.
Bittman, in more than one thousand recipes, shows American cooks that there are so many other places besides Italy or France to turn to for inspiration. Asian food now rivals European cuisine’s popularity, and this book reflects that: it’s the first to give equal emphasis to European and Asian cuisine, and the easy-to-follow recipes for such favorites as Stir-Fried Vegetables with Nam Pla from Vietnam, Pad Thai from Thailand, Salmon Teriyaki from Japan, Black Bean and Garlic Spareribs from China, and Tandoori Chicken from India will be a hit with home cooks looking to add exciting new tastes and cosmopolitan flair to their everyday cooking. In addition, other less-familiar cuisines such as Turkish, Spanish, and Mexican are also explored in depth.
Shop locally, cook globally–Mark Bittman makes it so easy: • Many recipes can be made ahead or prepared in under thirty minutes
• More than one hundred line drawings
• Sidebars and instructional drawings make unfamiliar techniques a snap
• 52 international menus, information on ingredients, and much more make this an essential addition to any cook’s shelf
The Best Recipes in the World is destined to be a classic that will change the way Americans think about everyday food.It’s simply like no other cookbook in the world.
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