His Techniques is pretty cool as he actually shows the difference between boiling and simmering/gently bubbling water. He’s really thorough on providing a good building block of “how-to’s”- holding a knife, chopping veggies, the difference how to measure dry and liquid ingredients. Bittman discusses basics – things you should have in your fridge, your pantry and various kitchen tools. The book is pretty large about 483 pages chocked full of tons of recipes and 1,000 photos. That right there sold me on buying it and giving it a whirl. While I don’t need the step-by-step hand holding I at least want some type of benchmark photo of what my dish *should* look like.
really? Everything? So as I started to flip through it these gorgeous step-by-step photos popped out for each and every single recipe! BONUS!!! See I’m a HUGE fan of pictures of recipes. I was at a local warehouse food shopping and per usual, I was perusing the cookbooks. This is the first time that I’ve been introduced to Mark Bittman and his cookbooks.
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