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How to Cook Everything: The Basics gives you essential recipes and easy-to-follow guidance to help you cook with confidence. Mark Bittman, the bestselling, award-winning author of How to Cook Everything , shows you how to make a good burger or delicious pasta for everyday meals as well as chicken soup on a cold day, lasagne because you love it, and prime rib for companyHow to Cook Everything: The Basics gives you essential recipes and easy-to-follow guidance to help you cook with confidence. Mark Bittman, the bestselling, award-winning author of How to Cook Everything, shows you how to make a good burger or delicious pasta for everyday meals as well as chicken soup on a cold day, lasagne because you love it, and prime rib for company. Not only will you make some of the best food you ve ever eaten, you ll save money and eat more healthfully, too.Anyone can cookSimple, satisfying recipes with easy-to-follow directionsTips to help you shop for, prepare, and cook the recipesRecipe variations and lists of ideas to adapt dishes to your tasteStep-by-step illustrations for tricky techniques like mincing garlicSimple. Straightforward.Just what you need to cook well."...

Title : How to Cook Everything: The Basics: Simple Recipes Anyone Can Cook
Author :
Rating :
ISBN : 9780764567568
Format Type : Hardcover
Number of Pages : 224 Pages
Status : Available For Download
Last checked : 21 Minutes ago!

How to Cook Everything: The Basics: Simple Recipes Anyone Can Cook Reviews

  • Ellen Gail
    2019-06-19 02:04

    August: Y'all, I bought a cookbook. I can bake sweets that will make you cry mercy and beg for just one more hit. But actual cooking?Yeah, not so much.November: So I've had this cookbook roughly three months. Am I a 5 star chef yet?Well. No, not exactly. I still have a deep affection for take out pizza. I don't use fresh herbs. I screwed up a dip recipe by making it so spicy literally no one was able to eat it. Sometimes what I make tastes good, but it looks a bit like it was dropped from a great height. And I still haven't made a pancake that doesn't have the consistency of a flip flop.Gordon Ramsey would be ashamed.HOWEVER. I'm not a total lost cause. I haven't lost any digits, haven't cut myself at all actually! Which I feel is impressive for someone who once cut her face on a peephole. I feel decently capable of making my own meal, even if the meal isn't 100% perfect or made entirely from scratch. If you ask me if I want to go out for Mexican food, the answer is always yes, but making my own meals more often has been noticeably better for my budget and my waistline. (Just hit the 25 lb mark! Woo!)Plus, I liked how detailed How to Cook Everything was, without talking down to you. Bittman explains basic techniques and tips really well. Want to know how to boil water, hold a knife properly, or what al dente means? Bittman has you covered. I'm far from being an expert, but now I don't feel like I'm throwing potatoes at sharp objects until something comes out edible.Not everything was a success, and y'all know I haven't tried every recipe in this book. But currently my favorite by far is the Panzanella Caprese (p 126). (Fancy shit for tomatoes, bread and cheese in a bowl. But say you make something for dinner using big Italian words and people automatically assume you are talented.) I usually skip the soaking the bread stage cause I like the extra crunch and I use dried basil cause I'm lazy. But it's delicious, I make it once or twice a week now!I'm still pretty far from being any sort of expert cook. I wouldn't last a hot second on [insert basically any cooking show under the sun here]. But I can say that How to Cook Everything has delivered - I can kinda sorta cook! Or I can cook good enough for me, and that's all that really matters anyway. And I continue to make the best pecan pies in the south.

  • Greta
    2019-06-14 07:11

    I love this book! I was searching for a cookbook for a friend who was lamenting that she wants to learn to cook but felt uncertain of even the basics, so when I saw this at the library, I snapped it up to see if it lived up to its title. Indeed, it does!I consider myself a moderately experienced, self-taught cook, and what I loved about this book was that it didn't take anything for granted. For example, not sure what the difference is between a "rolling boil" and a "gentle boil?" No worries, Bittman explains it to the reader and also provides photographs showing the difference. Confused about the difference between "minced" and "chopped?" Again, Bittman explains and illustrates the two techniques.After going over the basic and more advanced tools a cook should arm herself/himself with, and reviewing important cooking terms, Bittman then delves deeper into specifics about everything ranging from vegetables to poultry to bread making. For example, in the breakfast section, he explains about eggs - from how to tell if one is fresh to how to poach one. In fact, following his instructions, I was finally able to make an omelet that didn't dry out or fall apart when I folded it (for some reason, eggs are my nemesis - I can create an intricate dessert or a tasty soup from scratch, but hard boiled eggs never turn out right - grr!). So whether you're an experienced cook or just starting out, consider adding this great reference book to your cookbook shelf.

  • Beth
    2019-06-18 02:06

    This is by far the most helpful cookbook I've ever read. I've owned How to Cook Everything Vegetarian for several years now, but even as an intermediate cook have been intimidated by the size alone of it. After giving this cookbook as a Christmas present and hearing race reviews, I checked it out of the library. Two chapters in, I purchased my own copy. This cookbook is ideal for all levels of home cooks-the pictures make it ideal for beginners but the tips make it helpful for those with some experience. It is rare that I read a cookbook from start to finish, but I did with this one (minus meat, poultry, and seafood), and I think it will continue to be a reference in my kitchen for many years to come.

  • Darren
    2019-05-27 07:06

    Ordinarily the reader should exercise a great degree of scepticism when faced with a book that describes itself with superlatives. How to cook everything? All you need? Yet, this time, such caution might be a tad unnecessary.This is a book that could be one of those truly great first cookbooks for a younger person, perhaps someone off to college or someone moving out from the hotel of mother and father. Yet probably nobody except top chefs should feel a embarrassed by this book as you might think you know everything but…Nothing is taken for granted. The author starts with a great overview about setting up your pantry (store cupboard) and your kitchen with the necessary (rather than “desirable” or “faddy”) tools. It was pleasing to see the tool list split between the “absolute minimum” and “other handy tools” – a good thing if you are on a tight budget. A further extensive list of items for baking and roasting is made for those who want to try their hand at that – if you don’t, don’t buy the stuff. Simple, huh?Everything is taken one step at a time whilst the text is informative and concise in nature. The reader is not patronised – you have to read the text carefully to get the most out of the book rather than just look at the pretty pictures, but is that such a hard thing to do? Even, ‘speaking’ as a more experienced cook, the text seems to be friendly, approachable and informative and certainly some ageing memory cells have become refreshed in the process. It is surprising how much we can forget, take for granted or perhaps never learned – especially if one has not received formal culinary training.All of the various preparation and cooking techniques are explained in surprisingly few words and pictures, yet one does not feel cheated. You might think that terms such as mincing, slicing, boiling and sautéing are familiar, after all they appear as common words in recipes, but often they might not be as familiar as you think. Many of us think we know every term but sometimes there can be a subtle meaning we’ve never learned. With this book there’s no misunderstanding. Not entirely sure what sautéing is? No problem. A few seconds research and your mind is refreshed. There is no need to feel ashamed – and if you have poor self-confidence and don’t live alone then you can make a protective book cover out of brown paper and write on it “very advanced cooking recipes” or something similar!The book is quite light on self-reinforcement that “you can do it!”. This is not a bad thing as such faux encouragement can begin to grate after a time. The author set “in a nutshell” five key points which this reviewer feels encapsulate things perfectly: Anything you cook at home will be good, read the recipe before starting, it is okay to serve dishes warm or at room temp, trust your senses and be safe – but not insane – about cleanliness.After the first few sessions ‘back at school’ you start to be let loose on cooking breakfast, the most important meal of the day it is said. Here you find the recipes begin to be mingled between words of advice and various mini tutorials. All the way through the book are brilliant, everyday colour photographs that just seem to grab the text and encourage you to read, read and read. It is not “visual pornography” in an aspirational way but just good, honest, clean in-your-face imagery. Don’t understand? You need to get this book and see for yourself.The real basic, staple foods are covered in great detail. Nothing is left to chance. For example making scrambled eggs has two full pages with lots of hints, tips and photographs (fried eggs also get two pages). The book goes beyond the do this and that, so loved by many other cookery books, and actually tells you why a particular methodology is important. This is great to see as there is a much greater likelihood that you will recall this in the future (and possibly have use for the same knowledge when making other recipes). Naturally, each recipe is easy to read and understand, has all the key information you should require and it even has an estimation of the time taken to make the dish. A book that understands how great and helpful such a small thing can be!The recipes and knowledge just keep on flowing. After the breakfast chapter, everything else is filed within appetisers & snacks, salads, soups & stews, pasta & grains, vegetables & beans, meat, poultry, seafood, breads & desserts. There is even a mini tutorial about how to make your own menus, a separate broken out list of lessons within the book, such as “preparing seafood, trimming whole fish” and a very comprehensive index.This is more than JUST a good recipe book. This is more than JUST another teach your self to cook book. As a combined unit it is a very comprehensive, great basic primer for the beginner, the adventurous cook and, dare we say it, even for the person who thinks they know everything but might just admit that they could always see ‘how someone else does things….’Would it be hyperbole to say that this could be THE first book you should buy if you don’t have any other resources? Possibly… go to a bookstore, pick it up, look at it and see if you really do put it back. Can you?How to Cook Everything – The Basics: All You Need to Make Great Food, written by Mark Bittman and published by Wiley. ISBN 9780470528068, 496 pages. Typical price: GBP13. YYYYY.// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //

  • Katy
    2019-06-12 05:13

    Cookbook club title. A great resource for new cooks; much more accessible than the Joy of Cooking. A few techniques I want to try.

  • Virginia Campbell
    2019-06-17 03:17

    Whether you are a kitchen novice, or a seasoned chef in need of a restart, you will be delighted by Mark Bittman's "How to Cook Everything-The Basics: All You Need to Make Great Food"! Both enlightening and elegant in its simplicity, this book does not overwhelm with too much "stuff". Instead, it lets the innate natural goodness of food ingredients combine with useful, useable utensils and soothingly successful cooking techniques. The results: brand new basics that are a blend of the familiar and the newly discovered. The photography is "at your table fresh"--offering a clear look at ingredients, preparation techniques, and the finished product. Mark Bittman's goal is to state the case for the many essential and appealing benefits of home cooking. He wants to make you want to be a cook. This fabulous resource for foodies offers no intimidation--just encouragement and enticement. My favorite book sections--other than the irresistible recipes--were "Building Flavor" and "Techniques". Both of these sections highlight the benefits of making the most of the ingredients that you are using without overcomplicating the food. Speaking of food: "Quick Pickle Spears"; "Sweet Potato Fritters"; "Warm Spinach Salad with Bacon"; "Risotto with Butter and Parmesan"; "Skillet Pork Chops with Apples"; "Panfried Trout with Tartar Sauce"; "Blueberry Cobbler"; and "Coconut Layer Cake" are just a sampling of the overall user-friendly, yet sensational, recipes found in this wonderful cookbook. Do something good for yourself: cook your own food and enjoy the process. It's that simple. Highly recommended for foodies and cookbook addicts.Review Copy Gratis Wiley Books

  • Andria
    2019-06-07 07:13

    This is my go-to cookbook for basically everything. I had to teach myself to cook and after a lot of trial and error this was the one that met all my needs. Most cookbooks, even beginner cookbooks, assume the reader has knowledge of certain things like knife handling, differences between cuts of meat, the difference between braising and broiling, etc. none of which I knew. This book has it all. Most helpful are the pictures that accompany every recipe. As a beginning cook, I really needed the visual reference to check on things like doneness and consistency and in many cases Bittman will show not only the ideal but a spectrum (i.e. too rare, too well done). I haven't made every recipe in this book and not all of them are winners, but even the ones I wouldn't make again have valuable notes and taught me skills I learned to apply to future work in the kitchen. Great book, would recommend it to anyone, but especially beginners.

  • Carrie
    2019-06-24 07:01

    I love this book! We got it from the library and liked it so much we had to get our own. Get this: It even inspiresmeto cook!

  • Penny Ramirez
    2019-06-02 02:04

    This would make a great wedding shower gift for a beginning cook.

  • Cheryl
    2019-06-09 02:11

    Great intro book that would be a wonderful gift for one newly living on their own or getting married.

  • Mary
    2019-06-25 06:10

    You'll probably notice that I don't review many cookbooks. Well, the simple reason is that I'm rather hopeless in the kitchen! I have chronic health issues that make it hard for me to do simple tasks. I also seem to have a knack for burning things, and cutting fingers instead of vegetables. So I wanted a cookbook that started at the beginning. This does do that, yes, but it almost goes into overkill with detail.I'm not ready to revamp my pantry, spice cabinet, or supply of pots and pans or gadgets. While the author really doesn't seem to expect a huge overhaul, it seemed a little overwhelming to me. Again, this is probably more my problem than it is any lack on the park of the author! I originally was going to start at the beginning -- with breakfast items -- and work my way through as I could. Instead, I realized that I can already handle some of these things (frying, scrambling, or hard boiling an egg, for instance), and that some of the others are just things I wouldn't want to go to the added work of preparing. I tend to rely on prepared foods simply because I have to pick and choose where my small amount of physical and mental energy goes each day. I think the book is a good, solid introduction to basic recipes for all sorts of foods. I just don't need to prepare my own salsa, or bake my own bread, at this point in my life. I am glad I borrowed it from the library, though, and had a good perusal of it. Cookbooks just aren't really my cup of tea.

  • Stephanie Moran
    2019-06-21 05:16

    I was looking for basic recipes so I got this book out from the Library. I enjoy cooking, but prefer not to use complicated recipes as I am often a last minute cook. This book provides fairly simple recipes, there are a few "chill for an hour" recipes. There are suggestions for prep and variations for cooking or changing the recipes. I flagged and copied many recipes to use in the future.

  • DavidRodriguez
    2019-06-06 05:02

    Excelente libro, no le doy 5 estrellas por qué en mi imaginario, el libro era mucho mejor. Sin embargo para gente que está empezando en este mundo ( como yo) es excelente. Lo mejor del libro son sus ilustraciones

  • Anthony Faber
    2019-06-01 23:07

    100 recipes from the author's "How to Cook Everything" that he thinks are basic, plus some that are "good to know".

  • LAPL Reads
    2019-06-19 05:21

    It is one of the worst comments made about someone who is a rotten cook: “They don’t even know how to boil water!” Well, if you have never done it, or if you have never seen what it looks like--boiling water--then one of the most basic techniques in food preparation can produce a bad, if not inedible, meal. And, if the inexperienced cook mistakes simmering water for boiling, and puts in pasta or rice, the end product will be a globby mess of starch.For over twenty years Mark Bittman has been nudging, pushing and cajoling people to do their own cooking and has been demonstrating that good home cooking is easy to do, nutritious, less expensive and tastes better than pre-packaged or most take-out foods. In his latest book, which is better than the 2003 edition, both novice and experienced cooks will learn how to do just that and with a minimal amount of stress and time. This is an indispensable book on the basics of cooking with fabulous good-tasting food that everyone can prepare if they follow his instructions.The format of the book is superb with exemplary photographs of the basic food preparation techniques; check out pp. 24-25 for those photographs of boiling and simmering water. The recipes list basic ingredients, step-by-step directions; tips and variations and all on a two-page spread with generous spacing of text so that everything is clear and direct.For experienced cooks there may not be many new recipes, however Bittman offers great shortcuts for some classic recipes and these are not short on quality or taste, only the time needed to cook them: Shortcut Macaroni and Cheese, pp. 186-187; Oven-”Fried” Fish Fillets, pp. 350-351; Garlicky White Bean Soup, pp. 148-149. And for those who think they know everything about cooking eggs, check out Egg Basics, pp. 50-51.This is not The Joy of Cooking which is still the American bible of cooking and encyclopedic in coverage, nor is it Bittman’s own How to Cook Everything, the 1998 or 2008 editions. However, this is for the new cook, the tentative and fearful cook, and for those who consider themselves failures in the kitchen--well, maybe let Mark Bittman show you how to get started. And it is also for those among us who have allowed their stoves to gather dust; allow Bittman’s enthusiasm, encouragement, and direction to light a fire in your kitchen.This is a highly recommended book for holiday giving or any type of present--even for yourself. So pay attention to Bittman, and do yourself, family and friends a favor--cook something!Reviewed by Sheryn Morris, Librarian, Literature & Fiction Dept.

  • Jamie
    2019-06-05 01:58

    How to Cook Everything: The Basics is an essential first cookbook. Give it to college students facing their first time cooking for themselves, or to new home owners who can no longer afford nightly take-out.(On second thought, don’t give it to anyone. Ever. Cookbooks are terrible gifts unless the recipient specifically points one out for you. My mother’s incessant habit of buying me diet cookbooks in my overweight teenage years (her idea of subtlety) hardly helped our turbulent relationship at the time. And this book is so perfect for first time cooks and bad cooks that giving it can only be seen as an insult. Instead, recognize your limitations and get it for yourself.)It’s arranged in order of courses but it becomes clear quickly that it’s also arranged by degree of difficulty. And from the first recipe it’s clear that the author intends to really cover the basics. One of the very first recipes is fried eggs.I’m losing some of you. This book is too simple for me, you’re thinking. That’s what I thought too until I went in a bit further. The first section is Breakfast and it teaches you the different ways to cook eggs, and covers the various breakfast meats and starches, then it goes in to the other courses with things like braised chicken, corn on the cob, fried rice, apple pie, and chocolate chip cookies. All simple dishes to make and build off but ones that people will expect you to know how to make in life and will silently judge you if you don’t. I’m having the braised chicken right now and I can attest it’s really fantastic. It’s my first time cutting up a whole chicken, braising, and using cinnamon in a savory dish, and yet it’s simple to put together, low maintenance, impressive to look at, and very tasty.For those who like their cookbooks with pictures, not only is there a full page pic of every recipe, but nearly all also have a series of smaller step-by-step pictures with a simplified explanation under each. There are also suggestions for variations. My only complaint is that the directions may be too thorough. I really don’t need a page of instructions for making an omelette, but at least no first time cook is likely to get it wrong.The verdict? To speak from personal experience, if you can bake a cheesecake but can’t poach an egg then this is the book for you. Also a great tool for helping teach preteens so they can impress their home ec teachers. I'll be checking out the other cookbooks in this series.

  • Daniel Pool
    2019-06-16 22:55

    This is a review of the newest edition, which unlike previous editions is fully illustrated with tons of very detailed photographs.I've cooked basically everything in this book with the exception of most of the desserts. After working my way through it, I CAN honestly say that I'm way more confident in the kitchen than I was a couple of years ago or so when I picked it up.Some of the techniques in here are a little questionable (you really don't need to cook burgers under the broiler), and as with all Bittman recipes, the instructions can occasionally be a little loose to the point where someone who is brand new in the kitchen and seeking a little more structure may feel overwhelmed.BUT, those are minor complaints. If you're looking to stop making excuses and just get in the damn kitchen already, this is the book you should probably pick up.

  • Patricia
    2019-05-31 02:00

    Leafed through this cookbook and really enjoyed it. There is a lot of great information for any level of cook. I wish there was some way to transport this cookbook to my younger self,....oh the cooking mistakes I've made having been a self taught cook. Nowadays, I'm a decent from scratch cook, but I've never been able to gain any confidence in my cooking, especially in the baking department and I can concede that even after my many years of cooking, I still have a lot of interesting cooking related techniques to learn. The photos make this book an absolute delight for me as I tend to learn best when there are plenty of visuals to reference. Hope to use this as my very own cooking school so that I don't rely on winging through my cooking and baking more than I have to.

  • Liz
    2019-06-06 05:15

    I'm trying to get back into cooking, and I really appreciate this book. Instead of thumbing through recipes with exotic ingredients and complex procedures, I think "hmm...I want mashed potatoes." And there's a no-nonsense mashed potatoes recipe. He often offers a few simple variations, such as mashing tools that will produce creamy vs. chunky mashed potatoes, or alternate cheeses and mix-ins for a mac & cheese. Besides being good options in their own right, these variations help show how the main recipe can be seen as a template, ready for customizing with whatever ingredients strike your fancy or happen to be on hand. Sure, Cooks' Illustrated has "the best recipes", but it doesn't matter how good the recipe is if you're too intimidated to make it.

  • Jennifer
    2019-06-11 22:56

    The nice thing about Mark Bittman's How to Cook Everything: The Basics is that for a novice cook, everything is spelled out for you. It's a collection of good, basic recipes, but the emphasis in the book is on technique and defining terms that new cooks, and even some more experienced cooks, might not know. There are a lot of pictures that show step-by-step cooking, which is a real plus to me. I've been cooking for a while now and don't need a lot of the explanations, but I also found things in the book that I didn't know and bought my own copy to use as a back-up reference. There were also a few recipes that I want to try. Also, a nice feature is that for each recipe, there are one or more variations you can use to change things up. Recommended.

  • Julie
    2019-05-28 23:03

    Very helpful in teaching and/or reviewing techniques with which I'd gotten a little lax, like remembering to brown the roast before slow-cooking, or shocking the veggies in ice water after steaming to prevent them from getting over cooked. The tone is sort of like watching the "Good Eats" host explain the physics (which my education has neglected) involved in carmelizing sugar, making gravy, and so on. It's educational, yet straightforward. The important thing is, if you use the proper techniques, the results you get are delicious-er!

  • Elsa
    2019-06-10 06:01

    The full-length How to Cook Everything is my go-to cookbook, but I really enjoyed browsing its shorter, illustrated sibling. Unlike the monster original, it would be possible (and very interesting) to cook through this version. Which I would love to do.Some of these are the same recipes as the other; some are a little different. Mr. Bittman still seems to think you can make barbeque sauce without a sweetener (nope, not gonna work).Great, illustrative photos. This would be a perfect learning-to-cook book.

  • Michelle
    2019-06-26 05:04

    Best cookbook for beginners I have ever read. I am an avid cook, and cookbook junkie, so that should speak volumes! Bittman makes cooking accessible for everyone...don't know how to boil water? Don't fret! There are actually directions and a picture to help you. This book is also great for the seasoned cook for the 'upgrades' Bittman suggests for each dish. I will be buying a copy for myself as well as for all future housewarming/shower/graduation gifts.

  • MayberryAfterMidnight
    2019-05-30 03:15

    Tailor-made for a dedicated non-cook (read: supremely insecure cook) like myself. Worth buying/borrowing from the library for the pictures alone, which are both spectacular and exhaustive. The text is easy to understand without being pandering and includes lists and tips for first setting up your kitchen to preparing your own Thanksgiving feast, and everything in between. Well done, Mark Bittman.

  • Jeff Giuliano
    2019-05-26 04:16

    I have had this book for a couple of years and it has become a staple in the kitchen. it is a phenomenal book with great recipes. We cook meals from it on a weekly basis. I would consider myself not completely a beginner cook, somewhere closer to an intermediate cook. The recipes are very straightforward, extremely tasty and fairly healthy. It has a lot of tips and tricks and most recipes have several variations. Would recommend this book definitely to beginners and even experienced cooks.

  • Julie Bates
    2019-06-18 22:54

    I have had this edition for a while. It's been burned and battered. Some of the pages have obviously been left open while cooking but I still go to it time and again. It's like a good friend, reliable, easy to deal with and always available. I've taught my son to make biscuits and pancakes using these simple recipes. Sometimes I experiment but I can do that relying on the foundations that Mark Bittman put into his recipes. It's a great starter cookbook.

  • Robin
    2019-06-21 23:16

    This book should have been added to my list a few years back. I'm adding it now because I made two delicious recipes which were easy to follow with simple ingredients over the weekend. I consult this book often and I enjoy seeing Mark Bittman on the Today Show when he's on there. This is definitely the one cookbook that I would purchase for a beginning cook. His step-by-step instructions are really great.

  • Theodora
    2019-05-26 07:18

    This book is very informative, and the steps are really easy to follow. Bittman shows you step by step how you can make delicious, homemade food for you and your family. I especially like the little tips at the beginning; how to boil an egg, proper knife cuts, and many more techniques. This is essential to beginners, and even chefs, who want to perfect their technique. A must-have for all foodies. ♥

  • Jessie Qi
    2019-06-21 05:18

    By far the best cookbook I have ever read. The pictures are pleasing to the eyes. The instructions are simple and easy to follow. Background information are concise, things I always wanted to know but don't want to read about it in depth. Meal planning with this book is a breeze! Only complain is I wish it comes with multiple measurements for different serving size.

  • Karen
    2019-06-04 06:55

    I think I was actually looking for another book that this author wrote....not this one. The book I was looking for told you how to look everything and it had the most wonderful pictures. I remember it had a picture of how an asparagus spear looked grilled, steamed, fried, etc. Lots of pictures to show basic cooking steps. I think it was white w/ read lettering. (6/22/2012)