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How to Cook Everything: Simple Recipes for Great Food, by Mark Bittman
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From the Inside Flap
Great food is simple to prepare. Mark Bittman has written a comprehensive book (now accompanied by an interactive CD-ROM) for every cook-- aspiring and experienced-- who longs for simple recipes that yield delicious food. It' s for first-time cooks who want to learn the basics of good cooking from a reliable contemporary source. It' s for cooks who are time-pressed and need to get healthful meals on the table with a minimum of fuss. And it' s for old pros who yearn to brighten their repertoires with innovative recipes and tempting flavors. This is the cookbook of today' s generation of cooks, setting new standards in good home cooking. How to Cook Everything(TM) was written for you. Here are more than 1,500 recipes and variations for all occasions that reflect the way you cook today. The recipes are simple to prepare. More than half can be completed in less than 30 minutes, and many more in less than 60 minutes. The emphasis is on fresh, widely available ingredients, basic equipment, and healthful techniques. The recipes are accompanied by sound serving suggestions and time-saving tips. More than 250 explicit step-by-step illustrations make preparation easier than ever. You' ll find additional special features in this exceptional book: Numbered steps in every recipe for ease in keeping your placeCooking times for every recipeRoasting times and temperatures as well as measurement conversionsHelpful sidebars, such as " Twenty-Three Pasta Sauces You Can Make in Advance" An exhaustive menu-suggestion sectionWith the CD-ROM of How to Cook Everything(TM), interactive features make cooking even more efficient andpleasurable. You can: Search the 1,500 recipes in seconds for low-fat or low-calorie options or by ingredient, cuisine, or preparation timeAccess menus created by chefs for vegetarian feasts, Super Bowl parties, family dinners, and moreFollow 80 audio and illustrated guides for everything from carving a turkey to making bread by handCreate your own recipes, automatic shopping lists, and nutrition profiles for any recipe
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From the Back Cover
The bestselling, one-stop reference for today's cooks!How to Cook Everything is the basic cookbook everyone should have in the kitchen. Award-winning author Mark Bittman is one of the nation's most respected cooking authorities, with one million copies of his books sold. Now he shows you how to make great food for all occasions using fresh ingredients, simple techniques, and standard kitchen tools. With crystal-clear instructions, detailed illustrations, and a refreshingly relaxed attitude, he makes cooking delicious, easy, and fun—so that you can, too!What's inside:More than 1,500 inspired recipes and variationsMore than 250 step-by-step illustrationsA list of recipes that take only 30 or 60 minutes to makeAn exhaustive menu-suggestion sectionPractical cooking how-to's and kitchen equipment basicsA vast glossary of terms and techniquesAnd much, much more"[Bittman's] goal is the simplest path to deliciousness. . . . That makes him my kitchen god."—Lawrence Downes, The New York Times"The best basic cookbook I've seen."—Jean-Georges Vongerichten"A tour de force cookbook."—Jacques Pépin"Every kitchen needs three things . . . a good cast iron skillet, a fire extinguisher, and Mark Bittman's How to Cook Everything. If you use number three, odds are you won't need number two."—Al Roker, host, NBC's Today show and author, Al Roker's Big Bad Book of Barbecue
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Product details
Paperback: 960 pages
Publisher: Houghton Mifflin Harcourt; 1 edition (March 3, 2006)
Language: English
ISBN-10: 0471789186
ISBN-13: 978-0471789185
Product Dimensions:
8 x 2 x 9 inches
Shipping Weight: 3.9 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
1,668 customer reviews
Amazon Best Sellers Rank:
#201,850 in Books (See Top 100 in Books)
This is my cookbook. There are many like it, but this one is mine.I purchased this in 2005. I figure thirteen years is a long enough trial period so I'm finally writing a review. Before I purchased this book I could grill steaks and cook pasta from the box but that was about the extent of my culinary expertise. Thanks to this book I can make eggs any way you want, or lobster bisque, or truss a bird efficiently.This is the cookbook I pick up first. I appreciate that Bittman lays down fundamentals (examples: what equipment you should have in your kitchen, or what you need to know about buying fish) and also suggests variants for recipes. I've loaned it out to other folks probably a dozen times and most of my friends wound up buying their own copies - or borrowing mine again :)If you're already a chef you probably won't pick up anything new but if you're just starting out in the kitchen (or starting over), you'll find it invaluable.
THIS IS THE BOOK YOU ARE LOOKING FOR!! Before I start, I did not receive this product in exchange for a review, or whatever, I really do feel this strongly about it...This will be the best cook book you'll buy, ever, and you'll save by discovering so many things you can cook from what you already have, or common ingredients and spices. I am a stay at home mom of three, and would just cringe whenever I'd serve dinner, I didn't know what the heck to cook and so it was basically a rotating menu of baked/breaded meat, mashed potatoes or plain rice, and a canned/frozen vegetable. Maybe some pasta and sauce, mac and cheese, box sides, etc. Sometimes I'd get fancy and cook a tuna or broccoli casserole. To make matters worse, I'm a strict vegetarian and s I'd only eat the sides, or pre packaged stuff. I am telling you this to say that within an hour or 2 of getting this book I was able to put together a weeks worth of much tastier, more wonderful meals that everyone loved using my crappy pantry ingredients/common spices I happened to have.When I went grocery shopping, I knew exactly what to get and my cart was mostly pantry ingredients and fresh veggies--which was always my goal but didn't know where to start. The leftovers (especially if you freeze and rotate) make great (cheap/tasty) lunches....and there's lots of recipes that use leftovers too. I also purchased the vegetarian version, which is just as amazing!
I have the hard book earlier edition of this book which I really like. I purchased the newer version as a Kindle Edition. Big mistake. I hate using the Kindle edition. For example, if one is reading about making a sauce and a link is suggested for a variation of the sauce and you click on it, guess what? You cannot get back where you started unless you wrote down the location number (no page numbering is provided). Come on! Why not allow a user to revert back to the previous page as one would be able to do if using the dictionary to look up a word. It may sound petty, but it is frustrating to me not being able to get back to the previous page. (I know that I could book mark the page, but that is not the point.)
This is a massive, encyclopedic work about cooking. There is so much information in here. I've tried several recipes already, to positive results. In particular, the Yogurt Biscuit recipe was earth-shattering. I've been trying to make homemade biscuits for some time now, with marginal success at best. Who knew that the secret is yogurt? I was very skeptical of this, but I tried it anyways. They were some of the best biscuits I've ever had in my life. I must say that I don't necessarily agree with every statement I have read in the book. But that is quite alright. It is just onr man's opinion. Bittman's opinions are no less valid than my own, to be sure. We just have different approaches to certain things. I think that's what the author would want. He seems to write this book as a stepping stone on your journey to successful cooking. He doesn't want the book to be the be-all end-all of your cooking repertoire. He wants it to be an educational experience that unlocks your own potential as a skilled cook. I love this book so far and I would not hesitate to recommend it to anyone.
My hunt for the greatest vegetarian cookbook is over. Unfortunately, it has been a long and expensive hunt. This book covers the ground of every other vegetarian cookbook, which means that my shelves are being cleared of all but 3 cookbooks, and those dozens of time and money wasting vegetarian cookbooks are on their way to Goodwill.The Survivors:1. How to Cook Everything Vegetarian, by: Mark Bittman (this book)2. The Joy of Cooking (every kitchen should basically come with this book pre-installed)3. Artisan Bread in Five Minutes a Day, by: Jeff Hertzberg, M.D. & Zoe Francois (and the local baker hasn't seen us since)
I could have three cookbooks: Best Recipes (for when I want science), Betty Crocker (for when I want Americana), and this. This is much less fussy than Best Recipes, and has a huge amount of suggestions for varying, combining, and using the leftovers from these meals. If I have some vegetable or other and I don't know what to make with it, this is where I'd go first, because chances are good that I have the other ingredients on hand.I haven't liked every recipe I've tried, but there's so much variety in this book that I don't mind that. Very different from some other (especially "healthy" or "simple") cookbooks where I can flip through and out of hundreds of recipes none of them sound appealing. Speaking of simplicity, here's someone who gets it. There isn't a lot of "weird" in here - these are recipes that I could make part of our regular rotation.
The best Cookbook I own. I got it for my birthday; I had been using my girlfriend's first edition. Not only are the recipes good, he explains a lot of things either along the way or in dedicated spots in the book. I'm always telling my girlfriend, "Bittman, don't fail me now." When I started with my girlfriend's, I was just starting to branch out in my cooking last year, and it was an excellent guide. Now that I have gained more experience with both cooking and baking, Bittman's book is even more enjoyable.
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