- ISBN13: 9780764578656
- Condition: USED – VERY GOOD
- Notes:
Amazon.com Review
Today’s favorite kitchen companion—revised and better than ever.
Mark Bittman’s award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks—or wants to. With Bittman’s straightforward instructions and advice, you’ll make crowd-pleasing food using fresh, natural ingredients; simple techniques; and basic equipment. Even better, you’ll discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for every occasion.
“A week doesn’t go by where I don’t pull How to Cook Everything down from the shelf, so I am thrilled there’s a new, revised edition. My original is falling apart!”
—Al Roker
“This new generation of How to Cook Everything makes my ‘desert island’ cookbook choice jacked up and simply universal. I’ll now bequeath my cookbooks to a collector; I need only this one.”
—Mario Batali
“Mark Bittman has done the impossible, improving upon his now-classic How to Cook Everything. If you need know-how, here’s where to find it.”
—Bobby Flay
“Mark Bittman is a great cook and an incredible teacher. In this second edition, Mark has fine-tuned the original, making this book a must for every kitchen.”
—Jean-Georges Vongerichten
“Throw away all your old recipes and buy How to Cook Everything. Mark Bittman’s recipes are foolproof, easy, and more modern than any others.”
—Isaac Mizrahi
“Generous, thorough, reliable, and necessary, How to Cook Everything is an indispensable reference for both experienced and beginner cooks.”
—Mollie Katzen, author of the Moosewood Cookbook
“I learned how to cook from How to Cook Everything in a way that gives me the freedom to be creative. This new edition will be my gift to new couples or for a housewarming; if you have this book, you don’t really need any others.”
—Lisa Loeb, singer/songwriter
Exclusive Recipe Excerpts from How to Cook Everything
• Grilled or Broiled Chicken Kebabs
• Roasted Shrimp with Herb Sauce
• Warm Spicy Greens with Bacon and Eggs
• Author Tip: 7 Ways to Vary Chicken Kebabs [PDF]
10 Reasons You Need the New How to Cook Everything (even if you already have the original)
1. The 2000+ simple recipes will make cooking at home easier, so you can spend less and eat better.
2. With 1,446 new recipes and variations such as Beer-and-Butter Chicken Wings, Roasted Corn Chowder, BLT Salad, Paella with Chicken and Chorizo, Caramelized French Toast, and Popcorn Brittle, this book provides a whole new array of recipes.
3. The many new techniques covered in this edition will help you to expand your repertoire of kitchen skills to include frosting a cake, grinding your own chili powder, or even de-boning a quail.
4. Your husband, wife, brother, sister, son, daughter, or best friend needs a little help in the kitchen (okay, maybe a lot). The new How to Cook Everything contains more expert advice like “12 Must-Have Kitchen Tools,†“Super-Easy 3-Ingredient Soups,†and “The Basics of Cutting.â€
5. You trust Bittman’s no-nonsense opinions and can’t wait to read the thousands of new ones packed into this edition. He’ll even help you to select the best inexpensive fish (ex. mackerel is versatile, tasty, healthy, and plentiful; tilapia can taste kinda muddy).
6. The index of “Essential Recipes†points you to Bittman’s favorite dishes in each chapter, so there’s less reason to be intimidated by all those recipes.
7. There are more helpful lists in the new How to Cook Everything than ever before. Bittman shows how to jack up the basics with easy ideas like “4 Ways to Thicken a Sauceâ€, and “Infinite Ways to Season or Serve Any Grilled or Broiled Chicken Dish.â€
8. With this edition’s brand new charts, it’s absurdly easy to look up the cooking times for grains, heat factor for chiles, and other need-to-know information about everything from herbs and spices to flour and noodles.
9. You know it’s cheap, easy, and fast to serve your family boneless chicken breasts every week, but sometimes you run out of ideas. That’s why you really need all the new recipes, variations, and other suggestions for chicken breasts like “11 More Ways to Vary Grilled or Broiled Boneless Chicken.â€
10. There are plenty of new illustrations which incorporate more detail than many photos. They’ll show you how to use a pastry bag, how to eat crabs, and even how to puree soup using an immersion blender (it’s is way less messy than a regular blender).
For more information: How to Cook Everything , Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food
Tags: 10th, Edition, Everything, Great, Anniversary, Simple, RevisedRelated posts:
- Just in Time for the Holidays, Mark Bittman’s How to Cook Everything® app has 18 new Holiday Menus and a Wintertime Theme
- Simple Flutes: A Guide to Flute Making and Playing, or How to Make and Play Great Homemade Musical Instruments for Children and All Ages from Bamboo, Wood, Clay, Metal, PVC Plastic, or Anything Else
- Food Wishes Recipes – Ricotta Gnocchi Recipe – How to Make Ricotta Gnocchi
- Grow. Cook. Eat. – Onion Flatbread
- 104/365 How to Disappear Completely
In How to Cook Everything, Mark Bittman has written another thriller that hooks you from the first page and doesn’t let go till the last. The plot moves swiftly and the suspense is unrelenting. More than the recipes, you really care about the characters and the predicaments, mostly culinary-related, that Bittman confronts them with. This is not a novel for the faint-hearted: there is loss, pain, violence, and especially, many gut-wrenching recipes that will test your strength and maturity. But if you stay with it, and it’s hard to bail anyway, you’ll end, I think, with a sense of having read something special, and joyful.
Rating: 5 / 5
How to Cook Everything , Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food
The tile itself explains why it is too pretentious.
The main problem is the size, it scares me, I end up turning to my other cookbooks simply because thy are not as huge and are easier to navigate. I like to read my cookbooks and the recipes so I can see what chef’s are paring with what, this helps me learn and grow as a chef because I can learn what goes well with sage and what doesn’t by how chef have created their recipes. This book feels like he is trying to do too much instead of mastering one thing really well and that bogs it down especially when trying to look things up or as I said reading it straight through (there are too many (see page such and such).
I have cooked from it and the dishes are fine (not great) but it just feels like a the bloated ego of chef coming through as if to say this is the only cookbook you will need. It has some fine info on various topics (like fish) but not excellent info on any one specific cuisine or genre (i.e. BBQing).
I prefer to turn to chefs who are masters in their chosen fields like Eileen Yin-Fei Lo or Martin Yan for Chinese cooking, Rick Bayless for Mexican cuisine Lidia for Italian etc… because they provide history and context to the food that I am cooking which Bittman can’t do in such a huge book. It is ambitious but just not for me and my needs.
So to sum it up it looses
1 star for pretentiousness and ego
1 star for lacking the depth and context of cuisine
1 star for being too huge for my cookbook stand
Rating: 2 / 5
How to Cook Everything , Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food
I have banished this cookbook to the office shelf. It was a nice idea, however the recipes are problematic. Allow me to explain: My background is fairly typical of Bittman’s target audience – yuppie, interested in cooking and eating gourmet food, not a professional chef. I cook pretty well, but mostly require recipes to do so. But nearly every recipe I’ve made from this book has some issue or another (sometimes resulting in me having to throw out the food). Probably the biggest problem is the vague or non-existent directions. Some recipes sound deceptively easy or quick but are not do not properly create expectations. I am afraid to make anything else from this book because I don’t want to waste my ingredients. If I were a brilliant chef out of cooking school, maybe these things would be obvious, but then I wouldn’t be buying his book either! So in short, I think this is probably a good cookbook if you already know how to cook everything and just need a refresher on what to buy from the grocery store. For the rest of us, there is Cooks Illustrated, Cookwise, Joy of Cooking, and lots of others.
Rating: 2 / 5
How to Cook Everything , Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food
If you are an experienced cook most of the information is pretty basic. Would be good for someone who doesn’t know their way around a kitchen. Also, this book is HEAVY – not the kind you can easily read in bed!
Rating: 4 / 5
How to Cook Everything , Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food
I am a regular reader of the Minimalist. Bittman changed the way our family looks at eating and cooking. He shows how to make eating more healthy and simple. Purchase this book.
Rating: 5 / 5
How to Cook Everything , Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food