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    How to Cook Everything, Completely Revised 10th Anniversary Edition; 2,000 Simple Recipes for Great Food
    Unavailable
    How to Cook Everything, Completely Revised 10th Anniversary Edition; 2,000 Simple Recipes for Great Food
    Unavailable
    How to Cook Everything, Completely Revised 10th Anniversary Edition; 2,000 Simple Recipes for Great Food
    Ebook1,060 pages34 hours

    How to Cook Everything, Completely Revised 10th Anniversary Edition; 2,000 Simple Recipes for Great Food

    By Mark Bittman

    4.5/5

    ()

    Currently unavailable

    Currently unavailable

    About this ebook

    Today's Favorite Kitchen Companion—Revised and Better Than EverMark 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
    LanguageEnglish
    PublisherWiley
    Release dateOct 3, 2008
    ISBN9780544186873
    Unavailable
    How to Cook Everything, Completely Revised 10th Anniversary Edition; 2,000 Simple Recipes for Great Food
    Author

    Mark Bittman

    MARK BITTMAN, guest editor, is the author of more than thirty books, including the How to Cook Everything series and the #1 New York Times bestseller VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good. He was a food columnist, an opinion columnist, and the lead magazine food writer at the New York Times, where he started writing in 1984 and remained for more than thirty years.

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    Reviews for How to Cook Everything, Completely Revised 10th Anniversary Edition; 2,000 Simple Recipes for Great Food

    4.5/5

    490 ratings32 reviews

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    Review must be at least 10 words

    • 5/5
      I'm not really a cookbook kind of person. I love eating, but I don't necessarily love cooking. I don't hate it, it's just not my thing, though I really admire people who enjoy cooking. I'm convinced that regardless of style of cooking or genre of food, cooking is an art form with ingredients the media. Anyway. I bought a copy of this at a used bookstore and ended up reading the entire thing cover to cover. I learned something about cooking, but more than that, I gained confidence or interest in giving it a go and simultaneously not being wed to someone else's recipe rules. If not freedom to experiment, maybe confidence to riff? I mean, what's the worst that can happen?I feel like this book is sort of akin to a basics of sketching book. It gave me a sense of basics and foundation, some of which were new to me, that I now feel like I can remix pieces and create something interesting on my own. I felt like I was taking a masterclass in cooking, but at Lowe's learning DIY techniques, rather than at a culinary school where I'm never gonna graduate, you know?Even if cooking isn't your thing and never fully becomes mine, reading me left me a little different from where I started. What more could I ask of a cookbook? Recommended.
    • 5/5
      This is one of my all time favorite cookbooks. It's my work horse cookbook. I pull it of the shelf often, so often that the binding is shot and the pages are grimy.
    • 5/5
      Absolutely, hands-down, desert-island, best god damn cookbook ever. It just works with the way I like to cook.
    • 5/5
      Great book. Not a pretty cookbook, just practical and doable and full of recipes and techniques instead of purty, purty pics. Mark Bittman is the greatest for cutting down to the essentials of taste/technique. Loved all he did for NYT and continue to enjoy his online presence. Will say that a ton of family favorites are in this book. Very glad we got it
    • 5/5
      Great book. Not a pretty cookbook, just practical and doable and full of recipes and techniques instead of purty, purty pics. Mark Bittman is the greatest for cutting down to the essentials of taste/technique. Loved all he did for NYT and continue to enjoy his online presence. Will say that a ton of family favorites are in this book. Very glad we got it
    • 5/5
      I taught myself to cook using this amazing book. Excellent instructions and variations on original recipes. After 10 years of discovering new recipes by Bittman, this is still my go-to cookbook.
    • 2/5
      Meh. I refer to it in a pinch, but I've never made one recipe in this book that I felt I had to make again.
    • 5/5
      My go-to cookbook for everyday meals. I was introduced to the cookbook by a housemate who would refer to the author by his first name so that has become a habit for me as well. "Mark says that you should..." is not an uncommon phrase.Particularly good are the stir fry with chicken and broccoli, the fastest yeast bread, and the roast chicken parts. Enjoy!
    • 4/5
      Just what it says--an exhaustive basic cookbook
    • 5/5
      This is my go-to cookbook. I've learned so much from it. It's made me a more confident cook, and some of the introductions are just fun to read.
    • 5/5
      Bought this for my husband when he was first learning to cook and it became my absolute favorite cookbook ever. Everything works perfectly the first time, and for a beginner the way he first sets out a simple recipe and then lists variations is spectacular. One of the things on my "to do" list for at least 10 years was to start shifting from meat to legumes [I just really want to be that kind of person], only I hated almost every legume dish I tried to make. Not anymore....
    • 5/5
      This excellent book quickly became my "go to" basic cookbook, comprehensive and easily accessible with consistent and outstanding results. It's become the book I give to young people to encourage them to learn to cook. Unfortunately, this year I have watched the PBS television show "On the Road to Spain" and felt a real and growing distaste for Bittman's television persona, which has slightly tarnished the important place this book has in my kitchen. Nevertheless it is undeniably the best basic all-around cookbook I've ever used.
    • 2/5
      This book earns two of its stars simply for being the only place I could find a recipe for sauteed apples two years ago. True, I wasn't terribly familiar with the epicurious and allrecipes websites at the time, but I turned here and its recipe has been my method of choice ever since. How to cook everything is a great reference for novice cooks. The recipes aren't terribly fancy schmancy and the instruction is simple and straight forward. Great book to have around.
    • 3/5
      We arenot yet sure if we will keep this book since about two-thirds of the recipes we've made have been awful. It does give you a lot of basic recipes to use as starting points, but that means you have to have a bad meal first to know what you need to change. We'll see if it stays on the shelf.
    • 5/5
      If you can only have one cookbook, this might be the one to get. Mark Bittman really does show the reader how to cook nearly everything in this heavy tome but does so in a manner that is accessible to beginning cooks as well as the seasoned gourmet. This is an indispensable reference for every home kitchen.
    • 5/5
      I still think the title is more than a little pretentious, but it is certainly one of the most useful cookbooks I've ever had and there are recipes in it that I make over and over again.
    • 4/5
      The title is probably meant as a joke, but this book's breadth does make it indispensable to the home cook. Written by one of the best food writers today (in my opinion), Bittman's no-nonsense, minimalist approach is non-threatening while giving the reader confidence that he or she can cook a good meal. This book does not pretend that it will turn you into a five-star restaurant chef - such efforts would only frustrate the average cook. Instead, Bittman focuses on making good food accessible to everyone. You don't need fancy, expensive equipment or years of training to entertain your friends or feed your family. "Anyone can cook, and most everyone should," says Bittman in his introduction. By paring down recipes to a few ingredients and fewer steps, good food is in everybody's reach.
    • 5/5
      This is a great reference in the vein of The Joy of Cooking. It covers each food item one at a time followed by some recipes which include it. There is great information for beginners such as how long to bake a potato as well as simple recipes which always work. It is a must have for anyone who loves to cook.
    • 5/5
      This is a great reference in the vein of The Joy of Cooking. It covers each food item one at a time followed by some recipes which include it. There is great information for beginners such as how long to bake a potato as well as simple recipes which always work. It is a must have for anyone who loves to cook.
    • 3/5
      'How to cook everything' - as long as you can find it in your typical American supermarket.
    • 3/5
      An ambitious title that doesn't deliver. The "Joy of Cooking" is more thorough.
    • 5/5
      This is the most used book in our house - everything from chocolate to chicken fat splotched all over the pages. If you're looking for a good all-purpose reference cook book that really does list recipes for d*mn near everything I suggest you buy this book. Make sure to get a hardbound version though because I'm not sure a paperback will hold up to the constant wear and tear.
    • 4/5
      I've never managed to go very wrong with a recipe out of this book.
    • 4/5
      This cookbook never fails. I can always find a basic how to in this cookbook. And then I can elaborate on the recipe to make it my own. Great ideas!
    • 5/5
      We used to get an organic "surprise box" every week, and this book always had at least one recipe for whatever oddity we found there. It offers many suggestions for variations and substitutions, which makes it easier to throw together a dish that works--even if you don't have the "ideal" ingredients. Unlike most cookbooks, which seem rigid, this one encourages me to experiment.
    • 5/5
      Apples and Onions.Suppose you live with someone who Can Cook Everything. Now you want to cook something for him. This is where you go. He was so surprised and delighted the night I cooked the apples and onions to go with the pork he knew we were having.I can work with this cookbook, even though I can burn tomato soup. It simply has the best organization of any cookbook I have ever tried. And Bittman really does tell me everything I need to know.Unfortunately he does not turn the burner off. You still have to manage that on your own.
    • 5/5
      I love this one because it lives up to its subtitle: simple recipes for good food. 'Nuff said!
    • 5/5
      This book and the "Joy of Cooking" are my two standard references. "How to Cook Everything" excels when you need a simple, no-frills recipe from the standard American repertoire; but it is also invaluable when you need simple, good-tasting ideas for dinner. Bittman specializes in "minimalist cooking", and this comes through to great effect in "How to Cook Everything". "Joy of Cooking" recipes can be quite involved -- these recipes never are. Highly recommended for beginning cooks or anyone who wants a fast, no-nonsense reference cookbook.
    • 4/5
      As basics go, I use this book & the Joy of Cooking almost exclusively. It's a good book, well-organized, with clear, concise recipes for almost everything. The subtitle has proven to be correct: when compared to other books, the same recipe will be simpler, with fewer steps and/or ingredients in this one, and the dish is just as good if not better.
    • 5/5
      William Henry Jackson was a remarkable man, with a life so full of activity that he only got around to writing his autobiography Time Exposure in 1940, when he was 97 years old.After quite a lot of detail describing his early home life, his adventures get underway as he enlists in the army, ending up in Company K of the Twelfth Vermont Volunteers.After the war, he settles into a comfortable life as a photographer's assistant, but following a romantic disappointment lights out for the West. He has an incredible career that ranges all over the Western United States, just one example of which is being the first man to photograph Yellowstone in 1871, images which helped in its being made into a National Park in 1872.Following that, amongst other impressive adventures, he travels around the world with the "World's Transportation Commission", across India, Australia and Korea, ending up crossing Siberia by open sledge. Even after that, his life still holds many more future events.It is a remarkable work that would qualify as excellent fiction, but is even the more interesting for being an account of a real life from the beginning stages of the settlement of the American West through to the mid-1900s. He records an incredible time of change and relatively speaking, quite a recent moment in history. It's amazing to think that at that time, less than 150 years ago, they had a civil war, and after that the railway was just pushing its way west. Los Angeles was a town of just 5000 people. All in all it's a fascinating first-hand encounter with an enthusiastic, adventurous photographer and painter.My only wish would have been for more of his photos and paintings -- he selected his favourites I guess, but they are a small sample mostly showing people or locations he was particularly fond of. I suppose with a lifetime of thousands of photographs, it would take dozens of volumes to give his visual work justice.