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Great Food Made Simple
Here's the breakthrough one-stop cooking reference for today's generation of cooks! Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results.
Praise for How to Cook Everything by Mark Bittman:
"In his introduction to How to Cook Everything, Mark Bittman says, 'Anyone can cook, and most everyone should.' Now, hopefully everyone will -- this work is a rare achievement. Mark is in that pantheon of a few gifted cook/writers who make very, very good food simple and accessible. I read his recipes and my mouth waters. I read his directions and head for the kitchen. Bravo, Mark, for taking us away from take-out and back to the fun of food."
-- Lynne Rossetto Kasper, host of the international public radio show "The Splendid Table with Lynne Rossetto Kasper"
"Mark Bittman is the best home cook I know, and How to Cook Everything is the best basic cookbook I've seen."
-- Jean-Georges Vongerichten, award-winning chef/owner of Jean-Georges
"Useful to the novice cook or the professional chef, How to Cook Everything is a tour de force cookbook by Mark Bittman. Mark lends his considerable knowledge and clear, concise writing style to explanations of techniques and quick, classic recipes. This is a complete, reliable cookbook."
-- Jacques Pepin, chef, cookbook author, and host of his own PBS television series
"Sometimes all the things that a particular person does best come together in a burst of synergy, and the result is truly marvelous. This book is just such an instance. Mark Bittman is not only the best home cook we know, he is also a born teacher, a gifted writer, and a canny kitchen tactician who combines great taste with eminent practicality. Put it all together and you have How to Cook Everything, a cookbook that will inspire American home cooks not only today but for years to come."
-- John Willoughby and Chris Schlesinger, coauthors of License to Grill
- Sales Rank: #38275 in Books
- Brand: Bittman, Mark/ Witschonke, Alan (ILT)
- Published on: 2006-03-03
- Released on: 2006-03-20
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x 1.95" w x 8.00" l, 3.33 pounds
- Binding: Paperback
- 960 pages
- ISBN13: 9780471789185
- Condition: New
- Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Amazon.com Review
Mark Bittman, award-winning author of such fundamental books as Fish and Leafy Greens and food columnist for the New York Times ("The Minimalist"), has turned in what has to be the weightiest tome of the year. There are more than 900 pages in this sucker--over 1,500 recipes! This isn't just the big top of cookbooks: it's the entire three-ring circus. This isn't just how to cook everything: it's how to cook everything you have ever wanted to have in your mouth. And then some.
Bittman starts with Roasted Buttered Nuts and Real Buttered Popcorn, and moves right along, section by section, from the likes of Black Bean Soup (eight different ways), to Beet and Fennel Salad, to Mussels (Portuguese-style over Pasta), to Cream Scones--and he hasn't even reached seafood, poultry, meat, or vegetables yet, let alone desserts. There are 23 sections in this cookbook (!) that reflect directly on the how-to of cooking, be that equipment, technique, or recipe.
Every inch of the way the reader finds Bittman's calm, helpful, encouraging voice. "Anyone can cook," he says at the beginning, "and most everyone should." More than a few college kids are going to head off to their first apartments with Bittman's book under arm. More than a few marriages will benefit with this book on the shelf. And anyone who loves cooking and the sound of a great food voice is going to enjoy letting this book fall open where it may. No matter what the page, it's bound to be a tasty and rewarding experience. --Schuyler Ingle
From Publishers Weekly
There's a millennial ring to the title of Bittman's massive opus of more than 1000 basic recipes and variations as the widely known food writer ("The Minimalist" is a weekly column in the New York Times) and author (Fish) contributes to the list of recently published authoritative, encyclopedic cookbooks. He concedes that most accomplished cooks will find little new here, and indeed the recipes can be as simple as how to pop corn. His voice is a comfortable one, however, so the tone is less tutorial than, say, that of the newly revised Joy of Cooking. While much of the ground covered is familiar, Bittman offers inventive fare (Kale Soup with Soy and Lime) and reclaims formerly abandoned territory?his Creamy Vinaigrette calls for heavy cream. Pastas range from Spaghetti and Meatballs to Pad Thai. Similarly, sandwiches include both old favorites and fresh combinations, e.g., Curried Pork Tenderloin Sandwich with Chutney and Arugula. Bittman's friends, he says, praise his Chicken Adobo as the best chicken dish in the world. He doesn't linger too long with beef because Americans are eating less of it; he remarks that a well-done hamburger is not worth eating. Vegetables are comprehensively addressed from Artichokes to Yuca, with attention paid to buying, storing and cooking methods well suited to each. Desserts are mostly homey, like Apple Brown Betty and Peaches with Fresh Blueberry Sauce, but there is also a Death-by-Chocolate Torte. The enormous breadth of recipes, the unusually modest price and Bittman's engaging, straightforward prose will appeal to many cooks looking for reliable help with?or reference to?kitchen fundamentals. Illustrations not seen by PW. 250,000 first printing; $250,000 ad/promo; simultaneous CD-ROM; 15-city author tour.
Copyright 1998 Reed Business Information, Inc.
Review
This is a cookbook whose pages are destined to become stuck together from constant use. -- The New York Times Book Review, William Grimes
Most helpful customer reviews
808 of 820 people found the following review helpful.
This is the one I've been looking for!
By Denise Patterson
Let me start by saying I'm a busy working mom of two. I grew up eating Hamburger Helper and hot dogs, so I didn't learn to cook until I was an adult. My dad's had triple bypass and my mom's having gastric bypass, so we're trying to learn from their mistakes and eat not entirely vegetarian, but definitely a more plant-based diet. I'm sure all this sounds familiar to a lot of people!
How to Cook Everything Vegetarian is exactly the cookbook I've been trying to find for a long time. It has the simple, everyday recipes that I sometimes need, combined with a LOT of wonderful vegetarian dishes from ordinary supermarket ingredients. How about Peanut Soup, Senegalese Style? Or Korean-Style Noodles in Cool Bean Broth (in less than 20 minutes for when the kids are whining for dinner) Mustard Cheese Fondue?
This book is written in Bittman's typical `theme and variations' style, with a basic recipe (like for waffles) and then a sidebar or list following the recipe that gives variations (like a list of things you can add to waffles for flavoring). The great thing about this is that it means you rarely have to reject a recipe because you don't have the exact ingredients, just go with a variant. The only quibble I have with it is, it's sometimes difficult to keep track of what you are supposed to sub out & sub back in when you have a crying toddler on your ankle.
A basic cookbook should also walk you through basic techniques and ingredients. I was a little surprised to see the vegetables chapter was nearly 200 pages. Then I looked through it and realized a lot of that is guidance on how to select and prep the various vegetables. It's also helpful that he includes substitution suggestions - I may be out of broccoli, but if I can make the same recipe with green beans, then I can forgo the trip to the store one more day.
Another nice thing about this cookbook is, unlike most vegetarian cookbooks I have seen, it doesn't rely heavily on unusual ingredients or meat substitutes. It seems like there has to be a happy medium between burgers & fries on one hand and stuff you've never seen before. Surely we can make a healthy diet based on basic veggies, fruit, grains, and legumes, and that's JUST what this book focuses on.
But it doesn't matter how great the book is if the recipes aren't good! So I tried a few. The Spicy Autumn Veggie Burgers (we made less spicy for the kids) were terrific with a dollop of peach chutney, although the kids preferred ketchup. I was pleased at how quickly they came together too. The Glazed Carrot Soup the kids ate without any complaint at all. And oh my the Apple "Fries"!!!!
Because I'm sure people are wondering - yes, he has another cookbook called How to Cook Everything: Vegetarian that came out several years ago. This is NOT just a remake of that slim volume. This is a completely new book. (Why his publishers wanted to do two books with titles the same except for a colon I'll never know.) There's no exact overlap with How to Cook Everything, that I saw - even for recipes like Waldorf Salad, that are essentially the same in both books, there is some slight variation and different text that shows that this was re-written, not just a cut-and-paste job.
In short, I'm very happy with it. I've cooked out of it every day since I got it and I'm sure this will be one of my `go-to' cookbooks for years to come.
395 of 402 people found the following review helpful.
Useful and fun
By Tim Himes
"How to Cook Everything" is one of the more useful cookbooks I've owned. Each type of food has a "Basics" section that includes lots of preparation tips. The recipes themselves are detailed enough for beginners, and not so esoteric that you have to make a trip to a specialty grocery store every time you want to cook something. Especially helpful are the suggestions for expanding on each dish. For example, after the basic Chicken Kebab recipe, there are four modifications, including Chicken Kebabs in Yogurt-Cumin Sauce.
I'm relearning the way I prepare even the most basic things, like sandwiches and scrambled eggs. Who would have thought scrambled eggs could be so good? And the Pan-Grilled steak has weaned me from the backyard grill forever. No other cookbook would warn you that "clouds of smoke will instantly appear; do not turn down the heat." That bit of fear that your fire alarm will go off at any second just adds spice to the whole cooking experience.
The breadth of this book is amazing. Besides having nearly every type of Western cooking you can imagine, it also has recipes from Japan, India, Thailand, and... you get the idea.
There is one drawback -- this book has no photos, just a few hand-drawn illustrations. However, the book is so big that if it did have photos, it would cost much more.
782 of 823 people found the following review helpful.
It's o.k., but the same problem I always have with Bittman
By Cookin' up a storm
I'm a vegetarian of 15 years (with a meat-eating but open minded fiance) and an avid home cook. I got this book for Christmas and have slowly been exploring it. It's an interesting book and there are a lot of recipes that I'm tempted by, but it's the same problem I have with "How to cook everything": something is always wrong with the recipe. For example, his kosher pickles: the first time I tried making them with his measurements, the pickles were inedibly salty (and I love salt!) I'm now working with about a third less salt than he recommends and it's getting better. And that's what I always find with his recipes: they give you a promising start but require some major tinkering before they are really good, and I don't usually feel up to committing to that sort of trial and error. I am a passionate fan of Debbie Madison's "Vegetarian Cooking for Everyone." As an example of the difference, this week I had a dinner party and I made her cauliflower salad with green olives and capers even though I'd never tried it before, and it was a hit. Having used her book so much, I trust her recipes to be at least decent right out of the gate. I would never serve a Bittman recipe that I hadn't made before to guests because there are pretty good odds that the initial recipe needs some changes.
That being said, I'm certainly not sorry that I have this book. It has a good section on condiments that I'm sure I'll make use of fairly often, and it's a good cookbook to have on hand if you're tinkering in the kitchen and want some perspective on your technique. It's really more of a reference book than an book of recipes, and in that it is useful. But if you want ideas for delicious, satisfying vegetarian food, get "Vegetarian Cooking for Everyone."
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