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How to Cook Everything

2,000 Simple Recipes for Great Food
Bittman, Mark (Book - 2008 )
Average Rating: 4.5 stars out of 5.
How to Cook Everything
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WILEY
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

Houghton

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



Baker & Taylor
Updated to incorporate the latest tastes and cooking trends, a step-by-step guide to cooking includes more than two thousand contemporary recipes complemented by how-to information, tips on cooking techniques, and an expanded coverage of healthy foods.

Baker
& Taylor

Updated to incorporate the latest tastes and cooking trends, a step-by-step, enjoyable guide to the whole art of cooking includes more than two thousand contemporary recipes complemented by a wealth of how-to information, as well as hundreds of illustrations, tips on variations, expanded coverage of healthy foods, and other essentials.

Authors: Bittman, Mark
Statement of Responsibility: Mark Bittman ; illustrations by Alan Witschonke
Title: How to cook everything
2,000 simple recipes for great food
Publisher: Hoboken, N.J. : Wiley, c2008
Edition: Completely rev. 10th anniversary ed
Characteristics: xii, 1044 p. : ill. ; 24 cm.
Notes: Includes index
Subject Headings: Cooking
Topical Term: Cooking
LCCN: 2008018984
ISBN: 9780764578656
0764578650
Branch Call Number: 641.5 B
Research Call Number: JFE 09-3397
MARC Display»

From the critics


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Nov 22, 2013
  • stephaniedchase rated this: 5 stars out of 5.

Need to know how to boil an egg? What the basic steps are for a good stew? How long to cook different cuts of meat? Turn to this cookbook: it's full of everything you need to know to make great food, presented in clear and easy steps, with lots of suggested variations. A must for every kitchen.

Nov 21, 2013
  • MaxineML rated this: 5 stars out of 5.

One of the best "how-to" cookbooks available. A copy of this should be in everyone's kitchen.

What Bittman is great at is taking a simple recipe, showing you how to make it and then offering 3 or 4 variations on the same dish. This makes it easy to learn how to make a new recipe and allows you to customize it based on what you already have in your fridge/pantry.

It truly is a learner's cookbook, but has a recipe in it for absolutely everything!

The pizza dough recipe is the only one I ever use (and it always turns out perfectly), and his recipe for no-knead bread is perfection.

Sep 22, 2013
  • CatherineLibrarian rated this: 5 stars out of 5.

There are not many cookbooks in my kitchen, but I do not need very many because this book has EVERYTHING! It explains the WHY as well as the HOW and the WHAT of cooking and preparing great food. "How to Cook Everything Vegetarian" also by Bittman is a great kitchen companion as well.

Apr 13, 2012
  • Ebflat4 rated this: 5 stars out of 5.

Very useful; a manual for cooks rather than coffee table food porn. I like the line drawings. I also like the way he outlines a recipe or technique and then gives you lots of options for variations. It's similar in that respect to the Joy of Cooking. Another similarity is the fact that some recipes (Lasagna for instance) contain references to other recipes that form the components. So you have to look up the white sauce recipe, and the tomato sauce recipe, etc. The results are delicious, and the instructions are clear, and the recipes are well within the reach of the average home cook. Unlike a certain infamous celebrity chef compilation I used to own that contained recipes that contained expensive exotic ingredients, were obviously never tested, and failed spectacularly.

Apr 20, 2011
  • JuniperAvenue rated this: 4.5 stars out of 5.

After living with this cookbook for three weeks, I didn't want to give it up so I went out and bought it. I've been broiling chicken thighs and baking tofu. Amazing!

Mar 21, 2011
  • carolannbagan rated this: 5 stars out of 5.

love love love this book it's got really simple recipes in it. no chasing all over town for ingredients . more cookbooks should be like this.

This book really does tell you how to cook everything!

Mar 07, 2010
  • Lemonlyman rated this: 5 stars out of 5.

This is one of my favourite cook books. There are tons of great recipes, and almost each recipe has a list of possible variations. The nicest part about this book is that there are a lot of recipes that only involve one main ingredient; its fantastic if you've got tons of some vegetable or grain to use up.

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Nov 22, 2013
  • stephaniedchase rated this: 5 stars out of 5.

Cream Scones, page 252: "Scones are no more than ultra-rich biscuits. You can make them with milk, but that's missing the point."

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Nov 21, 2013
  • MaxineML rated this: 5 stars out of 5.

Mark Bittman's No-Knead Bread

Mark Bittman talks with breadmaster Jim Lahey about possible improvements to his celebrated no-knead recipe.

Find it at NYPL

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