How to Cook Everything
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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
… More »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
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.
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2,000 simple recipes for great food
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Add a CommentVery 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.
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!
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!
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.