How To Cook Everything: Simple Recipes for Great Food
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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." "Mark Bittman is the best home cook I know, and How to Cook Everything is the best basic cookbook I've seen." "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." "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." |
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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 |
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| 06-18-08 | 2 | (NA) |
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I really wanted to like this book, and I guess I do find it useful from an idea standpoint, but the truth is the food doesn't taste good. We've prepared between 10 to 15 recipes from this book and all of them disappointed. Contrast this with the less exciting but always tasty Joy of Cooking, and Joy wins every time. I wanted a sort of workhorse cookbook for everyday and I quickly realized this was not it. It went from lying open on the kitchen counter, to the bottom book on the kitchen cookbook stack (when I would thumb through it to get an idea for a dish) to being returned to the bookshelf and I'm afraid that's where it's going to stay. We had such high hopes, but thankfully, there's always our Joy of Cooking...
(Review Data Last Updated: 2008-07-04 14:21:29 EST)
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| 06-18-08 | 5 | (NA) |
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Think of a food you want to make, but don't know where to start, like say, hummus. Look in the appendix -- there it is! Then try the recipe. Yay! Don't know what to do with those parsnip things? Look up parsnips in the appendix -- there it is! You get the idea. The sections in the appendix that list meal suggestions broken down by type and time are really useful. Throw those awful "30 minute nightmare" books away.
Other reviewers have correctly pointed out that the recipes are not always mind-blowing, in fact, they are not necessarily even "best-of-breed". But Bittman delivers what his title promises: "Simple Recipes for Great Food" The instructions are easy to follow, the ingredients are easy to get and the food tastes like, well, what it's supposed to. If you didn't like parsnips before you tried his recipe, you probably still won't like them. But if you like Yorkshire Pudding, you will enjoy his simple recipe. If you are already a pretty good cook, you will adapt his recipes to your tastes -- and most are easily adapted. In fact, with several recipes, he gives simple variations on the recipe to give your creativity a jumpstart. My personal copy looks horrible. The binding has split in a few places, there are notes of changes I've made scribbled in the margins and there are splatter stains on several pages. Please note that this book is NOT for everyone. There isn't much going on in the visual aid department here, though I've read that the CD-ROM has some helpful stuff on it. (I bought mine before there was a CD-ROM version.) And if you actually like those "30 minute nightmare" recipes, you might not like these. Finally, if you are heavy seasoning inclined (like me, having grown up in Cajun Country), you will probably want to taste and then add "mo' love" to some of the dishes. (Review Data Last Updated: 2008-07-04 14:21:29 EST)
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| 06-09-08 | 5 | (NA) |
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Need I say more? Helped me totally revamp my cooking style. The methods he uses are so simple they seem like they would be self-evident, but no one ever taught me to cook simply and cleanly like Bittman does. I have only had it for a couple of months, and already I have it tape-flagged from back to front and the cover is wearing off. I will never have a kitchen without this book. Next I'll buy the vegetarian one.
(Review Data Last Updated: 2008-06-19 00:34:40 EST)
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| 06-03-08 | 2 | (NA) |
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We purchased this book and tried to several of the recipes. He follows handbooks, cookbooks and the like to a T. I know how to cook pretty well. This title is misleading; it seems it would be great for a beginner or anybody that would like to incorporate more into their repertoire, but really, if you don't know to fix mistakes in the recipes like how to fix pancake batter so they don't come out like hockey pucks , this book may make cooking seem harder than it really is. The taste of everything was just ok, nothing spectacular. Buy if you want to see someone's take on some of your faves (and then be prepared to alter the recipe), but if you are looking for something that will introduce you to mind blowing meals, this is not the book for you.
(Review Data Last Updated: 2008-06-10 00:34:42 EST)
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| 05-16-08 | 4 | (NA) |
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Nobody wants to pack a 800+ page book to go on vacation or business trips. But some of us never fix a meal without a cook book. What to do in a kitchenette far from home? Access your cookbook online.
So far, I have used it to structure meals around specific fresh ingredients discovered at the produce market. For example, a search on "asparagus" brought up fifty hits. Each hit was surrounded by three lines of text which made it easy to browse and select the recipe that would work for my family. The author's suggestions for alternatives and variations gave even more flexibility to adapt the recipe to whatever was available. Maybe you are not traveling but enjoy curling up to read a good cookbook. Mark Bittman's conversational comments about ingredients, utensils and recipes have been fun and insightful. A cook that is enthusiastic about his subject can't help creating tasty meals. Somebody that just wants recipes with no discussions might want to save shelf space and look for something more traditional. It seemed complicated to get into my Amazon.com account, remember my password, link to my cookbook and so forth. But after getting the access page bookmarked with my favorites, that got easier. Then, of course, the computer screen is low and wide while the cookbook is high and narrow. I have to wash and dry my hands between chopping vegetables to click to the next screen. Someday maybe books-to-be-read online can be formatted to fit one page per screen -- better yet, one recipe per screen. (Review Data Last Updated: 2008-06-04 00:34:57 EST)
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| 05-16-08 | 4 | (NA) |
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I love this book. It explains all sorts of things. Like where different cuts of meat come from. How to make different sauces. How different oils impact the taste of your food. Very few are the times I've been disappointed. I think his idea of sweet tends to be not that sweet, or rich. Like the basic butter cake that involves a whole lot of butter and ground almonds--incredible and simple. I find the cookie recipes to be so-so.
Every meat dish I've made from here has been great. Sometimes I just read the book to learn about food. I think the level of the book is basic to medium, which is fine for me. And if you are a dessert lover, than get another book in addition to this one. (Review Data Last Updated: 2008-06-04 00:34:57 EST)
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| 05-14-08 | 5 | 1\1 |
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I ordered this for my friend in the #3 box above. She wanted it for a bride & young friend on the island of Sky. She said when she had found this cook book she had tossed out all her other cook books. Her husband wrote for literary magazines, newspapers, and books of his own, not on cooking, 'though, and met and entertained many prominent people, including presidents and royalty. I don't think you could go wrong with this book.
(Review Data Last Updated: 2008-05-17 00:34:32 EST)
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| 05-12-08 | 5 | (NA) |
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My husband, who had never cooked before, learned to cook using this book. He has tried many things. Last week he cooked a chicken and it turned out great. He bakes cookies now, uses the chicken recipes, stir frys, vegetable recipes! Relief to have him cooking. I use this book alot too. One of my favorites is the tuna salad and the hummus recipe. Yum. Great book for learning the basics and for everyday meals.
(Review Data Last Updated: 2008-05-14 00:34:38 EST)
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| 04-21-08 | 5 | (NA) |
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Finally!!--a reason to throw away my Joy of Cooking. Bittman's "How to Cook Everything" delivers what he promised. Fresh ingredients, recipes anyone can use and information needed without all those details that most of us will never need nor care about. This is the only cookbook I have in my vacation home. I love it.
(Review Data Last Updated: 2008-05-13 00:31:27 EST)
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| 04-14-08 | 5 | (NA) |
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I had been reading Mark Bittman's MINIMALIST column in the Times, and tried several of his recipes, which turned out great. I was unaware that this book even existed. I purchased this and his HOW TO COOK EVERYTHING VEGETARIAN (for my 9-year decided-she's-now-a-vegatarian-daughter), and they are both excellent. The recipes are clear and concise and not full of schmancy-fancy ingredients. You can also read the book as a book, with a philosophy -- that anyone can cook, that it really doesn't take any longer than so-called "fast food", and that anything you make yourself will be loads better. We keep both these books in my kitchen at all times, and our meals have never been better.
(Review Data Last Updated: 2008-04-19 04:13:18 EST)
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| 04-10-08 | 5 | (NA) |
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Mark Bittman's HOW TO COOK EVERYTHING...is the VERY best cookbook on the market today...I've been buying it every time there is a NEW bride in my life...it is the "bible" for the kitchen...I've given out as gifts at least 20 of these editions...whatever you need to know...this book will explain in detail...from the very basics of WHAT it is...to buying,handling, and of course cooking it...from the very simple to the very elaborate...
I LOVE THIS BOOK!!!!! (Review Data Last Updated: 2008-04-14 22:30:31 EST)
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| 04-10-08 | 5 | (NA) |
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Bought this as a gift for my sister based on the reviews i have read of it online from sources i trust, and they did not let down. Very well written, and very clear. I would totally suggest this book for anyone who needs a basic beginner's guide, but that will grow with them to options beyond that. It did not presume any pre-knowledge, which is not always easy to find.
It would also be a great resource for the experienced cook who is trying to expand into some areas they are not as familiar/comfortable with. (Review Data Last Updated: 2008-04-14 22:30:31 EST)
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| 03-28-08 | 4 | (NA) |
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This book is going to my daughter,Nancy,in England. Unfortunately, it will take up a large portion of my suitcase. She liked mine a lot when she was here last year. I refer to it constantly for new ideas. The one complaint I have is that it is not holding together well.
(Review Data Last Updated: 2008-04-11 22:12:01 EST)
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| 03-25-08 | 4 | (NA) |
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This is a great book that actually helps expand your understanding of foods and how to prepare them.
Great for beginners and seasoned cooks, as it offers helpful tips to making everything better. I just wish there were even more recipes for basic everyday dishes. (Review Data Last Updated: 2008-03-29 11:53:19 EST)
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| 03-22-08 | 4 | 5\6 |
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On page xi, Mark Bittman lays things out: "Anyone can cook, and most everyone should. It's a sorry sign that many people consider cooking 'from scratch' an unusual and even rare talent. In fact, cooking is a simple and rewarding craft, one that anyone can learn and even succeed at from the get-go."
There are the usual features in this cookbook (and welcome for all that): ingredients that ought to be in your kitchen (page xiii),equipment, techniques (such as grilling, broiling, roasting, sauteing, etc.). Then, to the recipes. . . . The first section here focuses (as one might guess) on appetizers. One of these is stuffed mushrooms, which provides a recipe close to that of my wife's family. I can say that the end result is delicious (the key: making sure that it does not get too dry when being cooked). Next, soups. The section starts out nicely with a description of how to make stock. You use bouillon cubes? Bittman says (page 44): "As for bouillon cubes, forget it. You're better off with water and a few extra vegetables." Late on, he addresses meats. He begins by nicely identifying where the different cuts of beef and pork are, and the characteristics of each (with beef, from chuck to round, from brisket to loin). The recipes for beef are straightforward. This is not Emeril Lagasse or Martha Stewart (each of whom plays a useful role in providing information on cooking). The recipes are "everyday" stuff. For example, his "Grilled steak, American-style" could not be easier to make. Pork chops? On page 457 and after, he describes how to sautee pork chops eight different ways. With apples or with sherry and garlic or with dried fruit or. . . . He discusses stir frying and how to make it work. Vegetables? He describes the different ways of cooking them and then provides recipes. I have come to really enjoy veggies, after spending my first two decades resisting eating them. There are a series of nice recipes for, to illustrate, asparagus, which is one of my favorites. All in all, then, a nice cookbook for people who want to cook for themselves and may not be interested in more complicated recipes and cooking. (Review Data Last Updated: 2008-03-26 15:02:34 EST)
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| 03-09-08 | 4 | (NA) |
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Mark
Mark Bittman understands that recipes require some adaptation and that many variations he suggests are user friendly. It means that one can use the book with confidence. (Review Data Last Updated: 2008-03-23 13:11:36 EST)
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| 03-03-08 | 4 | (NA) |
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I bought this cookbook, 'How to Cook Everything" to replace a copy I loaned out and never got back (to my son's now ex- girfriend--thank you very much!)I am 60 years old, and I've owned a lot of cookbooks, but this is the most practical and useful I've ever bought!
(Review Data Last Updated: 2008-03-10 11:03:16 EST)
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| 02-25-08 | 5 | 1\1 |
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I LOVE, LOVE, LOVE Mark Bittman and regularly read his "The Minimalist" column in the NY Times. And while I cannot snatch him up and drag him home, this is the next best thing. For me, cooking has never been so joyful. He offers great advice on what tools / gadgets you should or should not buy and what food staples you should always have in your pantry. In addition, he makes it clear that you can whip up a good-tasting and nutritious meal in less time that it takes to get take out or go to a restaurant, Finally, he offers wonderful variations and suggestions for simple dishes. (Who knew that something as simple as butter, black pepper and peas tossed with pasta could be so good? I certainly didn't!)
(Review Data Last Updated: 2008-03-04 13:45:46 EST)
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| 02-18-08 | 5 | (NA) |
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I have been collecting recipe books for the past 10 years or so and by far this is the most essential cook book I now own. I would recommend this book to everyone who has the slightest interest in cooking. I found it very easy to follow and extremely informative. Mark Bittman seems to answer all my questions before I have even thought to ask them. The best thing about this book is I feel like it inspires you to have fun in the kitchen without alot of pressure. Lots of alternatives and substitutes make it near impossible to mess up. I borrowd this book from the library and decided very quickly that it was a must have in my kitchen!
(Review Data Last Updated: 2008-02-25 15:26:35 EST)
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| 02-16-08 | 4 | (NA) |
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So far, all recipes that I've tried have made me a better cook than I really am. I have impressed my father-in-law, who is a gourmet cook, and can't wait to try more recipes. What I really like about this book is that he gives you a good baseline on how to prepare/cook most things regardless of the recipe. Lets just say that I know when the pasta is done and the broccoli just right...
(Review Data Last Updated: 2008-02-18 23:13:36 EST)
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| 02-15-08 | 5 | (NA) |
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I love cookbooks, both to use as a guide to a recipe, and also to just read. This really has to be the very best cookbook out there for simple, yet creative and elegant, home cooking. I have a number of cookbooks (as every home cook should), but this is the gold standard to which I return again and again. The emphasis is on fresh ingredients, used with techniques that are not particularly complicated or fussy, in a very straightforward and readable way.
(Review Data Last Updated: 2008-02-18 23:13:36 EST)
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| 01-23-08 | 5 | (NA) |
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One of my favorite cookbooks and the first I pick up when I'm trying to figure out a basic recipe, but it also contains loads of other fast, fabulous and fun recipes. A must have for your cookbook shelf!
(Review Data Last Updated: 2008-02-15 20:01:53 EST)
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| 01-19-08 | 4 | (NA) |
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I love this book. I didn't have a mother to teach me about cooking so I didn't understand a lot of the terminology. This book explains everything and most of it is simple. These meal are really tasty! I am finally having some fun cooking.
Shawn (Review Data Last Updated: 2008-01-23 15:04:20 EST)
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| 01-16-08 | 4 | (NA) |
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This is my go-to cookbook. I only take away a star because the binding (glue) is terrible! Over half of my copy has become completely unbound, and I am reluctant to purchase another copy since it will fall apart too.
Mr. Bittman, if you're reading, please ask your publisher to offer an edition with sewn binding! Your cookbook deserves it. (Review Data Last Updated: 2008-01-19 07:58:55 EST)
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| 12-29-07 | 5 | 1\1 |
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For someone like me who is really just learning to cook because I am finally learning to enjoy it instead of doing the bare minimum to feed myself, this book is the perfect answer. I got this on Christmas and spent about 2 hours just curled reading about things like making pasta (more approachable sounding than I suspected), making stocks (or making the canned broths more passable), how to choose and cut certain vegetables and so much more. This book contains so much general useful information that I feel like I've gotten an education to take beyond just the recipes in the book but to actually use anytime I cook. I haven't yet tried the recipes, but I loved reading how much instruction and detail is given instead of keeping things vague like so many others. Some of them sound so good that they can't be bad, and even if every recipe in the book were to bomb (unlikely), this surprisingly big and chunky book is worth it's weight in gold just for all of the advice and information. I'll be so much more well-fed thanks to this fabulous cookbook.
(Review Data Last Updated: 2008-01-17 23:01:07 EST)
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| 12-24-07 | 5 | (NA) |
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Late this summer I purchased Mark Bittman's How To Cook Everything: Simple Recipes for Great Food.
Bittman first gives one a tour of the various cooking techniques (e.g. roasting, frying, boiling &c.) and details how they affect food; he covers essential equipment (there's really not that much); he covers the basic theory of cooking meats & vegetables. That done, he proceeds to give lots and lots of recipes, many with a number of variations. His recipe for fruit jam is simplicity itself, but it works wonderfully. His recipe for pheasant braised with apricots and prunes is delicious. His procedure for pre-cooking grains is simple yet tasty. This could very well be the only cookbook you'll ever need. If you don't have a copy, get one. If you know someone who's just started living on his own, get him a copy. It's a good book. (Review Data Last Updated: 2007-12-29 20:53:21 EST)
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| 12-17-07 | 5 | (NA) |
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I use this cookbook constantly. Even if I don't use the recipie in the book I'll still refer to this to insure that the technique is proper. (Steam bath for cheesecake, prepping certain food items, buying fresh fish, etc.)When my little sister moved in w/ her fiance I immediately knew that she would need this book and have purchased it here to give to them for their first offical Christmas together.
(Review Data Last Updated: 2007-12-24 16:54:02 EST)
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| 12-13-07 | 4 | (NA) |
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This is one of my most indispensable cookbooks. I turn to this book for its easy legibility & comfortable layout. I also love the advice and anecdotes- whether to soak beans, detailed descriptions of meat cuts & relaxing info on bread doughs.
Some of the basic recipes seem inaccurate (his Pancake recipes need several times the liquid amount stated, the Coffee section is not well informed), yet I enjoy the inaccuracy in other areas, like when he suggests making bread dough rise on your schedule and not the other way around. The tone can be a bit off-putting & eye-roll-inducing but it doesn't seem intentionally condescending. More like a professional chef dumbing himself down and pretending not to. (Review Data Last Updated: 2007-12-17 22:48:53 EST)
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| 12-12-07 | 5 | (NA) |
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Wonderful everyday cookbook, very easy to use, tons of recipes. Couldn't have gotten through Thanksgiving without it!!
(Review Data Last Updated: 2007-12-17 22:48:53 EST)
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| 11-30-07 | 1 | 0\1 |
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I wish I had honed in on the poor reviews rather than the 4 and 5 star ones.
I'm an experienced cook, but as I am getting older, I wanted to start preparing simpler, less time-consuming recipes. I see no reason simpler fare should not be delicious if made according to excellent recipes. I chose this cookbook believing it would deliver. I prepared Bittman's Baked Macaroni and Cheese, and was it awful! Besides being bland there was no color to it, much less any cheese flavor. Even salt and peppering this thing to death didn't make it edible. I wouldn't recommend this book even to someone just learning to cook. Save yourself the time, effort and expense if you're just learning your way around the kitchen and buy Betty Crocker's Cookbook. (Review Data Last Updated: 2007-12-12 19:15:17 EST)
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| 11-17-07 | 5 | (NA) |
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This is one of those cookbooks you want to keep in your kitchen at all times. Mark Bittman's recipes tend to be simple, precise (I love it that he doesn't say, "salt and pepper to taste," but actually tells you the right amount of salt.) and every recipe I've tried so far has been great. His recipes are also basic enough that you can elaborate/modify it yourself, and he gives you suggestions on some modifications so you get the idea. Highly recommended to everybody.
(Review Data Last Updated: 2007-11-30 09:35:20 EST)
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| 11-09-07 | 5 | (NA) |
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This cookbook is a must-have for all cooks, beginners and experienced cooks alike. The author includes very basic, simple recipes that anyone can make. He also includes excellent commentary on food preparation techniques and food history.
I have been cooking for more than 20 years, and I bought this book to supplement my library and to use as a reference for simple sauces, breads, and vegetable recipes. There are also good recipes for soups and stocks. I also purchased this recipe for a younger friend of mine who has little experience in the kitchen but is eager to learn how to make simple meals for herself. She has commented on the ease of use, and variety contained in the book. I purchased a third copy of this book for a friend who is a newer cook. She has the basics down, but wants to learn new skills like roasting a chicken and preparing slightly more complex meals, like Spaghetti Bolognese. She has said that the book is easy to understand and useful to her now, but she did say she wished she had a book like this when she was learning to cook! I echo that sentiment. All in all, it is my opinion that you can't go wrong by purchasing this book. It will become a much-used addition to your collection of cookbooks. (Review Data Last Updated: 2007-11-17 22:45:52 EST)
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| 09-04-07 | 4 | 2\2 |
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I use this book all the time, when I'm looking for simple recipes to cook ingredients I have on hand. The recipes are all good and consistent, but none are really great. It's good as a one-stop reference book, but nothing exceptional
(Review Data Last Updated: 2007-11-10 13:23:47 EST)
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| 09-02-07 | 5 | 1\1 |
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Along with Jean Anderson's THE NEW DOUBLEDAY COOKBOOK, Mark Bittman's HOW TO COOK EVERYTHING is it's contemporary equivalent as essential cookbook references. Not quite as detailed as Anderson, it is however, a big-fat, recipe-stuffed miracle of a book. Lately Bittman has begun to take himself far too seriously. He seems to revel in the fact that he isn't not a trained chef or didn't go to culinary school--that he is completely self taught. I don't care how he learned to cook. He's practical, intuitive, always on the prowl for good flavor in a dish, and has a reassuring and supportive voice as he guides the cook through a recipe. I also find I turn to Bittman as one of the final authorities on a classic recipe. Generally speaking he uses fewer ingredients, and his writing is so concise, I'm never in doubt. For instance--I recently was looking for a recipe for coffee ice cream that I wanted to adapt by adding one more ingredient. I tried a number of recipes in my collection for the best coffee ice cream before turning to Bittman, and his was by far, the best. Along with his weekly column of in The New York Times, HOW TO COOK EVERYTHING shows what a smart cook Bittman is, and I recommend it without any reservations.
(Review Data Last Updated: 2007-10-13 23:50:37 EST)
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| 08-30-07 | 5 | (NA) |
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The subtitle really sums it up. This book just does not let me down, either for specific recipes or as a jumping-off point with ideas, techniques, ingredients, or menus. My only two negative points are: the binding is not of the highest quality; I had to buy myself a second copy after several years of heavy use, because the first one completely fell apart. And there is no conversion table (as in, "3 tbs = 1/4 c" etc). But this book really is worth 5 stars. It's a good housewarming gift too.
(Review Data Last Updated: 2007-10-13 23:50:37 EST)
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| 07-27-07 | 4 | (NA) |
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Good cookbook to get as a reference, particularly for veggies and fruits. The bread making section is also great. Gives a lot of tips for using the food processor as well. No pictures of finished products prevents from getting 5 stars.
(Review Data Last Updated: 2007-10-13 23:50:37 EST)
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| 07-24-07 | 5 | (NA) |
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Easy to read, full of great recipes and tons of food trivia. There's also a section in the back with quick-fix meals and suggested menus for different occasions.
The style of the book is great for a beginner OR for someone looking to have a go-to recipe for just about anything. A fabulous resource for any kitchen. (Review Data Last Updated: 2007-10-13 23:50:37 EST)
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| 07-23-07 | 4 | (NA) |
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This book is really quite good at covering everything a beginning chef could want. It probably won't be the last cookbook you own, but it should probably be one of the first.
Like many amateur cooks, I can manage a few decent meals, but tend to shy away from recipes that I have little experience in. This is really a shame, because cooking something new is almost always fun and a good learning experience, even if it doesn't turn out quite like you imagined. Armed with the great guidance of this tome, however, I feel confident in tackling just about any meal that sounds healthy and delicious. In addition to the great recipes, the authors tone and obvious love of food and cooking comes through on every page, inspiring you to make things you haven't made before. In short, this is a great, instructive book that will have a place in my kitchen for years to come. (Review Data Last Updated: 2007-10-13 23:50:37 EST)
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| 07-12-07 | 5 | (NA) |
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My husband and I are not great chefs, and we felt some accomplishment that we could master any recipe in the Betty Crocker cookbook I grew up with...so that tells you what level we're at. Anyway, Mark Bittman's book has opened up a whole new world for us - I truly feel like we *can* cook everything now. Great recipes. Great menus. And most of all, great instructions - it tells you in pretty plain English how to finesse a delicate dish.
I especially recommend anything ethnic in this book, and the gazillions of ways to cook meat! (Review Data Last Updated: 2007-07-23 15:27:45 EST)
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| 07-06-07 | 5 | (NA) |
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I received this cookbook as a Christmas gift and I absolutely love it. It's helpful for someone like me who, although I have good intentions, is still learning about the basics of cooking. For example, I appreciate that this cookbook has at least one way to prepare nearly every single vegetable imaginable. The writing style is conversational and very easy and fun to read. The fact that it isn't glossy and brimming with shimmering pictures only makes it more attractive to me - less to live up to! I've had great success with the actual recipes that I've tried from this cookbook - Pico de Gallo most recently. But best of all, I've finally stopped calling my mom with questions like "what's a white sauce?" Mark, my mother thanks you!
(Review Data Last Updated: 2007-07-12 10:22:06 EST)
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| 07-04-07 | 5 | (NA) |
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I absolutely love this cookbook! There are so many recipes for everything you can possibly want to cook and most have variations to spice up your favorite ones. Bittman goes into detail about cooking methods and descriptions of what ingedients, including a list of essential kithen tools and why you need them. A must have for beginning cooks.
(Review Data Last Updated: 2007-07-07 08:52:53 EST)
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| 06-19-07 | 5 | (NA) |
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I call this my "first reach" cookbook, because whenever I have questions about how to cook something, I reach for this book first (this, and "The Joy of Cooking"). It is a tremendously easy and explanatory cookbook, and Mark takes the intimidation process out of cooking. I NEVER cooked fish or shellfish before reading this book, it just seemed too hard, but Mark breaks it down.Great recipes that anyone can do.
(Review Data Last Updated: 2007-07-06 06:25:06 EST)
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| 05-11-07 | 1 | 7\13 |
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If you want an all-purpose cookbook, do not waste your money on this piece of crap. Buy a copy of The Joy of Cooking. Simply put, way too many recipes do not work at all. Some even defy all logic, such as the one for oven baked ratatouille, which instructs the cook to put 10 layers of sliced vegetables into a "casserole" (hello, size?) and roast at 350 for "about an hour...until they are all completely tender." It doesn't take a professionally trained chef, which I am, to hazard a guess that A)Even sliced paper-thin, 10 layers of vegetables will not even vaguely be close to tender at a low oven temp like 350, B)It will take hours upon hours to tenderize anything 10 layers thick at 350, C)High-moisture vegetables like tomatoes and eggplant will do VERY little more than let off lots of liquid in many layers at 350. The best result you will get here is a pan of MUSH. There are way too many recipes in this book just like this one-- nice idea, but poorly researched and very clearly NOT TESTED before publishing.
(Review Data Last Updated: 2007-07-06 06:25:06 EST)
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| 05-07-07 | 5 | 1\1 |
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We have found this cookbook so enjoyable we have already bought 5 and give out as gifts. Easy to follow and great tastes.
(Review Data Last Updated: 2007-07-06 06:25:06 EST)
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| 05-06-07 | 4 | 7\7 |
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I find giving a star review a bit difficult here. As a reference book, it's quite impressive how much Bittman covers in this book. On the other hand, there are plenty of solid recipes, but I couldn't find any really good ones. I've always found Bittman's recipes to be a bit on the conservative side. They always result in something good, but rarely are they impressive or unique. Still, I've used this book many times in my kitchen to good effect and I certainly recommend it for any home kitchen.
Any booked called How to Cook Everything sets a very high bar for itself, and quite frankly, Bittman doesn't always clear it. There is no mention of the common and very useful technique of brining, which is easy to do and really enhances the flavor and texture of dry cuts of meat such as chicken breasts and pork chops. I'm quite surprised by the omission. I didn't try the Bittman's gnocchi recipe, but it differs substantially from other recipes of experts in Italian cooking, that indeed work. Bittman has many interesting variations of breakfast pancakes, but never suggests adding vanilla to the batter, a common addition that really helps the flavor. From someone who started cooking at a home as a hobby five years ago, I was able to find a few significant omissions without looking too hard. That said, I use a lot of recipes here. The cookie recipes are fun to cook with my kids, and I found the chocolate chip recipe to be superior to others I've tried, which too often result in dry, crumbly cookies. Breakfasts at my place have significantly improved since I started consulting this book. Bittman is particularly proud of his banana bread recipe, and yes, it's a keeper. It's one of the few cookbooks you can actually sit down to read and learn a lot from. Bittman has a readable writing style, that makes everything accessible, that motivates the reader to try new things. All things considered, this book will make your kitchen a better place. (Review Data Last Updated: 2007-07-06 06:25:06 EST)
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| 05-01-07 | 3 | 8\8 |
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I bought this book about 7 years ago for a friend in college who got to the point that he just couldn't eat another frozen dinner. He was sad that he didn't know how to cook. I thought this book would help. He made a couple of things and thought it was instructional and helpful.
A friend then gave me this book for my birthday. I was excited because I knew my other friend liked it. Let me tell you, I was shocked and disappointed. I cook a lot from Julia, the Joy of Cooking, Gourmet, and from the Cook's Illustrated line of books and magazines. I thought this would compare. I had 3 bad experiences: 1. I made an Asian-style salad that turned out very strange. It was clear the dressing was off, and even though I followed the recipe, it was still bad. I think the recipe was poorly edited. 2. I followed the recipe here to make vanilla ice cream. I want to jump up and down and scream at cookbook editors who don't think it's necessary to put salt in baked goods or other sweet foods. I added a little bit and it still ended up tasting flat. 3. The oatmeal cookie recipe is nothing short of bizarre. It calls for baking powder. This just makes the cookies very tall and strange-tasting. I even thought to myself, "there's no way that *baking powder* is actually right" but I put it in anyway and sure enough, they were like muffins. Sort of. Now, I do appreciate the fact that there are some good resources in the book (like how to make your own mustard, etc.), and for that I give it an "ok." Otherwise, if you want a good cookbook with good, well-tested recipes, look elsewhere. If you're starting out, try Betty Crocker. If you're a little more advanced, try the Joy of Cooking or Gourmet or any of the "Best Recipe" series. It's more satisfying. (Review Data Last Updated: 2007-07-06 06:25:06 EST)
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