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Cooking, Food & Wine |
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How to Cook Everything: Simple Recipes for Great Food
written by Mark Bittman
Studio : Wiley
by Wiley
Publisher : Wiley
Released : 1998-08-14
Availability : Usually ships in 1-2 business days
Number of Items : 1
EAN : 9780028610108
UPC : 021898610102
Avg. Customer Rating: (based on 373 reviews)
List Price : $35.00
Our Price : $15.69
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Product Description |
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 |
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Americancivilwar.com Review |
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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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Best as a reference for technique |
Since Mark Bittman emphasizes 'simple,' recipes often turn out bland or ho-hum. It seems that recipes were not always thoroughly tested, as cook times are frequently off, especially in regards to baked goods. Sometimes, Bittman's tone is condescending. He dismisses canned chicken broth over "water and a few vegetables" and insists that cream should be consumed unpasteurized and curry powder ground at home. While such observations may be true, they are not always realistic for the average cook without time to make absolutely everything from scratch.
Where this book does shine, however, is in the amount of information it provides on techniques, tools, and ingredients. I purchased this book when I first married and had little experience cooking. Since then, I've spent many hours reading this book and learning about cooking techniques. Often, I'll uses Bittman's book for reference on method, but follow a tastier recipe found elsewhere.
This book is best for those who are just starting out in the world of cooking and who need to familiarize themselves with basic recipes and methods. If you have years of experience in the kitchen, you'll likely find the recipes so-so and redundant with ones you already know, and the information on technique will hold less value. |
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Excellent Basic Cookbook for the Home Cook |
Every home cooking library needs at least one basic cook book and this is the one that I always recommend. I have been happily using this cookbook for 10 years. I love to cook but I work long hours and Bittman is amazing at producing simple delicious recipes that make it easier, more healthy and better tasting to create your own dinner from scratch than to eat out or pick up frozen dinners or prepared food. Even my extremely reluctant home cook friends - i.e., those who feel they should cook for their families but would really rather not - love this cookbook and in some cases it has modified their attitudes towards cooking. For me, in addition to being a great basic resource for quick and easy every day cooking, this cookbook has forever modified the way I cook today's leaner pork chops. Mr. Bittman recommends a braising technique which is perfect and I will never broil or pan fry another pork chop again (unless I have time for brining which some other cookbook writers recommend).
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Wonderful book, badly constructed |
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We're on our third copy of this book. After the first two hardcover copies fell apart, we bought the paperback. Now that shows 1) that this book has become indispensable in our kitchen, but also 2) that the hardcover version is shoddily made. We sent a note to the publisher but got no response. The publisher is not serving the great MB well. |
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The Minimalist writes a minimalist cookbook. |
This is an excellent cookbook for a starting cook, and it is the first one I turn to when I have a pile of one type of vegetable. The recipes are very easy to follow, and it has clear and useful techniques.
That being said, quite a few recipes (especially baking) are very bland. Oatmeal cookies turn out with excellent color and texture, but almost no taste. I've had this experience multiple times for this cookbook, and neither my wife or I have any desire to bake from it again. |
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It self-destructs |
A great cookbook for today. However, I am now buying my 3rd copy because the binding keeps falling apart.
Just a disgusting practice. Shame on them. |
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