- Hardcover: 960 pages
- Publisher: John Wiley & Sons (14 Aug 1998)
- Language English
- ISBN-10: 0028610105
- ISBN-13: 978-0028610108
- Product Dimensions: 23.4 x 20.8 x 6.6 cm
- Average Customer Review: 4.3 out of 5 stars See all reviews (48 customer reviews)
- Amazon Bestsellers Rank: 510,243 in Books (See Top 100 in Books)
- See Complete Table of Contents
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Product Description
Review
"How to Cook Everything is a masterwork of huge proportions...this is a culinary classic...will not disappoint." (MostlyFood.co.uk, July 2009)
--This text refers to an alternate
Hardcover
edition.
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
Inside This Book
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First Sentence
You can spend tens of thousands of dollars on kitchen equipment, or you can spend a couple of hundred bucks and be done with it. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
You can spend tens of thousands of dollars on kitchen equipment, or you can spend a couple of hundred bucks and be done with it. Read the first page
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Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
10 of 10 people found the following review helpful
Format:Hardcover
Simpler and more user-friendly than the New Joy of Cooking, this book could become the backbone of one's cookbook library. For those of us who already know our way around the kitchen, but want a simple, quick reminder on, for example, carmelizing onions, mixed drinks, or making mustard from scratch, this is where to turn. Bittman's two dirty words are Convenience and Gourmet. His credo - that there's no reason to buy a box of processed macaroni & cheese when you can have pasta with butter, parmesan and sage in the same amount of time; that we need not aim for perfection and be intimidated by the prospect of cooking real, fresh, homemade food for ourselves and our families every day, is a welcome one. Especially a time when more and more cookbooks aim to transate the lofty heights of four-star restaurant chefs' creations for the home cook, clearly a recipe for frustration in the work-a-day world of most of us. Bittman provides standard, template recipes for classic American food and popular ethnic fare. Obviously, this is not the book to open if you seek TRULY authentic Thai, Mexican, or other foreign fare. However, if you hanker for, say, Indian potato pakoras, and don't have all day to hunt for ingredients and follow a complex recipe with unfamiliar techniques, Bittman offers a do-able and perfectly edible alternative. I check his recipes as a template by which to compare quirkier versions of the same dish from other sources. He gives you the standard for your average pound cake; now you can ponder why your cooking magazine wants you to add twice as much liquid. Once you have tried your hand at these classics, though the results may not be extremely exciting, you will gain the confidence to explore a world of variations. And many of Bittman's own suggestions for variations, such as the onion and bacon in his basic quiche, are still simple and accessible, but also wonderful. It's quite a comprehensive achievement, as well. Get it.
8 of 8 people found the following review helpful
Format:Hardcover
I used to be much more intimidated by cooking, but Mark Bittman's straightforward, relaxed writing style really put me at ease and gave me the confidence to try new things - he obviously enjoys cooking and his enthusiasm is contagious (as well as entertaining). The recipes start out with a basic how-to overview and then move on to more specific variations, thereby giving you the information you need to create your own versions. It has taken the mystery out of making good food on a daily basis.
I have lots of other cookbooks but many of them either assume I know a lot of basic things I don't, or think I have access to a gourmet grocery store around the corner (or can regularly afford the elaborate ingredients they require). This is a user-friendly cookbook for daily life - it will give you a foundation of information at your fingertips that will encourage you to be more adventurous, and subsequently have more fun. My fancier cookbooks are gathering dust.
This is a must-have book if you are just getting into cooking, or need an all-purpose reference volume to fill in the gaps left by more specific cookbooks. I just wish I'd had this one in college!
(And if you are a seafood fan, you must get Mark Bittman's "Fish" - it is not just a cookbook, it is a dictionary and buying guide as well. A fabulous reference book!)
5 of 5 people found the following review helpful
Format:Hardcover
The sheer diversity of recipes, all 1500 or so of them, Japanese, Thai, Indian, French, is probably reason enough to get this pronto. By Everything it most likely means "wholesome yet practical meals for the ones you love". Almost all recipes I have tried to date use simple readily-available ingredients for healthy yet finger-licking victuals. As a bonus the writing is chipper than most culinary tomes on the market. My idea of THE cookbook, and a great gift idea too.
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Most Recent Customer Reviews
How to Cook Everything
This is a fundamental, wide ranging American cookbook that lives up to it title. It is about as comprehensive as Irma Rombauer's Joy of Cooking which is still used by four... Read more
Published 18 months ago by Tim Truett
Good idea, poor recipes
The book is excellently laid out and written. Many recipes have easy and interesting variants to cook. Those are about the only positives though. Read more
Published on 6 Feb 2010 by M. Chorley
A must-have
And it's a must-have not just for not recipes, but for the rich, revealing tips at the start of every chapter. Recommended.
Published on 27 Nov 2009 by Romano Giannetti
Disappointing
This would've been an excellent book as it does show you how to cook lots of different things. However, it is an American cook book. Read more
Published on 17 Oct 2009 by Diane
An Essential Resource for Those Who Want to Go Beyond Mixing Simple...
As someone who was banished from the kitchen by my mother (except for dish-washing chores), I have always had lots of questions about what to do and when for the kinds of dishes I... Read more
Published on 22 Jan 2009 by Donald Mitchell
If you have other cookbooks you like, don't buy this one.
I got this as a gift, and it is an okay book. I've looked up some misc. things like how to cook barley or good proportions for a milkshake, but generally the recipes are overly... Read more
Published on 4 Sep 1999
good surprises
I like and get cookbooks but was calling a halt until I read these reviews and bought it. I think it might end up my favorite for the many options and variations it adds to a... Read more
Published on 2 Sep 1999
A Little Disappointing
A better name for this book might be "How To Cook Everything Mark Bittman's Way". That's not to say that his way is all bad; however, as much as I enjoyed some of his... Read more
Published on 31 Aug 1999
Simply the best
The cookbook for today's cooks. I gave the book this test: I looked up recipes I've been wanted lately but couldn't find in one place: key lime pie, posole, Thai basil beef,... Read more
Published on 14 Aug 1999
The only cookbook you'll ever need!
The Ultimate Cookbook! A must have for both the gourmet cook and the rushed housewife. The recipes are excellent. Read more
Published on 29 July 1999
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