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Book Description
Everything a new cook needs--essential recipes and information adapted from Mark Bittman's bestselling How to Cook EverythingWith 500,000 copies in print, Mark Bittman's award-winning How to Cook Everything has become a kitchen classic--the ultimate all-around cookbook for today's home cooks. Now this new book distills the most essential basic information and recipes from his cornerstone reference and tailors them to meet the needs of beginner cooks as well as rusty or reluctant ones. It is ideal for anyone who needs a simple, reliable introduction to everyday cooking. How to Cook Everything: The Basics shares more than 100 core recipes from How to Cook Everything, all carefully chosen by Bittman and expertly detailed for the novice.
From basic burgers, salads, and other simple staples to easy versions of classics such as coffee cake and special occasion dishes like roast duck, these recipes offer a thorough starter set of dishes that are simple yet full of flavor. Along the way, Bittman's relaxed approach and accessible explanations take readers step by step through making great food. Lists, illustrations, tips, and boxes on ingredients, cooking methods, and more help readers cook with confidence. Recipe variations keep things fresh for those who are ready to expand their repertoire without too much extra effort. Destined to follow the successful path of How to Cook Everything, this book is a vital resource for anyone who wants to learn the basics from the best.
Mark Bittman (Woodbridge, CT) is a columnist for The New York Times and the acclaimed author of How to Cook Everything, The Minimalist Cooks at Home, The Minimalist Cooks Dinner, and other books. He has been featured in national and regional print and broadcast media, including television shows such as The Today Show and Martha Stewart Living. --This text refers to an out of print or unavailable edition of this title.

Synopsis
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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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 Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover

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How to Cook Everything: Basics (How to Cook Everything Series) by Mark Bittman £14.95

The Minimalist Cooks at Home: Recipes That Give You More Flavor Out of Fewer Ingredients in Less Time by Mark Bittman  (1)

Fish by Mark Bittman  (2)  £8.57

How to Cook Everything: Simple Meatless Recipes for Great Food: Vegetarian (How to Cook Everything) by Mark Bittman  (1)  £12.34

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43 Reviews 5 star:  (31) 4 star:  (5) 3 star:  (3) 2 star:  (1) 1 star:  (3)           Average Customer Review (43 customer reviews)		Share your thoughts with other customers:
Most Helpful Customer Reviews   4 of 4 people found the following review helpful: Finally, a cookbook for real life!, 26 Jan 2004 By A Customer 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!)  Comment | Permalink | Was this review helpful to you? (Report this)   4 of 4 people found the following review helpful: Could become the backbone of one's cooking library, 8 May 1999 By A Customer 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.  Comment | Permalink |&