How to Cook Everything: 2000 Simple Recipes for Great Food Hardcover – 22 Oct 2008
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Bittman′s How To Cook Everything , originally published in 1998, became an almost instant classic and has sold close to two million copies. This new edition has been reorganized and includes 500 new recipes and many more step–by–step illustrations. Each chapter now opens with "essential recipes" that should be in every cook′s repertoire, and there are dozens of new charts and lists throughout. Vegetarian recipes are marked with a special icon, and quick recipes–Bittman also writes "The Minimalist" column for the New York Times –and those that can be made ahead are similarly denoted; prep times are also given for all recipes. Since he wrote the first edition, Bittman has published The Best Recipes in the World and How To Cook Everything Vegetarian ; in this tenth anniversary edition, there are more recipes from cuisines around the world and more vegetarian recipes than in the original. Valuable as both a reference and a cookbook, this is an essential purchase. ( Library Journal , September 15, 2008) “…the best–value all–in–one volume available...even with more of everything to cook, this massive tome is navigable. Whether the first edition is on their shelves or not, home cooks of all skill levels will want to get this one.” ( Publishers Weekly , September 1, 2008)
From the Inside Flap
How do you update a classic? For his bestselling, award–winning How to Cook Everythingthe modern bible of home cookingMark Bittman started from scratch, going page by page, recipe by recipe, carefully blending the best of the beloved original with appealing new recipes and fresh, current information. The result is an even more useful and authoritative cookbook, ready to inform, inspire, and guide new and accomplished cooks alikethe single book to turn to for every kitchen endeavor. Bittman has added hundreds of new dishes, and completely updated the remaining recipes and every line of guidance. New features abound: Each chapter now opens with "Essential Recipes," a section that highlights the core dishes for every cook′s repertoire, such as building blocks for simple soups or ten ways to cook any seafood. He has also expanded the chapters on vegetables and fruits, grains, beans, and desserts. New charts will help you customize recipes with a variety of flavors and ingredients, and new how–to illustrations bring the total to nearly 400. With this revision, Bittman also tags fast, make–ahead, and vegetarian recipes with icons for easy menu planning. The new How to Cook Everything provides a lifetime′s worth of quick, simple, and delicious options. Its 2,000 recipes and variations cover everything from Pad Thai and Carrot Salad with Cumin to Simplest Whole Roast Chicken, Six Ways and Traditional Apple Pie. All of the recipes are easy to preparemore than half can be completed in 30 minutes (many in even less time)and none requires special equipment or fancy techniques. Throughout, the emphasis is on fresh, widely available ingredients and healthy, uncomplicated preparations. As always, Bittman′s recipes are instantly appealing, uniquely accessible, and refreshingly straightforward. And many of the special features you loved in the original are still here, too, fully updated. Bittman′s thoughtful and inspiring sidebars and lists (like "Twenty–Five Pasta Sauces You Can Make in Advance") and suggested menus for every occasion make How to Cook Everything more valuable and indispensable than everthe one cookbook you need for fast and flavorful home–cooked food every day of the year.See all Product Description
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Top Customer Reviews
That seemed to me like where we would stay until I found the Completely Revised Tenth Anniversary Edition of How to Cook Everything by Mark Bittman. With this book, I can create almost anything I used to enjoy at my mom's house or in a restaurant. I also feel confident about achieving those results because this book answers my unanswered questions.
I was astonished to see how many flavors I like in sauces can be created very easily. Wow!
In addition, I can now look forward to healthier eating by knowing what ingredients are being used rather than relying on so many prepared ingredients.
If you already know how to make great recipes from scratch, you won't be as impressed by this book as I am. In fact, you probably won't need it.
To use a metaphor, this book isn't the ultimate cook book. It's the step-up cookbook for those who have mastered the simplest kitchen preparations but want to learn how to do more and create the kind of results that you don't experience in 90 percent of American kitchens.
Consideration has been given to everything it seems, even the differences between cooking at high and low altitudes and how this can affect the boiling point of water. That is, believe it or not, the very first piece of information that appears in this book (if you disregard the cover!).
This is not the first version of this book, which has previously been critically-acclaimed, but it has undergone a total, major revision in the process. With a book of this size that must be no mean feat. Despite being such a comprehensive book the overall style is a mixture of friendly/informative. The description given for the first chapter "Kitchen Basics" probably says it all. "What do you need to know - and own - to make great meals? Not much." After 20 pages of condensed, important information that gives you an intense primer about equipment, knives, ovenware, cutting meat and other knife skills and 11 essential cooking techniques you get to the recipes.
Even here you are not just thrown into the deep as you get to the chapters: sauces, condiments, herbs and spices; appetisers; soups; sandwiches and pizza; salads; vegetables and fruits; beans; grains; pasta, noodles and dumplings; fish and shellfish; poultry; meat; eggs, breakfast and dairy; bread and desserts. Each chapter is structured and features a lot of associated information to inform and educate as you go along.
The recipes appear simple to follow and are structured in a very pleasing manner. First you get a typical serving size, an approximation of time (prep and cook, hurrah!Read more ›
Most Recent Customer Reviews
At a glance as this is a gift, it does appear to have a lot of information. For 'British' when purchasing it, didn't think about the fact that this is an American cook book. Read morePublished on 3 April 2013 by J
An American friend lent me her copy which is years old. I found it great for the basics - not easily obtainable in a lot of modern cookbooks. Read morePublished on 7 Dec. 2012 by Mairead
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