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How to Cook Everything: 2000 Simple Recipes for Great Food Hardcover – 22 Oct 2008

4.5 out of 5 stars 13 customer reviews

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Product details

  • Hardcover: 1056 pages
  • Publisher: John Wiley & Sons; 2nd Revised edition edition (22 Oct. 2008)
  • Language: English
  • ISBN-10: 0764578650
  • ISBN-13: 978-0764578656
  • Product Dimensions: 21.2 x 5.6 x 23.7 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Bestsellers Rank: 649,252 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

Review

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 Everything—the modern bible of home cooking—Mark 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 alike—the 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 prepare—more 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 ever—the one cookbook you need for fast and flavorful home–cooked food every day of the year.

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Customer Reviews

4.5 out of 5 stars
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Top Customer Reviews

Format: Hardcover
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 like. My wife was similarly banished so we are like the blind leading the blind. Our mothers' culinary skills caused us to appreciate great home-cooked food, but unable to provide it for ourselves. As a result, we are fond of cookbooks where you toss a few ingredients together and get something tasty in a few minutes. We also look forward to restaurant meals where great flavors are experienced beyond what our mothers gave us.

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.

Thank you!

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.

Enjoy!
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Format: Hardcover
A really great cookbook, that's both helps a beginner and stimulates the more experimced cook. The only drawback is that all measures/temperatures are US only.
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Format: Hardcover Verified Purchase
Like a lot of people, I am pretty useless as cooking, and bought several books by celebrity chefs that included recipes beyond my abilities, and so the books ended up collecting dust on the shelf. This book, though, is full of recipes that are actually achievable by people just like me. I recommend this as a first cook book, and it is a book that contains so many recipes and techniques it will keep you busy for a long time.
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Format: Hardcover
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 generations of my family (the success of which funded Napa's Rombauer Estate Wines - about the best in the business). Mr. Bittman's writing is clear, concise, enjoyable and easy to follow. His range of recipes and tastes are wide, interesting and varied, his methods are modern, straightforward and easily followed. The food you make with it will be very good, fresh, tasty and healthy. This is a wonderful gift for the novice, newly-wed, or like me, newly widower-ed of modest cooking experience. Because it touches, virtually, "Everything," I'm sure it will have a place on even the more sophisticated & experienced cook's shelf. It uses U.S. measures & weights, so for European gifts you may want to accompany it with a (non-metric) tablespoon, teaspoon and a Fahrenheit meat thermometer.
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By Autamme_dot_com TOP 1000 REVIEWER on 26 Feb. 2013
Format: Hardcover
This is another mammoth of a cookbook that seeks to be a complete reference source, featuring 2000 recipes and a wealth of information about cooking in practice.
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!
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Format: Hardcover Verified Purchase
Excellent. Doesn't contain every recipe I wanted but no cookbook does. What's there is enough for any menu. I'd recommend this book just remember it's in American units and says things like "sticks of butter".
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