Mark Bittman's award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks--or wants to.Read more...
Mark Bittman's award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks--or wants to. With Bittman's straightforward instructions and advice, you'll make crowd-pleasing food using fresh, natural ingredients; simple techniques; and basic equipment. Even better, you'll discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for every occasion.
-A week doesn't go by where I don't pull How to Cook Everything down from the shelf, so I am thrilled there's a new, revised edition. My original is falling apart -
-This new generation of How to Cook Everything makes my 'desert island' cookbook choice jacked up and simply universal. I'll now bequeath my cookbooks to a collector; I need only this one.-
-Mark Bittman has done the impossible, improving upon his now-classic How to Cook Everything. If you need know-how, here's where to find it.-
-Mark Bittman is a great cook and an incredible teacher. In this second edition, Mark has fine-tuned the original, making this book a must for every kitchen.-
-Throw away all your old recipes and buy How to Cook Everything. Mark Bittman's recipes are foolproof, easy, and more modern than any others.-
-Generous, thorough, reliable, and necessary, How to Cook Everything is an indispensable reference for both experienced and beginner cooks.-
--Mollie Katzen, author of the Moosewood Cookbook
-I learned how to cook from How to Cook Everything in a way that gives me the freedom to be creative. This new edition will be my gift to new couples or for a housewarming; if you have this book, you don't really need any others.-
--Lisa Loeb, singer/songwriter
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page 50.
- Review Date: 2008-09-01
- Reviewer: Staff
Ten years have brought many changes to the U.S. culinary landscape, and Bittman's new edition of his contemporary classic reflects that, with hundreds of recipes added, out-of-date ones banished and few lines from the holdovers left untouched. The opening chapter offers invaluable new tips on basic kitchen equipment and techniques, and in the wake of the recent vegetarian version of the book, produce and legumes are now featured earlier and with more inspired meatless recipes. Overall, Bittman's globe-trotting palate shows even better than it did in the already quite international first edition, with intriguing recipes from every corner of the world. Considering these expansions, the most important change has been to the book's user-friendliness: a proliferation of charts, lists and boxes makes much more information immediately available—hardly a page goes by without an eye-catching sidebar about technique, a handy table organizing the basics of an ingredient or dish or the myriad suggestions of variations and new ways to think about a recipe that make it the best-value all-in-one volume available. At-a-glance coding to indicate what is fast to make, what can be made ahead and what is vegetarian, plus highlighted recipes that Bittman considers essential, help ensure that 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. (Oct.)