How to Cook Everything : 2,000 Simple Recipes for Great Food
Where to buy How to Cook Everything : 2,000 Simple Recipes for Fantastic Food books online?
Product Description
Today’s Favorite Kitchen Companion—Revised and Better Than Ever
Mark Bittman’s award-winning How to Cook Everything has helped countless home cooks learn the rewards of simple cooking. Now the essential cookbook has been revised and expanded (nearly half the material is new), building 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 learn how to relax and delight in yourself in the kitchen as you prepare tasty 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 tickled there’s a new, revised edition. My original is falling apart!”
—Al Roker
“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.”
—Mario Batali
“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.”
—Bobby Flay
“Mark Bittman is a fantastic cook and an incredible teacher. In this second edition, Mark has fine-tuned the original, building this book a must for every kitchen.”
—Jean-Georges Vongerichten
“Throw away all your ancient recipes and buy How to Cook Everything. Mark Bittman’s recipes are foolproof, simple, and more modern than any others.”
—Isaac Mizrahi
“Generous, thorough, reliable, and necessary, How to Cook Everything is an indispensable reference for both veteran and beginner cooks.”
—Mollie Katzen, leader 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/songwriterAmazon.com Review
Today’s favorite kitchen companion—revised and better than ever.
Mark Bittman’s award-winning How to Cook Everything has helped countless home cooks learn the rewards of simple cooking. Now the essential cookbook has been revised and expanded (nearly half the material is new), building 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 learn how to relax and delight in yourself in the kitchen as you prepare tasty 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 tickled there’s a new, revised edition. My original is falling apart!”
—Al Roker
“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.”
—Mario Batali
“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.”
—Bobby Flay
“Mark Bittman is a fantastic cook and an incredible teacher. In this second edition, Mark has fine-tuned the original, building this book a must for every kitchen.”
—Jean-Georges Vongerichten
“Throw away all your ancient recipes and buy How to Cook Everything. Mark Bittman’s recipes are foolproof, simple, and more modern than any others.”
—Isaac Mizrahi
“Generous, thorough, reliable, and necessary, How to Cook Everything is an indispensable reference for both veteran and beginner cooks.”
—Mollie Katzen, leader 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
Exclusive Recipe Excerpts from How to Cook Everything
• Grilled or Broiled Chicken Kebabs
• Roasted Shrimp with Herb Sauce
• Warm Spicy Greens with Bacon and Eggs
• Leader Tip: 7 Ways to Vary Chicken Kebabs [PDF]
10 Reasons You Need the New How to Cook Everything (even if you already have the original)
1. The 2000+ simple recipes will make cooking at home simpler, so you can spend less and eat better.
2. With 1,446 new recipes and variations such as Beer-and-Butter Chicken Wings, Roasted Corn Broth, BLT Salad, Paella with Chicken and Chorizo, Caramelized French Toast, and Popcorn Brittle, this book provides a whole new array of recipes.
3. The many new techniques covered in this edition will help you to expand your repertoire of kitchen skills to include frosting a cake, grinding your own chili powder, or even de-boning a quail.
4. Your spouse, wife, brother, sister, son, daughter, or best friend needs a small help in the kitchen (okay, maybe a lot). The new How to Cook Everything contains more practiced advice like “12 Must-Have Kitchen Tools,” “Super-Simple 3-Ingredient Soups,” and “The Basics of Cutting.”
5. You trust Bittman’s no-nonsense opinions and can’t wait to read the thousands of new ones packed into this edition. He’ll even help you to select the best inexpensive fish (ex. mackerel is versatile, tasty, healthy, and plentiful; tilapia can taste kinda muddy).
6. The pointer of “Essential Recipes” points you to Bittman’s favorite dishes in each chapter, so there’s less reason to be intimidated by all persons recipes.
7. There are more helpful lists in the new How to Cook Everything than ever before. Bittman shows how to jack up the basics with simple thoughts like “4 Ways to Thicken a Sauce”, and “Infinite Ways to Season or Serve Any Grilled or Broiled Chicken Dish.”
8. With this edition’s groundbreaking new charts, it’s absurdly simple to look up the cooking times for grains, heat factor for chiles, and additional need-to-know information about everything from herbs and spices to flour and noodles.
9. You know it’s cheap, simple, and quick to serve your family tree boneless chicken breasts every week, but sometimes you run out of thoughts. That’s why you really need all the new recipes, variations, and additional suggestions for chicken breasts like “11 More Ways to Vary Grilled or Broiled Boneless Chicken.”
10. There are plenty of new illustrations which incorporate more detail than many photos. They’ll show you how to use a pastry bag, how to eat crabs, and even how to puree soup using an interest blender (it’s is way less messy than a regular blender).
Buy Cheap How to Cook Everything : 2,000 Simple Recipes for Fantastic Food Online
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In How to Cook Everything, Mark Bittman has written another thriller that hooks you from the first page and doesn’t let go till the last. The plot moves swiftly and the suspense is inexorable. More than the recipes, you really care about the characters and the predicaments, mostly culinary-related, that Bittman confronts them with. This is not a novel for the faint-hearted: there is loss, pain, violence, and especially, many gut-wrenching recipes that will test your might and maturity. But if you stay with it, and it’s hard to bail anyway, you’ll end, I reflect, with a sense of having read something special, and joyful.
Reader’s Rating: 5 / 5
The tile itself clarifies why it is too pretentious.
The main problem is the size, it scares me, I end up turning to my additional cookbooks simply because thy are not as huge and are simpler to navigate. I like to read my cookbooks and the recipes so I can see what chef’s are paring with what, this helps me learn and grow as a chef because I can learn what goes well with sage and what doesn’t by how chef have made their recipes. This book feels like he is trying to do too much as a replacement for of mastering one thing really well and that bogs it down especially when trying to look things up or as I said reading it straight through (there are too many (see page such and such).
I have cooked from it and the dishes are fine (not fantastic) but it just feels like a the bloated ego of chef coming through as if to say this is the only cookbook you will need. It has some fine info on various topics (like fish) but not brilliant info on any one point cuisine or genre (i.e. BBQing).
I prefer to turn to chefs who are masters in their chosen fields like Eileen Yin-Fei Lo or Martin Yan for Chinese cooking, Rick Bayless for Mexican cuisine Lidia for Italian etc… because they provide history and context to the food that I am cooking which Bittman can’t do in such a huge book. It is ambitious but just not for me and my needs.
So to sum it up it looses
1 star for pretentiousness and ego
1 star for missing the depth and context of cuisine
1 star for being too huge for my cookbook stand
Reader’s Rating: 2 / 5
If you are an veteran cook most of the information is pretty basic. Would be excellent for a name who doesn’t know their way around a kitchen. Also, this book is HEAVY – not the kind you can easily read in bed!
Reader’s Rating: 4 / 5
This is the only cookbook you’ll ever need. 2000 recipes filled with all different areas of cooking.
Reader’s Rating: 5 / 5
This is one of the best cook book out there. It is makes excellent recreational reading, is full of technical tips and brilliant recipes.
Reader’s Rating: 5 / 5