How To Cook Everything: Simple Recipes for Great Food
Where to buy How To Cook Everything: Simple Recipes for Fantastic Food books online?
- ISBN13: 9780471789185
- Condition: USED – Acceptable
- Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Product Description
Fantastic Food Made Simple
Here’s the leap forwards one-stop cooking reference for today’s generation of cooks! Nationally known cooking power Mark Bittman shows you how to prepare fantastic food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as vital, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can delight in 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 excellent 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 perfect, reliable cookbook.”
— Jacques Pepin, chef, cookbook leader, 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 fantastic taste with eminent practicality. Place 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 GrillAmazon.com Review
Mark Bittman, award-winning leader of such fundamental books as Fish and Leafy Greens and food columnist for the New York Times (“The Minimalist”), has turned in what has to be the weightiest tome of the year. There are more than 900 pages in this sucker–over 1,500 recipes! This isn’t just the huge top of cookbooks: it’s the entire three-ring circus. This isn’t just how to cook everything: it’s how to cook everything you have ever wanted to have in your mouth. And then some.
Bittman starts with Roasted Buttered Nuts and Real Buttered Popcorn, and moves right along, section by section, from the likes of Black Bean Soup (eight different ways), to Beet and Fennel Salad, to Mussels (Portuguese-style over Pasta), to Cream Scones–and he hasn’t even reached seafood, poultry, meat, or vegetables yet, let alone desserts. There are 23 sections in this cookbook (!) that reflect directly on the how-to of cooking, be that equipment, technique, or recipe.
Every inch of the way the reader finds Bittman’s cool, helpful, encouraging voice. “Anyone can cook,” he says at the beginning, “and most everyone should.” More than a few college kids are going to head off to their first apartments with Bittman’s book under arm. More than a few marriages will benefit with this book on the shelf. And anyone who likes cooking and the sound of a fantastic food voice is going to delight in letting this book fall open where it may. No matter what the page, it’s bound to be a tasty and rewarding experience. –Schuyler Ingle
Buy Cheap How To Cook Everything: Simple Recipes for Fantastic Food Online
Related posts:
- How to Cook Everything : 2,000 Simple Recipes for Great Food
- How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
- How to Cook Everything , Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food
- A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs
- The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
This book is about greed, lust, and unbridled enthusiasm. But Yan cooks it up better.
Reader’s Rating: 1 / 5
Lousy recipes, small guidance. I don’t know why I bought this cheap, retarded cook book. It doesn’t show you how to cook anything. I couldn’t find anything I like to cook or want to eat in this book.
Reader’s Rating: 1 / 5
While this looks like it might be comprehensive, there are no pictures and only a few illustrations. Considering that it is supposed to be a primer for new cooks, it appears to be less than helpful.
A couple recipes look appealing, but a few obscure things that our family tree knows reasonably a bit about, would have been ruined using the methods described here.
It is going back….
Reader’s Rating: 1 / 5
God bless America, I like you. But this book has a viewpoint that presumes “everything” is “America”. That’s annoyingly narrow minded. Mainly, though, it’s inconvenient.
More worldly books have the ancient-fashioned “spoon and cup” measuring system down one side of the ingredient list and the metric measures down the additional side. This book has only the ancient spoon and cup system. It does make grudging acknowledgment of an international market by including a few, not very excellent, conversion tables on the end papers.
Also, the contents seem very “American”, notwithstanding the “foreign names” of the recipes.
For example, the ingredient nomenclature is defiantly American. No international alternatives in brackets in this book. You get eggplants and zucchinis and lump it. No aubergines or courgettes.
I was hoping that “everything” would include some of the unadorned cooking that I’d veteran in Europe, UK, the West Indies, the Near and Middle East and the Indian subcontinent. And the Southern States of the USA.
There are interpretations of some of the dishes, but they are such as might be served in a shopping mall in Buffalo.
On the bright side, the pointer is intelligently organised.
Also, I have been able to adapt many of the recipes, regularly by sinking the sweetness drastically, or by building allowances for the probability that the rice quantities and times are based on it having been bought in a colourful box at a supermarket. That kind of thing.
It is brilliant if you’re a middle class, suburban American living and cooking in middle class, American suburbia.
Otherwise, it requires interprtation.
At least it did teach me that I’ve been pricking the shells of my eggs at the incorrect end all these years. For that, thanks.
Reader’s Rating: 3 / 5
It was proposed to be a book about how to cook EVERYTHING…but nothing I wanted to cook or eat.
Reader’s Rating: 1 / 5