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Amazon.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 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!" —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 great cook and an incredible teacher. In this second edition, Mark has fine-tuned the original, making this book a must for every kitchen." —Jean-Georges Vongerichten "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." —Isaac Mizrahi "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 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 • Author 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 easier, 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 Chowder, 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 husband, wife, brother, sister, son, daughter, or best friend needs a little help in the kitchen (okay, maybe a lot). The new How to Cook Everything contains more expert advice like “12 Must-Have Kitchen Tools,” “Super-Easy 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 index of “Essential Recipes” points you to Bittman’s favorite dishes in each chapter, so there’s less reason to be intimidated by all those 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 easy ideas 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 brand new charts, it’s absurdly easy to look up the cooking times for grains, heat factor for chiles, and other need-to-know information about everything from herbs and spices to flour and noodles. 9. You know it’s cheap, easy, and fast to serve your family boneless chicken breasts every week, but sometimes you run out of ideas. That’s why you really need all the new recipes, variations, and other 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 immersion blender (it’s is way less messy than a regular blender).
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From Publishers Weekly
Starred Review. 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.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product details
Series: How to Cook Everything
Hardcover: 1056 pages
Publisher: Houghton Mifflin Harcourt; 2 edition (October 3, 2008)
Language: English
ISBN-10: 0764578650
ISBN-13: 978-0764578656
Product Dimensions:
8 x 2.5 x 9 inches
Shipping Weight: 4.6 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
1,667 customer reviews
Amazon Best Sellers Rank:
#4,061 in Books (See Top 100 in Books)
I was hoping to find a replacement for my well-worn copy of Joy of Cooking. Overall, I was disappointed in the quality of the food that resulted when I followed Bittman's recipies. For example, he recomments roasting turkey breast side up at high heat for 40 minutes. The white meat was overcooked (charred on the outside and very dry) and the dark meat was a little undercooked. Joy of Cooking gives solid recipies that come out perfectly every time. I've returned this book and will buy a new copy of JoC.
This is my cookbook. There are many like it, but this one is mine.I purchased this in 2005. I figure thirteen years is a long enough trial period so I'm finally writing a review. Before I purchased this book I could grill steaks and cook pasta from the box but that was about the extent of my culinary expertise. Thanks to this book I can make eggs any way you want, or lobster bisque, or truss a bird efficiently.This is the cookbook I pick up first. I appreciate that Bittman lays down fundamentals (examples: what equipment you should have in your kitchen, or what you need to know about buying fish) and also suggests variants for recipes. I've loaned it out to other folks probably a dozen times and most of my friends wound up buying their own copies - or borrowing mine again :)If you're already a chef you probably won't pick up anything new but if you're just starting out in the kitchen (or starting over), you'll find it invaluable.
THIS IS THE BOOK YOU ARE LOOKING FOR!! Before I start, I did not receive this product in exchange for a review, or whatever, I really do feel this strongly about it...This will be the best cook book you'll buy, ever, and you'll save by discovering so many things you can cook from what you already have, or common ingredients and spices. I am a stay at home mom of three, and would just cringe whenever I'd serve dinner, I didn't know what the heck to cook and so it was basically a rotating menu of baked/breaded meat, mashed potatoes or plain rice, and a canned/frozen vegetable. Maybe some pasta and sauce, mac and cheese, box sides, etc. Sometimes I'd get fancy and cook a tuna or broccoli casserole. To make matters worse, I'm a strict vegetarian and s I'd only eat the sides, or pre packaged stuff. I am telling you this to say that within an hour or 2 of getting this book I was able to put together a weeks worth of much tastier, more wonderful meals that everyone loved using my crappy pantry ingredients/common spices I happened to have.When I went grocery shopping, I knew exactly what to get and my cart was mostly pantry ingredients and fresh veggies--which was always my goal but didn't know where to start. The leftovers (especially if you freeze and rotate) make great (cheap/tasty) lunches....and there's lots of recipes that use leftovers too. I also purchased the vegetarian version, which is just as amazing!
I have the hard book earlier edition of this book which I really like. I purchased the newer version as a Kindle Edition. Big mistake. I hate using the Kindle edition. For example, if one is reading about making a sauce and a link is suggested for a variation of the sauce and you click on it, guess what? You cannot get back where you started unless you wrote down the location number (no page numbering is provided). Come on! Why not allow a user to revert back to the previous page as one would be able to do if using the dictionary to look up a word. It may sound petty, but it is frustrating to me not being able to get back to the previous page. (I know that I could book mark the page, but that is not the point.)
This is a massive, encyclopedic work about cooking. There is so much information in here. I've tried several recipes already, to positive results. In particular, the Yogurt Biscuit recipe was earth-shattering. I've been trying to make homemade biscuits for some time now, with marginal success at best. Who knew that the secret is yogurt? I was very skeptical of this, but I tried it anyways. They were some of the best biscuits I've ever had in my life. I must say that I don't necessarily agree with every statement I have read in the book. But that is quite alright. It is just onr man's opinion. Bittman's opinions are no less valid than my own, to be sure. We just have different approaches to certain things. I think that's what the author would want. He seems to write this book as a stepping stone on your journey to successful cooking. He doesn't want the book to be the be-all end-all of your cooking repertoire. He wants it to be an educational experience that unlocks your own potential as a skilled cook. I love this book so far and I would not hesitate to recommend it to anyone.
My hunt for the greatest vegetarian cookbook is over. Unfortunately, it has been a long and expensive hunt. This book covers the ground of every other vegetarian cookbook, which means that my shelves are being cleared of all but 3 cookbooks, and those dozens of time and money wasting vegetarian cookbooks are on their way to Goodwill.The Survivors:1. How to Cook Everything Vegetarian, by: Mark Bittman (this book)2. The Joy of Cooking (every kitchen should basically come with this book pre-installed)3. Artisan Bread in Five Minutes a Day, by: Jeff Hertzberg, M.D. & Zoe Francois (and the local baker hasn't seen us since)
I could have three cookbooks: Best Recipes (for when I want science), Betty Crocker (for when I want Americana), and this. This is much less fussy than Best Recipes, and has a huge amount of suggestions for varying, combining, and using the leftovers from these meals. If I have some vegetable or other and I don't know what to make with it, this is where I'd go first, because chances are good that I have the other ingredients on hand.I haven't liked every recipe I've tried, but there's so much variety in this book that I don't mind that. Very different from some other (especially "healthy" or "simple") cookbooks where I can flip through and out of hundreds of recipes none of them sound appealing. Speaking of simplicity, here's someone who gets it. There isn't a lot of "weird" in here - these are recipes that I could make part of our regular rotation.
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