Review
"Like a more concise version of
The Joy of Cooking, Bittman's streamlined book is the one to keep handy in the kitchen. Perfect for first-time cooks, the book is chock-full of essential recipes and lessons." (
Bon Appetit, December 2003)
From the Inside Flap
Here’s the book that will get you cooking.
Whether you need to cook for your family or you love to eat and want to learn how to cook, How to Cook Everything™: The Basics is your indispensable guide.
Mark Bittman, author of the bestselling, award-winning comprehensive cookbook How to Cook Everything™, presents just what a cook needs to know in order to prepare essential and classic recipes–a great steak, a perfect omelet, or delicious brownies.
Among the 100 core recipes, you’ll find:
- Staple dishes like Simple Roast Chicken, Sautéed Pork Chops, Classic Beef Stew, Mashed Potatoes, Rice Pilaf, and Corn Bread
- Popular modern classics including Shrimp Cocktail, Classic Risotto, Pan-Grilled Salmon Fillets, and Stir-Fry Chicken with Broccoli
- Updated fast versions of traditional favorites like Weekday Morning Scrambled Eggs, Quick-Braised Carrots with Butter, Fastest Yeast Bread, and Quick Coffee Cake
You’ll also find 30 additional recipes:
- "Good To Know" dishes including Black Bean Soup and Herb-Roasted Boneless Turkey Breast–simple, delicious choices that are worth adding to your repertoire
- "Best From Scratch" recipes, like Quickest Chicken Stock, that are used in core dishes from chicken soup to risotto–preparations that you might buy in the store but are far better homemade
To go beyond the basics, there are detailed flavor variations and lists of simple ideas. If you need more background, there are "Basics of . . ." boxes, plus tips on buying, preparing, and cooking foods, and step-by-step illustrations for tricky techniques like shucking clams and preparing peppers.
Throughout the book you’ll also find information that will help build your foundation of cooking knowledge, written in Bittman’s relaxed, straightforward style. There’s a nuts-and-bolts review of essential kitchen tools and core cooking techniques like grilling, roasting, and braising. Each chapter begins with basic guidelines on the food in that chapter, explaining how to buy fish, include vegetables in any meal, bake pies, and more. And for quick reference on what "parboil" or "reduction sauce" means, there’s a glossary.
With How to Cook Everything™: The Basics Mark Bittman, who learned to cook in his own home kitchen, will help you cook good, simple food for every meal.
