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 calm, 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 loves cooking and the sound of a great food voice is going to enjoy 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 --This text refers to an out of print or unavailable edition of this title.
Very nice informative recipe book. It is bound together to last and print is easy to read.Published 5 days ago by Snooks
No pictures, too much text for me and too many strange ingredients. DisappointedPublished 12 days ago by Pat Damiri
This cookbook is extremely useful and empowering. For me, a person with little experience in the kitchen, it has freed me to try new things and enabled me to get delightful results... Read morePublished 13 days ago by Amazon Customer
Seriously -- everything! Mark Bittman's book is my new BKB: Best Kitchen Bud.Published 14 days ago by Mark Saraceni
As others have said, there are a lot of editing errors and incomplete instructions.
The title says How to Cook Everything, with an emphasis on everything. Wrong. Read more
It's okay, but not the greatest. You could basically get the same thing in other cookbooks.Published 18 days ago by Barbara H.