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How to Cook Everything: 2,000 Simple Recipes for Great Food,10th Anniversary Edition Hardcover – October 20, 2008
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100 Books for a Lifetime of Eating & Drinking
If you want to make an authentic tagine, bake mouth-watering cakes, or vicariously experience the life of a chef, you’ll find the book for it on this list.
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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!"
"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."
"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."
"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."
"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."
"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
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).
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.)
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Top Customer Reviews
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)
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!
Remember the author is a minimalist. His recipes use a few fresh ingredients and seasoning to make day dishes. The good news is that with the knowledge contained in the book you can take the recipes to another level. So, what do you want to be? A Rachel Ray robot, or a cook who can walk into a kitchen and create wonderful food on his own
In almost every instance, he gives you the basic recipe and then several alternate ways of changing or adding to that basic recipe to get a slightly different taste. Who knew cubed butternut squash drizzled with a little olive oil and roasted in the oven could be so good! And who knew adding those roasted squash cubes to a pot of Classic Lentils could be even better!
I have had the book for about 3 weeks, and everything we've tried has been really good. Some things are different than what we are used to...for instance, his recipe for no-mayo coleslaw. We are so used to coleslaw that has sugar and mayo that eating his recipe was sort of shocking...good, but shocking.
I look forward to trying so many more of the good-sounding (and simple to prepare for the most part) recipes in this book. I would recommend this book to seasoned cooks (pun intended!) and beginners alike.