How to Cook Everything: 2,000 Simple Recipes for Great Food,10th Anniversary Edition Hardcover – October 3, 2008
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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
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The most recent recipe was Adobo Chicken - it called for ONE CUP of soy sauce. This resulted in a super salt, almost inedible, chicken. In looking at ATK, the amount of soy was 1/4 cup - not a full cup. Unlike ATK, where they test recipes, it seems that these have never been tested.
And if you say, I need to make different ones - how many do I have to make to find one that works - that is a lot of money and food wasted.
Sorry to say, I can not recommend this book. I was really looking forward to the various recipes, but after 3 bombs, no way am I going to try any others.
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!
That said, the "no work" (often called "no knead") bread developed by Jim Lahey and shared in this book is a life changing recipe. Find it on the Internet, the NYTimes, or in this book. It's very worth making--better and cheaper than anything at a typical store, and easier to make than driving to a bakery.
It's not that this is a bad book, but I have so many better ones. Of my basic "how to cook" books, I think The Joy of Cooking, The Way to Cook (Julia Child), and several Cooks Illustrated books do it better.
Top international reviews
I have a few cookbooks; not an impressive collection by any stretch of the imagination, but it includes Julia Child's Mastering the Art of French Cooking and Larrouse's Gastronomique, plus a few cooking "bibles", yet...
Something was missing..
I needed ideas for everyday dinners, and after browsing this book, I can tell it will deliver...
Why do I say this, having tried only one recipe, so far?
Because it explains the BASICS of many dishes, with any number of variations..!
I looked up old recipes in the index that I have tried before and I can see the possibilities!
The explanations and diagrams are so straightforward!
To the people that have taken off stars from their reviews for measurements not being metric: conversion tables?, anyone?? Hello?!
It is really no biggie to convert as you go and, voilà!
Tonight I cooked and aced something that had always eluded me (I am no expert cook): a stir-fry! And it was yummmmy...! :-D
Mit missfiel, dass es zwar viele Kästen mit Zusatzinformationen gibt, aber keine Liste; man muss also immer das entsprechende Kapitel durchsuchen. Manches wird knapp abgehandelt. So wird bei Kaninchen auf Geflügel verwiesen.
Es gibt das Buch auch als App, die unter Windows 10 gut funktioniert (Preis: 10 Euro).
If you're looking for glossy pictures, this book isn't for you.
This is a cookbook, not a picture book.