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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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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.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Top customer reviews
the recipe t. of b. does let you click on them to move to that recipe
The seller provided a book that was in PERFECT condition, even though it was listed as used...
So, I finally bit the bullet and bought this book. Wow- am I glad I did! It arrived yesterday and last night I sat down for a quick scan which ended up being an almost 2 hour journey through every type of food imaginable. I did have to take a snack break to sooth my growling stomach. I think I actually salivated while reading the recipe for Savory Bread Pudding.
Anyway, this book not only complies numerous, (that's putting it lightly) enticing recipes, but Mr. Bittman gives you alternate ideas to add versatility and flavorful enhancements to the same dish. He gives you room to get creative and encourages you to put your own personal touch in what you are preparing.
I really appreciate the breakdown of different types of foods, such as rice, tofu, miso, and olive oil. He also gives you instructions on how to properly slice, dice, chop, and throughly attack foods like artichoke, mangos, avacados, okra, and other stubborn suspects. He also provides really cool directions on making your own cheese, yogurt, and tofu. I didn't know making my own cheese could be an actual possibility- and I'm pretty darn excited to do so.
Mr. Bittman provides all instructions in layman's terms and presents the information in such as way as to make it all sound fairly simple to approach with the least amount of confusion possible, especially for people who tend to shy away from anything that involves more than boiling a pot of water. In fact, the book is written similiar to prose so that it is like he is speaking to you, instead of the normal dictative fashion of most recipes- ie, Whisk egg. Add milk. Blend sugar. Bake at 350.
Yep, I am really glad this is the book I settled on. I have no doubt I will wear out the spine in the next year. I'm really looking forward to serving up some of the great ideas nestled within these pages.
I've made several recipes from this book and I have found a few 'comfort foods' that I take sincere delight in devouring. One is a Savory Bread Pudding- which of course I take the liberty of putting my personal touches in, some crumbled blue cheese, walnuts, diced onion and celery, and top it off by drizzling Nutty White Miso sauce over each slice. Oh yum!
I love that this book gives me a recipe base and a lot of great ideas so that I can experiment with them and cater them to my own taste.
Last night I was bored and had two pounds of portabella's sitting in the fridge. I pulled this book down from the shelf and chose the Mushroom Stew...Wow! It was so yummy, I thought I would take the time and edit my old review. Okay, I'm going to finish the leftover soup I brought for lunch!