Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
How To Cook Everything: Simple Recipes for Great Food Hardcover – August 14, 1998
There is a newer edition of this item:
Frequently bought together
Customers who bought this item also bought
Mark Bittman, award-winning author of such fundamental books as Fish and Leafy Greens and food columnist for the New York Times ("The Minimalist"), has turned in what has to be the weightiest tome of the year. There are more than 900 pages in this sucker--over 1,500 recipes! This isn't just the big top of cookbooks: it's the entire three-ring circus. This isn't just how to cook everything: it's how to cook everything you have ever wanted to have in your mouth. And then some.
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
From Publishers Weekly
There's a millennial ring to the title of Bittman's massive opus of more than 1000 basic recipes and variations as the widely known food writer ("The Minimalist" is a weekly column in the New York Times) and author (Fish) contributes to the list of recently published authoritative, encyclopedic cookbooks. He concedes that most accomplished cooks will find little new here, and indeed the recipes can be as simple as how to pop corn. His voice is a comfortable one, however, so the tone is less tutorial than, say, that of the newly revised Joy of Cooking. While much of the ground covered is familiar, Bittman offers inventive fare (Kale Soup with Soy and Lime) and reclaims formerly abandoned territory?his Creamy Vinaigrette calls for heavy cream. Pastas range from Spaghetti and Meatballs to Pad Thai. Similarly, sandwiches include both old favorites and fresh combinations, e.g., Curried Pork Tenderloin Sandwich with Chutney and Arugula. Bittman's friends, he says, praise his Chicken Adobo as the best chicken dish in the world. He doesn't linger too long with beef because Americans are eating less of it; he remarks that a well-done hamburger is not worth eating. Vegetables are comprehensively addressed from Artichokes to Yuca, with attention paid to buying, storing and cooking methods well suited to each. Desserts are mostly homey, like Apple Brown Betty and Peaches with Fresh Blueberry Sauce, but there is also a Death-by-Chocolate Torte. The enormous breadth of recipes, the unusually modest price and Bittman's engaging, straightforward prose will appeal to many cooks looking for reliable help with?or reference to?kitchen fundamentals. Illustrations not seen by PW. 250,000 first printing; $250,000 ad/promo; simultaneous CD-ROM; 15-city author tour.
Copyright 1998 Reed Business Information, Inc.
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!