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  $35.00
New Hardcover
Ships in 1 to 3 days
This title in other formats:How to Cook Everything: Simple Recipes for Great Foodby Mark Bittman
Staff Pick
You must use the Bittman. Normally, I like lots of glossy photos and little banter in cookbooks, but How to Cook Everything is the exception. I've used it to cook a twenty-pound turkey, make sushi, and prepare all the strange vegetables that tempt me at the farmers' market. His descriptions are intelligent and I like the informative line drawings. This book has earned the honor of standing next to the stove with the salt and pepper. Synopses & ReviewsPublisher Comments:Great Food Made Simple Here's the breakthrough one-stop cooking reference for today's generation of cooks! Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results. Review:"Useful to the novice cook or the professional chef, How to Cook Everything? is a tour de force cookbook by Mark Bittman. Mark lends his considerable knowledge and clear, concise writing style to explanations of techniques and quick, classic recipes. This is a complete, reliable cookbook." Jacques Pépin Review:"In his introduction to How to Cook Everything?, Mark Bittman says, 'Anyone can cook, and most everyone should.' Now, hopefully everyone will — this work is a rare achievement. Mark is in that pantheon of a few gifted cook/writers who make very, very good food simple and accessible. I read his recipes and my mouth waters. I read his directions and head for the kitchen. Bravo, Mark, for taking us away from take-out and back to the fun of food." Lynne Rossetto Kasper, host of the international public radio show The Splendid Table Review:"There's a millennial ring to the title of Bittman's massive opus of more than 1000 basic recipes and variations....[T]he unusually modest price and Bittman's engaging, straightforward prose will appeal to many cooks looking for reliable help with — or reference to — kitchen fundamentals." Publishers Weekly Synopsis:How do you update a classic? For his bestselling, award-winning How to Cook Everything—the modern bible of home cooking—Mark Bittman started from scratch, going page by page, recipe by recipe, carefully blending the best of the beloved original with appealing new recipes and fresh, current information. The result is an even more useful and authoritative cookbook, ready to inform, inspire, and guide new and accomplished cooks alike—the single book to turn to for every kitchen endeavor. Bittman has added hundreds of new dishes, and completely updated the remaining recipes and every line of guidance. New features abound: Each chapter now opens with "Essential Recipes," a section that highlights the core dishes for every cook's repertoire, such as building blocks for simple soups or ten ways to cook any seafood. He has also expanded the chapters on vegetables and fruits, grains, beans, and desserts. New charts will help you customize recipes with a variety of flavors and ingredients, and new how-to illustrations bring the total to nearly 400. With this revision, Bittman also tags fast, make-ahead, and vegetarian recipes with icons for easy menu planning. The new How to Cook Everything provides a lifetime's worth of quick, simple, and delicious options. Its 2,000 recipes and variations cover everything from Pad Thai and Carrot Salad with Cumin to Simplest Whole Roast Chicken, Six Ways and Traditional Apple Pie. All of the recipes are easy to prepare—more than half can be completed in 30 minutes (many in even less time)—and none requires special equipment or fancy techniques. Throughout, the emphasis is on fresh, widely available ingredients and healthy, uncomplicated preparations. As always, Bittman's recipes are instantly appealing, uniquely accessible, and refreshingly straightforward. And many of the special features you loved in the original are still here, too, fully updated. Bittman's thoughtful and inspiring sidebars and lists (like "Twenty-Five Pasta Sauces You Can Make in Advance") and suggested menus for every occasion make How to Cook Everything more valuable and indispensable than ever—the one cookbook you need for fast and flavorful home-cooked food every day of the year. Synopsis:Today's Favorite Kitchen Companion—Revised and Better Than Ever Mark Bittman's award-winning How to Cook Everythinghas 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 Everythingdown from the shelf, so I am thrilled there's a new, revised edition. My original is falling apart!" —Al Roker "This new generation of How to Cook Everythingmakes my 'desert island' cookbook choice jacked up and simply universal. I'll now bequeath my cookbooks to a collector; I need only this one." —Mario Batali "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." —Bobby Flay "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." —Jean-Georges Vongerichten "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." —Isaac Mizrahi "Generous, thorough, reliable, and necessary, How to Cook Everythingis 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 Everythingin 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 About the AuthorMARK BITTMAN is a nationally known authority on cooking. He writes about food for many magazines and newspapers. His column, "The Minimalist," appears Wednesdays in The New York Times. He is the author of Fish, winner of an International Association of Culinary Professionals/Julia Child Cookbook Award. He lives with his family in Connecticut. Table of ContentsAcknowledgments. Introduction. Equipment. Techniques. Appetizers. Soups. Salads. Pasta. Grains. Breads. Pizza, Bruschetta, Sandwiches, Pitas, and Burritos. Fish. Poultry. Meat. Beans. Vegetables. Fruits. Desserts. Pies, Tarts, and Pastries. Cookies, Brownies, and Cakes. Eggs, Breakfast, and Brunch Dishes. Sauces, Salsas, and Spice Mixtures. Beverages. Menus. Quick Recipes. Glossary. Fifty Cookbooks I'd Rather Not Live Without. Mail-Order Sources. List of Illustrations. Index. What Our Readers Are SayingAdd a comment for a chance to win!
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