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1 Home & Garden Cooking and Food- General

How to Cook Everything: 2,000 Simple Recipes for Great Food

by

How to Cook Everything: 2,000 Simple Recipes for Great Food Cover

ISBN13: 9780764578656
ISBN10: 0764578650
Condition: Standard
Dustjacket: None
All Product Details

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Synopses & Reviews

Publisher Comments:

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:

Ten years after the first edition, the second edition of "How to Cook Everything" has been completely revised with over 50 new recipes, fully updated to reflect contemporary eating habits, and presented in a navigable, user-friendly layout.

Synopsis:

First published 10-years ago, the second edition of How to Cook Everything has been completely revised and updated for how we cook today, with more recipes, variations and information (over 50% new material), and an even more user-friendly design.
  • More than 2,000 new and completely updated recipes and clever variations for all occasions
  • Chapter-at-a-glance listings at start of chatper (like a mini TOC) help you navigate the chapter with x-refs to all the main sections (Appetizers has listings for Essential Recipes, Finger and Toothpick Food, Dips and Spreads, Crispy Starters, Wrapped Finger Foods, and More Formal Appetizers).
  • Essential recipes at the beginning of each chapter highlight core dishes for every cook's repertoire, such as in the Soups chapter, which includes essential recipes for Chicken Soup, Many Ways; Chunky Vegetable Soup, and Noodle Soup
  • Simpler techniques; pared down recipes; all-new recipes, like Chicken Pot Pie, Warm Spicy Greens with Bacon and Eggs, Pistachio or Any Nut Shortbread, and Jim Lahey's No-Work Bread
  • Almost 400 detailed drawings of food preparation techniques (many new to this edition), from how to chop an onion to how to use a pastry bag.
  • Helpful sidebars, such as "18 Variations on Vinaigrette"
  • New charts help you customize recipes with a variety of flavors and ingredients, such as "6 Ways to Flavor Grilled or Broiled Shrimp," or "Improvising Hot Sandwiches"
  • Roasting times and temperatures as well as measurement conversions
  • A comprehensive index that makes finding what you need a snap
  • A selected list of mail-order sources
  • Icons flagging Fast, Make-Ahead, Vegetarian, and Essential recipes, plus listings in the back for each.

Synopsis:

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!"

Al Roker

"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."

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 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

About the Author

Mark Bittman is among the country's most widely respected and beloved food writers and home cooks. His must-see weekly New York Times column and videos, "The Minimalist," and his regular appearances on the Today show showcase his mastery of teaching the art of cooking. Bittman has written more than a dozen cookbooks, including the blockbuster How to Cook Everything Vegetarian. He is also the host of an ongoing series of public television shows based on How to Cook Everything and other books.

Table of Contents

Acknowledgments.

Introduction.

Kitchen Basics.

Sauces, Condiments, Herbs, and Spices.

Appetizers.

Soups.

Sandwiches and Pizza.

Salads.

Vegetables and Fruit.

Beans.

Grains.

Pasta, Noodles, and Dumplings.

Fish and Shellfish.

Poultry.

Meat.

Eggs, Breakfast, and Dairy.

Bread.

Desserts.

Menus.

The 102 Essential Recipes in This Book.

My Top 100 Fast Recipes.

My Top 100 Make-Ahead Recipes.

My Top 100 Vegetarian Recipes.

Sources.

Index.

What Our Readers Are Saying

Add a comment for a chance to win!
Average customer rating based on 1 comment:

Denise Morland, December 7, 2008 (view all comments by Denise Morland)
With 2,000 recipes packed onto over 1,000 pages this is a very dense and serious cookbook. No color photographs or pictures of the author to catch your eye and the recipes are packed in one after the other. Initially I had a hard time reading this cookbook and processing so much information. Then I found the lists in the back: "My Top 100 Fast Recipes" was my favorite. These lists provide a nice way to take the book in bite-sized chunks. The recipies I've tried:
Real Popcorn - My mom used to make popcorn like this (on the stove) and I had forgotten it. It is a fast and easy way to make more flavorful popcorn.
Poached Pears in red wine - holy cow these were good! Very elegant, easy to do, and light and healthy for when you mght be maxed out on rich, heavy desserts. This is a recipe I will make over and over.
Cranberry Relish with Orange and Ginger - Fresher tasting then cooked cranberry sauce and I loved the addition of ginger. This was a big hit at Thanksgiving.
Braised Potatoes with Kielbasa, Cheddar, and Beer - very tasty, one pot meal. The beer gave the whole dish a nice flavor. This is perfect comfort food for a Colorado winter!
Peanut Brittle - my only loser so far from this collection. It was such a complete failure that I think being at high altitude was the problem.

Overall a very complete collection! There are still many recipes I would like to try and I know many of the illustrations will come in handy in the future (how to clean squid, roll sushi, bone a chicken...). This cookbook would be a great gift for an avid cook.
Was this comment helpful? | Yes | No
(8 of 12 readers found this comment helpful)

Product Details

ISBN:
9780764578656
Subtitle:
2,000 Simple Recipes for Great Food
Author:
Bittman, Mark
Illustrator:
Witschonke, Alan
Publisher:
Wiley
Subject:
Cookery
Subject:
Methods - Quick & Easy
Subject:
Quick & Easy
Subject:
the best recipes in the world
Subject:
Fish
Subject:
fish the complete guide
Subject:
fish the complete guide to buying and cooking
Subject:
bitman takes on America
Subject:
the minimalist recipes
Subject:
bittman the minimalist
Subject:
the minimalist cooks dinner
Subject:
the minimalist entertains
Subject:
the minimalist cooks at home
Subject:
simple to spectacular
Subject:
all-purpose cookbook
Subject:
general cookbook
Subject:
general cookbooks
Subject:
general recipes
Subject:
best basic cookbook
Subject:
basic cookbooks
Subject:
basic cooking
Subject:
basic recipes
Subject:
basics cookbook
Subject:
new basics cookbook
Subject:
how to cook books
Subject:
cookbook recipes
Subject:
cook recipes
Subject:
how to cook dinner
Subject:
cookbook cooking
Subject:
fannie farmer cookbooks
Subject:
the new best recipe
Subject:
New York Times bitten
Subject:
essential recipes
Subject:
General Cooking
Subject:
Cooking
Subject:
Cooking and Food-Quick and Easy
Subject:
how to cook everything vegetarian, quick and easy recipes from the new york times, the best recipes in the world, fish, fish the complete guide, fish the complete guide to buying and cooking, bitman takes on America’s chefs, the minimalist, the mini
Subject:
how to cook everything vegetarian, quick and easy recipes from the new york times, the best recipes in the world, fish, fish the complete guide, fish the complete guide to buying and cooking, bitman takes on America’s chefs, the minimalist, the mini
Subject:
how to cook everything vegetarian, quick and easy recipes from the new york times, the best recipes in the world, fish, fish the complete guide, fish the complete guide to buying and cooking, bitman takes on America’s chefs, the minimalist, the mini
Subject:
how to cook everything vegetarian, quick and easy recipes from the new york times, the best recipes in the world, fish, fish the complete guide, fish the complete guide to buying and cooking, bitman takes on America’s chefs, the minimalist, the mini
Copyright:
Edition Description:
Completely Revised 10th Anniversary Edition
Publication Date:
October 2008
Binding:
Hardcover
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
1056
Dimensions:
9.26x8.22x2.33 in. 4.52 lbs.

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How to Cook Everything: 2,000 Simple Recipes for Great Food Used Hardcover
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$19.95 In Stock
Product details 1056 pages Wiley - English 9780764578656 Reviews:
"Synopsis" by , Ten years after the first edition, the second edition of "How to Cook Everything" has been completely revised with over 50 new recipes, fully updated to reflect contemporary eating habits, and presented in a navigable, user-friendly layout.
"Synopsis" by , First published 10-years ago, the second edition of How to Cook Everything has been completely revised and updated for how we cook today, with more recipes, variations and information (over 50% new material), and an even more user-friendly design.
  • More than 2,000 new and completely updated recipes and clever variations for all occasions
  • Chapter-at-a-glance listings at start of chatper (like a mini TOC) help you navigate the chapter with x-refs to all the main sections (Appetizers has listings for Essential Recipes, Finger and Toothpick Food, Dips and Spreads, Crispy Starters, Wrapped Finger Foods, and More Formal Appetizers).
  • Essential recipes at the beginning of each chapter highlight core dishes for every cook's repertoire, such as in the Soups chapter, which includes essential recipes for Chicken Soup, Many Ways; Chunky Vegetable Soup, and Noodle Soup
  • Simpler techniques; pared down recipes; all-new recipes, like Chicken Pot Pie, Warm Spicy Greens with Bacon and Eggs, Pistachio or Any Nut Shortbread, and Jim Lahey's No-Work Bread
  • Almost 400 detailed drawings of food preparation techniques (many new to this edition), from how to chop an onion to how to use a pastry bag.
  • Helpful sidebars, such as "18 Variations on Vinaigrette"
  • New charts help you customize recipes with a variety of flavors and ingredients, such as "6 Ways to Flavor Grilled or Broiled Shrimp," or "Improvising Hot Sandwiches"
  • Roasting times and temperatures as well as measurement conversions
  • A comprehensive index that makes finding what you need a snap
  • A selected list of mail-order sources
  • Icons flagging Fast, Make-Ahead, Vegetarian, and Essential recipes, plus listings in the back for each.
"Synopsis" by , 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!"

Al Roker

"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."

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 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

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