Synopses & Reviews
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.
"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
"[H]ardly 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....Whether the first edition is on their shelves or not, home cooks of all skill levels will want to get this one." Publishers Weekly
"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
"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." Bookreporter.com
"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
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 50ew 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 chapter (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.
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.
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.