How To Cook Everything: Simple Recipes for Great Food | Mark Bittman

How To Cook Everything: Simple Recipes for Great Food | Mark Bittman | A Staple in the Kitchen

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How To Cook Everyt...

	How To Cook Everything: Simple Recipes for Great Food Mark Bittman Wiley, 2006 - 960 pages average customer review:based on 372 reviews view larger image
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highly recommended

Today's Modern All-Purpose Cookbook

Along with Jean Anderson's THE NEW DOUBLEDAY COOKBOOK, Mark Bittman's HOW TO COOK EVERYTHING is it's contemporary equivalent as essential cookbook references. Not quite as detailed as Anderson, it is however, a big-fat, recipe-stuffed miracle of a book. Lately Bittman has begun to take himself far too seriously. He seems to revel in the fact that he isn't not a trained chef or didn't go to culinary school--that he is completely self taught. I don't care how he learned to cook. He's practical, intuitive, always on the prowl for good flavor in a dish, and has a reassuring and supportive voice as he guides the cook through a recipe. I also find I turn to Bittman as one of the final authorities on a classic recipe. Generally speaking he uses fewer ingredients, and his writing is so concise, I'm never in doubt. For instance--I recently was looking for a recipe for coffee ice cream that I wanted to adapt by adding one more ingredient. I tried a number of recipes in my collection for the best coffee ice cream before turning to Bittman, and his was by far, the best. Along with his weekly column of in The New York Times, HOW TO COOK EVERYTHING shows what a smart cook Bittman is, and I recommend it without any reservations.

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A Staple in the Kitchen

This is one of those cookbooks you want to keep in your kitchen at all times. Mark Bittman's recipes tend to be simple, precise (I love it that he doesn't say, "salt and pepper to taste," but actually tells you the right amount of salt.) and every recipe I've tried so far has been great. His recipes are also basic enough that you can elaborate/modify it yourself, and he gives you suggestions on some modifications so you get the idea. Highly recommended to everybody.

Great for Beginners and Experienced Cooks Alike

This cookbook is a must-have for all cooks, beginners and experienced cooks alike. The author includes very basic, simple recipes that anyone can make. He also includes excellent commentary on food preparation techniques and food history.

I have been cooking for more than 20 years, and I bought this book to supplement my library and to use as a reference for simple sauces, breads, and vegetable recipes. There are also good recipes for soups and stocks. I also purchased this recipe for a younger friend of mine who has little experience in the kitchen but is eager to learn how to make simple meals for herself. She has commented on the ease of use, and variety contained in the book. I purchased a third copy of this book for a friend who is a newer cook. She has the basics down, but wants to learn new skills like roasting a chicken and preparing slightly more complex meals, like Spaghetti Bolognese. She has said that the book is easy to understand and useful to her now, but she did say she wished she had a book like this when she was learning to cook! I echo that sentiment.

All in all, it is my opinion that you can't go wrong by purchasing this book. It will become a much-used addition to your collection of cookbooks.

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Simple Recipes for Great Food

The subtitle really sums it up. This book just does not let me down, either for specific recipes or as a jumping-off point with ideas, techniques, ingredients, or menus. My only two negative points are: the binding is not of the highest quality; I had to buy myself a second copy after several years of heavy use, because the first one completely fell apart. And there is no conversion table (as in, "3 tbs = 1/4 c" etc). But this book really is worth 5 stars. It's a good housewarming gift too.

Great reference book, recipes are a little mundane

I use this book all the time, when I'm looking for simple recipes to cook ingredients I have on hand. The recipes are all good and consistent, but none are really great. It's good as a one-stop reference book, but nothing exceptional

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