Best. Cookbook. Ever. | How To Cook Everything: Simple Recipes for Great Food

Most Useful Cookbook I own!! | How To Cook Everything: Simple Recipes for Great Food | Mark Bittman

books:


	• How To Cook Everything: Simple Recipes for Great Food Mark Bittman Wiley, 2006 - 960 pages average customer review:based on 360 reviews view larger image
	for more information click here

highly recommended

Ok, so not quite everything . . .

Think of a food you want to make, but don't know where to start, like say, hummus. Look in the appendix -- there it is! Then try the recipe. Yay! Don't know what to do with those parsnip things? Look up parsnips in the appendix -- there it is! You get the idea. The sections in the appendix that list meal suggestions broken down by type and time are really useful. Throw those awful "30 minute nightmare" books away.

Other reviewers have correctly pointed out that the recipes are not always mind-blowing, in fact, they are not necessarily even "best-of-breed".

But Bittman delivers what his title promises: "Simple Recipes for Great Food"

The instructions are easy to follow, the ingredients are easy to get and the food tastes like, well, what it's supposed to. If you didn't like parsnips before you tried his recipe, you probably still won't like them. But if you like Yorkshire Pudding, you will enjoy his simple recipe.

If you are already a pretty good cook, you will adapt his recipes to your tastes -- and most are easily adapted. In fact, with several recipes, he gives simple variations on the recipe to give your creativity a jumpstart. My personal copy looks horrible. The binding has split in a few places, there are notes of changes I've made scribbled in the margins and there are splatter stains on several pages.

Please note that this book is NOT for everyone. There isn't much going on in the visual aid department here, though I've read that the CD-ROM has some helpful stuff on it. (I bought mine before there was a CD-ROM version.) And if you actually like those "30 minute nightmare" recipes, you might not like these. Finally, if you are heavy seasoning inclined (like me, having grown up in Cajun Country), you will probably want to taste and then add "mo' love" to some of the dishes.

for more information click here

Best. Cookbook. Ever.

Need I say more? Helped me totally revamp my cooking style. The methods he uses are so simple they seem like they would be self-evident, but no one ever taught me to cook simply and cleanly like Bittman does. I have only had it for a couple of months, and already I have it tape-flagged from back to front and the cover is wearing off. I will never have a kitchen without this book. Next I'll buy the vegetarian one.

Most Useful Cookbook I own!!

This is my "go-to cookbook" for EVERYTHING! I actually purchased this copy for a friend for her bridal shower...we were supposed to submit our 2 favorite recipes but instead I gave her my favorite cookbook! You are not going to find anything overly fancy here...this just has your basic recipes for as the title says cooking everything! I highly reccommend this book!

for more information click here

Simple solid recipes for a novice like me (single guy learning unaided)

I just started to cook, and am often daunted by the enormity of the task. I love to master that meals I make, crushing out a mean grilled cheese, but sauteeing flounder, or making artichoke seemed out of my league. I found that this book provides a good base of knowledge written in a simple and straightforward manner, allowing me to meander down new avenues of culinary delight. Terms and sub-ingredients are succinctly explained for answering all those questions that invariably arise, and most recipes come with delicious alternatives to help add variety to the palette as a new notch is carved into my culinary board of knowledge. I think it probably holds it own as a cookbook, since everything I have made is pretty delicious, but its strength really lies in the wider tutelage on cooking lying within.

for more information click here

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.

Praise for How to Cook Everything by Mark Bittman:

"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 with Lynne Rossetto Kasper"

"Mark Bittman is the best home cook I know, and How to Cook Everything is the best basic cookbook I've seen."
-- Jean-Georges Vongerichten, award-winning chef/owner of Jean-Georges

"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 Pepin, chef, cookbook author, and host of his own PBS television series

"Sometimes all the things that a particular person does best come together in a burst of synergy, and the result is truly marvelous. This book is just such an instance. Mark Bittman is not only the best home cook we know, he is also a born teacher, a gifted writer, and a canny kitchen tactician who combines great taste with eminent practicality. Put it all together and you have How to Cook Everything, a cookbook that will inspire American home cooks not only today but for years to come."
-- John Willoughby and Chris Schlesinger, coauthors of License to Grill

for more information click here