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Original Title:	How to Cook Everything: Simple Recipes for Great Food
ISBN:	0028610105 (ISBN13: 9780028610108)
Edition Language:	English
Series:	How to Cook Everything

How to Cook Everything: Simple Recipes for Great Food (How to Cook Everything)

Mark Bittman

Hardcover | Pages: 960 pages

Rating: 4.01 | 78594 Users | 746 Reviews

Particularize Based On Books How to Cook Everything: Simple Recipes for Great Food (How to Cook Everything)

Title	:	How to Cook Everything: Simple Recipes for Great Food (How to Cook Everything)
Author	:	Mark Bittman
Book Format	:	Hardcover
Book Edition	:	Special Edition
Pages	:	Pages: 960 pages
Published	:	August 28th 1998 by John Wiley & Sons (first published January 1st 1998)
Categories	:	Food and Drink. Cookbooks. Cooking. Food. Nonfiction. Reference. Culinary. How To

Description In Favor Of Books How to Cook Everything: Simple Recipes for Great Food (How to Cook Everything)

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.

Rating Based On Books How to Cook Everything: Simple Recipes for Great Food (How to Cook Everything)

Ratings: 4.01 From 78594 Users | 746 Reviews

Critique Based On Books How to Cook Everything: Simple Recipes for Great Food (How to Cook Everything)

I absolutely love this book. It's never let me down. We keep it on our kitchen cookbook shelf and that's where it's staying! Highly recommend, especially for the younger ones just starting out...

This book was useful back when I really didn't know how to cook anything. I bought it based on the recipe for alfredo sauce.Now that I know how to cook (and enjoy food), I've upgraded to the Best Recipes books and find myself being offended by what Mark Bittman thinks of some of my favorite foods. (Pasta and cheese don't go together? Muffins shouldn't be sweet? Brownies shouldn't be too fudgey?)I donated this one to the library after 8 years of oftentimes frustrating reference.

Truly simple recipes. Julia turned me on to this guy, and this book is full of the kind of recipes you can read once and remember without having to keep referring back. I have a shelf full of cookbooks (really the only type of book I still buy), but in two weeks I've cooked more things out of this one book than all the rest combined. I cooked brussel sprouts for the first time in my life: loved them! Bittman suggests that brussel sprouts were made for bacon... I have to agree. He gives a chart

I actually bought the hard back copy of this and used it many times.

This book has a purpose: to introduce home cooks to the most basic cooking techniques for a wide variety of ingredients through simple recipes. It accomplishes this goal handily. The cooking techniques in this book are well explained and largely foolproof, and give a great starting point for situations like the one I'm finding myself in today, a classic case of "WTF do I do with these sunchokes I impulse-bought at the farmer's market?!"However, the recipes in this book are almost totally

Great book for beginners to intermediate chefs. It is an essential guide to working a kitchen, grill, wok, stove, rotisserie, dutch oven, an oven, you name it! Leads you through all the ingredients you can imagine and what you should imagine as kitchen staples. A must have, read, keep and pass on. :)