How to Cook Everything: Simple Recipes for Great Food by Mark Bittman

How to Cook Everything: Simple Recipes for Great Food

byMark BittmanIllustratorAlan Witschonke

Paperback | April 1, 2006

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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 "

About The Author

MARK BITTMAN is the author of 20 acclaimed books, including the How to Cook Everything series, the award-winning Food Matters, and t he New York Times number-one bestseller, VB6: Eat Vegan Before 6:00 . For more than two decades his popular and compelling stories appeared in the Times, where he was ultimately the lead food writer ...

Details & Specs

Title:How to Cook Everything: Simple Recipes for Great FoodFormat:PaperbackDimensions:960 pages, 9 × 8.15 × 2.03 inPublished:April 1, 2006Publisher:Houghton Mifflin HarcourtLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0471789186

ISBN - 13:9780471789185

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Extra Content

Table of Contents

Acknowledgments.

Introduction.

Equipment.

Techniques.

Appetizers.

Soups.

Salads.

Pasta.

Grains.

Breads.

Pizza, Bruschetta, Sandwiches, Pitas, and Burritos.

Fish.

Poultry.

Meat.

Beans.

Vegetables.

Fruits.

Desserts.

Pies, Tarts, and Pastries.

Cookies, Brownies, and Cakes.

Eggs, Breakfast, and Brunch Dishes.

Sauces, Salsas, and Spice Mixtures.

Beverages.

Menus.

Quick Recipes.

Glossary.

Fifty Cookbooks I'd Rather Not Live Without.

Mail-Order Sources.

List of Illustrations.

Index.

Editorial Reviews

Bittman's How To Cook Everything , originally published in 1998, became an almost instant classic and has sold close to two million copies. This new edition has been reorganized and includes 500 new recipes and many more step-by-step illustrations. Each chapter now opens with "essential recipes" that should be in every cook's repertoire, and there are dozens of new charts and lists throughout. Vegetarian recipes are marked with a special icon, and quick recipes-Bittman also writes "The Minimalist" column for the New York Times -and those that can be made ahead are similarly denoted; prep times are also given for all recipes. Since he wrote the first edition, Bittman has published The Best Recipes in the World and How To Cook Everything Vegetarian ; in this tenth anniversary edition, there are more recipes from cuisines around the world and more vegetarian recipes than in the original. Valuable as both a reference and a cookbook, this is an essential purchase. (Library Journal, September 15, 2008)".the best-value all-in-one volume available...even with more of everything to cook, this massive tome is navigable. Whether the first edition is on their shelves or not, home cooks of all skill levels will want to get this one." (Publishers Weekly, September 1, 2008)