How to Cook Everything

How to Cook Everything : Simple Recipes for Great Food

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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
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Product details

  • Paperback | 960 pages
  • 193 x 220 x 46mm | 1,488g
  • John Wiley & Sons Inc
  • Hoboken, NJ, United States
  • English
  • Reprint
  • 0471789186
  • 9780471789185
  • 108,970

Flap copy

Great food is simple to prepare. Mark Bittman has written a comprehensive book (now accompanied by an interactive CD-ROM) for every cook-- aspiring and experienced-- who longs for simple recipes that yield delicious food. It' s for first-time cooks who want to learn the basics of good cooking from a reliable contemporary source. It' s for cooks who are time-pressed and need to get healthful meals on the table with a minimum of fuss. And it' s for old pros who yearn to brighten their repertoires with innovative recipes and tempting flavors. This is the cookbook of today' s generation of cooks, setting new standards in good home cooking. How to Cook Everything(TM) was written for you. Here are more than 1,500 recipes and variations for all occasions that reflect the way you cook today. The recipes are simple to prepare. More than half can be completed in less than 30 minutes, and many more in less than 60 minutes. The emphasis is on fresh, widely available ingredients, basic equipment, and healthful techniques. The recipes are accompanied by sound serving suggestions and time-saving tips. More than 250 explicit step-by-step illustrations make preparation easier than ever. You' ll find additional special features in this exceptional book: Numbered steps in every recipe for ease in keeping your placeCooking times for every recipeRoasting times and temperatures as well as measurement conversionsHelpful sidebars, such as " Twenty-Three Pasta Sauces You Can Make in Advance" An exhaustive menu-suggestion sectionWith the CD-ROM of How to Cook Everything(TM), interactive features make cooking even more efficient andpleasurable. You can: Search the 1,500 recipes in seconds for low-fat or low-calorie options or by ingredient, cuisine, or preparation timeAccess menus created by chefs for vegetarian feasts, Super Bowl parties, family dinners, and moreFollow 80 audio and illustrated guides for everything from carving a turkey to making bread by handCreate your own recipes, automatic shopping lists, and nutrition profiles for any recipe
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Back cover copy

The bestselling, one-stop reference for today's cooks!

"How to Cook Everything" is the basic cookbook everyone should have in the kitchen. Award-winning author Mark Bittman is one of the nation's most respected cooking authorities, with one million copies of his books sold. Now he shows you how to make great food for all occasions using fresh ingredients, simple techniques, and standard kitchen tools. With crystal-clear instructions, detailed illustrations, and a refreshingly relaxed attitude, he makes cooking delicious, easy, and fun--so that you can, too!

What's inside: More than 1,500 inspired recipes and variationsMore than 250 step-by-step illustrationsA list of recipes that take only 30 or 60 minutes to makeAn exhaustive menu-suggestion sectionPractical cooking how-to's and kitchen equipment basicsA vast glossary of terms and techniquesAnd much, much more

"[Bittman's] goal is the simplest path to deliciousness. . . . That makes him my kitchen god."
--Lawrence Downes, "The New York Times"

"The best basic cookbook I've seen."
--Jean-Georges Vongerichten

"A tour de force cookbook."
--Jacques Pepin

"Every kitchen needs three things . . . a good cast iron skillet, a fire extinguisher, and "Mark Bittman's How to Cook Everything." If you use number three, odds are you won't need number two."
--Al Roker, host, NBC's Today show and author, "Al Roker's Big Bad Book of Barbecue"
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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.
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About Mark Bittman

MARK BITTMAN writes the popular weekly "Minimalist" column for the New York Times. His other books include The Best Recipes in the World and Fish: The Complete Guide to Buying and Cooking. He also hosts the public television cooking series How to Cook Everything: Bittman Takes on America's Chefs.
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Rating details

71,367 ratings
3.99 out of 5 stars
5 44% (31,401)
4 28% (19,671)
3 18% (12,580)
2 6% (4,305)
1 5% (3,410)
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