How to Cook Everything: 2,000 Simple Recipes for Great Food

by Mark Bittman

book data

1,189 ratings, 4.36 average rating, 274 reviews (more data...)

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5		54%
4		30%
3		11%
2		2%
1		0%

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published

October 20th 2008 (first published 1998) by Wiley

binding

Hardcover, 1056 pages

isbn

0764578650 (isbn13: 9780764578656)

description

Ten years after the first edition, here is the second edition of How to Cook Everything, completely revised with over 50ew recipes and other material,...more

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11/18/08

Martin rated it:

(review of isbn 0471789186)

bookshelves: cookbooks

Read in November, 2008

This could go on my "reading" shelf because I'm ALWAYS reading it. It is my standard starting point for any recipe serch that I do. It is true that I don't always find everything I want (yes, we all know the title is hyperbole), but what I find is just great.

Part of what I like so much is the pedagogic stance Bittman takes. Say I've avoided...oh, say...beans for years, but now want to cook them myself; he doesn't just throw a abunch of recipes at me, he talks about how t...more

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04/02/08

Louis rated it:

(review of isbn 0028610105)

Read in January, 2008

recommends it for: Those who do not have much experience cooking but want to learn and dreams of becoming good.

There are many different types of cookbooks. The most basic type is a collection of recipes, presumably built around some theme. Another type is the picture book, filled with pages of pictures of beautiful gourmet dishes. Then there are the celebrity chefs, with books that promise something akin to what you can get from their restaurants, or results like their TV shows. I have one cookbook that is basically a travelogue, beckoning the reader to distant exotic lands. But the one that every househ...more There are many different types of cookbooks. The most basic type is a collection of recipes, presumably built around some theme. Another type is the picture book, filled with pages of pictures of beautiful gourmet dishes. Then there are the celebrity chefs, with books that promise something akin to what you can get from their restaurants, or results like their TV shows. I have one cookbook that is basically a travelogue, beckoning the reader to distant exotic lands. But the one that every household is supposed to have, is the big, basic cookbook. The one that has a general range and, more importantly, general instructions on cooking technique and everything that has to do with a kitchen, without assuming that the reader has learned everything at her grandmother's knee (especially the readers that are not a 'her'). This latter type includes classics like The Joy of Cooking and the Betty Crocker's Cookbook. And Mark Bittman's How to Cook Everything (HTCE): Simple Recipes for Great Food.

Mark Bittman opens the book with a general statement of philosophy which identifies his audience. In this case, his audience are precisely those who are starting from nothing, new households of people who did not grow up learning from their mothers and grandmothers on how to cook. Second, it is aimed at those who desire to cook, not necessarily gourmet, but food that is good, and not complicated. And because his readers are assumed to be starting from no base, Bittman takes on the role of teacher, not just a publisher. And as a professor (lit. one who professes) he has opinions that he shares, based on his philosophy that cooking can be done, and there is no value in making things harder, more complicated, more fancy, then necessary. The assumption is that people who want something like this, will also know how to find it elsewhere. The first section is basically a tour through the kitchen, equipment, basic ingredients, and basic techniques. All this with advice on what was necessary, and what was optional. No doubt there is room for disagreement. But for someone starting from nothing, the opinions given are useful. And once people learn more and gain more skills, they can form their own opinions starting from what he gives.

So, how are the recipes? There are many cookbooks that I avoid because their too complicated, many due to the shear number of ingredients required. HTCE does not have this problem. It does not go as far as a 5 ingredient list, but the ingredients are constrained to a number that someone without a full spice rack could conceivably have. Throughout the book, there are tips on how to work with various ingredients. In addition, there would be a small essay for major meat and vegetables.

So far, I've probably done a couple dozen recipes over the past couple years. Some for myself, some just me and my fiancee, some for a group. I have found the recipes to be complex enough to be interesting and worthy of something nice, but easy enough so I can gauge difficulty and effort from reading alone, (I only have limited background in cooking). In contrast, I find most cookbooks on the market to be way to simple (and just a list of recipes) or overly complicated and impractical (especially for someone who lives alone and would end up throwing out most of the purchased ingredients as they spoiled.)

I think HTCE a very good baseline cookbook. For the starter, Bittman teaches without intimidation, the recipes are complex enough to impress (if that is the goal), but basic enough to be achievable. The advice and options given are enough that the reader can understand how to adapt and experiment, and thus learn how to cook to a level that should satisfy anyone, and a jumping off point to learn in the future.(less)

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07/03/07

Leslie rated it:

(review of isbn 0028610105)

Read in January, 2004

recommends it for: butter lovers, people who need a general reference cookbook

I first saw this cookbook in the kitchen of one of my favorite families, the Gambells, in New Haven, and the pages were falling out of the binding from extensive use - a pretty good recommendation. The reviews that say, "hm, these recipes are simple... almost minimalist" are funny... what did they expect from the author of "The Minimalist" column in the New York Times? Many friends of mine have complained about this, that the book doesn't go far enough beyond three-ingredien...more

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06/18/07

Missy rated it:

(review of isbn 0471789186)

bookshelves: cookbooks, non-fiction

Read in October, 2006

Okay, so, October is National Book Month, and there's a meme going around: what book do you want everyone to read, fiction and non-fiction. And why. So, this was my non-fiction book.

Why I want you to read this:

I know so many people who tell me they can't cook, they don't know how, it's too hard, and it's not. If I could teach all the people I know and love how easy it is to have real, good, actual food, I'd be a very happy woman. Since I can't come into your kitchens and ...more Okay, so, October is National Book Month, and there's a meme going around: what book do you want everyone to read, fiction and non-fiction. And why. So, this was my non-fiction book.

Why I want you to read this:

I know so many people who tell me they can't cook, they don't know how, it's too hard, and it's not. If I could teach all the people I know and love how easy it is to have real, good, actual food, I'd be a very happy woman. Since I can't come into your kitchens and show you how few steps it takes to make something that tastes fifteen times better than takeout and is so much better for you and costs half as much, I'll point you to Mark Bittman, who wrote the Minimalist column for the New York Times.

One of the good things about Bittman is that he doesn't cook the way your mother cooked. (If your mother *did* cook this way? Contact me immediately; I'm not too old for adoption.) He's clear and easy to read and he explains things and he generally makes me way less crazy than the Joy of Cooking (I own four copies of three different editions of that one, because people keep buying it for me, and I never use it. I don't even pick it up and read it. Yes. I read cookbooks for fun, but that's an entirely different post.)

Pick something that sounds too delicious, just one thing, and make it. And then pick something else. Put a post-it note on the ones that actually do turn out to be yummy. Write in the margins. Leave yourself notes that you really can't stand capers but everything else in this recipe rocked. Don't worry if the butter splatters on the page or the tomatoes drip. Brush it off, let it dry and see how many more pages you can get dirty.

Do I still eat take-out? Oh, hell, yes. But it's usually something I love but that the rest of the family is ambivalent about--curry or sushi or pesto (THERE'S GREEN STUFF ON YOUR SPAGHETTI, MOM, WOW THAT'S NASTY.) And most of the time, when I'm dead-tired from work, it's still faster to make soup and muffins than it is to call out for delivery, or stop somewhere and get something.

And yeah, I subscribe to the Food Is Love way of life, but not in that psychotic, OMG, if you don't eat 5 helpings of everything she's slaved in the kitchen to make, you hate your mother/grandmother/crazy Aunt Sally way. It's love in the way that you're important and valuable enough to deserve something that tastes fabulous and nourishes you.

/rant
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02/01/09

Rebecca rated it:

(review of isbn 0028610105)

bookshelves: food

Read in February, 2009

I went to the used book store the other day with some cast-off hard-backs to trade in. I shoved several lounging cats aside, and found all 944 pages of this tome. The shiny "Julia Child Cookbook Award" and "James Beard Foundation Cookbook Award Winner" stickers intrigued me. So did the Washington Post quote, "Think of it as a more hip Joy of Cooking"
Them's fightin' words. I'm a Joy devotee. But flipping through, I was intrigued. I like the illustrations, the l...more

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05/28/09

Tech Leng rated it:

(review of isbn 0028610105)

After a lifetime of being scooted out of the kitchen by a domineering Asian mum, I've found my bible. How to Cook Everything is extremely accessible for a college dining hall-frequenting, homecooked food-ingesting, globetrotting, violently undomesticated young lady like me, and it is with great excitement, joy, and hope (!) that I thumb through and gobble up the recipes in this tome.

Personally, this is why I love: its clear prose, unfussy layout, breadth of recipes, and beginner-fri...more

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01/19/09

Jean rated it:

(review of isbn 0028610105)

Read in February, 2008

Simple breakdowns of classics with very interesting twists. We did the "Adult's Birthday Dinner." Here's the breakdown of the recipes I've eaten and the cookbook club cooks who cooked them.

Molly - Spicy Lentil Soup: Definitely one to recreate on a chilly Sunday. I love hearty vegetarian fare.

Molly - Sicilian Onion Pizza: Great crust, better than I expected toppings Surprisingly mellow considering the volume of onions involved.

Sheela - Catfish ...more

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07/16/08

Tiffany rated it:

(review of isbn 0028610105)

Best all around cookbook ever! This is my go to book when I need information and a recipe for a new ingredient, or a recipe for an old classic, or to find something to make with what I have on hand. This would be the perfect gift for someone just setting up their own place. Bittman's clear, concise writing and simple approach to good food make it easy for the novice cook to read and use.

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12/28/08

Dianna rated it:

(review of isbn 0028610105)

recommended to Dianna by: Julia S

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 giv...more

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08/29/07

Jill rated it:

(review of isbn 0028610105)

bookshelves: just-can-t-read-it-anymore

Read in January, 2005

I actually ended up returning this. But you must understand that I don't cook. I just couldn't get into a cookbook where there were no pictures to show me what I'm doing wrong. Even Lean Cuisine has a picture on the box, so I know if my meal is too freezer burned to be edible.

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04/07/08

Adam rated it:

(review of isbn 0028610105)

bookshelves: currently-reading

Mr Bittman is undoubtedly one of my true heroes. Where my tiny kitchen and I would be without him, I know not.

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01/19/09

Sarah rated it:

(review of isbn 0028610105)

This is by far my favorite cookbook. My mom gave it to me several years ago when I was just starting to cook and it has taught me everything. It is still my number one reference when trying out something new. The writing is very fluid and entertaining; I've found Sam reading through it several times while I had it out for a recipe. I'd highly recommend it to anyone learning to cook and to more experienced cooks looking for a good background reference. The recipes are all very straightforwar...more

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03/23/08

Mykle rated it:

(review of isbn 0028610105)

bookshelves: can-t-decide

Read in January, 2005

recommends it for: college students

This is an omnibus in the Joy of Cooking tradition; you'll notice it's the same size and thinckness as the Joy, sells for about as much, and is clearly targeted at the same market segment. Both books purport to briefly cover every kind of food that Americans used to cook, cook now or ought to cook.

However, while the sizes of the two books are the same, the type in Bittman's book is much larger. His recipies are actually quite good, but HTCE simply lacks the depth of the Joy ... and...more

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02/04/08

Michelle rated it:

(review of isbn 0028610105)

Read in February, 2008

This is less of a cookbook than a textbook on cooking, but a very useful textbook to have around. In the intro, Bittman makes the claim that in our quest for fast, convenient food, we've given up way too much in flavor and nutrition, and really haven't saved much time in return. His goal with this book is to teach the basics of cooking, so you feel confident making any basic home-cooked meal. In this, I think he succeeds.

And for time-pressed families, his quick meals strike me as mo...more

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08/19/07

Thaiyoshi rated it:

(review of isbn 0028610105)

bookshelves: cookbooks

This book is a great reference, but for some reason, I really can't cook from it. Maybe it's the paradox of choice at work. The book just doesn't jive with how I think about food.

It's set up like an encyclopedia or a taxonomic guide (like you would find for identifying birds or plants). It is impressive in that it's such a broad sweep of food, but it's hard to find entry points. For me it's usually a specific take on a dish or a picture that inspires me to try making something. This...more

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04/01/07

Jen rated it:

(review of isbn 0965785157)

Bittman's book is my go-to guide for recipes. You're not going to find a large amount of gourmet, difficult to master ideas here - what you will find is the basics, and a list of ways to vary them.

A good example of how to use this book came to me a couple of weeks ago. I'm the cook in my family, and so my mother called to ask me for my best asparagus recipe. Please note: I do not, nor have I ever enjoyed asparagus. I have never once cooked it. I consulted my big yellow book and foun...more

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05/28/09

Savitri rated it:

(review of isbn 0028610105)

bookshelves: food, how-to, non-fiction

This book is awesome for basic how-tos. Once you master the basics you can more stuff to it and improvise. Ok, it doesn't have EVERYTHING but what it does have are very nice.

I LOVE the pancake recipe from this book. I've changed some measurements based on the results and now I have one DELICIOUS, easy, and super cheap pancakes for the weekends.

I use to love going out to breakfast but now it's tough... esp. if I order pancakes. Homemade from scratch is the way to go!!!

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01/15/09

Betsy rated it:

bookshelves: cookbooks

Read in January, 2009

Even though this is officially a cookbook, I feel like I actually read a large book about cooking as much as skimmed through recipes. Bittman does a great job of organizing his massive book, teaching readers/chefs how to combine ingredients and substitute, and has very nice sized sections on grains, vegetables, beans as well as the usual meat, bread, dessert.... Haven't actually cooked from it much, so I feel like I can't give it 5 stars until I've tested it all out!

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04/25/09

Anna rated it:

(review of isbn 0028610105)

Read in October, 2007

After checking this out from the library, I realized it was a book I'd really like to have on my shelf for reference.

Sure, you can find recipes for anything on the internet these days, but this book starts with the very basics and explains how to build on them for people who want versatility in their cooking. It explains how and why things work, and how to change recipes for flavor/convenience/ingredients-on-hand. I found (and continue to find) it very useful.

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09/06/07

Jonathan rated it:

(review of isbn 0028610105)

bookshelves: food

Read in September, 1998

recommends it for: all humans who consume food

Hands down the single most useful cookbook I own. I bought this in 1998 shortly after the first edition came out, and have since given copies to many people. If you cook, you need this book. If you don't cook and want to begin, this is (in my opinion) the best place to start.

This book is noteworthy in that it's useful for both total novices and experienced cooks. Bittman writes in an informative, down to earth style. No "gourmet" pretension here. At the same time, he'...more

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