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 cooki...more
This book is the "Joy of Cooking" for a new generation. It has supplanted that venerable old institution, and presents the world of cooking in a way that can both engage the neophyte and interest the adept. And the fact that the recipes an...more
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 i...more
There are the usual features in this cookbook (and welcome for all that): ingredients that ought to be in your kitchen (page xiii),equipment, techniques (such as grilling, broiling, roasting, sauteing...more
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 who needs two...more
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 with Brown Butter: (was supposed to be Skate but Sk...more
I've eaten out almost every single meal since 2006 or so, and this book made a daunting task seem manageable. Not only was I starting to cook again, but I also had to buy dishes, pots, measuring cups. This book was very clear about what a person needed and what they could do without at first.
There is also the "How to cook everything vegeta...more
Nearly everything I can think of to cook I can find here. Everything. And every recipe is simple and teaches basic concepts of cooking and variations that you can take and run with. Some of my favorites so far are fried rice with pork and shrimp, biscuits made with yogurt (better than our old family recipe), gazpacho and olive oil salt bread (so fast!). He does...more
Them's fightin' words. I'm a Joy devotee. But flipping through, I was intrigued. I like the illustrations, the larger print, the informative lists a...more
Bittman's column in the New York Times is called "The Minimalist," and it...more
Now, after two kids and seei...more
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's very opinionated, and I to...more
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 (...more
One item of note for those of us at higher altitude, beware the chocolate chip cookie recipes need adjustment. (I've finally just wrote...more
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!!!
|Nothing but Readi...: How to Cook Everything: Simple Recipes for Great Food by Mark Bittman||82||78||Nov 09, 2013 07:55PM|