How to Cook Everything: Simple Recipes for Great Food
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 co...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
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
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
For the truly adventurous (not ...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
A must have, read, keep and pass on. :)
However, the recipes in this book are almost totally uninspi ...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
Now, after two kids and seei ...more
Bittman's column in the New York Times is called "The Minimalist," and it ...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
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.
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
Super clutch for me is the quick, easy recipe section for when I'm feeling lazy (often). The 100 Essential recipes is for when I'm feeling ambitious and want to add to my repertoire. Another fe ...more
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