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Loading... How To Cook Everything: Simple Recipes for Great Foodby Mark BittmanSeries: How to Cook Everything (How to Cook Everything)
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will love Sign up for LibraryThing to find out whether you'll like this book.  Imrahil2001 | Aug 21, 2009 |  This excellent book quickly became my "go to" basic cookbook, comprehensive and easily accessible with consistent and outstanding results. It's become the book I give to young people to encourage them to learn to cook. Unfortunately, this year I have watched the PBS television show "On the Road to Spain" and felt a real and growing distaste for Bittman's television persona, which has slightly tarnished the important place this book has in my kitchen. Nevertheless it is undeniably the best basic all-around cookbook I've ever used. (  ) LaurelMildred | Jul 30, 2009 | Bittman's new edition only gets a half star addition because I don't give out five stars, so consider this a 4.5+ rating. The re-organization makes it easier to use, the new recipes wonderful (including the famous no-knead bread), the expanded recipes welcome, the deleted ones not missed. Buy it, use it, love it. (  ) billiecat | Jun 19, 2009 | If you can have only one cookbook, this should be it. Simple, straight-forward recipes which don't (usually) require odd ingredients or special equipment. Part of what I love about this cookbook are the asides and explanations from substitute leaveners to different ways to serve steamed clams to which herb is good for what. ( ) elwood_mom | May 2, 2009 | This book earns two of its stars simply for being the only place I could find a recipe for sauteed apples two years ago. True, I wasn't terribly familiar with the epicurious and allrecipes websites at the time, but I turned here and its recipe has been my method of choice ever since. How to cook everything is a great reference for novice cooks. The recipes aren't terribly fancy schmancy and the instruction is simple and straight forward. Great book to have around. (  ) chicklit | Jan 3, 2009 | 
 ''How to Cook Everything'' is a title with some swagger to it, but Mark Bittman... delivers the goods... This is a cookbook whose pages are destined to become stuck together from constant use.
Amazon.com (ISBN 0028610105, Hardcover)Mark Bittman, award-winning author of such fundamental books as Fish and Leafy Greens and food columnist for the New York Times ("The Minimalist"), has turned in what has to be the weightiest tome of the year. There are more than 900 pages in this sucker--over 1,500 recipes! This isn't just the big top of cookbooks: it's the entire three-ring circus. This isn't just how to cook everything: it's how to cook everything you have ever wanted to have in your mouth. And then some.Bittman starts with Roasted Buttered Nuts and Real Buttered Popcorn, and moves right along, section by section, from the likes of Black Bean Soup (eight different ways), to Beet and Fennel Salad, to Mussels (Portuguese-style over Pasta), to Cream Scones--and he hasn't even reached seafood, poultry, meat, or vegetables yet, let alone desserts. There are 23 sections in this cookbook (!) that reflect directly on the how-to of cooking, be that equipment, technique, or recipe. Every inch of the way the reader finds Bittman's calm, helpful, encouraging voice. "Anyone can cook," he says at the beginning, "and most everyone should." More than a few college kids are going to head off to their first apartments with Bittman's book under arm. More than a few marriages will benefit with this book on the shelf. And anyone who loves cooking and the sound of a great food voice is going to enjoy letting this book fall open where it may. No matter what the page, it's bound to be a tasty and rewarding experience. --Schuyler Ingle (retrieved from Amazon Fri, 24 Apr 2009 07:57:53 -0400) The first test round has been closed. Visit the Open Shelves Classification group for details. |
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