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Loading... How to cook everything : simple recipes for great foodby Mark Bittman
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will love Sign up for LibraryThing to find out whether you'll like this book. 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 | one of my two primers, the other being Irma's "Joy... always good for a variation or three on a tried-and-true standard ( )spearr | Jan 13, 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 | We arenot yet sure if we will keep this book since about two-thirds of the recipes we've made have been awful. It does give you a lot of basic recipes to use as starting points, but that means you have to have a bad meal first to know what you need to change. We'll see if it stays on the shelf. (  )ShawnMarie | Dec 28, 2008 | 0.166 seconds to build listing
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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