How to Cook Everything: 2,000 Simple Recipes for Great Food,10th Anniversary Edition - Hardcover

Bittman, Mark

Hardcover

ISBN 10: 0764578650 ISBN 13: 9780764578656

Publisher: Houghton Mifflin Harcourt, 2008

Synopsis

Mark Bittman's award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks—or wants to. With Bittman's straightforward instructions and advice, you'll make crowd-pleasing food using fresh, natural ingredients; simple techniques; and basic equipment. Even better, you'll discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for every occasion. Look for a new, fully revised edition of HOW TO COOK EVERYTHING, 20th anniversary ed, with full color photos and updated recipes, coming in October 2019! 

"A week doesn't go by where I don't pull How to Cook Everything down from the shelf, so I am thrilled there's a new, revised edition. My original is falling apart!"
—Al Roker

"This new generation of How to Cook Everything makes my 'desert island' cookbook choice jacked up and simply universal. I'll now bequeath my cookbooks to a collector; I need only this one."
—Mario Batali

"Mark Bittman has done the impossible, improving upon his now-classic How to Cook Everything. If you need know-how, here's where to find it."
—Bobby Flay

"Mark Bittman is a great cook and an incredible teacher. In this second edition, Mark has fine-tuned the original, making this book a must for every kitchen."
—Jean-Georges Vongerichten

"Throw away all your old recipes and buy How to Cook Everything. Mark Bittman's recipes are foolproof, easy, and more modern than any others."
—Isaac Mizrahi

"Generous, thorough, reliable, and necessary, How to Cook Everything is an indispensable reference for both experienced and beginner cooks."
—Mollie Katzen, author of the Moosewood Cookbook

"I learned how to cook from How to Cook Everything in a way that gives me the freedom to be creative. This new edition will be my gift to new couples or for a housewarming; if you have this book, you don't really need any others."
—Lisa Loeb, singer/songwriter

About this title

About the Author

Mark Bittman is among the country's most widely respected and beloved food writers and home cooks. His must-see weekly New York Times column and videos, "The Minimalist," and his regular appearances on the Today show showcase his mastery of teaching the art of cooking. Bittman has written more than a dozen cookbooks, including the blockbuster How to Cook Everything Vegetarian. He is also the host of an ongoing series of public television shows based on How to Cook Everything and other books.

From the Inside Flap

How do you update a classic? For his bestselling, award-winning How to Cook Everything?the modern bible of home cooking?Mark Bittman started from scratch, going page by page, recipe by recipe, carefully blending the best of the beloved original with appealing new recipes and fresh, current information. The result is an even more useful and authoritative cookbook, ready to inform, inspire, and guide new and accomplished cooks alike?the single book to turn to for every kitchen endeavor.

Bittman has added hundreds of new dishes, and completely updated the remaining recipes and every line of guidance. New features abound: Each chapter now opens with "Essential Recipes," a section that highlights the core dishes for every cook's repertoire, such as building blocks for simple soups or ten ways to cook any seafood. He has also expanded the chapters on vegetables and fruits, grains, beans, and desserts. New charts will help you customize recipes with a variety of flavors and ingredients, and new how-to illustrations bring the total to nearly 400. With this revision, Bittman also tags fast, make-ahead, and vegetarian recipes with icons for easy menu planning.

The new How to Cook Everything provides a lifetime's worth of quick, simple, and delicious options. Its 2,000 recipes and variations cover everything from Pad Thai and Carrot Salad with Cumin to Simplest Whole Roast Chicken, Six Ways and Traditional Apple Pie. All of the recipes are easy to prepare?more than half can be completed in 30 minutes (many in even less time)?and none requires special equipment or fancy techniques. Throughout, the emphasis is on fresh, widely available ingredients and healthy, uncomplicated preparations.

As always, Bittman's recipes are instantly appealing, uniquely accessible, and refreshingly straightforward. And many of the special features you loved in the original are still here, too, fully updated. Bittman's thoughtful and inspiring sidebars and lists (like "Twenty-Five Pasta Sauces You Can Make in Advance") and suggested menus for every occasion make How to Cook Everything more valuable and indispensable than ever?the one cookbook you need for fast and flavorful home-cooked food every day of the year.

Reviews

Starred Review. Bittman's How To Cook Everything, originally published in 1998, became an almost instant classic and has sold close to two million copies. This new edition has been reorganized and includes 500 new recipes and many more step-by-step illustrations. Each chapter now opens with "essential recipes" that should be in every cook's repertoire, and there are dozens of new charts and lists throughout. Vegetarian recipes are marked with a special icon, and quick recipes—Bittman also writes "The Minimalist" column for the New York Times—and those that can be made ahead are similarly denoted; prep times are also given for all recipes. Since he wrote the first edition, Bittman has published The Best Recipes in the World and How To Cook Everything Vegetarian; in this tenth anniversary edition, there are more recipes from cuisines around the world and more vegetarian recipes than in the original. Valuable as both a reference and a cookbook, this is an essential purchase.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Starred Review. Ten years have brought many changes to the U.S. culinary landscape, and Bittman's new edition of his contemporary classic reflects that, with hundreds of recipes added, out-of-date ones banished and few lines from the holdovers left untouched. The opening chapter offers invaluable new tips on basic kitchen equipment and techniques, and in the wake of the recent vegetarian version of the book, produce and legumes are now featured earlier and with more inspired meatless recipes. Overall, Bittman's globe-trotting palate shows even better than it did in the already quite international first edition, with intriguing recipes from every corner of the world. Considering these expansions, the most important change has been to the book's user-friendliness: a proliferation of charts, lists and boxes makes much more information immediately available—hardly a page goes by without an eye-catching sidebar about technique, a handy table organizing the basics of an ingredient or dish or the myriad suggestions of variations and new ways to think about a recipe that make it the best-value all-in-one volume available. At-a-glance coding to indicate what is fast to make, what can be made ahead and what is vegetarian, plus highlighted recipes that Bittman considers essential, help ensure that even with more of everything to cook, this massive tome is navigable. Whether the first edition is on their shelves or not, home cooks of all skill levels will want to get this one. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

*Starred Review* Bittman’s first edition of How to Cook Everything (1998) has become the go-to cooking bible for millions of home cooks. It won James Beard and IACP awards and sold two million copies. This new edition includes a greatly revised and expanded selection of recipes, and it also represents a fundamental shift in approach. In his inspiring introduction, Bittman writes, “In the original edition I made some attempts to address the needs of those who like to replicate restaurant food as a hobby; here I’m leaving most of that behind. Home cooking is best when it’s simple, straightforward, unpretentious, and easy.” In addition to this return to basics, the recipes reflect Americans’ growing familiarity with, and preference for, global cuisine, and Bittman offers multiple variations of building-block standards that represent world flavors, from Asia to South America. As in Sally Schneider’s A New Way to Cook (2001), this employs charts, lists, and other helpful reference tools throughout the book to inspire cooks to improvise, experiment, and create their own recipes from a few simple ingredients. Further improvements include a highlighted list of “Essential Recipes,” which will form the core of a home cook’s repertoire. If possible, this timely, outstanding title is even more essential than its predecessor. Precise, encouraging, thoughtful, and exhaustive in its range of clearly articulated dishes and techniques, this is the one resource no home cook should be without. --Gillian Engberg

Edition details

• Publisher: Houghton Mifflin Harcourt
• Publication date: 2008
• Language: English
• ISBN 10: 0764578650
• ISBN 13: 9780764578656
• Binding: Hardcover
• Illustrator: Witschonke Alan
• Number of pages: 1044