How to Cook Everything

2,000 Simple Recipes for Great Food
Bittman, Mark (Book - 2008 )
Average Rating: 4.5 stars out of 5.
How to Cook Everything

Item Details

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 cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results. Praise for How to Cook Everything by Mark Bittman: "In his introduction to How to Cook Everything , Mark Bittman says, 'Anyone can cook, and most everyone should.' Now, hopefully everyone will -- this work is a rare achievement. Mark is in that pantheon of a few gifted cook/writers who make very, very good food simple and accessible. I read his recipes and my mouth waters. I read his directions and head for the kitchen. Bravo, Mark, for taking us away from take-out and back to the fun of food." -- Lynne Rossetto Kasper, host of the international public radio show "The Splendid Table with Lynne Rossetto Kasper" "Mark Bittman is the best home cook I know, and How to Cook Everything is the best basic cookbook I've seen." -- Jean-Georges Vongerichten, award-winning chef/owner of Jean-Georges "Useful to the novice cook or the professional chef, How to Cook Everything is a tour de force cookbook by Mark Bittman. Mark lends his considerable knowledge and clear, concise writing style to explanations of techniques and quick, classic recipes. This is a complete, reliable cookbook." -- Jacques Pepin, chef, cookbook author, and host of his own PBS television series "Sometimes all the things that a particular person does best come together in a burst of synergy, and the result is truly marvelous. This book is just such an instance. Mark Bittman is not only the best home cook we know, he is also a born teacher, a gifted writer, and a canny kitchen tactician who combines great taste with eminent practicality. Put it all together and you have How to Cook Everything , a cookbook that will inspire American home cooks not only today but for years to come." -- John Willoughby and Chris Schlesinger, coauthors of License to Grill
Authors: Bittman, Mark
Title: How to cook everything
2,000 simple recipes for great food
Publisher: Hoboken, N.J. : John Wiley & Sons, Inc., c2008
Edition: Completely rev. 10th anniversary ed
Characteristics: xii, 1044 p. :,ill. ;,24 cm
Statement of Responsibility: Mark Bittman ; illustrations by Alan Witschonke
Notes: Includes index
ISBN: 0764578650
Branch Call Number: 641.5 B624h 2008
Subject Headings: Cooking
Topical Term: Cooking
LCCN: 2008018984
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Library Staff

Featuring straight forward instructions for the everyday cook, How to Cook Everything has something for everybody.

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Nov 22, 2013
  • stephaniedchase rated this: 5 stars out of 5.

Need to know how to boil an egg? What the basic steps are for a good stew? How long to cook different cuts of meat? Turn to this cookbook: it's full of everything you need to know to make great food, presented in clear and easy steps, with lots of suggested variations. A must for every kitchen.

Nov 21, 2013
  • MaxineML rated this: 5 stars out of 5.

One of the best "how-to" cookbooks available. A copy of this should be in everyone's kitchen.

What Bittman is great at is taking a simple recipe, showing you how to make it and then offering 3 or 4 variations on the same dish. This makes it easy to learn how to make a new recipe and allows you to customize it based on what you already have in your fridge/pantry.

It truly is a learner's cookbook, but has a recipe in it for absolutely everything!

The pizza dough recipe is the only one I ever use (and it always turns out perfectly), and his recipe for no-knead bread is perfection.

Sep 22, 2013
  • CatherineLibrarian rated this: 5 stars out of 5.

There are not many cookbooks in my kitchen, but I do not need very many because this book has EVERYTHING! It explains the WHY as well as the HOW and the WHAT of cooking and preparing great food. "How to Cook Everything Vegetarian" also by Bittman is a great kitchen companion as well.

Apr 13, 2012
  • Ebflat4 rated this: 5 stars out of 5.

Very useful; a manual for cooks rather than coffee table food porn. I like the line drawings. I also like the way he outlines a recipe or technique and then gives you lots of options for variations. It's similar in that respect to the Joy of Cooking. Another similarity is the fact that some recipes (Lasagna for instance) contain references to other recipes that form the components. So you have to look up the white sauce recipe, and the tomato sauce recipe, etc. The results are delicious, and the instructions are clear, and the recipes are well within the reach of the average home cook. Unlike a certain infamous celebrity chef compilation I used to own that contained recipes that contained expensive exotic ingredients, were obviously never tested, and failed spectacularly.

Apr 20, 2011
  • JuniperAvenue rated this: 4.5 stars out of 5.

After living with this cookbook for three weeks, I didn't want to give it up so I went out and bought it. I've been broiling chicken thighs and baking tofu. Amazing!

Mar 21, 2011
  • carolannbagan rated this: 5 stars out of 5.

love love love this book it's got really simple recipes in it. no chasing all over town for ingredients . more cookbooks should be like this.

This book really does tell you how to cook everything!

Mar 07, 2010
  • Lemonlyman rated this: 5 stars out of 5.

This is one of my favourite cook books. There are tons of great recipes, and almost each recipe has a list of possible variations. The nicest part about this book is that there are a lot of recipes that only involve one main ingredient; its fantastic if you've got tons of some vegetable or grain to use up.


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Nov 22, 2013
  • stephaniedchase rated this: 5 stars out of 5.

Cream Scones, page 252: "Scones are no more than ultra-rich biscuits. You can make them with milk, but that's missing the point."


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Nov 21, 2013
  • MaxineML rated this: 5 stars out of 5.

Mark Bittman's No-Knead Bread

Mark Bittman talks with breadmaster Jim Lahey about possible improvements to his celebrated no-knead recipe.

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Version pocillo (pocillo) Last updated 2014/09/02 11:42