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How To Cook Everything: Simple Recipes For Great Food (Paperback)
by Mark Bittman , Alan Witschonke (Illustrator)
| Category:
Cookbook |
| Market price: ¥ 238.00
MSL price:
¥ 218.00
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| Stock:
Pre-order item, lead time 3-7 weeks upon payment [ COD term does not apply to pre-order items ] |
MSL rating:
 Good for Gifts |
| MSL Pointer Review:
Anyone can cook, and most everyone should. |
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Author: Mark Bittman , Alan Witschonke (Illustrator)
Publisher: Wiley
Pub. in: March, 2006
ISBN: 0471789186
Pages: 960
Measurements: 8.9 x 8.2 x 1.8 inches
Origin of product: USA
Order code: BA00936
Other information: Reprint edition
ISBN-13: 9780471789185
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- Awards & Credential -
A winner of the IACP Julia Child Cookbook Award and the James Beard Cookbook Award, with more than 400,000 copies in print in less than two years. |
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- MSL Picks -
Great food is simple to prepare. Mark Bittman has written a comprehensive book for every cook - aspiring and experienced - who longs for simple recipes that yield delicious food. It is for first-time cooks who want to learn the basics of good cooking from a reliable, contemporary source. It is for cooks who are time-pressed and need to get healthful meals on the table with a minimum of fuss. It is for old pros who yearn to brighten their repertoires with innovative recipes and tempting flavors. This is the cookbook of today's generation of cooks, setting new standards in good home cooking. How to Cook Everything was written for you. Here are more than 1500 recipes and variations for all occasions that reflect the way you cook today. The recipes are simple to prepare. More than half can be completed in less than 30 minutes, and many more in less than 60 minutes. The emphasis is on fresh, widely available ingredients, basic equipment, and healthful techniques. How to Cook Everything covers, quite literally, everything. The recipes are accompanied by sound advice on serving suggestions and time-saving techniques. More than 250 explicit step-by-step illustrations make preparation easier than ever. If you want to prepare healthful, delicious food with confidence and ease; if you are searching for a collection of reliable recipes that reflect the pure flavors and simple techniques of contemporary cooking; if you enjoy a cooking experience that is both pleasurable and creative; How to Cook Everything is the book you will want to own. You'll find these special features and many others in this extraordinary book:
- Over 1500 inspired recipes and clever variations for all occasions
- Cooking times for every recipe
- Roasting times and temperatures as well as measurement conversions
- More than 250 detailed drawings of food preparation techniques, plus a list of the illustrations for easy reference
- Numbered steps in every recipe for ease in keeping your place
- Helpful sidebars, such as "Twenty-Three Pasta Sauces You Can Make in Advance"
- An exhaustive menu-suggestion section
- A vast glossary of terms and techniques
- A comprehensive index that makes finding what you need a snap
- A selected list of mail-order sources
- A list of recipes that take only 30 minutes or less to complete
- A list of recipes that take 60 minutes or less to complete.
(From the publisher)
Target readers:
Food lovers, housewives, professional cooks, or hotel and restaurant managers.
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Mark Bittman writes the popular weekly "Minimalist" column for the New York Times. His other books include The Best Recipes in the World and Fish: The Complete Guide to Buying and Cooking. He also hosts the public television cooking series How to Cook Everything: Bittman Takes on America's Chefs.
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From the publisher
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.
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| View all 11 comments |
Tim Himes (MSL quote), USA
<2007-02-06 00:00>
How to Cook Everything is one of the more useful cookbooks I've owned. Each type of food has a "Basics" section that includes lots of preparation tips. The recipes themselves are detailed enough for beginners, and not so esoteric that you have to make a trip to a specialty grocery store every time you want to cook something. Especially helpful are the suggestions for expanding on each dish. For example, after the basic Chicken Kebab recipe, there are four modifications, including Chicken Kebabs in Yogurt-Cumin Sauce.
I'm relearning the way I prepare even the most basic things, like sandwiches and scrambled eggs. Who would have thought scrambled eggs could be so good? And the Pan-Grilled steak has weaned me from the backyard grill forever. No other cookbook would warn you that "clouds of smoke will instantly appear; do not turn down the heat." That bit of fear that your fire alarm will go off at any second just adds spice to the whole cooking experience.
The breadth of this book is amazing. Besides having nearly every type of Western cooking you can imagine, it also has recipes from Japan, India, Thailand, and... you get the idea.
There is one drawback - this book has no photos, just a few hand-drawn illustrations. However, the book is so big that if it did have photos, it would cost much more.
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A reader (MSL quote), USA
<2007-02-06 00:00>
" 'Convenience' is one of the two dirty words of American cooking... the other is 'gourmet'. ... The gourmet phase, which peaked in the eighties, when food was seen as art, showed our ability to obsess about aspects of daily life that most other cultures take for granted. You might only cook once a week, but wow, what a meal." (from the introduction to the book)
This is an encyclopedic guide to cooking delicious food at home, from scratch. I got tired of spilling things on the library's copy of the book and finally bought my own. Everything I have made has turned out beautifully: an Asian-flavored green soup, puttanesca sauce, chicken adobo, gingered carrots, pears poached in red wine, and bread pudding, just to name a few.
The recipes use few convenience foods, but almost all the ingredients can be found in any supermarket. They are delicious, and most importantly, doable. Even the dishes that have only three or four ingredients, and there are lots of them, turn out to be more than the sum of their parts. Many basic recipes (e.g. grilled whole fish, stir-fried noodles, apple pie) are wonderful on their own but also feature variations for those who want to dress their food up. There are authoritative but not stuffy sections on equipment and technique, as well as some nice meal-planning suggestions ("Twenty fish dishes for fish haters," "Twenty-nine crowd-pleasing Thanksgiving side dishes you may not have thought of"). Look no further: there is enough great cooking and eating in this book to last a lifetime.
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A reader (MSL quote), USA
<2007-02-07 00:00>
I've owned this book for about a year now, and today when I realized how often I consult it for cooking and baking, I had to write a review. This cookbook offers far more than recipes! It offers basics of food preparation, suggestions and ideas for alternatives to standard recipes, some background information on where particular dishes originated, and just general helpful hints. I use this book whether I'm creating something on my own in the kitchen, trying a recipe from a friend or another cookbook, or preparing one of Mark Bittman's dishes. Today I was looking for a recipe for pizza dough, and found myself caught up in reading an entire section! The instructions are clear and concise, and the language draws in even cooks with the most casual interest. I would recommend this for anyone who enjoys food preparation - regardless of their skill level. This is a fantastic reference and cookbook, and would make a great gift!
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A reader (MSL quote), USA
<2007-02-07 00:00>
In our home, there are two types of cookbooks: show books & useful books. The show books adorn our shelves with their sleek, glossy covers and get used once in a blue moon. The useful books have dog-eared pages, broken spines and the occasional stain from an overzealous pasta sauce. Using wear-and-tear as a standard for value, then Mark Bittman's "How to Cook Everything" must be worth more than gold to me.
Bittman's recipes are everything I look for in mid-week fare. The ingredients and instructions are presented in a clear and easy-to-follow fashion, many dishes can be made with modestly stocked cupboards, and most dishes take less than an hour from start to finish. The recipes are very receptive to on-the-fly changes from cooks who like to head off the beaten path, and some even come with suggested alterations (if you feel that you just have to follow the instructions). Three chicken dishes in particular (Cutlets w/ Lime Sauce, Curried Chicken Breasts, and Cutlets Roasted with Tomatoes, pgs 391-394) can be served week after week and still seem fresh and new with only minor tweaking.
How to Cook Everything is a perfect selection for anyone who would like to build their repertoire of easy but flavorful dishes. Whether you are an experienced or novice cook, this collection will be a worthwhile addition to your library.
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