- Hardcover: 1056 pages
- Publisher: Wiley (2008)
- Language: English
- ISBN-10: 0764578650
- ISBN-13: 978-0764578656
- Product Dimensions: 23.5 x 20.9 x 5.9 cm
- Shipping Weight: 2.1 Kg
- Amazon Bestsellers Rank: #170,949 in Books (See Top 100 in Books)
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.5 out of 5 stars (186 customer reviews)
221 of 229 people found the following review helpful
5.0 out of 5 stars
A Classic Got Even Better, Nov 7 2008
By Michael Friedberg - Published on Amazon.com
This review is from: How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (Hardcover)
I got my copy of the new edition of How to Cook Everything the other day and am beyond thrilled. I own the old yellow edition and have cooked from it far more than any other book, so I knew the new book had a lot to live up to. Well, it by far exceeded my expectations. While the book still feels familiar, it also feels new and improved. The essential recipe sections beginning each chapter are a great way to find the basics. But even the basics have changed. For example, Mark's roast chicken recipe, which I've used and liked in the past (though I still love Barbara Kafka's) has changed. He suggests you heat the pan before putting the chicken in and placing the chicken breast side up (instead of side down as he suggested in his old book). The heat of the pan helps cook the thighs faster so the breasts don't dry out. It worked perfectly the first time I tried it. Beyond the basics, there are just so many new recipes in here. The variations, lists, and charts that Mark is famous for seem even more plentiful than before, and there are tons of beautiful new illustrations. I'm so excited to cook with this new edition and foresee a day when it's pages will be stained with grease and flour just like the old edition. But I still can't get rid of the old one. It's like a good friend. I'll just put the new one on the shelf right next to it, red by yellow, and know that I can always count on them.
103 of 107 people found the following review helpful
5.0 out of 5 stars
Innovative, hip, and inspirational - it's The One, Nov 25 2008
By Lynn Harnett - Published on Amazon.com
This review is from: How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (Hardcover)
If you have room in your heart for only one cookbook, this is the one. With 2000 recipes it really does have everything. With variations. It's got vegetables from A to Z, with several recipes for each, primers on meat, fish and fowl, on stocking the kitchen and preserving your tools.Bittman, author of the Minimalist column in the New York Times, has overhauled the original to reflect the changing times. Almost half the material is new, showcasing more international dishes, more vegetarian fare, and a tighter organization. Best known for keeping it simple - fine food, with minimal fuss - Bittman would like to see the home cook spend an hour a day cooking but most of these dishes can be made in half that time.
If the dishes are inspirational, the organization is breathtaking. Organized by course, each chapter begins with "essential" recipes, the "building blocks," and icons accompany every recipe, indicating fast (under 30 minutes), make ahead, or vegetarian. Charts and sidebars abound, offering ideas for using different techniques with similar ingredients or the same technique with different ingredients.
As always with Bittman, the watchword is variation, the goal is inspiration. Cooks of all levels of experience and interest will spend hours with this book and never run out of new ideas and new tricks.
66 of 71 people found the following review helpful
5.0 out of 5 stars
I love this cookbook!, Oct 21 2008
By Jane Carlozzi - Published on Amazon.com
This review is from: How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (Hardcover)
In addition to the typical American basics, I love that this cookbook includes recipes for international and less than every day foods. There are plenty of suggestions for varying recipes and I find his "quick" versions of many recipes helpful and well suited to work night dinners. The recipes tend to be fairly easy while using mostly fresh and healthy ingredients. I find so many things that sound delicious that I have a hard time deciding what to try first. Bittman explains techniques and ingredients clearly enough for real beginners, while going into enough depth that even more experienced cooks can learn something. I am already buying a second copy to send to my daughter at college.
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