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How to Cook Everything: 2,000 Simple Recipes for Great Food Hardcover – Oct 20 2008


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Product Details

  • Hardcover: 1056 pages
  • Publisher: John Wiley & Sons Inc; 10 edition (Oct. 20 2008)
  • Language: English
  • ISBN-10: 0470398574
  • ISBN-13: 978-0470398579
  • Product Dimensions: 5.5 x 21.7 x 23.4 cm
  • Shipping Weight: 2 Kg
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Bestsellers Rank: #60,302 in Books (See Top 100 in Books)


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2 of 2 people found the following review helpful By Donald Mitchell #1 HALL OF FAMETOP 50 REVIEWER on Jan. 22 2009
Format: Hardcover
As someone who was banished from the kitchen by my mother (except for dish-washing chores), I have always had lots of questions about what to do and when for the kinds of dishes I like. My wife was similarly banished so we are like the blind leading the blind. Our mothers' culinary skills caused us to appreciate great home-cooked food, but unable to provide it for ourselves. As a result, we are fond of cookbooks where you toss a few ingredients together and get something tasty in a few minutes. We also look forward to restaurant meals where great flavors are experienced beyond what our mothers gave us.

That seemed to me like where we would stay until I found the Completely Revised Tenth Anniversary Edition of How to Cook Everything by Mark Bittman. With this book, I can create almost anything I used to enjoy at my mom's house or in a restaurant. I also feel confident about achieving those results because this book answers my unanswered questions.

I was astonished to see how many flavors I like in sauces can be created very easily. Wow!

In addition, I can now look forward to healthier eating by knowing what ingredients are being used rather than relying on so many prepared ingredients.

Thank you!

If you already know how to make great recipes from scratch, you won't be as impressed by this book as I am. In fact, you probably won't need it.

To use a metaphor, this book isn't the ultimate cook book. It's the step-up cookbook for those who have mastered the simplest kitchen preparations but want to learn how to do more and create the kind of results that you don't experience in 90 percent of American kitchens.

Enjoy!
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1 of 1 people found the following review helpful By AlexG on Aug. 16 2012
Format: Hardcover Verified Purchase
Bittman has created a real tome for cooking enthusiasts. The book, as one can imagine by the title, really does cover everything one needs to know about cooking; from basic knife skills and ingredient preparation, to creating elaborate dishes like "almond-stuffed braised squid" or "lamb curry". However, I noticed that many of the recipes are constructed so that a home cook can have some measure of success. For example, some of the recipes will not feature their classic method but instead Bittman's variation so that it's easier and more attainable. Do not expect a cookbook detailing very complex dishes or even modernist cuisine for which few of us have the equipment. But this shouldn't be a problem, because the encyclopedic nature of the book has only your imagination as its limit; it is up to you to benefit from the many recipes (organized by food category, e.g. "grains", "dairy", etc.) and create a stunning accompaniment to a main dish. What I love foremost about this book is the priority given to the written word rather than to pictures. I would say that the book is 95% writing and the advantage to this is that Bittman practically talks to you, walking you through the recipes and explaining details about the ingredients and techniques. Rather than the typical cookbook that is instead too many pictures with insufficient explanation, Bittman greatly accomplished the opposite. Ironically, this is perhaps the only problem with the book (hence my four stars). Even though there are well-drawn black-and-white illustrations and superb "summary" tables, there isn't enough demonstration of technique or color photos of the finished dish. Explaining a technique is just incomparable to watching a video of a professional executing that technique.Read more ›
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Format: Hardcover Verified Purchase
lots of good recipes and tips well written recipes for everything from soup to nuts . recommend for anyone looking for a good cookbook
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Format: Hardcover Verified Purchase
this was the best cookbook i ever bought. it has tons of sauces and tells you how to use them....so many things i can't even remember them all....you won't be let down...its what i expected a gordon ramsay cookbook shoul have but failed to deliver
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Format: Hardcover
I received this cookbook when I first moved out of my parents' house. It's the perfect cookbook for a new cook. It tells you what each food item looks like, how to cut certain fruits and vegetables, and gives great menu ideas. The recipes aren't all that exciting, but it really helped me learn how to cook and I still use it to this day - 15 years later.

I highly recommend as a gift to a young adult or for someone who hasn't done a lot of cooking.
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Format: Hardcover
As the title says this compendium of recipes is like a modern Joy of Cooking. At first like a few others I wasn't all that impressed with it but as I cooked away with it I realized what a useful tool it is. I like all the alternatives he provides with recipes. Don't like a stew with beef and carrots? Try it with lamb and peas. Or how about veal and rapini. I liked all the variations on a theme. Many of the recipes are quite basic too, not particularly fancy or fussy. And obviously this is a huge cookbooks. You can find a recipe for just about any ingredient. Now for the complaints. Oh Mark. C'mon! Not everyone owns a food processor. Half the recipes seem to use a food processor. How New York. And there's a lot of unhealthy fat in many of the recipes. A turkey stuffing with half a pound of butter? I don't think so. Mark needs to lower his fat rations. I made his ahem! food processor pie pastry and it was a complete failure. In fact, my results with quite a few recipes has been very variable. Perhaps the instructions could have been more precise? I don't know. Some of the ingredients are a bit difficult to find too. Not available in my neck of the woods. I have to go downtown to buy mirin and miso where I am. I borrowed this cookbook from the public library but after using it through 2 library renewals I might buy it. It's a very useful book with every possible cookable thing in it.
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