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Title: How to Cook Everything: Simple Recipes for Great Food by Mark Bittman ISBN: 0-02-861010-5 Publisher: John Wiley & Sons Pub. Date: 14 August, 1998 Format: Hardcover Volumes: 1 List Price(USD): $35.00 |
Average Customer Rating: 4.39 (231 reviews)
Rating: 5
Summary: You might want another cookbook, but you won't need it
Comment: " '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.
Rating: 5
Summary: Could become the backbone of one's cooking library
Comment: Simpler and more user-friendly than The New Joy of Cooking, this book could become the backbone of one's cookbook library. For those of us who already know our way around the kitchen, but want a simple, quick reminder on, for example, carmelizing onions, mixed drinks, or making mustard from scratch, this is where to turn. Bittman's two dirty words are Convenience and Gourmet. His credo - that there's no reason to buy a box of processed macaroni & cheese when you can have pasta with butter, parmesan and sage in the same amount of time; that we need not aim for perfection and be intimidated by the prospect of cooking real, fresh, homemade food for ourselves and our families every day - is a welcome one. Especially a time when more and more cookbooks aim to transate the lofty heights of four-star restaurant chefs' creations for the home cook, clearly a recipe for frustration in the work-a-day world of most of us. Bittman provides standard, template recipes for classic American food and popular ethnic fare. Obviously, this is not the book to open if you seek TRULY authentic Thai, Mexican, or other foreign fare. However, if you hanker for, say, Indian potato pakoras, and don't have all day to hunt for ingredients and follow a complex recipe with unfamiliar techniques, Bittman offers a do-able and perfectly delicious alternative. I check his recipes as a guidepost by which to compare quirkier versions of the same dish from other sources. He gives you the standard for your average pound cake; now you can ponder why your cooking magazine wants you to add twice as much liquid. Once you have tried your hand at these classics, though the results may not always be extremely exciting, you will gain the confidence to explore a world of variations. And many of Bittman's own suggestions for variations, such as the onion and bacon in his basic quiche, are still simple and accessible, but also wonderful. It's quite a comprehensive achievement in one fat volume. I highly recommend owning it!
Rating: 4
Summary: A Great Cooking Core Book
Comment: I come from a restaurant family and am an avid collector of all types of cookbooks from vintage to Martha and I consistently grab Bittman's How to Cook Everything for how to "cut to the chase." His writing style is terrific for: explanations, definitions, useful tips and information, technique and recipes that I can't find in my vast collection of cook books. I must have in anyone's cookbook library.
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Title: How to Cook Everything: The Basics by Mark Bittman ISBN: 076456756X Publisher: John Wiley & Sons Pub. Date: 04 March, 2003 List Price(USD): $20.00 |
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Title: The Minimalist Cooks Dinner by Mark Bittman ISBN: 0767906713 Publisher: Broadway Pub. Date: 11 September, 2001 List Price(USD): $26.00 |
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Title: Fish : The Complete Guide to Buying and Cooking by Mark Bittman ISBN: 0028631528 Publisher: John Wiley & Sons Pub. Date: 12 January, 1999 List Price(USD): $19.95 |
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Title: The Minimalist Cooks at Home : Recipes That Give You More Flavor from Fewer Ingredients in Less Time by Mark Bittman ISBN: 0767909267 Publisher: Broadway Pub. Date: 10 September, 2002 List Price(USD): $26.00 |
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Title: How to Cook Everything : Quick Cooking by Mark Bittman, Alan Witschonke ISBN: 0764525115 Publisher: John Wiley & Sons Pub. Date: 28 July, 2003 List Price(USD): $14.95 |
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