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How to Cook Everything Completely Revised 10th Anniversary Edition Completely Revised 10th Anniversary Edition 2 000 Simple

Posted Jul 03 2010 11:33am

How to Cook Everything Completely Revised 10th Anniversary Edition Completely Revised 10th Anniversary Edition 2 000 Simple Recipes for Great Food

Today’s favorite kitchen companion—revised and better than ever.

Mark Bittman’s award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks—or wants to. With Bittman’s straightforward instructions and advice, you’ll make crowd-pleasing food using fresh, natural ingredients; simple techniques; and basic equipment. Even better, you’ll discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for every occasion.

“A week doesn’t go by where I don’t pull How to Cook Everything down from the shelf, so I am thrilled there’s a new, revised edition. My original is falling apart!”
Al Roker

“This new generation of How to Cook Everything makes my ‘desert island’ cookbook choice jacked up and simply universal. I’ll now bequeath my cookbooks to a collector; I need only this one.”
Mario Batali

“Mark Bittman has done the impossible, improving upon his now-classic How to Cook Everything. If you need know-how, here’s where to find it.”
Bobby Flay

“Mark Bittman is a great cook and an incredible teacher. In this second edition, Mark has fine-tuned the original, making this book a must for every kitchen.”
Jean-Georges Vongerichten

“Throw away all your old recipes and buy How to Cook Everything. Mark Bittman’s recipes are foolproof, easy, and more modern than any others.”
Isaac Mizrahi

“Generous, thorough, reliable, and necessary, How to Cook Everything is an indispensable reference for both experienced and beginner cooks.”
Mollie Katzen, author of the Moosewood Cookbook

“I learned how to cook from How to Cook Everything in a way that gives me the freedom to be creative. This new edition will be my gift to new couples or for a housewarming; if you have this book, you don’t really need any others.”
Lisa Loeb, singer/songwriter

Exclusive Recipe Excerpts from How to Cook Everything

• Grilled or Broiled Chicken Kebabs

• Roasted Shrimp with Herb Sauce

• Warm Spicy Greens with Bacon and Eggs

• Author Tip: 7 Ways to Vary Chicken Kebabs [PDF]

10 Reasons You Need the New How to Cook Everything (even if you already have the original)

1. The 2000+ simple recipes will make cooking at home easier, so you can spend less and eat better.

2. With 1,446 new recipes and variations such as Beer-and-Butter Chicken Wings, Roasted Corn Chowder, BLT Salad, Paella with Chicken and Chorizo, Caramelized French Toast, and Popcorn Brittle, this book provides a whole new array of recipes.

3. The many new techniques covered in this edition will help you to expand your repertoire of kitchen skills to include frosting a cake, grinding your own chili powder, or even de-boning a quail.

4. Your husband, wife, brother, sister, son, daughter, or best friend needs a little help in the kitchen (okay, maybe a lot). The new How to Cook Everything contains more expert advice like “12 Must-Have Kitchen Tools,” “Super-Easy 3-Ingredient Soups,” and “The Basics of Cutting.”

5. You trust Bittman’s no-nonsense opinions and can’t wait to read the thousands of new ones packed into this edition. He’ll even help you to select the best inexpensive fish (ex. mackerel is versatile, tasty, healthy, and plentiful; tilapia can taste kinda muddy).

6. The index of “Essential Recipes” points you to Bittman’s favorite dishes in each chapter, so there’s less reason to be intimidated by all those recipes.

7. There are more helpful lists in the new How to Cook Everything than ever before. Bittman shows how to jack up the basics with easy ideas like “4 Ways to Thicken a Sauce”, and “Infinite Ways to Season or Serve Any Grilled or Broiled Chicken Dish.”

8. With this edition’s brand new charts, it’s absurdly easy to look up the cooking times for grains, heat factor for chiles, and other need-to-know information about everything from herbs and spices to flour and noodles.

9. You know it’s cheap, easy, and fast to serve your family boneless chicken breasts every week, but sometimes you run out of ideas. That’s why you really need all the new recipes, variations, and other suggestions for chicken breasts like “11 More Ways to Vary Grilled or Broiled Boneless Chicken.”

10. There are plenty of new illustrations which incorporate more detail than many photos. They’ll show you how to use a pastry bag, how to eat crabs, and even how to puree soup using an immersion blender (it’s is way less messy than a regular blender).

5 Stars Mark Bittman is a genius!
I purchased this book and Mark’s other book “How to Cook Everything Vegetarian” just because I saw his video’s on the NYT website. I have to say, I am so utterly impressed with both books, I don’t know if I can find the words to express my delight!

My favorite part of reading these books is that not only do the recipe’s and commentary make the experienced cook say, WOW, but for a novice (I have gifted this book to two other people that are total novices in the kitchen) the recipes are simple and straight forward, and they all have a list that follows that gives you a list of variations on the theme… it’s a BRILLIANT way of writing a cook book!

Buy this book, you will seriously not be disappointed!!

Again, Mark Bittman is a GENIUS!!

5 Stars I own both Kindle and hardback versions
This might sound like I’m pushing the kindle version and maybe I am but I like it much better (I have both as stated). Here are my reasons.

Pros for Kindle


1) no heavy tome to carry around

2) electronically searchable

3) well formatted with links in the text

4) annotatable

5) no wear and tear in the kitchen(unless you count total destruction)

6) you can easily make highlights of parts that interest you and access them without searching through the entire work

Cons for Kindle


1) you might destroy your device using it in the kitchen

2) still thinking….

3) no hard copy, I’m still getting over that myself but I do try and get such things into my possession for works I call necessary.

4) probably still harder to navigate than thumbing a tabbed page of a paper book but this isnt that kind of book so I don’t know

No matter what, this is a great book on culinary skills that anyone can benefit from. If you want more the rest of the

reviews offer plenty to get you going. I just wanted to review the Kindle edition.

5 Stars Great General Cookbook
I bought a copy of this cookbook before moving to Europe as I wanted a general cookbook with recipes I could make from scratch. I have tried out many recipes and find the directions easy to follow. It also has variations on the simple recipes to make it more interesting. I would highly recommend this cookbook to anyone who wants easy and simple recipes to make from scratch.

5 Stars Best Cookbook EVER!
My daughter gave me this cookbook. I loved it so much I gave one to her and to my 2 other children, my mother-in-law, and I give it for every wedding occasion. Great cookbook that helps with the simplest to the fanciest meals.

5 Stars A Cookbook necessity
This cookbook is practical, easy to follow and gives superb results. Really a super, super book.

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