How to Cook Everything The Basics: All You Need to Make Great Food (with 1,000 Photos)
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How to Cook Everything The Basics: All You Need to Make Great Food (with 1,000 Photos)

4.0 6
by Mark Bittman
     
 

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The next best thing to having Mark Bittman in the kitchen with you

Mark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting

Overview


The next best thing to having Mark Bittman in the kitchen with you

Mark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook, particularly novices, should know.

1,000 beautiful and instructive photographs throughout the book reveal key preparation details that make every dish inviting and accessible. With clear and straightforward directions, Bittman's practical tips and variation ideas, and visual cues that accompany each of the 185 recipes, cooking with How to Cook Everything The Basics is like having Bittman in the kitchen with you.

  • This is the essential teaching cookbook, with 1,000 photos illustrating every technique and recipe; the result is a comprehensive reference that’s both visually stunning and utterly practical.
  • Special Basics features scattered throughout simplify broad subjects with sections like “Think of Vegetables in Groups,” “How to Cook Any Grain,” and “5 Rules for Buying and Storing Seafood.”
  • 600 demonstration photos each build on a step from the recipe to teach a core lesson, like “Cracking an Egg,” “Using Pasta Water,” “Recognizing Doneness,” and “Crimping the Pie Shut.”
  • Detailed notes appear in blue type near selected images. Here Mark highlights what to look for during a particular step and offers handy advice and other helpful asides.
  • Tips and variations let cooks hone their skills and be creative.

Editorial Reviews

Cooking chicken and rice, main dish and sides, all in a single pan sounds simple, but unless it's done right, it can reach completion as a taste disaster. Mark Bittman's How to Cook Everything, The Basics guides you through the processes of making main courses, appetizers, and desserts with easy-to-follow step-by-step instructions and more than 1,000 captioned color photographs. Most of the book's attractive two-page spreads also contain tips and variations on the recipes. (P.S. true to his award-winning James Beard Award-winning style, New York Times columnist Bittman teaches readers fundamental cooking techniques as well as individual recipes.)

Edward Ash-Milby

Publishers Weekly
Food writer Bittman’s latest installment in his award-winning How to Cook Everything series gets back to basics. Once again, Bittman keeps it straightforward, providing another indispensable reference. He explains that in cooking “your basic skills provide the foundation. As you improve and gain confidence, you’ll become more creative.” His goal is to get everyone into the kitchen; this latest work inspires confidence and optimism in the kitchen, and novices especially will believe they can successfully make each and every dish. Instructive pictures accompany each technique and recipe, illustrating everything from peeling vegetables to searing meat or correctly mashing potatoes. Bittman begins by providing a list of essential ingredients for your cupboard and refrigerator, as well as a list of equipment needed to make every recipe in the book. Sections show how to hold a knife, how to chop and mince, and they also carefully explain roasting, broiling, and baking. Chapters include breakfast (scrambled, poached, and fried eggs); soups and stews (tomato, miso, and lentil); and meat, poultry, and seafood dishes such as perfect roast beef and chicken and rice. A wonderful book of perfectly simple recipes that every neophyte and experienced cook should have in their kitchen. (Apr.)

Product Details

ISBN-13:
9780470528068
Publisher:
Houghton Mifflin Harcourt
Publication date:
03/13/2012
Pages:
496
Sales rank:
45,217
Product dimensions:
8.40(w) x 8.90(h) x 1.50(d)

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Meet the Author


MARK BITTMAN is the author of more than 20 books, including the best-selling, award-winning How to Cook Everything series, several of which are also successful apps. As a beloved New York Times columnist and writer, he produced The Minimalist column, hundreds of food and travel stories and videos, and was the country's leading weekly Opinion writer on food. He now devotes his time to cookbooks, teaching, and developing strategies to guarantee that food is fair, affordable, nutritious, green, and delicious. He can be found at markbittman.com, @bittman on Twitter, and @markbittman on Instagram.

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How to Cook Everything The Basics: All You Need to Make Great Food (with 1,000 Photos) 4 out of 5 based on 0 ratings. 6 reviews.
Anonymous More than 1 year ago
Excellent Instruction----- WITH PICTURES so you can see the results. Good job Mark. The Waterwalker
Eliaser More than 1 year ago
The bride who received this gift from me says she uses it every day, that she is learning to cook with this book, and that it is easy for someone with only ramen experience to create nice meals for her husband and family. She just put on her first family holiday meal for Thanksgiving and everyone was well pleased. So I bought another book for my daughter, just recently on her own based on the friends raving about it.
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Anonymous More than 1 year ago
Gross!