How to Cook Everything (with CD-Rom)

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How to Cook Everything (with CD-Rom)

Editorial Review

This exceptional package of Mark Bittman's award-winning, blockbuster cookbook, How To Cook Everything, plus an interactive CD-ROM of the same name, takes cooking to a whole new level! It is a must-have resource for anyone who wants guidance from the best home cook in America, plus the ability to adapt Bittman's expertise to the cooking needs of their daily lives with the tools offered by a CD-ROM.

Mark Bittman, award-winning author of such fundamental books as Fish and Leafy Greens and food columnist for the New York Times ("The Minimalist"), has turned in what has to be the weightiest tome of the year. There are more than 900 pages in this sucker--over 1,500 recipes! This isn't just the big top of cookbooks: it's the entire three-ring circus. This isn't just how to cook everything: it's how to cook everything you have ever wanted to have in your mouth. And then some.

Bittman starts with Roasted Buttered Nuts and Real Buttered Popcorn, and moves right along, section by section, from the likes of Black Bean Soup (eight different ways), to Beet and Fennel Salad, to Mussels (Portuguese-style over Pasta), to Cream Scones--and he hasn't even reached seafood, poultry, meat, or vegetables yet, let alone desserts. There are 23 sections in this cookbook (!) that reflect directly on the how-to of cooking, be that equipment, technique, or recipe.

Every inch of the way the reader finds Bittman's calm, helpful, encouraging voice. "Anyone can cook," he says at the beginning, "and most everyone should." More than a few college kids are going to head off to their first apartments with Bittman's book under arm. More than a few marriages will benefit with this book on the shelf. And anyone who loves cooking and the sound of a great food voice is going to enjoy letting this book fall open where it may. No matter what the page, it's bound to be a tasty and rewarding experience. --Schuyler Ingle

Customer Reviews:

• Avg. Customer Rating: 4.5 / 5.0
• How to cook everything but bread.
  This book has a good variety of recipes and useful information about different foods. I have a found a few recipes I liked but I was disappointed the bread recipes assume the reader is using a food processor for everything. It leaves out any information one might need for doing things by hand and neglects to mention within the recipes that an atypical type of yeast is called for (this is only in the bread intro section). It makes no sense to not be specific about ingredients listed in a recipe if they will... more info
• My fave!
  I love this cookbook and I've used it at least weekly since I got it, about 10 years ago. Just tonight, I made the recipe for potato pancakes (to go with his sweet-and-sour brisket recipe from NYT). And, yes, it was a pretty simple recipe: grated potatoes and onion, eggs, matzoh meal, salt and pepper. But that is exactly why I love this cookbook -- most of the recipes are simple! And Bittman always gives you enough info on technique -- like medium heat, 1/8 inch oil, 5 min. on a side for the pancakes. And... more info
• Best as a reference for technique
  Since Mark Bittman emphasizes 'simple,' recipes often turn out bland or ho-hum. It seems that recipes were not always thoroughly tested, as cook times are frequently off, especially in regards to baked goods. Sometimes, Bittman's tone is condescending. He dismisses canned chicken broth over "water and a few vegetables" and insists that cream should be consumed unpasteurized and curry powder ground at home. While such observations may be true, they are not always realistic for the average cook without time... more info
• Excellent Basic Cookbook for the Home Cook
  Every home cooking library needs at least one basic cook book and this is the one that I always recommend. I have been happily using this cookbook for 10 years. I love to cook but I work long hours and Bittman is amazing at producing simple delicious recipes that make it easier, more healthy and better tasting to create your own dinner from scratch than to eat out or pick up frozen dinners or prepared food. Even my extremely reluctant home cook friends - i.e., those who feel they should cook for their... more info

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