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

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

How do you update a classic? For his bestselling, award-winning How to Cook Everything—the modern bible of home cooking—Mark Bittman started from scratch, going page by page, recipe by recipe, carefully blending the best of the beloved original with appealing new recipes and fresh, current information. The result is an even more useful and authoritative cookbook, ready to inform, inspire, and guide new and accomplished cooks alike—the single book to turn to for every kitchen endeavor.

Bittman has added hundreds of new dishes, and completely updated the remaining recipes and every line of guidance. New features abound: Each chapter now opens with "Essential Recipes," a section that highlights the core dishes for every cook's repertoire, such as building blocks for simple soups or ten ways to cook any seafood. He has also expanded the chapters on vegetables and fruits, grains, beans, and desserts. New charts will help you customize recipes with a variety of flavors and ingredients, and new how-to illustrations bring the total to nearly 400. With this revision, Bittman also tags fast, make-ahead, and vegetarian recipes with icons for easy menu planning.

The new How to Cook Everything provides a lifetime's worth of quick, simple, and delicious options. Its 2,000 recipes and variations cover everything from Pad Thai and Carrot Salad with Cumin to Simplest Whole Roast Chicken, Six Ways and Traditional Apple Pie. All of the recipes are easy to prepare—more than half can be completed in 30 minutes (many in even less time)—and none requires special equipment or fancy techniques. Throughout, the emphasis is on fresh, widely available ingredients and healthy, uncomplicated preparations.

As always, Bittman's recipes are instantly appealing, uniquely accessible, and refreshingly straightforward. And many of the special features you loved in the original are still here, too, fully updated. Bittman's thoughtful and inspiring sidebars and lists (like "Twenty-Five Pasta Sauces You Can Make in Advance") and suggested menus for every occasion make How to Cook Everything more valuable and indispensable than ever—the one cookbook you need for fast and flavorful home-cooked food every day of the year.

Publishers Weekly

Ten years have brought many changes to the U.S. culinary landscape, and Bittman's new edition of his contemporary classic reflects that, with hundreds of recipes added, out-of-date ones banished and few lines from the holdovers left untouched. The opening chapter offers invaluable new tips on basic kitchen equipment and techniques, and in the wake of the recent vegetarian version of the book, produce and legumes are now featured earlier and with more inspired meatless recipes. Overall, Bittman's globe-trotting palate shows even better than it did in the already quite international first edition, with intriguing recipes from every corner of the world. Considering these expansions, the most important change has been to the book's user-friendliness: a proliferation of charts, lists and boxes makes much more information immediately available-hardly a page goes by without an eye-catching sidebar about technique, a handy table organizing the basics of an ingredient or dish or the myriad suggestions of variations and new ways to think about a recipe that make it the best-value all-in-one volume available. At-a-glance coding to indicate what is fast to make, what can be made ahead and what is vegetarian, plus highlighted recipes that Bittman considers essential, help ensure that even with more of everything to cook, this massive tome is navigable. Whether the first edition is on their shelves or not, home cooks of all skill levels will want to get this one. (Oct.)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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. Look for a new, fully revised edition of HOW TO COOK EVERYTHING, 20th anniversary ed, with full color photos and updated recipes, coming in October 2019!'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 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 First Published 10-years Ago, The Second Edition Of How To Cook Everything Has Been Completely Revised And Updated For How We Cook Today, With More Recipes, Variations And Information (over 50ew Material), And An Even More User-friendly Design. More Than 2,000 New And Completely Updated Recipes And Clever Variations For All Occasions Chapter-at-a-glance Listings At Start Of Chatper (like A Mini Toc) Help You Navigate The Chapter With X-refs To All The Main Sections (appetizers Has Listings For Essential Recipes, Finger And Toothpick Food, Dips And Spreads, Crispy Starters, Wrapped Finger Foods, And More Formal Appetizers). Essential Recipes At The Beginning Of Each Chapter Highlight Core Dishes For Every Cook's Repertoire, Such As In The Soups Chapter, Which Includes Essential Recipes For Chicken Soup, Many Ways; Chunky Vegetable Soup, And Noodle Soup Simpler Techniques; Pared Down Recipes; All-new Recipes, Like Chicken Pot Pie, Warm Spicy Greens With Bacon And Eggs, Pistachio Or Any Nut Shortbread, And Jim Lahey's No-work Bread Almost 400 Detailed Drawings Of Food Preparation Techniques (many New To This Edition), From How To Chop An Onion To How To Use A Pastry Bag. Helpful Sidebars, Such As 18 Variations On Vinaigrette New Charts Help You Customize Recipes With A Variety Of Flavors And Ingredients, Such As 6 Ways To Flavor Grilled Or Broiled Shrimp, Or Improvising Hot Sandwiches Roasting Times And Temperatures As Well As Measurement Conversions A Comprehensive Index That Makes Finding What You Need A Snap A Selected List Of Mail-order Sources Icons Flagging Fast, Make-ahead, Vegetarian, And Essential Recipes, Plus Listings In The Back For Each. 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 From Wikipedia: How To Cook Everything (John Wiley & Sons, 1998, ISBN 0-02-861010-5) is a general cooking reference written by New York Times food writer Mark Bittman and aimed at United States home cooks. It is the flagship volume of a series of books that include several narrow-subject books about matters such as convenience cooking and vegetarian cuisine, as well as a second volume, How To Cook Everything: Vegetarian, published in 2007, and a second edition with a reduced emphasis on professional techniques in October 2008. Updated to incorporate the latest tastes and cooking trends, a step-by-step guide to cooking includes more than two thousand contemporary recipes complemented by how-to information, tips on cooking techniques, and an expanded coverage of healthy foods.