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PDF Mark Bittman Ñ How to Cook Everything Simple Recipes for Great Food Ñ

Great Food Made Simple Here's the breakthrough one stop cooking reference for today's generation of cooks Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniues fresh ingredients and basic kitchen euipment Just as important How to Cook Everything takes a relaxed straightforward approach to cooking so you can enjoy yourself in the kitchen and still achieve outstanding results

10 thoughts on “How to Cook Everything Simple Recipes for Great Food

  1. says:

    Okay so October is National Book Month and there's a meme going around what book do you want everyone to read fiction and non fiction And why So this was my non fiction bookWhy I want you to read thisI know so many people who tell me they can't cook they don't know how it's too hard and it's not If I could teach all the people I know and love how easy it is to have real good actual food I'd be a very happy woman Since I can't come into your kitchens and show you how few steps it takes to make something that tastes fifteen times better than takeout and is so much better for you and costs half as much I'll point you to Mark Bittman who wrote the Minimalist column for the New York TimesOne of the good things about Bittman is that he doesn't cook the way your mother cooked If your mother did cook this way? Contact me immediately; I'm not too old for adoption He's clear and easy to read and he explains things and he generally makes me way less crazy than the Joy of Cooking I own four copies of three different editions of that one because people keep buying it for me and I never use it I don't even pick it up and read it Yes I read cookbooks for fun but that's an entirely different postPick something that sounds too delicious just one thing and make it And then pick something else Put a post it note on the ones that actually do turn out to be yummy Write in the margins Leave yourself notes that you really can't stand capers but everything else in this recipe rocked Don't worry if the butter splatters on the page or the tomatoes drip Brush it off let it dry and see how many pages you can get dirtyDo I still eat take out? Oh hell yes But it's usually something I love but that the rest of the family is ambivalent about curry or sushi or pesto THERE'S GREEN STUFF ON YOUR SPAGHETTI MOM WOW THAT'S NASTY And most of the time when I'm dead tired from work it's still faster to make soup and muffins than it is to call out for delivery or stop somewhere and get somethingAnd yeah I subscribe to the Food Is Love way of life but not in that psychotic OMG if you don't eat 5 helpings of everything she's slaved in the kitchen to make you hate your mothergrandmothercrazy Aunt Sally way It's love in the way that you're important and valuable enough to deserve something that tastes fabulous and nourishes yourant

  2. says:

    This could go on my reading shelf because I'm ALWAYS reading it It is my standard starting point for any recipe search that I do It is true that I don't always find everything I want yes we all know the title is hyperbole but what I find is just great This book is the Joy of Cooking for a new generation It has supplanted that venerable old institution and presents the world of cooking in a way that can both engage the neophyte and interest the adept And the fact that the recipes and ideas contained within it are simple food makes it all the better As the Minimalist Bittman has practice making good food simply If you want to make it extravagant you can; but these recipes act as a guide on the route to culinary self sufficiency Part of what I like so much is the pedagogic stance Bittman takes Say I've avoidedoh maybebeans for years but now want to cook them myself; he doesn't just throw a bunch of recipes at me he talks about how to work with beans in general noting specific exceptions and sticking points He tells me about different types of beans and their flavors and behaviors This makes it an indispensable reference toolAnother part of what I like is what has driven many people away from this book its lack of glossy color pictures Well done I say Though I love my Williams Sonoma New American Cooking with its close up pictures of well presented delectibles I find the photos can be distracting So many cookbooks now are becoming photographic show ponies rather than culinary work horses Where Bittman presents a techniue that is hard to visualize there are small well drawn and useful illustrations I think that's how it should be If there are going to be photos let them really show what's going on like in Time Life's The Good Cook series or if I remember correctlythe Culinary Institue of America's Garde Manger Heck even Cook's Illustrated only uses one postage stamp size color picture for each dish I guess what I mean to say is that I not only don't mind but rather like the lack of pictures in this cookbook I love this book and will always keep it Even though I am certainly no longer a novice in the kitchen it still comes through for me all the time

  3. says:

    There are many different types of cookbooks The most basic type is a collection of recipes presumably built around some theme Another type is the picture book filled with pages of pictures of beautiful gourmet dishes Then there are the celebrity chefs with books that promise something akin to what you can get from their restaurants or results like their TV shows I have one cookbook that is basically a travelogue beckoning the reader to distant exotic lands But the one that every household is supposed to have is the big basic cookbook The one that has a general range and importantly general instructions on cooking techniue and everything that has to do with a kitchen without assuming that the reader has learned everything at her grandmother's knee especially the readers that are not a 'her' This latter type includes classics like The Joy of Cooking and the Betty Crocker's Cookbook And Mark Bittman's How to Cook Everything HTCE Simple Recipes for Great FoodMark Bittman opens the book with a general statement of philosophy which identifies his audience In this case his audience are precisely those who are starting from nothing new households of people who did not grow up learning from their mothers and grandmothers on how to cook Second it is aimed at those who desire to cook not necessarily gourmet but food that is good and not complicated And because his readers are assumed to be starting from no base Bittman takes on the role of teacher not just a publisher And as a professor lit one who professes he has opinions that he shares based on his philosophy that cooking can be done and there is no value in making things harder complicated fancy then necessary The assumption is that people who want something like this will also know how to find it elsewhere The first section is basically a tour through the kitchen euipment basic ingredients and basic techniues All this with advice on what was necessary and what was optional No doubt there is room for disagreement But for someone starting from nothing the opinions given are useful And once people learn and gain skills they can form their own opinions starting from what he givesSo how are the recipes? There are many cookbooks that I avoid because their too complicated many due to the shear number of ingredients reuired HTCE does not have this problem It does not go as far as a 5 ingredient list but the ingredients are constrained to a number that someone without a full spice rack could conceivably have Throughout the book there are tips on how to work with various ingredients In addition there would be a small essay for major meat and vegetablesSo far I've probably done a couple dozen recipes over the past couple years Some for myself some just me and my fiancee some for a group I have found the recipes to be complex enough to be interesting and worthy of something nice but easy enough so I can gauge difficulty and effort from reading alone I only have limited background in cooking In contrast I find most cookbooks on the market to be way to simple and just a list of recipes or overly complicated and impractical especially for someone who lives alone and would end up throwing out most of the purchased ingredients as they spoiledI think HTCE a very good baseline cookbook For the starter Bittman teaches without intimidation the recipes are complex enough to impress if that is the goal but basic enough to be achievable The advice and options given are enough that the reader can understand how to adapt and experiment and thus learn how to cook to a level that should satisfy anyone and a jumping off point to learn in the future

  4. says:

    I first saw this cookbook in the kitchen of one of my favorite families the Gambells in New Haven and the pages were falling out of the binding from extensive use a pretty good recommendation The reviews that say hm these recipes are simple almost minimalist are funny what did they expect from the author of The Minimalist column in the New York Times? Many friends of mine have complained about this that the book doesn't go far enough beyond three ingredient recipes But from my time as a kid in my parents' house forward I've always had some kind of super basics cookbook in my kitchen and although the copy of the Better Homes and Gardens Cookbook I inherited from them has an awesome 70's kitsch factor bound as loose leaves in a red and white checked ring binder and full of recipes for cocktail wieners and jello mix cake I had to get updated at some point So I asked for this one for Christmas and was not sorry Not only was the book useful but it inspired my mom to get me another giant cookbook of the same color and shape The Gourmet Cookbook More Than 1000 Recipes Bittman does have a few problems his prose can get repetitive by the end of the book you feel like he's declared everything from fish heads to green tomatoes to be a revelation And as some have said he does lead you astray once in awhile with slightly off proportions and encourages overdoses of butter regularly but if you love butter like I do you'll forgive him

  5. says:

    I absolutely love this book It's never let me down We keep it on our kitchen cookbook shelf and that's where it's staying Highly recommend especially for the younger ones just starting out

  6. says:

    When I got this book it was being billed as the new Joy of Cooking maybe it still is a basic cookbook that covers everything from how to cook to what to cook And for the most part it is The directions are simple Bittman clearly explains everything from the type of pots and pans you should have to the basics of cooking meat At the same time I find that I rarely use this book unless I'm looking for a simple recipe for vegetables or salad dressing or something else that is to serve as a complement to the main course I'm making There's a fine line between simple and bland and unfortunately Bittman seems to have crossed over to bland for many recipes The recipes I've tried all turn out just fine but they're usually in need of much flavor I find it's best to use these recipes as a base and then to add to it according to your tasteThat said I wouldn't want to do without this book It's handy to have in the kitchen since it truly does seem to have a recipe for anything I've needed Except tea sandwiches

  7. says:

    I've had this for a few years Thanks Santa and have done reading than cooking my fault probably a crime I've renamed it How to Cook Nothing but now that my wife is returning to work soon I'll be trying out many recipes I expect success I already know the little food essays that dot the pages and open the chapters are excellent because the writing is clear learned and vivid Like familiar ingredients that combine to create something scrumptious or surprising the simple chapter titles such as Eggs Breakfast and Dairy and Beans suggest the possibilities without really revealing the full experience which includes linking arms with ageless tradition rebelling against our processed foods culture and demonstrating love for others in a practical daily ritual I want to keep writing but the kids are hungry and I have to cook Grill cheese sandwiches page 166 Wish me luck

  8. says:

    On page xi Mark Bittman lays things out Anyone can cook and most everyone should It's a sorry sign that many people consider cooking 'from scratch' an unusual and even rare talent In fact cooking is a simple and rewarding craft one that anyone can learn and even succeed at from the get go There are the usual features in this cookbook and welcome for all that ingredients that ought to be in your kitchen page xiiieuipment techniues such as grilling broiling roasting sauteing etc Then to the recipes The first section here focuses as one might guess on appetizers One of these is stuffed mushrooms which provides a recipe close to that of my wife's family I can say that the end result is delicious the key making sure that it does not get too dry when being cooked Next soups The section starts out nicely with a description of how to make stock You use bouillon cubes? Bittman says page 44 As for bouillon cubes forget it You're better off with water and a few extra vegetables Late on he addresses meats He begins by nicely identifying where the different cuts of beef and pork are and the characteristics of each with beef from chuck to round from brisket to loin The recipes for beef are straightforward This is not Emeril Lagasse or Martha Stewart each of whom plays a useful role in providing information on cooking The recipes are everyday stuff For example his Grilled steak American style could not be easier to make Pork chops? On page 457 and after he describes how to sautee pork chops eight different ways With apples or with sherry and garlic or with dried fruit or He discusses stir frying and how to make it work Vegetables? He describes the different ways of cooking them and then provides recipes I have come to really enjoy veggies after spending my first two decades resisting eating them There are a series of nice recipes for to illustrate asparagus which is one of my favorites All in all then a nice cookbook for people who want to cook for themselves and may not be interested in complicated recipes and cooking

  9. says:

    I am a person who gives books as presents It's fortunate that my son loves reading as much as everyone else in my family because he's gotten many books as presents over the years When he was here to see me this summer he expressed an interest in some cookbooks He's living in a dorm that is set up like an apartment so cooking is a new necessity I gave me the copy of The Joy of Cooking that my father gave me this was probably the second or third copy for awhile there I tended to walk away from various kinds of things books included For his birthday I got him a copy of How to Cook Everything 2000 Simple Recipes for Great Food by Mark Bittman I got myself a copy too since I'd heard a lot about it but hadn't had it Other than Joy of Cooking my family's idea of basic cookbooks was La Gastronomiue and The Art of French Cooking both wonderful and basic in their own ways but not basic in their recipe writingThis is a really cool cookbook I've been working my way through it while watching junk television this Thanksgiving weekend and I'm really impressed with how it puts everything together because honestly if you know the cooking techniues and you know the basics of sauces you can make anything Cooking is full of endless variations and I really like how he explicates this

  10. says:

    The title is no hyperbole author and cooking expert Mark Bittman has included 2000 recipes covering everything you would ever possibly want to cook from the mundane to the exotic Whether it’s everyday coleslaw deviled eggs fritters chocolate cake and roasted chicken to recipes or the exotic recipes using plantains lychees fresh sardines chickpea flour chayote miso lemongrass sweetbreads daikon ueso fresco jícama persimmons uince and For the truly adventurous not me Bittman includes recipes for making your own ketchup mayonnaise grainy mustard chapatis flavored oils vinegars chili and curry powders garam masala and chile pastes Serious foodies can make their own pasta ravioli tortellini gnocchi and other convenience food from scratch And Bittman recreates a lot restaurant favorites some accessible to novice cooks others recommended only for the experienced Newbies will benefit from Bittman’s step by step directions for all of the basics while advanced cooks will find plenty to love as well Highly recommended for all cooks