How To Cook Everything

How To Cook Everything

2,000 Simple Recipes For Great Food

Book - 2008
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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.
Publisher: Hoboken, NJ : J. Wiley, c2008.
Edition: Completely rev. 10th anniversary ed.
ISBN: 9780470398579
0470398574
9780764578656
0764578650
Characteristics: xii, 1044 p. : ill. ; 24 cm.
Additional Contributors: Witschonke, Alan 1953-

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stephaniedchase
Nov 22, 2013

Need to know how to boil an egg? What the basic steps are for a good stew? How long to cook different cuts of meat? Turn to this cookbook: it's full of everything you need to know to make great food, presented in clear and easy steps, with lots of suggested variations. A must for every kitchen.

MaxineML Nov 03, 2013

One of the best "how-to" cookbooks available. A copy of this should be in everyone's kitchen.

What Bittman is great at is taking a simple recipe, showing you how to make it and then offering 3 or 4 variations on the same dish. This makes it easy to learn how to make a new recipe and allows you to customize it based on what you already have in your fridge/pantry.

It truly is a learner's cookbook, but has a recipe in it for absolutely everything!

The pizza dough recipe is the only one I ever use (and it always turns out perfectly), and his recipe for no-knead bread is perfection.

c
CatherineLibrarian
Sep 22, 2013

There are not many cookbooks in my kitchen, but I do not need very many because this book has EVERYTHING! It explains the WHY as well as the HOW and the WHAT of cooking and preparing great food. "How to Cook Everything Vegetarian" also by Bittman is a great kitchen companion as well.

e
Ebflat4
Apr 13, 2012

Very useful; a manual for cooks rather than coffee table food porn. I like the line drawings. I also like the way he outlines a recipe or technique and then gives you lots of options for variations. It's similar in that respect to the Joy of Cooking. Another similarity is the fact that some recipes (Lasagna for instance) contain references to other recipes that form the components. So you have to look up the white sauce recipe, and the tomato sauce recipe, etc. The results are delicious, and the instructions are clear, and the recipes are well within the reach of the average home cook. Unlike a certain infamous celebrity chef compilation I used to own that contained recipes that contained expensive exotic ingredients, were obviously never tested, and failed spectacularly.

OrangevillePL_Staff Nov 09, 2011

One of Cooking Light Magazine's best general cookbooks published in the United States since 1987.

http://www.cookinglight.com/cooking-101/resources/best-general-cookbooks-00412000073151/

j
JuniperAvenue
Apr 20, 2011

After living with this cookbook for three weeks, I didn't want to give it up so I went out and bought it. I've been broiling chicken thighs and baking tofu. Amazing!

c
carolannbagan
Mar 21, 2011

love love love this book it's got really simple recipes in it. no chasing all over town for ingredients . more cookbooks should be like this.

r
r_e_g
Nov 11, 2010

This book really does tell you how to cook everything!

l
Lemonlyman
Mar 07, 2010

This is one of my favourite cook books. There are tons of great recipes, and almost each recipe has a list of possible variations. The nicest part about this book is that there are a lot of recipes that only involve one main ingredient; its fantastic if you've got tons of some vegetable or grain to use up.

s
sharonabelson
Sep 29, 2009

Great book however it is really one you need to own after you check it out from the library. It is huge and you can't possibly look through it all in 3 weeks. It is wonderful though and I'd highly recommend it to beginning or advanced cooks. It is very thorough and well done. Great cookbook and reference book too.

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stephaniedchase
Nov 22, 2013

Cream Scones, page 252: "Scones are no more than ultra-rich biscuits. You can make them with milk, but that's missing the point."

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