How to Cook Everything: The Basics: All You Need to Make Great Food by Mark Bittman

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Roast chicken

    • kath on October 01, 2017

      This is my go-to roast chicken recipe. If you have a 12-inch cast iron skillet, it is perfect for this easy roast chicken recipe.

  • Oatmeal or other hot cereal

    • dmass on January 24, 2017

      Deliciously creamy. My new recipe for oats.

  • Pasta with broccoli and sausage

    • sldoug on June 26, 2016

      Made this with penne and bulk Italian sausage. The broccoli really mashed down, almost more like pesto than broccoli, except not as flavorful. I didn't serve it with additional parmesan but I should have. The leftovers were milder than the original dish, which was an improvement.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Huffington Post

    ...designed to help would-be cooks who think they cannot turn on the stove without visual instructions. ...but there's enough adventure here to lead budding cooks into new areas as well.

    Full review
  • Cooks & Books & Recipes

    I so wish I’d had this book when I started experimenting in the kitchen years ago. But even so, I’m thankful to have it now. Because this is not a cookbook for beginning cooks only.

    Full review
  • Yum.Fi

    As a combined unit it is a very comprehensive, great basic primer for the beginner, the adventurous cook and, dare we say it, even for the person who thinks they know everything...

    Full review
  • Oregonian

    His five golden rules should be embraced by anyone who spends time in the kitchen: Anything you cook at home will be good; read the recipe through before starting; it's OK to serve dishes warm...

    Full review
  • Serious Eats

    The recipes are comprehensive in a way that leave no question unanswered, making for a book that's a joy to cook from, especially for those new to the kitchen.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0470528060
  • ISBN 13 9780470528068
  • Linked ISBNs
  • Published Mar 23 2012
  • Format Hardcover
  • Page Count 496
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons

Publishers Text

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. More than 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 171 recipes, cooking with The Basics is like having Bittman in the kitchen with you.* This is the essential how-to cookbook, with more than 1,000 beautiful and helpful photos of step-by-step techniques and finished recipes* Special "Basics" pages cover essentials like equipping a kitchen and stocking a pantry, what to look for when buying produce, how to tell when food is done, and more* Tips and variations let home cooks hone their skills and be creative How to Cook Everything The Basics is an absolutely essential beginner's cookbook and an irresistible and invaluable guide for accomplished cooks.

Other cookbooks by this author