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How to Cook Everything: Simple Recipes for Great Food by Mark Bittman

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Notes about this book

  • Eat Your Books

    1999 International Association of Culinary Professionals Award Winner, Gourmand World Cookbook Award Winner

  • Eat Your Books

    1999 International Association of Culinary Professionals Award Winner, Gourmand World Cookbook Award Winner

  • Eat Your Books

    1999 International Association of Culinary Professionals Award Winner
    Gourmand World Cookbook Award Winner

  • amoule on April 01, 2015

    I really expected to love this book but I've always found it a disappointment. I just don't think anything I've cooked from it has been particularly good. I suspect that this book was made at the computer and not in the kitchen. I am removing it from my bookshelf.

  • LeslieB22 on September 21, 2011

    Anyone thinking of buying this book, but not familiar with Mark Bittman's philosophy or his column "The Minimalist" which ran in the New York Times for years, should know that when he says "Simple Recipes" he means just that. He shuns complicated steps or long lists of ingredients, even if these are called for by authenticity or tradition. There is certainly merit to this, seeing that many people shy away from cooking for fear that it is too difficult or time-consuming. But it's certainly a book for pragmatic cooks or beginners to the kitchen. There's a ton of good reference material about ingredients, equipment, cooking times for everything from rhubarb to boiled eggs, etc, and all the basic recipes from popping popcorn to making vanilla pudding from scratch, that make this a great foundation for a cookbook shelf. But I certainly understand complaints from experienced cooks like @Breadcrumbs - this is not the book for you if you're already cooking up a storm and need new ideas.

  • Breadcrumbs on June 04, 2011

    I first rec'd the cd version of this book as a gift and it just didn't appeal so I figured it must have been the format that bugged me and I purchased the actual book from Costco. I don't recall which recipes I tried but they underwhelmed relative to other versions of the same dish I'd tried previously. I look forward to reading more reviews here and hope to find something that exceeds expectations as I'd be happy to give this another shot and learn its earning its keep on the shelf!!

  • Sir_jiffy on August 06, 2010

    Good reference book for just about anything.How to cook anything, yes. How to cook something amazing, can't say yes.Beet rosti is a fun new way to eat beets though.

  • sck on July 28, 2010

    Great reference book! I use it more for technique than for full recipes.

  • gssmitty on February 10, 2010

    This cookbook is fabulous. Every recipe I've ever tried is nothing less than delicious. It's one of the first books I grab when I have an ingredient and need a recipe.

  • gcottraux on January 26, 2010

    My go-to everyday cookbook. The Joy of Cooking for a new generation,and a lot easier to follow.

  • Valyn on December 26, 2009

    Great reference book. Especially useful when the internet goes down!

Notes about Recipes in this book

  • Broiled or grilled chicken with cilantro and lime

  • Broiled or grilled chicken with soy and ginger

    • Delys77 on October 31, 2011

      Good but I've always used Skinless boneless thighs and they end up drying out.

  • Grilled or broiled chicken cutlets with capers and tomatoes

    • Delys77 on October 31, 2011

      Ok but nothing special really. Came together very easily but despite the coriander you added it was a little boring.

  • Stir-fried chicken with broccoli or cauliflower

    • Delys77 on January 04, 2013

      I made this recipe from the app and I was a little disappointed. I know Bittman's recipes are supposed to be elemental but this was just lacking in flavour. I added some rice wine, a little hoisin and some chilly garlic sauce to up the flavour as I was stir frying. The technique is fine, but if you stick to his ingredient list the results would likely be very bland.

  • Spiced melon balls

    • Delys77 on October 31, 2011

      Not bad but was a little watery

  • Feta cheese dip

    • Delys77 on October 31, 2011

      Delicious, just the right amount of salt. Used fleur de sel

  • Guacamole

    • Delys77 on October 31, 2011

      Excellent, definitely go relatively heavy on the shallots

  • Hummus

    • Lee on February 28, 2015

      Delicious, classic hummus as is, it's also a great base for additions.

  • Roasted eggplant dip

    • Delys77 on October 31, 2011

      So so, maybe go lighter on the tahini

  • Prosciutto and melon

    • Delys77 on October 31, 2011

      Classic and delicious

  • Cheese quesadillas

    • Delys77 on August 06, 2012

      This was a good use of left over bits of cheese.  I would avoid bitter cheeses like asiago and stick to cheeses like mozzarella, cheddar, Monterey jack etc.  you can also up the chili and onion by about 50%.

  • Spinach-cheese triangles

    • reh on November 30, 2011

      These are delicious even without the cheese; instead I added chopped toasted almonds; also omitted the dill. Found videos online to demonstrate folding.

  • Cabbage soup with potatoes and tomatoes

    • HunyBadger on January 12, 2011

      Dont skimp on fat. Use butter/oil mix and fat in chicken broth. Use the sugar too. Excellent recipe!

  • Corn, tomato, and zucchini soup with basil

    • Delys77 on October 31, 2011

      Fresh and very summery, definitely go with the fresh corn since the cobs in the stock really make for a nice flavour

  • Tomato soup

    • Kathy Henr on November 10, 2010

      Great soup with no cream, but if slightly pureed - great texture.

  • One-hour bouillabaisse

    • JKDLady on October 16, 2012

      9/21/11 Very good and fast.

    • Delys77 on March 21, 2013

      This did come together pretty quickly but as written it is missing many of the great elements of bouillabaisse. There is no fish stock and no wine, so I added some of both in lieu of the water. I would also suggest cooking the fish for about 1/3 of the time he suggest as I went for about half and mine was dried out a bit.

  • Basic red gazpacho

    • JKDLady on October 16, 2012

      9/2/02 Great. Make in small batches. Used 4 cups of water instead of 6.

  • Roasted gazpacho

    • coyote on July 31, 2014

      Too hot to cook inside, roasted ahead on grill with an added gypsy pepper, chilled 4 hours -- Fantastic!

  • Walnut oil vinaigrette

    • JKDLady on October 16, 2012

      5/6/01 Okay.

  • Beet and fennel salad

    • PennyG on June 15, 2011

      Nice and easy. Good crunch from the fennel goes well with the roasted beets.

  • Carrot salad with cumin

    • JKDLady on October 16, 2012

      7/28/06 Okay.

  • Orange, onion, and rosemary salad

    • Delys77 on October 31, 2011

      I can see where he was going but the onion overpowers everything. Maybe if you soaked it in some vinegar first, but that would turn the flavour of the salad upside down again. This one isn't really a winner

  • Spicy coleslaw

    • mreils on January 22, 2014

      This is a very flavorful coleslaw. The dressing is great.

    • lajaxon on July 05, 2015

      Tasty, but I wouldn't call it spicy.... Pretty mild flavor actually.

  • Kosher pickles, the right way

    • katesmom99 on August 09, 2014

      I agree to let sit 12-48 hours. Then refrigerate. These are the most wonderful half sour dills. On a par with Jewish delicatessen pickles. They will last for more than a week in the fridge--at least a good 2 weeks.

  • Couscous salad with mint and parsley

    • Delys77 on October 31, 2011

      Super fresh and tasty

  • Beef salad with mint

    • latham on March 02, 2013

      Easy and delicious. Always enjoyed by family.

  • Salad Niçoise

    • heatherknape on April 24, 2014

      Yes! Bittman gets it right here, the tuna must be canned and packed in oil. Otherwise, the magic combo of hard boiled egg, vinaigrette and tuna just doesn't seem to work.

  • Linguine with garlic and oil

    • spharo00 on March 28, 2012

      This was a very simple dish and a tasty one. I used thyme, chives, tarragon, and parsley. I thought a full cup of herbs and eight garlic cloves would be overpowering in the pasta, but it was light and fragrant. I used pasta water to thin the sauce, as the recipe suggests. I would definitely make it again on a busy work night.

  • Meat sauce, Bolognese-style

    • JKDLady on October 16, 2012

      3/7/09 Very nice.

    • trudys_person on December 24, 2014

      A very nice rich meat sauce, also very tasty in the Pastitsio recipe on pp. 154-155.

  • Baked macaroni and cheese

    • cleolin on November 11, 2010

      Not nearly enough cheese.

  • Classic lasagne, Bolognese-style

    • JKDLady on October 16, 2012

      9/18/03 Okay. Nothing special.

    • springandfall on July 10, 2015

      Meatball variation (using either Bittman's meatball recipe or Cook's Illustrated issue 11) worked great. Use best possible homemade sauce and real Parmigiano for great results. You don't have to make the lasagne noodles yourself, but if you do, this is out of this world. Reminder to self: this one is bechamel-based - no ricotta, no mozzarella.

  • Classic lasagne, Italian-American style

    • JKDLady on October 16, 2012

      3/14/06 Okay. Nothing to write home about.

  • Spinach gnocchi

    • JKDLady on October 16, 2012

      4/7/09 Easy and very good. Boil gently.

  • Broad rice noodles with chiles, pork, and basil

    • MelMM on September 17, 2010

      I made as directed, except used twice the number of dried chiles. The recipe worked, but was a bit bland for my taste.

    • garritylex on March 05, 2012

      Served with Sriracha sauce on the side - that was good for anyone that wanted it hotter.

    • Delys77 on June 15, 2012

      Nice noodle dish with a great balance of flavours.  I went with a heaping tsp of chili flakes to up the heat a little.  I also think about 12 oz of pork is just right. Finished with a finish of green onion and a bit of chili.

    • Lindalib on February 12, 2013

      Simple and good even without the fresh basil, although the basil would have added color and another layer of flavor.

  • Bulgur pilaf with vermicelli

    • PennyG on January 01, 2017

      I make this often as an interesting alternative to rice, pasta, etc. It is always a hit!

  • Pilaf with wine and tomatoes

    • Delys77 on October 31, 2011

      Nice flavour, definitely benefits from the parmesan

  • Cumin-scented rice with shrimp

    • Delys77 on October 31, 2011

      The addition of cumin seeds definitely makes the rice nice and fragrant. Overall the flavour however is a little on the simple side. It might work better with the addition of a little acid like tomato.

  • Rice with fresh herbs

    • PennyG on October 06, 2013

      Pretty basic, but this is a nice way to incorporate herbs from your garden into an easy side dish.

  • Shrimp jambalaya

    • Delys77 on October 31, 2011

      Simple rice bowl with good flavour but would definitely benefit from the suggested ham

  • Banana bread

    • Delys77 on October 31, 2011

      Far too bread like, not sweet at all

    • JKDLady on October 16, 2012

      9/9/06 Just okay.

    • mfeldman51 on March 18, 2013

      Too dry.

    • monica107 on January 26, 2014

      I made several adaptations and really enjoyed how it came out. Applesauce in place of some of the butter, less sugar, a different combination of flours, and a bit of difference in what got mixed in when and to which bowl. If you're comfortable adjusting a recipe to your personal tastes, this is a good starting point.

    • lmhester on January 11, 2017

      Disappointing. Not very sweet and very heavy and breadlike. With so many great banana bread recipes in the world, this is one to skip.

  • Cranberry nut bread

    • JKDLady on October 16, 2012

      11/8/11 Too sweet. Cut the sugar. Added orange extract also.

  • Sour cream or yogurt muffins

    • Delys77 on October 31, 2011

      This is a white flour muffin so it is a bit lower and fibre, but it is also super low fat since you used non fat yogurt and low fat sour cream (a combo). Very light and fluffy, as well as moist. Nice mellow flavour.

  • Savory muffins

    • Delys77 on November 05, 2011

      Pg 250 I went with a half cup each of ham and cheddar and this made 10 tasty little savoury bundles. Great as an afternoon snack. In my oven these took about 25 minutes.

  • Basic pizza dough

    • rionafaith on June 30, 2016

      p. 258 -- Super quick and easy. I mixed the dough in my stand mixer as it was already on the counter and that was totally fine, but next time I'd like to try the food processor as Mark suggests. We made 2 medium-sized pizzas and baked each of them on a metal sheet pan coated with a bit of olive oil in a 500 degree oven, and I was surprised at how good the texture of the crust was even without a pizza stone in a regular home oven. I think we definitely have a lot more pizza nights in our future! Planning on trying the cornmeal variation next.

  • Curried pork tenderloin sandwich with chutney and arugula

    • spsmith on May 11, 2010

      Made with lamb (from Thrill of the Grill, marinated in milk and curry) and also with chicken, as the recipe suggests. 5/11/10

  • Broiled cod or other thick white fillets

    • ellenklutz on September 23, 2012

      Made this with TIlapia, and it was really bland.

  • Broiled cod or other thick white fillets with pesto

    • Delys77 on November 16, 2011

      I actually used the pan fry technique for these, which is a bit of a hybrid with his sautéed filet from the same book. I did finish with pesto under the broiler and it was excellent. Great little crust, flavourful and quick.

  • Cod or other thick white fillets in Neopolitan tomato sauce

    • Delys77 on October 31, 2011

      It wasn't bad but it wasn't anything to write home about. The sauce was tangy but a bit one dimensional, and the fish was bland despite the sauce.

  • Halibut or other steaks simmered in soy broth

    • Delys77 on October 31, 2011

      This is quick and simple but has a great flavour and a lovely Asian simplicity. Done from end to end in about 25 minutes. Don't reduce the sauce too much.

  • Sautéed trout with almonds (Trout amandine)

    • Tatiana131 on November 10, 2015

      Very easy and delicious

  • Shrimp cocktail

    • JKDLady on October 17, 2012

      4/6/08 Excellent One of my favorite recipes for shrimp cocktail.

  • Shrimp "scampi"

    • lorloff on January 01, 2014

      This was a hit. I left in the paprika ans cumin, used 2t smoked sweet Spanish paprika and 1t agridulce spanish paprika. I marinated the shrimp fro 2 hours in 2 heaping T garlic the cumin and the paprika. used lemon pepper. Added 1/3 the fresh parsley at the en d of cooking and passed more as a garnish

  • Stir-fried shrimp with black beans

    • westminstr on August 12, 2015

      I used this recipe as the basis for a shrimp and broccoli stir fry. I didn't love the sauce and wouldn't repeat. My fault for choosing bittman for this type of thing.

  • Crab cakes

    • lorloff on August 23, 2016

      This is my go to base recipie for crab cakes. I use garlic mayo and add about 1T of fresh herbs from the garden. Thai basil, tarragon, chives was my latest iteration. I serve it with Tom Douglas' Lime Dipping sauce from the I love crab cakes book.

  • Sautéed soft-shell crabs with shallots and capers

    • ellenklutz on September 07, 2013

      Husband says this is the best thing I've ever made!

  • Basic steamed clams

    • westminstr on January 10, 2014

      Made on Christmas Eve. Just like the basic mussels, they turned out great.

  • Basic steamed mussels

    • westminstr on January 10, 2014

      I made this on Christmas Eve. They were great.

  • Chicken with Indian spices and yogurt

    • Delys77 on October 31, 2011

      Good flavour which is mellowed by the yogurt

  • Chicken and garlic stew

    • Delys77 on October 31, 2011

      Very nice stewed Garlic, best with Crunchy Bread

  • Chicken thighs with soy sauce and lemon

    • pluckow on February 09, 2010

      Quick and easy way to make tasty chicken thighs. Tasted more of lemon than soy sauce, which I liked.

    • JKDLady on October 15, 2014

      There was too much lemon in this, and I really like lemon. Next time I would use 1 T. Maybe my particular lemon had more juice than normal. I'm not sure why juice of 1 lemon is ever used. It should be a measured amount. I would definitely make this again.

  • Roast tenderloin with herbs

    • Delys77 on October 31, 2011

      Delicious with the bearnaise, which tastes a bit acidic but flatens when applied to the roast. You might need to cook for 25 at least since the doneness was good for Spencer a but a bit rare for you.

  • Sautéed pork chops

    • Kouture007 on December 20, 2011

      Sauce is wonderful.

  • Stir-fried pork with spinach

    • Delys77 on October 18, 2012

      Very simple stir fry that comes together in the time it takes to cook the rice. Flavours are ok but it is a little dry, definitely could do with some stock.

  • Roast pork shoulder, Puerto-Rican style

    • JKDLady on October 17, 2012

      7/09 Excellent.

  • Spicy pork with cinnamon (Vindaloo pork)

    • JKDLady on March 18, 2016

      While my husband really liked this and found it slightly spicy, I didn't think it tasted like any vindaloo I have ever had. The cinnamon was a bit overwhelming to me. I would cut the cinnamon to 2 tsps. It was not spicy in the least to me, so I would increase the cayenne to 1 tsp. The mustard oil does elevate this dish to a different level. I find myself using mustard more and more. The first time I used it, the smell was overwhelming and thought it would ruin the dish. However, it becomes mild when heated.

  • Onion-marinated lamb chops

    • rionafaith on October 24, 2016

      Used a lovely rack of ribs from TJ's that I cut into double chops. Made the onion paste mixture in the food processor and marinated for maybe an hour and a half. They needed a bit more time under the broiler than Bittman suggests, I did about 6 minutes each side and they were a perfect medium-rare. Great!

  • Lamb patties with bulgur (Kibbe)

    • MelissaM0223 on February 03, 2016

      These tasted delicious but fell apart very easily. Might be easier to skip the food processer step and just make them more like meatballs.

  • Cassoulet

    • Delys77 on October 31, 2011

      Delicious, rich and not actually that difficult.

  • Basic meatballs

    • springandfall on May 17, 2014

      Made with half the meat and added 1/2 cup pureed cooked carrots: easy and fabulous. Halving the meat (or doubling everything else) gives a lighter meatball and an abundance of sauce that's delicious over pasta or rice. Kids and adults alike approved.

  • Flageolets, French-style

    • PennyG on December 23, 2016

      Decadent and delicious! I will definitely make this again.

  • Bean and tomato casserole

    • Waderu on January 13, 2013

      Made slow cooker black beans for the first time and used them. Had a half can of tomato sauce mixed with diced fire roasted tomatoes. Made two layers in a lasagna pan. Used as a filling for tortillas with guacamole. Turned out great, will definitely make again.

  • Indian-style split pea fritters

    • Delys77 on October 31, 2011

      Very good, but might do better with a bit of flour to help bind

  • Beet roesti with rosemary

    • Emily Hope on November 18, 2010

      Great and unusual way to cook beets. Tasty with an apple grated in with the beets.

    • zorra on February 27, 2014

      Terrific & unusual beet recipe. Caramelized & crisp exterior, moist interior strands. If using higher amount of beets, it's helpful to cover for a few minutes after flipping. We like it as a vegetarian main dish too.

  • Braised broccoli with garlic and wine

    • Delys77 on October 31, 2011

      The sardines definitely add a lot to the flavour and the wine sauce is very nice. Make sure you don't overcook.

  • Cabbage braised with onions

    • jaelsne on April 25, 2010

      Absolutely delicious cabbage recipe. Next time I'll cut the oil in half...

    • kath on October 23, 2013

      Following Jaelsne's advice, I cut the oil in half and it was still delicious! It was great served with pork chops.

  • Stir-fried cabbage

    • MikeCirillo on January 14, 2014

      This is a great recipe. I think it goes great with the Salmon pesto recipe from "The Source." I bet it would be great as a base for pan seared scallops.

  • Eggplant Parmesan

    • Delys77 on October 31, 2011

      Didn't do the mozz and I liked the delicious simple flavour of this. Simple and keeps very well as you make the rest of dinner so it is an easy weeknight side.

  • Slow-cooked green beans

    • Delys77 on October 31, 2011

      It is quite mushy but that is the idea I suppose.

    • RuthGo on June 02, 2012

      This is a family favorite, we make it all the time. Easy and impossible to overcook.

  • Pureed parsnips

    • Delys77 on October 31, 2011

      Parsnip is a relatively sweet vegetable and makes for a sweet and flavorful puree. A good accompaniment for a very savory dish, perhaps with bacon. If the parsnip is very woody you should cook for about 30 minutes.

  • Butter-braised radishes

    • HunyBadger on October 06, 2012

      super easy and very good! Never knew how good radishes could be until we tried braising them. A revelation!

  • Summer squash or zucchini pancakes

    • JKDLady on August 13, 2015

      I cut the zucchini to one pound, but left the other ingredients the same. In hindsight, I would grate the squash, salt it, and let it drain to remove some of the liquid. I had to use a lot of breadcrumbs to make this work. The taste was worth it though.

  • Summer squash or zucchini rounds cooked in butter

    • Delys77 on October 31, 2011

      Nice but I would do them without the mint as it doesn’t add much flavour

  • Turnips in mustard sauce

    • PennyG on March 19, 2014

      This was nice, really nice. I usually roast my vegetables and this was a great change of pace!

  • Blueberry cobbler

    • scmoomaw on August 01, 2010

      Great with any fruit - we use it when the peaches or apricots or plums are bountiful.

    • JKDLady on October 13, 2015

      This was good. I followed the suggestion of sugar to taste. Glad I did. 1/3 cup sugar for the blueberries and 1/4 cup for the topping. I still thought it was too sweet, but the rest of the family thought it was good. They wouldn't add the full amount of sugar.

  • Peaches with fresh blueberry sauce

    • Delys77 on October 31, 2011

      Very simple but very scrumptious and satisfying

  • Créme brülée

    • PennyG on December 04, 2016

      This is a good basic recipe for Creme Brûlée. I was looking for something quick and easy - no extra flavorings. Bittman says you can use vanilla extract rather than a vanilla bean and that's what I did. However, his baking time of 25-30 minutes is WAY off! I thought it was odd since browsing through various recipes I found that many said to bake very low for an hour. I used 6 ramekins in a water bath and they ended up needing almost an hour.

  • Tiramisu

    • Delys77 on October 31, 2011

      Very nice, I was worried it would be bitter but surprisingly it wasn't

  • Classic chocolate chip cookies

    • Delys77 on October 31, 2011

      Added the milk to make a flatter cookie but I was a bit short on the chocolate chips. They were good but could do with the full amount of chips

  • Coconut macaroons

    • HunyBadger on May 16, 2010

      So easy: 4 ingredients (eggs, coconut, vanilla and salt) 45 minutes = very good cookies!!Could use slightly less sugar.

  • Brownies

    • JKDLady on October 17, 2012

      Terrific. Added banana. Another time I added chocolate chips and orange extract. Definitely need to try adding baking powder as the headnote suggests for a cakier brownie.

  • Baked eggs with onions and cheese

    • spharo00 on June 14, 2012

      This dish was quite easy to make as I prepped most of it the day before. I caramelized the onions instead of cooking them only until soft. The onions themselves were really flavorful. However, the taste of the dish as a whole was somewhat disappointing. The cheese mixture really distracted from and covered up the flavor of the egg. Baked eggs are usually so rich and comforting, but I could barely even taste the egg in this dish. This is not something I would spend the time to make again.

  • Spanish potato omelet (Tortilla)

    • Delys77 on October 31, 2011

      Make sure you season well, otherwise it might be flat. If you season well it is quite delicious

  • Onion quiche with bacon

    • sarahawker on February 24, 2015

      This was a beautiful quiche, I wish the amount of salt & pepper were clearly stated because you can't taste raw egg to check. Quite easy, make again!

  • Basic pancakes

    • rionafaith on July 04, 2016

      Good basic pancake recipe. I used the buttermilk variation this time and halved the ingredients to feed just two of us, though I used one egg and ended up using the larger amount of milk (~1 cup) as the batter started off quite thick. I also added 1/2tsp of cinnamon and a pinch of freshly grated nutmeg.

  • Light and fluffy pancakes

    • Delys77 on October 31, 2011

      A bit more involved because you have to separate the eggs and beat the whites but it does make a lighter fluffier pancake.

  • French toast

    • sarahawker on September 10, 2015

      Super easy, I made the custard and poured it over the bread instead of dipping as I get more even coverage that way. This was delicious!

  • Basic mayonnaise

    • spharo00 on May 30, 2012

      This mayonnaise was creamy and golden, but it had a bitter note that I couldn't get past. I think it must have been the olive oil as it had quite an overpowering flavor. I'm not sure if maybe my oil had gone rancid (it seemed fine otherwise) or if perhaps I'm just more comfortable with a more neutral flavored mayo. I'll make homemade mayonnaise again, but probably not with this recipe and definitely using another oil. I will say that the food processor method seems foolproof though.

  • Soy and sesame dipping sauce or marinade

    • JKDLady on October 17, 2012

      Great. Used 2 tsps rice vinegar instead of 1.5.

  • Mornay (cheese) sauce

    • Delys77 on October 31, 2011

      Go a bit heavier on the cheese than he suggests. Use white pepper to avoid flecks in your bechamel.

  • Béarnaise sauce

    • Delys77 on October 31, 2011

      Great balance of tang and richness

  • Banana-yogurt shake

    • Delys77 on October 31, 2011

      Tart but delicious. Tried the variation with iced tea and it was great.

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  • ISBN 10 0028610105
  • ISBN 13 9780028610108
  • Linked ISBNs
  • Published Aug 14 1998
  • Format Hardcover
  • Page Count 960
  • Language English
  • Edition 1
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint Hungry Minds Inc,U.S.

Publishers Text

Great food is simple to prepare. Here's the breakthrough one-stop cooking reference for every cook, aspiring and experienced, who longs for simple recipes that yield delicious food.


You'll find a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results with a minimum of time and fuss. Over 1,500 recipes and variations for all occasions. More than half the recipes can be prepared in less than 30 minutes. Emphasis on fresh, widely available ingredients, basic equipment and healthful techniques.


Julia Child Award Finalist



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