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

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Notes about this book

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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.

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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.

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  • 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...

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  • 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...

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  • 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 1118199251
  • ISBN 13 9781118199251
  • Published Feb 20 2012
  • Format eBook
  • Page Count 496
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons

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