How to Cook Everything: 2,000 Simple Recipes for Great Food (Completely Revised 10th Anniversary Edition)

How to Cook Everything: 2,000 Simple Recipes for Great Food (Completely Revised 10th Anniversary Edition)

by Mark Bittman

Hardcover(Anniversary)

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Overview

Mark Bittman's award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks—or wants to. With Bittman's straightforward instructions and advice, you'll make crowd-pleasing food using fresh, natural ingredients; simple techniques; and basic equipment. Even better, you'll discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for every occasion. Look for a new, fully revised edition of HOW TO COOK EVERYTHING, 20th anniversary ed, with full color photos and updated recipes, coming in October 2019! 

"A week doesn't go by where I don't pull How to Cook Everything down from the shelf, so I am thrilled there's a new, revised edition. My original is falling apart!"
Al Roker

"This new generation of How to Cook Everything makes my 'desert island' cookbook choice jacked up and simply universal. I'll now bequeath my cookbooks to a collector; I need only this one."
Mario Batali

"Mark Bittman has done the impossible, improving upon his now-classic How to Cook Everything. If you need know-how, here's where to find it."
Bobby Flay

"Mark Bittman is a great cook and an incredible teacher. In this second edition, Mark has fine-tuned the original, making this book a must for every kitchen."
Jean-Georges Vongerichten

"Throw away all your old recipes and buy How to Cook Everything. Mark Bittman's recipes are foolproof, easy, and more modern than any others."
Isaac Mizrahi

"Generous, thorough, reliable, and necessary, How to Cook Everything is an indispensable reference for both experienced and beginner cooks."
Mollie Katzen, author of the Moosewood Cookbook

"I learned how to cook from How to Cook Everything in a way that gives me the freedom to be creative. This new edition will be my gift to new couples or for a housewarming; if you have this book, you don't really need any others."
Lisa Loeb, singer/songwriter

Product Details

ISBN-13: 9780764578656
Publisher: Houghton Mifflin Harcourt
Publication date: 10/20/2008
Edition description: Anniversary
Pages: 1056
Sales rank: 71,584
Product dimensions: 8.50(w) x 9.10(h) x 2.40(d)

About the Author


MARK BITTMAN is the author of 30 acclaimed books, including the How to Cook Everything series, the award-winning Food Matters, and the New YorkTimes number-one bestseller, VB6: Eat Vegan Before 6:00. For more than two decades his popular and compelling stories appeared in the Times, where he was ultimately the lead food writer for the Sunday magazine and became the country’s first food-focused Op-Ed columnist for a major news publication. Bittman has starred in four television series, including Showtime’s Emmy-winning Years of Living Dangerously. He has written for nearly every major newspaper in the United States and many magazines, and has spoken at dozens of universities and conferences; his 2007 TED talk has had more than a million views. In 2015 he was a distinguished fellow at the University of California, Berkeley; he is currently a fellow at the Union of Concerned Scientists. Throughout his career Bittman has strived for the same goal: to make food, in all its aspects, understandable. He can be found at markbittman.com, @bittman on Twitter, and @markbittman on Instagram.
 

Table of Contents


Acknowledgments.

Introduction.

Kitchen Basics.

Sauces, Condiments, Herbs, and Spices.

Appetizers.

Soups.

Sandwiches and Pizza.

Salads.

Vegetables and Fruit.

Beans.

Grains.

Pasta, Noodles, and Dumplings.

Fish and Shellfish.

Poultry.

Meat.

Eggs, Breakfast, and Dairy.

Bread.

Desserts.

Menus.

The 102 Essential Recipes in This Book.

My Top 100 Fast Recipes.

My Top 100 Make-Ahead Recipes.

My Top 100 Vegetarian Recipes.

Sources.

Index.

What People are Saying About This

"A week doesn't go by where I don't pull How to Cook Everything down from the shelf, so I am thrilled there's a new, revised edition. My original is falling apart!"
---Al Roker

"This new generation of How to Cook Everything makes my 'desert island' cookbook choice jacked up and simply universal. I'll now bequeath my cookbooks to a collector; I need only this one."
---Mario Batali

"Mark Bittman has done the impossible, improving upon his now-classic How to Cook Everything. If you need know-how, here's where to find it."
---Bobby Flay

"Mark Bittman is a great cook and an incredible teacher. In this second edition, Mark has fine-tuned the original, making this book a must for every kitchen."
---Jean-Georges Vongerichten

"Throw away all your old recipes and buy How to Cook Everything. Mark Bittman's recipes are foolproof, easy, and more modern than any others."
---Isaac Mizrahi

"Generous, thorough, reliable, and necessary, How to Cook Everything is an indispensable reference for both experienced and beginner cooks."
---Mollie Katzen, author of the Moosewood Cookbook

"I learned how to cook from How to Cook Everything in a way that gives me the freedom to be creative. This new edition will be my gift to new couples or for a housewarming; if you have this book, you don't really need any others."
---Lisa Loeb, singer/songwriter

Customer Reviews

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How to Cook Everything 2,000 Simple Recipes for Great Food Completely Revised 10th Anniversary Edition) 3.4 out of 5 based on 0 ratings. 104 reviews.
Frisbeesage More than 1 year ago
With 2,000 recipes packed onto over 1,000 pages this is a very dense and serious cookbook. No color photographs or pictures of the author to catch your eye and the recipes are packed in one after the other. Initially I had a hard time reading this cookbook and processing so much information. Then I found the lists in the back: "My Top 100 Fast Recipes" was my favorite. These lists provide a nice way to take the book in bite-sized chunks. The recipies I've tried:
Real Popcorn - My mom used to make popcorn like this (on the stove) and I had forgotten it. It is a fast and easy way to make more flavorful popcorn.
Poached Pears in red wine - holy cow these were good! Very elegant, easy to do, and light and healthy for when you mght be maxed out on rich, heavy desserts. This is a recipe I will make over and over.
Cranberry Relish with Orange and Ginger - Fresher tasting then cooked cranberry sauce and I loved the addition of ginger. This was a big hit at Thanksgiving.
Braised Potatoes with Kielbasa, Cheddar, and Beer - very tasty, one pot meal. The beer gave the whole dish a nice flavor. This is perfect comfort food for a COlorado winter!
Peanut Brittle - my only loser so far from this collection. It was such a complete failure that I think being at high altitude was the problem.

Overall a very complete collection! There are still many recipes I would like to try and I know many of the illustrations will come in handy in the future (how to clean squid, roll sushi, bone a chicken...). This cookbook would be a great gift for an avid cook.
QueenBeeSC More than 1 year ago
I got this cookbook as a gift and it has become my go to reference book. This cookbook gives information on everything related to cooking - from must have kitchen tools to cooking techniques. In addition to thousands of recipes, the cookbook provides detailed information in each chapter on choosing and preparing herbs, vegetables and meats. I particularly like the how there are basic recipes with alternate ingredient suggestions. It's always easy to find something to cook because the recipes use basic ingredients that are usually in your pantry.
babaPD More than 1 year ago
I enjoyed this book, but many of the good recipes from the original cookbook were missing. The "original" cookbook that they were now toting as the original was about 1/3 of this book. I no longer have the original cookbook so I was hoping this cookbook would have some of the recipes I no longer had, but it didn't -- like the bread. His cookbook, however, is very good and simple and the recipes are tasty. I would recommend it to anyone; I am 66 and my daughters are in their 30's and we all refer to the recipes in it and have for years.
dkWA More than 1 year ago
Mark Bittman's How to Cook Everything has been my "go to" book for some time now. It's especially good for inspiration for good weeknight dinners. He's the "Minimalist Cook", so his philosophy is to create the best taste with the least amount of fuss. I love to cook, but there are times when I don't want to make a big project of it. That's when I turn to this book. His recipes are so approachable; you read them and think, "I could do that!" And they are GOOD! My husband didn't think he liked hummus until I made Mark's flavorful version. It's so quick and easy with a food processor! Other recent favorites have been Arroz con Pollo (Chicken with Rice--good enough for company), Roast Chicken Parts, Lentil Soup, and Roasted Carrots with Cumin. (The carrots were actually amazing, and so simple to do!) This week I tried his Shrimp Scampi; it was the easiest, and the tastiest, version I have ever made. If you like to eat well, but don't want complicated recipes, I think you will enjoy this cookbook.
littlelamm More than 1 year ago
I read this book cover to cover and loved that it introduces the variations to the recipes. If it can teach my old roommate to cook for a dinner party of ten, it can help anyone. Even without photos, it is very informative and goes through the basics that starter home chefs need to know and gives old dogs some new tricks.
Anonymous More than 1 year ago
Many of these recipes have appeared in the New York Times food section, or on the author's "Bitten" blog on nytimes.com. There are a lot of decent recipes in here (cooking various grains, meats, vegetables, etc.), but the book overall suffers from the way the pages are laid out. Frequently, recipes will be partially printed on both sides of a page, which makes using the tome as a cook book interesting at times. Chapters are ordered in a strange manner, too (apple pie will be at the start of the chapter, but the pie crust at the end of the chapter). Be prepared to flip around a lot. There are a few illustrations here and there in this massive (it's 1000+ pages all together), but no photos. Sometimes, more illustrations/photos would have been nice, especially with the less-familiar cooking methods/ingredients. If you live outside of a very large city, some of the ingredients called for will be tricky to find unless you buy online. This is particularly true of most of the Asian cuisine and specialty vegetables. This book is a good general cookbook, but for specific things (like say, breads and baking), you might be better off with specialty books. I'm not sure the audience for this book--many of the recipes are written to imply advanced cooking techniques and equipment, but Bittman seems to be aiming for a populist audience. It's a good reference and source of information.
LUVtoCOOK More than 1 year ago
Grew up with a mother who NEVER cooked. Needless to say, I never learned family recipes or how to cook from my mother; I learned in my adulthood. This cookbook -- HOW TO COOK EVERYTHING -- has been a godsend with the overall description of anything and everything you would need to know in order to cook anything in your kitchen. My suggestion; BUY IT!! Easy to understand recipes and basics throughout. EVERYTHING I have EVER attempted to cook or bake from this cookbook has turned out exact.
sturlington on LibraryThing More than 1 year ago
I'm kind of mad at Mark Bittman. This is the cookbook I wanted to write. Now I guess I don't have to.
kraaivrouw on LibraryThing More than 1 year ago
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 - 2,000 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 Gastronomique and The Art of French Cooking - both wonderful and basic in their own ways, but not basic in their recipe writing.This 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 techniques 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.
frisbeesage on LibraryThing More than 1 year ago
With 2,000 recipes packed onto over 1,000 pages this is a very dense and serious cookbook. No color photographs or pictures of the author to catch your eye and the recipes are packed in one after the other. Initially I had a hard time reading this cookbook and processing so much information. Then I found the lists in the back: "My Top 100 Fast Recipes" was my favorite. These lists provide a nice way to take the book in bite-sized chunks. The recipies I've tried:Real Popcorn - My mom used to make popcorn like this (on the stove) and I had forgotten it. It is a fast and easy way to make more flavorful popcorn.Poached Pears in red wine - holy cow these were good! Very elegant, easy to do, and light and healthy for when you mght be maxed out on rich, heavy desserts. This is a recipe I will make over and over.Cranberry Relish with Orange and Ginger - Fresher tasting then cooked cranberry sauce and I loved the addition of ginger. This was a big hit at Thanksgiving.Braised Potatoes with Kielbasa, Cheddar, and Beer - very tasty, one pot meal. The beer gave the whole dish a nice flavor. This is perfect comfort food for a COlorado winter!Peanut Brittle - my only loser so far from this collection. It was such a complete failure that I think being at high altitude was the problem.Overall a very complete collection! There are still many recipes I would like to try and I know many of the illustrations will come in handy in the future (how to clean squid, roll sushi, bone a chicken...). This cookbook would be a great gift for an avid cook.
itbgc on LibraryThing More than 1 year ago
I enjoyed quickly reading through this library book, but I didn't try any of the recipes. I was comparing this to a library copy of Joy of Cooking (75th anniversary edition). How to Cook Everything seems to have much fewer recipes but endless ways to do each one. The recipes do look very simple, but it also seems a little boring to me. Quite a few people on other websites complained about a lot of bad recipes and some errors. I found some errors myself despite my cursory review of the book. For example, on the section called "My Top 100 Fast recipes," it listed the wrong page number for a recipe I was interested in. I also found a wrong page number in the index, so I lost confidence in the book.I finally made my decision, and that is to buy two copies of the Joy of Cooking, one for myself and one for my daughter-in-law, a newlywed. The recipes just look a lot more interesting/tasty, and people on the many review postings only had good things to say about the recipes.
yellowoasis on LibraryThing More than 1 year ago
Yay, happy birthday to me! What I love about Mark Bittman is his approach to food and cooking, which is simple and straightforward.
elwood_mom on LibraryThing More than 1 year ago
If you can have only one cookbook, this should be it. Simple, straight-forward recipes which don't (usually) require odd ingredients or special equipment. Part of what I love about this cookbook are the asides and explanations from substitute leaveners to different ways to serve steamed clams to which herb is good for what.
billiecat on LibraryThing More than 1 year ago
Bittman's new edition only gets a half star addition because I don't give out five stars, so consider this a 4.5+ rating. The re-organization makes it easier to use, the new recipes wonderful (including the famous no-knead bread), the expanded recipes welcome, the deleted ones not missed. Buy it, use it, love it.
cmbohn on LibraryThing More than 1 year ago
Well, I have a small quibble about the title. How to Cook Everything is a pretty broad statement, and did I indeed find recipes on how to cook EVERYTHING? No. But what I did find was a cookbook that teaches you basic principles of cooking so that you can figure out how to cook almost anything.I'm not quite done reading it, but already I have found myself wanting to host a party while reading the appetizers, craving more soup during the soup recipes, and itching to bake while reading the bread recipes. I have tried one recipe so far, Kale and Potato Soup, which I enjoyed. It wasn't the most fabulous thing ever, and would have been, as the author said himself, improved with homemade stock. I used store bought. But it was still very tasty on a winter day. I have added this one to my wish list and recommend it as an excellent first cookbook for a beginner, or a handy reference for an experienced cook. I'm making his Easy Tomato Sauce for pasta tomorrow, Chicken Adobo with rice on Wednesday, and the Bitter Chocolate Sorbet as soon as possible.
AgentJade on LibraryThing More than 1 year ago
I use this cookbook several times a week. It is truly a "desert island cookbook," and if I had to choose only one cooking reference to use for the rest of my life (this includes the Internet), this book would be it.I admire Bittman's emphasis on simple cooking and his encouragement to make as much of your own food as possible. (It's healthier, gives you more control over what you are eating, tastes MUCH better, and does not take all that much more time to do.) Since buying this book I've slowly began cooking more and more of my recipes from scratch, and have been amazed at how easy it is. Not to mention how much better everything tastes! I have a harder time eating processed foods with enjoyment after using these recipes.The best part about the cookbook is the set-up. Very basic recipes are provided; you can build upon with suggested variations/additions that follow the basic recipe. (So for instance, the recipe for pancakes is followed by a chart with instructions on how to substitute or add a dozen variations, including buttermilk/yogurt/sour cream in place of milk, the addition of bananas or blueberries, using cottage cheese...). In short, it teaches the kind of improvisation that professional cooks have internalized, and is a great way to learn how to master the basics of any recipe. I can't recommend this cookbook highly enough.
Anonymous More than 1 year ago
This book has so much wrong with it I don't know where to start. Many recipes are just wrong! Try the free sample before you buy! Or borrow from your local library first! This guy has no clue.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Firstly the title is true! I have had this book since it was first published 15 or so years ago. It is still my favorite and few meals go by without consulting it. Yes, it is filled with all kinds of recipes, but somehow Bittman is able to show how to take whatever ingredients you have and always end up with a great dish. The emphasis in the title is HOW TO COOK-believe it! I have given this book to several brides, knowing they will have a book they can rely on basically forever.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
This is a good starting point if you don't know much about cooking or need to relearn the basics. I find that after all these years I have started to the same dishes all the time. This is helping learn new techniques and ideas for menus.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
If I had to limit myself to one cookbook, this would be it. Bittman really does have excellent recipes for almost everything one will actually cook, including variations of dishes that change flavor but not technique. His Best Food in the World is my second favorite.
Anonymous More than 1 year ago
Anonymous More than 1 year ago