How to Cook Everything

Starred review from February 6, 2012
Food writer Bittman’s latest installment in his award-winning How to Cook Everything series gets back to basics. Once again, Bittman keeps it straightforward, providing another indispensable reference. He explains that in cooking “your basic skills provide the foundation. As you improve and gain confidence, you’ll become more creative.” His goal is to get everyone into the kitchen; this latest work inspires confidence and optimism in the kitchen, and novices especially will believe they can successfully make each and every dish. Instructive pictures accompany each technique and recipe, illustrating everything from peeling vegetables to searing meat or correctly mashing potatoes. Bittman begins by providing a list of essential ingredients for your cupboard and refrigerator, as well as a list of equipment needed to make every recipe in the book. Sections show how to hold a knife, how to chop and mince, and they also carefully explain roasting, broiling, and baking. Chapters include breakfast (scrambled, poached, and fried eggs); soups and stews (tomato, miso, and lentil); and meat, poultry, and seafood dishes such as perfect roast beef and chicken and rice. A wonderful book of perfectly simple recipes that every neophyte and experienced cook should have in their kitchen.

Starred review from September 1, 2008
Ten years have brought many changes to the U.S. culinary landscape, and Bittman's new edition of his contemporary classic reflects that, with hundreds of recipes added, out-of-date ones banished and few lines from the holdovers left untouched. The opening chapter offers invaluable new tips on basic kitchen equipment and techniques, and in the wake of the recent vegetarian version of the book, produce and legumes are now featured earlier and with more inspired meatless recipes. Overall, Bittman's globe-trotting palate shows even better than it did in the already quite international first edition, with intriguing recipes from every corner of the world. Considering these expansions, the most important change has been to the book's user-friendliness: a proliferation of charts, lists and boxes makes much more information immediately available—hardly a page goes by without an eye-catching sidebar about technique, a handy table organizing the basics of an ingredient or dish or the myriad suggestions of variations and new ways to think about a recipe that make it the best-value all-in-one volume available. At-a-glance coding to indicate what is fast to make, what can be made ahead and what is vegetarian, plus highlighted recipes that Bittman considers essential, help ensure that even with more of everything to cook, this massive tome is navigable. Whether the first edition is on their shelves or not, home cooks of all skill levels will want to get this one.

Starred review from September 15, 2008
Bittman's "How To Cook Everything", originally published in 1998, became an almost instant classic and has sold close to two million copies. This new edition has been reorganized and includes 500 new recipes and many more step-by-step illustrations. Each chapter now opens with "essential recipes" that should be in every cook's repertoire, and there are dozens of new charts and lists throughout. Vegetarian recipes are marked with a special icon, and quick recipesBittman also writes "The Minimalist" column for the "New York Times"and those that can be made ahead are similarly denoted; prep times are also given for all recipes. Since he wrote the first edition, Bittman has published "The Best Recipes in the World" and "How To Cook Everything Vegetarian"; in this tenth anniversary edition, there are more recipes from cuisines around the world and more vegetarian recipes than in the original. Valuable as both a reference and a cookbook, this is an essential purchase.

Copyright 2008 Library Journal, LLC Used with permission.

Starred review from October 1, 2008
Bittmans first edition of How to Cook Everything (1998) has become the go-to cooking bible for millions of home cooks. It won James Beard and IACP awards and sold two million copies. This new edition includes a greatly revised and expanded selection of recipes, and it also represents a fundamental shift in approach. In his inspiring introduction, Bittman writes, In the original edition I made some attempts to address the needs of those who like to replicate restaurant food as a hobby; here Im leaving most of that behind. Home cooking is best when its simple, straightforward, unpretentious, and easy. In addition to this return to basics, the recipes reflect Americans growing familiarity with, and preference for, global cuisine, and Bittman offers multiple variations of building-block standards that represent world flavors, from Asia to South America. As in Sally Schneiders A New Way to Cook (2001), thisemploys charts, lists, and other helpful reference tools throughout the book to inspire cooks to improvise, experiment, and create their own recipes from a few simple ingredients. Further improvements include a highlighted list of Essential Recipes, which will form the core of a home cooks repertoire. If possible, this timely, outstanding title is even more essential than its predecessor. Precise, encouraging, thoughtful, and exhaustive in its range of clearly articulated dishes and techniques, this is the one resource no home cook should be without.(Reprinted with permission of Booklist, copyright 2008, American Library Association.)