Item description for How to Cook Everything (with CD-Rom) by Mark Bittman...
Outline ReviewMark Bittman, award-winning author of such fundamental books as Fish and Leafy Greens and food columnist for the New York Times ("The Minimalist"), has turned in what has to be the weightiest tome of the year. There are more than 900 pages in this sucker--over 1,500 recipes! This isn't just the big top of cookbooks: it's the entire three-ring circus. This isn't just how to cook everything: it's how to cook everything you have ever wanted to have in your mouth. And then some.
Bittman starts with Roasted Buttered Nuts and Real Buttered Popcorn, and moves right along, section by section, from the likes of Black Bean Soup (eight different ways), to Beet and Fennel Salad, to Mussels (Portuguese-style over Pasta), to Cream Scones--and he hasn't even reached seafood, poultry, meat, or vegetables yet, let alone desserts. There are 23 sections in this cookbook (!) that reflect directly on the how-to of cooking, be that equipment, technique, or recipe.
Every inch of the way the reader finds Bittman's calm, helpful, encouraging voice. "Anyone can cook," he says at the beginning, "and most everyone should." More than a few college kids are going to head off to their first apartments with Bittman's book under arm. More than a few marriages will benefit with this book on the shelf. And anyone who loves cooking and the sound of a great food voice is going to enjoy letting this book fall open where it may. No matter what the page, it's bound to be a tasty and rewarding experience. --Schuyler Ingle
Product Description This exceptional package of Mark Bittman's award-winning, blockbuster cookbook, How To Cook Everything, plus an interactive CD-ROM of the same name, takes cooking to a whole new level! It is a must-have resource for anyone who wants guidance from the best home cook in America, plus the ability to adapt Bittman's expertise to the cooking needs of their daily lives with the tools offered by a CD-ROM.
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Est. Packaging Dimensions: Length: 9.3" Width: 8.3" Height: 2.2" Weight: 3.95 lbs.
Release Date Nov 8, 2000
ISBN 0764562584 ISBN13 9780764562587 UPC 785555045576
Availability 0 units.
More About Mark Bittman
MARK BITTMAN is the voice behind the the popular"New York Times"weekly column, "The Minimalist," and three Minimalist cookbooks. Bittman has been the host of several PBS series and appeared on countless radio and television shows, most recently including the"Today"show, NPR, and the Food Network. His weekly video series on the"New York Times"website is a favorite among at-home chefs, and his opinion and op-ed pieces have garnered Bittman an influx of interest and attention from his fan base and the media at large."
Mark Bittman currently resides in Woodbridge, in the state of Connecticut. Mark Bittman has an academic affiliation as follows - Connecticut New York New York New York Connecticut Connecticut Connect.
Reviews - What do customers think about How to Cook Everything (with CD-Rom)?
Best. Cookbook. Ever. Jun 9, 2008
Need I say more? Helped me totally revamp my cooking style. The methods he uses are so simple they seem like they would be self-evident, but no one ever taught me to cook simply and cleanly like Bittman does. I have only had it for a couple of months, and already I have it tape-flagged from back to front and the cover is wearing off. I will never have a kitchen without this book. Next I'll buy the vegetarian one.
Only If You Already Know How to Cook Everything Jun 3, 2008
We purchased this book and tried to several of the recipes. He follows handbooks, cookbooks and the like to a T. I know how to cook pretty well. This title is misleading; it seems it would be great for a beginner or anybody that would like to incorporate more into their repertoire, but really, if you don't know to fix mistakes in the recipes like how to fix pancake batter so they don't come out like hockey pucks , this book may make cooking seem harder than it really is. The taste of everything was just ok, nothing spectacular. Buy if you want to see someone's take on some of your faves (and then be prepared to alter the recipe), but if you are looking for something that will introduce you to mind blowing meals, this is not the book for you.
Simple, Good Information May 16, 2008
I love this book. It explains all sorts of things. Like where different cuts of meat come from. How to make different sauces. How different oils impact the taste of your food. Very few are the times I've been disappointed. I think his idea of sweet tends to be not that sweet, or rich. Like the basic butter cake that involves a whole lot of butter and ground almonds--incredible and simple. I find the cookie recipes to be so-so.
Every meat dish I've made from here has been great. Sometimes I just read the book to learn about food. I think the level of the book is basic to medium, which is fine for me. And if you are a dessert lover, than get another book in addition to this one.
On the road again May 16, 2008
Nobody wants to pack a 800+ page book to go on vacation or business trips. But some of us never fix a meal without a cook book. What to do in a kitchenette far from home? Access your cookbook online.
So far, I have used it to structure meals around specific fresh ingredients discovered at the produce market. For example, a search on "asparagus" brought up fifty hits. Each hit was surrounded by three lines of text which made it easy to browse and select the recipe that would work for my family. The author's suggestions for alternatives and variations gave even more flexibility to adapt the recipe to whatever was available.
Maybe you are not traveling but enjoy curling up to read a good cookbook. Mark Bittman's conversational comments about ingredients, utensils and recipes have been fun and insightful. A cook that is enthusiastic about his subject can't help creating tasty meals. Somebody that just wants recipes with no discussions might want to save shelf space and look for something more traditional.
It seemed complicated to get into my this site.com account, remember my password, link to my cookbook and so forth. But after getting the access page bookmarked with my favorites, that got easier.
Then, of course, the computer screen is low and wide while the cookbook is high and narrow. I have to wash and dry my hands between chopping vegetables to click to the next screen. Someday maybe books-to-be-read online can be formatted to fit one page per screen -- better yet, one recipe per screen.
98 years old little Scotch lassy couldn't be wrong! May 14, 2008
I ordered this for my friend in the #3 box above. She wanted it for a bride & young friend on the island of Sky. She said when she had found this cook book she had tossed out all her other cook books. Her husband wrote for literary magazines, newspapers, and books of his own, not on cooking, 'though, and met and entertained many prominent people, including presidents and royalty. I don't think you could go wrong with this book.