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Books : How to Cook Everything: Simple Recipes for Great Food |
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Books : How to Cook Everything: Simple Recipes for Great Food |
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by: Mark Bittman
Dewey Decimal Number: 641.5 EAN: 9780028610108 ISBN: 0028610105 Label: Wiley Manufacturer: Wiley Number Of Items: 1 Number Of Pages: 960 Publication Date: August 14, 1998 Publisher: Wiley Sales Rank: 59454 Studio: Wiley Editorial Review: Related Items:
Average Rating:
 Rating:  - Cooking everythingThis book came highly recommended to me - but I am not into it. The company I ordered from delivered well, but as to the book, nah! Rating:  - Preach Cobbler, Anyone?Okay, look - if you're going to have one cookbook that tells you how to make just about everything, this isn't it. Buy The Joy of Cooking. This book's title is misleading because it doesn't even scratch the surface of "everything". It should be called "How to Cook Everything Mark Bittman likes." However, this cookbook is probably good for those that: a) have a high amount of disposable cash (the recipes aren't cheap), b) like to be lectured on what to eat, why to eat it, and why what you're already eating is crap, or c) cook so rarely that an occasional recipe for a salad or a chicken dish will do when company is coming. I'm sorry Mark, you clearly are educated, and you're probably an amazing cook yourself, but why did you write this book in such a pretentious and condescending tone? I absolutely cannot stand to read it! My advice to Amazon shoppers would be this: If you're looking for a clear, all-encompassing classic cookbook with no-nonsense advice and relatively neutral suggestions, get The Joy of Cooking. If you're in the market for a more upscale and modern book, go for The New Best Recipe by America's Test Kitchen, which is full of preach-free delicious recipes. Rating:  - Great vegetablesI've never been a veggie eater, because I didn't know what to do. This book has simple recipes that helped me overcome my problems. Rating:  - Great resourceAs a fairly new cook who is experimenting and trying new things all the time, I find this an extremely useful resource. Bittman's simple and complete explanations are helpful and inspiring. Each simple recipe poses suggestions for altering the recipe to your own taste and available ingredients. Some favorite sections besides the hundreds of recipes are a glossary of fruits and vegetables, with explanations on how to buy, store, and prepare each one, and recommendations for essential kitchen supplies.
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