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Summary: My Copy Has Sauce Stains...
Review: From the incredible meat sauce recipe in this book --- but I recommend this book because despite the sauce stains and the light use of illustrations (which I think is a slight negative), I keep on pulling out this book as a reference. Each chapter starts with an explanation of basic preparation methods, followed by recipes. What I especially love about this book are the little "idea" boxes which are dispersed throughout each chapter (which are titled things like "nineteen other ideas for finger foods" and "thirteen poultry dishes you can reheat"). The book is also full of suggestions and recipes for easy to prepare, healthful AND tasty dishes which are great for everyday cooking.
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Summary: Cooking for the first time- unfamiliar with the recipies
Review: Growing up, I lived off of frozen food and Taco Bell. My mom was single and most of the food I ate was low-budget. This May I finally was able to move out of the dorms and into my first apartment, with my very own gas stove. I got on amazon and read these reviews, thinking this would be the perfect book for me. I was finally going to learn to cook! When the book arrived in the mail, the first thing I wanted to make was tuna salad. To my great dismay, there was no recipie. Well, I really wanted tuna, so I decided to make up my own recipie out of tuna, mayo, and cooked egg. I followed Bittman's instructions on boiled eggs, and for the first time, they didn't explode like little bombs in the pot. I was happy. The next night my friend helped me make the fried chicken. I got grease everywhere, even on the ceiling. It tasted good, though. The next night I decided I wanted quiche. The instructions for quiche looked so scary I wussed out and went for spagetti instead. The ingredients for the spagetti ended up costing me $20 but I was determined to make it the way the book said. I was a little upset because the garlic smelled up my apartment, the meatballs set off the fire alarm, and the onions made me cry (I knew that was supposed to happen but was not prepared for it). When the sauce was cooking, it didn't smell very good and I was afraid the tomatoes weren't coming apart. My kitchen was a horrible mess and I had 20 minutes worth of dishes to do. I was feeling pretty down, when, after 3 hours (don't ask how) I finally scooped the mess onto a plate. Imagine my surprise when I found it tasted good- I hadn't screwwed it up. I ate the leftovers for 4 days. On the fifth day, I went into the kitchen, looked at the horrible mess still there, and rode my bike to taco bell. The next night, after cleaning the kitchen, I decided to randomly pick a meal and learn how to make it. This is where I ran into trouble. I'm from Texas, and some of these dishes I've never heard of, much less seen. What are dumplings? What are barley, leeks, pilaf, rissotto, or mussels? If I made these dishes, would I want to eat them? Why aren't there any casseroles? I like casseroles. Many of the ingredients are expensive. Albertson's didn't have any lamb when i went... "The encyclopedia of cooking skills and techniques" Not many recipies, mostly pictures. I was estatic. This book shows what things look like when you're doing it right. It and a book called "365 ground beef casserole dishes" were half off and I bought them. This book helped me figure out what bittman's dishes are made of and took away the mystery of the ingredients. These things I'd seen before at restaurants, I just didn't know it. Sunday night I'm going to tackle that Quiche.
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Summary: I need another copy - I keep spilling food on mine!
Review: This book gets as much use as all my other cookbooks combined. I like the vegetable recipes. And the fish. And the sauces. And the desserts. And....you get the picture. These recipes strike the right balance between healthy eating and indulgence. When fat and sugar are used, they're used carefully, for maximum enjoyment. Those of us with food sensitivities appreciate Mr. Bittman's "minimalism", since he doesn't add milk, flour, etc. unless they're an integral part of the dish. True, not all the recipes are the absolute best in their category. But they're among the fastest and easiest. And they're delicious.
Rating:
Summary: I've never seen such a complete cookbook!
Review: Tasty, basic recipes, using easy to find ingredients with minimal preparation time. If you're like me - hate to cook in the evening after coming home from work, but feel guilty about eating Pop Tarts instead of a good healthy meal, this book will help you turn that around. If you have the most basic of cooking skills and some basic utensils, you'll be able to expand your recipe repertoire dramatically with this book. A must-have for all beginner cooks, and a good one for intermediate cooks, just to have.
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Summary: Not another cookbook!
Review: I have the habit of giving cookbooks as gifts. I recently gave How to Cook Everything as a gift. This cookbook is not only perfect for the cookbook collector, but will be appreciated by a new cook. I was inspired by the success of this cookbook and it showed me there is room in the world for a cookbook which revives our favorites and inspires us to try something new.
Rating:
Summary: Great for Beginners and Experts Alike!
Review: As someone who is learning to cook only late in her life, I was apprehensive and embarrassed about asking simple basic questions of friends and family. Perceiving this, my parents gave me this cookbook, and voila! -- I can cook! With step-by-step instructions on everything from cookware, ingredients, buying, preapring, cooking, and serving, there's nothing this book can't handle. It provides recipes to prepare foods in the simplest ways, all the way up to complex gourmet dishes. And it covers every imaginable food -- if it isn't in here, I can't imagine where you'd find it. The language is straightforward and encouraging, with appropriate editorializing on the author's preferences, and the layout is clean and easy to read. I can't say enough good things about this cookbook -- it never leaves my kitchen counter. (P.S. -- Try the spinach with tons of butter -- it's to die for!)
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Summary: A great reference book
Review: I have told many of my friends who don't cook as much as I do, that this is the one cookbook everyone should have. The recipes may not knock your socks off, but they are perfect for the everyday cook.
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Summary: True to its title
Review: How many people cook the way I do? I go to the fridge, see what's in there, and see what I can throw together from whatever's lurking in there. Or... I think to myself "I feel like chicken tonight." If you do exactly that, and even if you don't, you need this book. I have NEVER gone to this book with something specific in mind, or with some random craving, and not been able to find something simple, quick, and delicious to make. The only down side, and a minimal one at that, is the lack of photographs. While the preparation technique sections are remarkably thorough, sometimes there just isn't any substitute for instuctive pictures.
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Summary: Technique, Style and Substance
Review: We came to Mr. Bittman through his New York Times series, the Minimalist Chef, specifically, his very engaging recipe for a Thanksgiving meal prepared in less than three hours. How to Cook Everything is phenomenal, from its straightforward approach to the techniques involved in preparation, through the stylistic suggestions for serving and the substantial results--the food itself is wonderful. Those who recall the early issues of Cook's Illustrated will appreciate Bittman's thoroughness. His approach is more reminiscent of Claiborne than Beck, more Franey than Child. But the work is rock-solid in that everything works and does so the first time the recipe is followed. Finally, Mr. Bittman writes wonderfully, editorializing only where necessary.
Rating:
Summary: Great comprehensive, everyday cookbook
Review: This is an excellent all-around cookbook. It teaches you how to make almost anything, with many options for variations. Certainly it is not for those who are seasoned gourmet cooks, or those looking for a menu with which to impress the boss. However, it is well suited for anyone else (and I know there are a lot of us out there). It is especially helpful for those looking for one basic cookbook that they can use to cook for their families day in and day out. His recipes emphasize fresh ingredients, ingredients than can be purchased in most American grocery stores (not just those in large cities), and a limited number of ingredients (you don't need 15 different things in order to prepare a dish). This allows the natural flavors of the foods to shine through. Some reviewers think that Mr. Bittman has too much of an "attitude." I think his message is how to prepare simple, fresh American food (those of us who grew up in an ethnic/immigrant family must recall the various slights that mothers heaped on "American" food). I don't think this cookbook is "WASPy," and I am Asian-American. I think he is trying to teach the reader how to prepare simple American fare. If I want Chinese or Italian or Mexican dishes, there are plenty of other good cookbooks to consult; the author can't do everything, and I think some people are taking the title of the book too literally. I realize that people in more cosmopolitan locations may not be impressed with this book, but Bittman's intent, I think, is not to write a book for only East or West Coasters. I am temporarily living in rural Texas. The nearest city with decent restaurants is 70 miles away. I hope to return to a large city sometime soon, but until then, I would much rather cook and eat something from this book (and I can buy stuff for these recipes at my local store), than go to any restaurant less than 70 miles away. I know there are many people in similar situations who would benefit from this book as well
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