Rating: 
Summary: A mixed bag for clued - in chefs
Review: I had a tough time deciding on a simple "star" rating for Mark Bittman's giant yellow cookbook. On the one hand, I haven't been consistently impressed with every single recipe I've tried. I've certainly had better luck with Craig Claiborne's New York Times Cookbook or even with Joy of Cooking when I really want something to knock my socks off. The recipes alone get three or three and a half stars. All are good, few are spectacular. On the other hand, some of the recipes really are quite excellent, and even though I'm a more experienced cook than many twenty-going-on-thirty-somethings, I find that the depth of reference information in How to Cook Everything is really outstanding. There are pages and pages on such topics as whether or not to presoak beans, how to shop for fish, and at least one nice basic way to prepare just about every vegetable under the sun. For depth of background and reference, Bittman deserves five stars. All in all, I would actually say this is a good addition to most kitchens, even for those with more experience than those at which the book is obviously aimed, and if you comb through all the recipes carefully you'll probably find plenty that is worth cooking.
Rating: 
Summary: C&R Mom
Review: This is a great book! I have given it to several people as a gift! After having dinner at my house and tasting recipes from the book, several friends have purchased it. It feels cultish! The recipes are simple, for the most part do not call for bizarre ingredients and they taste delicious. Mr. Bittman has succeeded in producing a cookbook that allows people to cook delicious meals, in little time. I love his variations and suggestions for altering recipes. This is a cookbook bound to become a staple in many homes!
Rating: 
Summary: How to Cook Everything
Review: I purchased this book thinking it was really about how to cook everything. It gives some of the basics of good home cookery without getting too fancy but it really is for people who have never cooked ( or are just clueless regarding cooking).I would recommend it as a gift for someone leaving home for the first time who has always had mommy to do the cooking. For anyone like myself who has fed a family for years it is not much use, I already have my own recipe for 90% of the contents. I did not get one new tip or idea and will probably give it away to a suitable "clueless" person
Rating:
Summary: Good Basics...Recipes need help
Review: I purchased this book because I wanted to start cooking more. This book has a lot of the basics, reads well, and fairly easy recipes. The problem? I was extremely disappointed with the results. All of the dishes I made were "average". I haven't cooked anything that I would cook again. Good, but nothing great. I'm sure I will continue to use this book as reference, but I'm not looking for any new recipes, just a new cookbook.
Rating:
Summary: Perhaps the Best Cookbook Ever
Review: When I went away to college, one grandmother gave me "The Joy of Cooking" and one gave me Mr. Bittman's book. "How To Cook Everything" is now the only cookbook that I use. Bittman's recipes are tastier, more inventive and easier to use than any other collection that I've encountered. It's well-organized and well-indexed and accessible to both the beginner and the advanced.
Rating:
Summary: I need to stop borrowing this book from the library
Review: I discovered this book at my local library. I enjoyed sitting down and reading this book, it's that kind of book. The recipies are normal ones my family will eat. And the Roast Chicken with New Potatoes recipie (on p.359) is wonderful. I have borrowed this book from the library a couple of times and I have kept it as long as they will let me. I think I might need to buy this book.
Rating:
Summary: this has become the book I turn to first for dinner
Review: I cook from this book just about every day. I don't use it for baking cakes or holiday breads, but I find myself grabbing it, making pork chops, steaming mussels, making oatmeal cookies, stir fry, roasting meat. It needs no pictures, as there are plenty of other books that have em. His book isn't really for rank beginners as it doesn't explain technique that much. But it's very open to improvisation. I don't like Bittman's brownies (too sweet) nor his gingerbread cookies (dough difficult to work; needs an egg). BUT! I like his fish, his cornbread, his meat, and all that stuff I mentioned before. My 9-year-old son picked it up one night and said he was going to make dinner from it. "Right," I said (it was 6 pm on a school night and I had a meeting in an hour). He picked out Roasted Garlic Soup within the first five minutes of reading the book. I was hesitant but he made it with my help. DELICIOUS! And so easy. I just wish it had that ribbon that the Joy of Cooking does. Definitely worth the money, especially on amazon.com!
Rating: 
Summary: dull as a dictionary
Review: yes, it's a good reference book but the meals are just ordinary- perhaps meals you would find at swiss chalet for example- julia child and jacques pepin's new book is excellent by comparison-
Rating:
Summary: He's got me cooking
Review: I love this cookbook. I've never loved a cookbook. In fact, I've never much enjoyed cooking... but this book is coaxing me back into regarding cooking as a creative and interesting activity. I think I most appreciate the way the author shares cultural information along with the food and ingredient backgrounds. I'm learning about the dish as I learn to cook it. I feel like I've joined a sunny yellow cooking class.
Rating:
Summary: BUY THIS BOOK
Review: I got this cookbook from my brother for Christmas, and it did not leave my hand the rest of my holiday vacation. I read it on the way to my aunt's house for Christmas dinner, I read it on the way home. I read it on the way to my husband's grandparents' home the next day, I read it on the way back. You get the idea! It is THE BOOK TO HAVE in your kitchen. I have many cookbooks, and am not afraid to try a recipe marked "expert". However, this book takes it back to the basics and beyond again. Mr. Bittman teaches you how to make basic tomato sauce and then gives you 20 ways to change it. He teaches you how to make grilled chicken and then 20 ways to change it. That's what I love about this book. No more searching through cookbooks. You think, "Tonight I want broiled chicken." Then you look through his book and could probably find 15 ways to make it with the ingredients you have in your cupboard. This book is a true gem! I am reading it like a novel. LOVE IT LOVE IT LOVE IT!
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