Rating: 
Summary: Better than I expected.
Review: This is one of the few books that describes exactly how to make a REAL bolognese sauce and the pasta to go with it. La Nonna (Italian Mother-in-law) was very impressed with the Italian recipes. What I like is the way the principles are defined, then no-nonsense instructions for a basic recipe, followed by the variations. Too often, books have the same recipe in the chicken, beef, lamb sections - basically wasting space and the readers' time. I especially liked the hints and tips about things that are never discussed in other books, like frying an egg or making a cup of chocolate - 'course, anyone can do that - NOT! The author has done a grand job of condensing almost all cooking recipes/techniques into one relatively handy volume - this is going to be a present to my daughter (it'll save me E-mailing all my recipes!). The only failing is a lack of illustrations, but then we can't have everything. As Dr Butch said; "The enemy of good is better".
Rating: 
Summary: You might want another cookbook, but you won't need it
Review: " 'Convenience' is one of the two dirty words of American cooking... the other is 'gourmet'. ... The gourmet phase, which peaked in the eighties, when food was seen as art, showed our ability to obsess about aspects of daily life that most other cultures take for granted. You might only cook once a week, but wow, what a meal." (from the introduction to the book)This is an encyclopedic guide to cooking delicious food at home, from scratch. I got tired of spilling things on the library's copy of the book and finally bought my own. Everything I have made has turned out beautifully: an Asian-flavored green soup, puttanesca sauce, chicken adobo, gingered carrots, pears poached in red wine, and bread pudding, just to name a few. The recipes use few convenience foods, but almost all the ingredients can be found in any supermarket. They are delicious, and most importantly, doable. Even the dishes that have only three or four ingredients, and there are lots of them, turn out to be more than the sum of their parts. Many basic recipes (e.g. grilled whole fish, stir-fried noodles, apple pie) are wonderful on their own but also feature variations for those who want to dress their food up. There are authoritative but not stuffy sections on equipment and technique, as well as some nice meal-planning suggestions ("Twenty fish dishes for fish haters," "Twenty-nine crowd-pleasing Thanksgiving side dishes you may not have thought of"). Look no further: there is enough great cooking and eating in this book to last a lifetime.
Rating:
Summary: Excellent reference, refreshing attitude
Review: Although more and more cookbooks attempt to convey a "been there, here's how it's really done" attitude about cooking, this one succeeds in many cases. It's offhand insights about technique and about choosing raw ingredients reduce anxiety when attempting new recipies and using new ingredients. The book seems to say "nothing's a big deal." It helps make true the saying, "If you can read, you can cook."
Rating: 
Summary: The book does not meet my needs.
Review: Last year it was the New Joy of Cooking and this year How To Cook ... My problem was the same with both books -- don't have a recipe that calls for a sauce that is made on page 924. When you list variations don't write it like prose -- it is a cookbook not a novel. The book is too large with too many strange ingredients for me.
Rating:
Summary: I am a good cook. With this book I am now a BETTER cook.
Review: I am a good cook and I make most of the meals in our androgunous family. As husband of a busy wife and father of two, I have for years baked, roasted, fried, sauted, and steamed food a number of ways to make my family enjoy eating together. But now I have finally found a cook book that explains those important "little" details that makes the difference between a meal and a delicious experience. Just look at two recipes 1) New England Boiled Dinner and 2) the three recipes to make waffles. They will show you what I mean. The recipes are simple yet provide subtle suggestions for improvement. This is a GREAT cookbook for both novice and experienced cooks. The best book that I have ever used in the kitchen!
Rating:
Summary: Great choice for cooks of all experience levels
Review: Finally, I found someone who shares's my philosophy of cooking. You can create nutritious, tasty meals without resorting to "convenience foods" or ingredients not found in rural America's supermarkets. The recipes rely on fresh ingredients and mastering basic cooking techniques. His writing style is also interesting. This cookbook is quite comprehensive; however, even with 1500 recipes some regional favorites seem to be left out. This book is an excellent choice for the new home cook or as a reference for more experienced cooks. However, if you think the microwave is the most important invention of the 20th Century and home cooking is assembling canned and precooked foods, you are apt not to agree with Bittman's philosophy. I've been cooking for many years and have reviewed several all-purpose cookbooks before settling on this one.
Rating:
Summary: Simplicity makes this cookbook a standout
Review: I was wondering whether this book would be a rehash of the All-New Joy of Cooking. While this book also serves as a great reference tome, the recipes are purposefully kept simple, and most do not require laundry lists of indredients and scavenger hunts to ethnic markets. This is a refreshing technique, as cookbooks today seem to be written by and for restaurant chefs. The illustrations are nice, and Bittman has a very direct, authoritative tone that you can trust. I especially like that he has given cooking and prep times for everything. I have only tried a few recipes so far, but I like the fact that nothing in here seems too daunting. A fresh approach.
Rating: 
Summary: No Pictures!
Review: While this looks like it might be comprehensive, there are no pictures and only a few illustrations. Considering that it is supposed to be a primer for new cooks, it appears to be less than helpful. A couple recipes look interesting, but a few obscure things that our family knows quite a bit about, would have been destroyed using the methods described here. It is going back....
Rating:
Summary: The only cookbook you will ever need.
Review: With helpfull illustrations this book will satisfy your cooking curiosit
Rating:
Summary: this book has saved my @#% more than once already
Review: Without fail, these recipes have been clear, concise (with drawings to help me make my gnocchi), and delicious. One caveat: when he tells you to use a non-stick pan...do it. My crunchy chicken curry dish was a disaster.
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