It is one of the worst comments made about someone who is a rotten cook: “They don’t even know how to boil water!” Well, if you have never done it, or if you have never seen what it looks like--boiling water--then one of the most basic techniques in food preparation can produce a bad, if not inedible, meal. And, if the inexperienced cook mistakes simmering water for boiling, and puts in pasta or rice, the end product will be a globby mess of starch.

For over twenty years Mark Bittman has been nudging, pushing and cajoling people to do their own cooking and has been demonstrating that good home cooking is easy to do, nutritious, less expensive and tastes better than pre-packaged or most take-out foods. In his latest book, which is better than the 2003 edition, both novice and experienced cooks will learn how to do just that and with a minimal amount of stress and time. This is an indispensable book on the basics of cooking with fabulous good-tasting food that everyone can prepare if they follow his instructions.

The format of the book is superb with exemplary photographs of the basic food preparation techniques; check out pp. 24-25 for those photographs of boiling and simmering water. The recipes list basic ingredients, step-by-step directions; tips and variations and all on a two-page spread with generous spacing of text so that everything is clear and direct.

For experienced cooks there may not be many new recipes, however Bittman offers great shortcuts for some classic recipes and these are not short on quality or taste, only the time needed to cook them: Shortcut Macaroni and Cheese, pp. 186-187; Oven-”Fried” Fish Fillets, pp. 350-351; Garlicky White Bean Soup, pp. 148-149. And for those who think they know everything about cooking eggs, check out Egg Basics, pp. 50-51.

This is not The Joy of Cooking which is still the American bible of cooking and encyclopedic in coverage, nor is it Bittman’s own How to Cook Everything, the 1998 or 2008 editions. However, this is for the new cook, the tentative and fearful cook, and for those who consider themselves failures in the kitchen--well, maybe let Mark Bittman show you how to get started. And it is also for those among us who have allowed their stoves to gather dust; allow Bittman’s enthusiasm, encouragement, and direction to light a fire in your kitchen.

This is a highly recommended book for holiday giving or any type of present--even for yourself. So pay attention to Bittman, and do yourself, family and friends a favor--cook something!

Reviewed by Sheryn Morris, Librarian, Literature & Fiction Dept.

It’s got everything!!

All you need to know about cooking is in this book. I learn a few things I didn’t know. I strongly recommend all the youngsters to read this!!!

A friend of mine gave this to me as a shower gift after I was saying that although I cooked all the time I had no idea how to make basic things like roast beef or gravy. After having this book for 6+ years I still have never made roast beef or gravy but I feel better knowing that if there was ever a need for such culinary fare I'd be prepared.

I wrote a great review and accidentally deleted it. Argh. Basically, an ok cookbook with some good tips. Extremely French/white/North American/Eurocentric bias in recipes, without acknowledgement, which I find problematic (though tasty as this is my background). Lots of great pictures. Good for beginners, a bit too basic for most more advanced home cooks. Loved the variety of substitutions to help cooks advance their range and confidence.

This book has given me a couple of easy recipes to add to my repertoire. I also like that it provides basic menus for the average cook. Only downside — it’s a whopper!!! The sheer size of the book might intimidate any novice.

August: Y'all, I bought a cookbook. I can bake sweets that will make you cry mercy and beg for just one more hit. But actual cooking?



Yeah, not so much.

November: So I've had this cookbook roughly three months. Am I a 5 star chef yet?

Well. No, not exactly. I still have a deep affection for take out pizza. I don't use fresh herbs. I screwed up a dip recipe by making it so spicy literally no one was able to eat it. Sometimes what I make tastes good, but it looks a bit like it was dropped from a great height. And I still haven't made a pancake that doesn't have the consistency of a flip flop.

Gordon Ramsey would be ashamed.



HOWEVER. I'm not a total lost cause. I haven't lost any digits, haven't cut myself at all actually! Which I feel is impressive for someone who once cut her face on a peephole. I feel decently capable of making my own meal, even if the meal isn't 100% perfect or made entirely from scratch. If you ask me if I want to go out for Mexican food, the answer is always yes, but making my own meals more often has been noticeably better for my budget and my waistline. (Just hit the 25 lb mark! Woo!)



Plus, I liked how detailed How to Cook Everything was, without talking down to you. Bittman explains basic techniques and tips really well. Want to know how to boil water, hold a knife properly, or what al dente means? Bittman has you covered. I'm far from being an expert, but now I don't feel like I'm throwing potatoes at sharp objects until something comes out edible.

Not everything was a success, and y'all know I haven't tried every recipe in this book. But currently my favorite by far is the Panzanella Caprese (p 126). (Fancy shit for tomatoes, bread and cheese in a bowl. But say you make something for dinner using big Italian words and people automatically assume you are talented.) I usually skip the soaking the bread stage cause I like the extra crunch and I use dried basil cause I'm lazy. But it's delicious, I make it once or twice a week now!



I'm still pretty far from being any sort of expert cook. I wouldn't last a hot second on [insert basically any cooking show under the sun here]. But I can say that How to Cook Everything has delivered - I can kinda sorta cook! Or I can cook good enough for me, and that's all that really matters anyway.

And I continue to make the best pecan pies in the south.

I want to own this book!

I've read several of Bittman's cookbooks, and he explains the art of cooking so very well. I borrowed this one for my husband (I'm trying to encourage him to branch out in his food choices), but I'm the one that couldn't put it down.

The photos are great, the information is great, and I especially liked the sections that recommended the basics that one should have in their pantry. The recipes are basic, and many are 'comfort food'.

This is a great book for beginning cooks, and even seasoned (pun intended) cooks will enjoy it.

Some nice recipes for a beginner.

I am by no means a notable chef. In fact, I've mostly kept it to meal-prepping on Sundays and this is actually the first book I've read on cooking.

Me, being an aspiring hobby cook, wanted to keep it simple. I don't need a ton of new and strange recipes, but rather straightforward explanations to learn the basics and fundamental techniques. The book not only tells you what to do but also what to look for when cooking. Is the meat already done? When is pasta al dente? How can you make different vegetables tasty?

Great for any beginners!

Picture

Love pictures when cooking. So I don’t have to say “is it supposed to look like that” really useful book

This is my go-to cookbook for basically everything. I had to teach myself to cook and after a lot of trial and error this was the one that met all my needs. Most cookbooks, even beginner cookbooks, assume the reader has knowledge of certain things like knife handling, differences between cuts of meat, the difference between braising and broiling, etc. none of which I knew. This book has it all. Most helpful are the pictures that accompany every recipe. As a beginning cook, I really needed the visual reference to check on things like doneness and consistency and in many cases Bittman will show not only the ideal but a spectrum (i.e. too rare, too well done). I haven't made every recipe in this book and not all of them are winners, but even the ones I wouldn't make again have valuable notes and taught me skills I learned to apply to future work in the kitchen. Great book, would recommend it to anyone, but especially beginners.

This is a must for anyone starting out. It covers all the essentials. I 've been cooking for a while, but I just moved. It helped me to settle into the new kitchen and gave me different ways to cook things I've been making for a while. It also gave me ideas on some new things to make.