Bittman is the bomb.

真的太過基本了，除了器材之外我都早已會了
不過可以看看洋人認為要弄間廚房需要什麼器材
我還缺很多東西呢

This book is very informative, and the steps are really easy to follow. Bittman shows you step by step how you can make delicious, homemade food for you and your family. I especially like the little tips at the beginning; how to boil an egg, proper knife cuts, and many more techniques. This is essential to beginners, and even chefs, who want to perfect their technique. A must-have for all foodies. ♥

641.5 BIT

Great for a new cook

If your mamma never taught you to cook, this would be an acceptable substitute to start you on your culinary journey. Fortunately for me, my mom did teach me to cook. I checked this book out because of the layout and the 1,000 color photographs!

Wish I had this decades ago!

My cats run when I open this book.

Simple fundamental basic things are found in "How to Cook Everything The Basics." There are so many cookbooks on the shelf; some cookbooks are generalizing (recipes your mother used), others are specialized for dieters and usually tout the absence of one item or another, and of course vegetarians.

Again, with the stress in this book is the basics no exotic stuff that requires weird devices and on time is to produce. There's still a great variety of recipes in this book and most of them you'll find useful. However, it's not the recipe but the techniques used in accomplishing these recipes that make this book exceptional. These techniques can be applied to many foods that the book did not have time to show you.

Being simple this is a great book to start with for things that are fun to combine and cook.

Building flavor:
1) Heat fat (enhance and convey flavor)
2) Add aromatics (onions, garlic, chiles (about 1 T per recipe), carrots, ginger, celery) to heated fat and soften
3) Add salt, pepper, (toasted) spices, and dried herbs
4) Add meat, poultry, veggies, grains, noodles
5) Add (hearty) herbs while cooking or (tender) herbs as a final garnish (up to 1/2 cup)
6) Add acids (vinegar, citrus juice, ...) for brightness (about 1-2 T)
7) To pump up flavor, can add salty/smokey/umami ingredients (1-2 T. olives, capers, anchovies, soy sauce, worcestershire sauce, hard cheeses (parmesan rinds), ...)

Great cookbook. I obviously haven't read this cover-to-cover but I use the recipes as great bases for exploration in cooking

This book should have been added to my list a few years back. I'm adding it now because I made two delicious recipes which were easy to follow with simple ingredients over the weekend. I consult this book often and I enjoy seeing Mark Bittman on the Today Show when he's on there. This is definitely the one cookbook that I would purchase for a beginning cook. His step-by-step instructions are really great.

By far the best cookbook I have ever read. The pictures are pleasing to the eyes. The instructions are simple and easy to follow. Background information are concise, things I always wanted to know but don't want to read about it in depth.

Meal planning with this book is a breeze! Only complain is I wish it comes with multiple measurements for different serving size.