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My husband and I brought this book into our 450 day silent meditation retreat, so we had time to investigate this book perhaps at a much deeper level than most readers. We brought very few books into our silent meditation retreat because they can be distracting. This book was certainly distracting, and full of bliss and joy. Mark's sheer joy and delight in the culinary adventure was hugely inspiration to our meal preparations. His little insights became life changing in the context of a silent retreat where food choices and meals became momentary monuments. When you are meditating, everything gets bigger, so the small details become substantial.

One detail that changed our entire cooking process was Mark's insight about vegetable bouillon. Like everyone else in the world, we have vegetable bouillon in our pantry. Then we somehow got to the section where he goes on a little rant about how one should never use vegetable bouillon. It made so much sense. Just built use vegetable scraps and boil them for a 15-20 minutes and you will have a much fresher and better broth. That was amazing!!!

Thanks Mark.

this book is a scam

This is an omnibus in the Joy of Cooking tradition; you'll notice it's the same size and thinckness as the Joy, sells for about as much, and is clearly targeted at the same market segment. Both books purport to briefly cover every kind of food that Americans used to cook, cook now or ought to cook.

However, while the sizes of the two books are the same, the type in Bittman's book is much larger. His recipies are actually quite good, but HTCE simply lacks the depth of the Joy ... and who needs two omnibuses? (Well, maybe we do; my wife prefers Bittman.)

In the place of three generations of Rombauers' experience, Bittman gives us a you-can-do-it boosterism and a careful accounting of the 'quickness' of various dishes for today's busy people. I'm sure this is great stuff for somebody, but I already know how to cook and I find the tone slightly condescending. And if I was in that kind of hurry, I'd eat out.

Apart from the type size, the other notable difference between these two books is the binding -- our copy of Bittman's book fell apart after a few years of kitchen use, while the Joy keeps on punching. Shame on Wiley for cutting corners -- a working cookbook needs a good binding.

Does NOT tell you how to cook EVERYTHING

Shoes? Monkey wang? No recipes for those.

Still, a very good reference book and the recipes are pretty easy.

Marky Mark, as he is affectionately called in our household, taught me the foundations of cooking in this cookbook after I graduated college and wanted to feed myself effectively and affordably. This book has a good starting place for almost any basic thing you can think of, and the intros to the chapters have great information that made me excited to cook.

A classic cookbook and an excellent gift to anyone who is curious about feeding themselves well.

This is my new "classic" cookbook!! I love it!

Brilliant

I love the Mark Bittman, How to series. I had a hard time with buying this book, because every reviewer said the Previous edition was way better. Then I read both editions from the library and I discovered this edition is just as good as the Previous edition. I really forward to buying it.

When you don't know how to cook, you are especially dependent on recipes, and many recipes are intimidating/daunting because they're complex --they have many ingredients and/or many steps. Because you're a newbie, you don't know which ingredients are crucial, which means you may think you have to go to the store when you didn't really need to, which means you may abandon cooking for the night when you didn't really need to.

Bittman's column in the New York Times is called "The Minimalist," and it's an apt moniker; his versions of recipes are invariably the simplest, and they often do the best job of letting good ingredients (if you have them) shine. In this book, most sections and groups of recipes are prefaced with what a basic chef would need to know but might not know if all they had was a recipe: how to cut a certain kind of meat, or how different kinds of heat work differently.

And if you want fancy versions of recipes, those are here too, but they're listed as variations below the minimal base recipe; he'll typically say something like "try it with ingredient X instead of Y." I found this enormously helpful because it makes me think more like a chef working with flavor combinations instead of a culinary technician slavishly adhering to procedure. This also reduces the likelihood that I'll feel the need for a special trip to the store for an ingredient, which makes me more likely to fire up my stove.

It's a great book. Especially for a beginner like me. As much as I like to eat, I can't cook. So I'm turning into this book nowadays. I just bought this book last week. And I wish I bought it earlier.
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Although my cooking hasn't improved yet, I am still trying to improve day by day with the help of books like this.

"How to Cook Everything: Simple Recipes for Great Food" is a culinary bible for both novices and seasoned cooks alike. Authored by Mark Bittman, this comprehensive cookbook serves as a trusty guide through the vast landscape of cooking techniques and recipes. With over 2,000 recipes spanning from basic dishes to more elaborate meals, it empowers readers to master the art of cooking with ease.
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At the heart of "How to Cook Everything" lies its simplicity. Bittman's clear and concise instructions demystify cooking, making even the most daunting recipes approachable. From classic comfort foods to exotic international dishes, each recipe is meticulously crafted to ensure success in the kitchen.

One of the book's standout features is its emphasis on flexibility. Bittman encourages readers to experiment with ingredients and techniques, allowing for personalized interpretations of each recipe. Whether you're a carnivore, vegetarian, or vegan, there's something for everyone in this culinary treasure trove.

Beyond recipes, "How to Cook Everything" provides invaluable cooking tips, techniques, and kitchen wisdom. From knife skills to essential pantry staples, Bittman equips readers with the knowledge needed to become confident and competent home chefs.

In essence, "How to Cook Everything" is more than just a cookbook; it's a culinary companion that empowers individuals to unleash their creativity in the kitchen while savoring the joys of delicious, homemade meals.

This is the book I recommend to strangers when they wants to learn how to cook and ask for a starting point.
This is the book I've given to friends and family who wanted to learn how to cook.
Great advice for beginners, and great reminders for seasoned cooks.