This is a great cookbook for anyone that is just starting out. The recipes are fairly simple and use ingredients that are generally readily available. There are many explanations as to how to do things - eg. how to shape a pizza or fillet a fish. Many of these explanations are not necessary, since you will probably buy your fish already filleted, etc. However, it is good to have instructions available for anyone that wants to try something new. For the most part, I thought the recipes were foods that people would actually eat. They are not super fancy or overly difficult with ingredients that you've never heard of. This makes the cookbook much more useful. Also, there are variations of the recipes included. So, if you want to make a version that is slightly different from the original, there are suggestions for that.

Overall, I thought this cookbook was great for anyone just starting out and would make a great gift for someone that is just moving out on their own or just learning to cook.

The cooks Bible - this is fantastic. I reference it ALL the time.

This book is awesome for basic how-tos. Once you master the basics you can more stuff to it and improvise. Ok, it doesn't have EVERYTHING but what it does have are very nice.

I LOVE the pancake recipe from this book. I've changed some measurements based on the results and now I have one DELICIOUS, easy, and super cheap pancakes for the weekends.

I use to love going out to breakfast but now it's tough... esp. if I order pancakes. Homemade from scratch is the way to go!!!

is it cheating to put a cookbook on my read list? Probably, but we are 6 books behind schedule. i spent the day reviewing this book and assessing some of my cooking holes. overall, i liked how straightforward this book was: helpful overview of what to stock your pantry with, kitchen essentials, and basic recipes everyone should know broken out by category. probably a little basic for the average intermediate cook but helpful overall, and excited to work through some of the recipes in here! i would have liked more notes around presentation/plating suggestions and experimenting but maybe that is more level 2 and quite literally not the point of this book

I've had this for a few years (Thanks Santa) and have done more reading than cooking, my fault, probably a crime. I've renamed it How to Cook Nothing, but now that my wife is returning to work soon I'll be trying out many more recipes. I expect success. I already know the little food essays that dot the pages and open the chapters are excellent, because the writing is clear, learned, and vivid. Like familiar ingredients that combine to create something scrumptious or surprising, the simple chapter titles, such as "Eggs, Breakfast and Dairy" and "Beans", suggest the possibilities without really revealing the full experience, which includes linking arms with ageless tradition, rebelling against our processed foods culture, and demonstrating love for others in a practical, daily ritual. I want to keep writing but the kids are hungry and I have to cook. Grill cheese sandwiches, page 166. Wish me luck.

It's a Culinary Fake Book. THAT IS NOT AN INSULT!

Bittman's seminal work is "everything" it asserts to be, "simple recipes for great food." The recipes are far from pretentious and simple to follow. My wife loves it because she cooks infrequently and it is written in layman's/non-foodie terms.

I am a serious foodie and an accomplished cook. I think of this work as something to riff on. Forgive me if you fail to follow my line of thinking. I am a musician and I tend to see the world through a musical lens. Jazz musicians frequently play out of what is known as a "fake book." Hal Leonard's highly influential "The Ultimate Fake Book" contains over 1200 songs. It can do so because it contains the bare bones (chord structure and simplified lead melody line) for each song.

The translation for the non-musicians and those could not follow my obscure analogy is that the recipes are a little too simple in and of themselves for my tastes. However, I have reached a point in my cooking journey where I look at most recipes as inspiration anyways. Bittman's book does a superb job of laying down a rock-solid base which is good enough for the vast majority of folks to stand alone and or work off of for a well-seasoned foodie like me.

So, if you are a kitchen newbie then use this as your cooking primer. If you are an experienced cook then you might want to adopt "How To Cook Everything" by Mark Bittman as a culinary "fake book."

Okay, so maybe not *everything*, but dang near! I have not set this as having been read. Does anyone read cookbooks cover-to-cover anymore? Did they ever? I admit to having nearly done just that with books like Rachel Ray's, Alton Brown's, and Salt, Fat, Acid, Heat. But that kind of reading usually means that the book is also part history, or that there is a larger story going on beyond the recipes. Mark Bittman's How to Cook Everything is more of a go-to reference guide. Never made a carbonara? Look it up here. Want to try different kinds of stuffing, look it up. It's nice to have on the shelf, even in this day when it's so easy to look recipes up online. There will be some modern twists on dishes that you might not find, but for the most part, Bittman covers an astounding array of dishes and variations on them.

Confirmed. This is the Betty Crocker Bible of the 21st century minus the influence of aspic and mayonnaise, thereby making it more useful than the old Betty Crocker tomes. It’s basically all the things you call your mom about how to do. Recommend!

Truly simple recipes. Julia turned me on to this guy, and this book is full of the kind of recipes you can read once and remember without having to keep referring back. I have a shelf full of cookbooks (really the only type of book I still buy), but in two weeks I've cooked more things out of this one book than all the rest combined.

I cooked brussel sprouts for the first time in my life: loved them! Bittman suggests that brussel sprouts were made for bacon... I have to agree. He gives a chart (a chart! be still my beating heart!) to show how simple and good the right 2-3 ingredient gratin can be with each type of veggie. My favorite cheese (gruyere) was paired with green beans and breadcrumbs... the result: mmmm.....

I may have to buy this giant behemoth of a book.

I went to the used book store the other day with some cast-off hard-backs to trade in. I shoved several lounging cats aside, and found all 944 pages of this tome. The shiny "Julia Child Cookbook Award" and "James Beard Foundation Cookbook Award Winner" stickers intrigued me. So did the Washington Post quote, "Think of it as a more hip Joy of Cooking"
Them's fightin' words. I'm a Joy devotee. But flipping through, I was intrigued. I like the illustrations, the larger print, the informative lists and inset boxes.... So I traded in my castoffs (sorry Yiddish Policeman's Union) and brought it home.
So far, I feel a little weird about it. Like I've brought home somebody else's grandma to pretend to be my grandma. It's nice and all, maybe there's some stuff that's even better about this grandma than about my own, like maybe her recipe for Crisp-Cooked Sunchokes or Garam Masala, but... Joy is my home.
I've only tried about 3 recipes from this book so far. And I have to admit, I checked the Joy equivalent for each one. And where they differed... I sided with Joy. It's a trust thing! Joy has never let me down!
I'll keep trying this one out, but I suspect that Joy will always get the final word.

"How to Cook Everything: Simple Recipes for Great Food" by Mark Bittman is an indispensable kitchen companion that lives up to its name, providing a wealth of culinary wisdom for both novice and seasoned cooks alike. This comprehensive cookbook is a treasure trove of recipes and cooking techniques that demystify the art of cooking and inspire creativity in the kitchen.

From the first page, the book exudes a sense of approachability and enthusiasm for cooking. Mark Bittman's friendly writing style and clear instructions make every recipe feel attainable, making it the perfect go-to guide for those looking to expand their culinary repertoire.

What sets "How to Cook Everything" apart is its wide-ranging collection of recipes that cover a vast spectrum of cuisines and flavors. From comforting classics to innovative twists, this cookbook is a culinary journey that caters to diverse tastes and dietary preferences.

The cookbook's layout is user-friendly, with practical tips and variations for each recipe, encouraging cooks to experiment and make the dishes their own. From mastering basic techniques to creating elaborate feasts, Bittman's guidance empowers readers to embrace the joys of cooking with confidence.

Beyond the recipes, "How to Cook Everything" is an education in the art of improvisation and resourcefulness in the kitchen. Bittman's focus on using adaptable ingredients ensures that cooks can create delicious meals using what's readily available.

With its extensive index and helpful cross-referencing, "How to Cook Everything" becomes an invaluable kitchen reference that saves time and inspires culinary creativity.

For anyone who claims they can't cook, this is your book. I have recommended this to the youngsters in my life who are moving away from home. The recipes are simple and easy to follow. For someone who needs to monitor salt or sugar intake this is invaluable. And really, i've been hard pressed to conjure up a dish Bittman doesn't cover.