Do It Yourself!
Do It Yourself!
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A Quick Tip by ColoradoWriter

  • Jun 16, 2010
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A comprehensive resource. If you have one cookbook this should be it!
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More How To Cook Everything: Simple... reviews
review by . October 11, 2010
Lets say you don't know how to cook, or you know how to do a limited number of dishes.  (What I call the amateur with the "specialty."  I-can-cook-I-make-great-spaghetti-sauce syndrome.)  Lets say you've been faking it, but you really are not sure how to make poached eggs or good roast chicken.  What's your first step?       I have a suggestion.  Get yourself at least one good general cookbook that assumes you know absolutely …
review by . December 27, 2009
How To Cook Everything: Simple Recipes for Great Food
This book really does have everything! This cookbook never fails. I can always find a basic how to in this cookbook. And then I can elaborate on the recipe to make it my own. Great ideas!
review by . February 27, 2009
I recently picked up Mark Bittman's How to Cook Everything on EBay.  I have a pretty decent cookbook collection, but I don't own a definitive resource on, well, how to cook everything. I normally utilize my former-chef husband to be my "phone a friend" when I'm stuck in the kitchen at 3 p.m. trying out some new dish and not sure if I should really be doing what the recipe says I should be doing!    So, to allow my husband the pleasure of focusing on his day job, I welcomed …
About the reviewer
Tasha Cotter ()
I am currently completing an MFA in Creative Writing. I write poetry, nonfiction, and fiction. I live in Colorado Springs. To learn more about me and my writing visit my website at www.tashacotter.com … more
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Amazon.com Review
Mark Bittman, award-winning author of such fundamental books as Fish and Leafy Greens and food columnist for the New York Times ("The Minimalist"), has turned in what has to be the weightiest tome of the year. There are more than 900 pages in this sucker--over 1,500 recipes! This isn't just the big top of cookbooks: it's the entire three-ring circus. This isn't just how to cook everything: it's how to cook everything you have ever wanted to have in your mouth. And then some.

Bittman starts with Roasted Buttered Nuts and Real Buttered Popcorn, and moves right along, section by section, from the likes of Black Bean Soup (eight different ways), to Beet and Fennel Salad, to Mussels (Portuguese-style over Pasta), to Cream Scones--and he hasn't even reached seafood, poultry, meat, or vegetables yet, let alone desserts. There are 23 sections in this cookbook (!) that reflect directly on the how-to of cooking, be that equipment, technique, or recipe.

Every inch of the way the reader finds Bittman's calm, helpful, encouraging voice. "Anyone can cook," he says at the beginning, "and most everyone should." More than a few college kids are going to head off to their first apartments with Bittman's book under arm. More than a few marriages will benefit with this book on the shelf. And anyone who loves cooking and the sound of a great food voice is going to enjoy letting this book fall open where it may. No matter what the page, it's bound ...

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Details

ISBN-10: 0471789186
ISBN-13: 9780471789185
Author: Mark Bittman
Publisher: John Wiley & Sons Inc
Date Published: 2006
Format: Book; English
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