How to Cook Everything (Completely Revised 10th Anniversary Edition): 2,000 Simple Recipes for Great Food

• How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
• Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients
• Mark Bittman's Quick and Easy Recipes from the New York Times: Featuring 350 recipes from the author of HOW TO COOK EVERYTHING and THE BEST RECIPES IN THE WORLD
• Outliers: The Story of Success
• The Best Recipes in the World
• see more

• Books > Subjects > Cooking, Food & Wine > Quick & Easy > General
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• Books > Subjects > Cooking, Food & Wine > General AAS
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• Grilled or Broiled Chicken Kebabs




• Roasted Shrimp with Herb Sauce




• Warm Spicy Greens with Bacon and Eggs




• Author Tip: 7 Ways to Vary Chicken Kebabs [PDF]







10 Reasons You Need the New How to Cook Everything (even if you already have the original)

1. The 2000+ simple recipes will make cooking at home easier, so you can spend less and eat better.

2. With 1,446 new recipes and variations such as Beer-and-Butter Chicken Wings, Roasted Corn Chowder, BLT Salad, Paella with Chicken and Chorizo, Caramelized French Toast, and Popcorn Brittle, this book provides a whole new array of recipes.



3. The many new techniques covered in this edition will help you to expand your repertoire of kitchen skills to include frosting a cake, grinding your own chili powder, or even de-boning a quail.



4. Your husband, wife, brother, sister, son, daughter, or best friend needs a little help in the kitchen (okay, maybe a lot). The new How to Cook Everything contains more expert advice like “12 Must-Have Kitchen Tools,” “Super-Easy 3-Ingredient Soups,” and “The Basics of Cutting.”



5. You trust Bittman’s no-nonsense opinions and can’t wait to read the thousands of new ones packed into this edition. He’ll even help you to select the best inexpensive fish (ex. mackerel is versatile, tasty, healthy, and plentiful; tilapia can taste kinda muddy).



6. The index of “Essential Recipes” points you to Bittman’s favorite dishes in each chapter, so there’s less reason to be intimidated by all those recipes.



7. There are more helpful lists in the new How to Cook Everything than ever before. Bittman shows how to jack up the basics with easy ideas like “4 Ways to Thicken a Sauce”, and “Infinite Ways to Season or Serve Any Grilled or Broiled Chicken Dish.”



8. With this edition’s brand new charts, it’s absurdly easy to look up the cooking times for grains, heat factor for chiles, and other need-to-know information about everything from herbs and spices to flour and noodles.



9. You know it’s cheap, easy, and fast to serve your family boneless chicken breasts every week, but sometimes you run out of ideas. That’s why you really need all the new recipes, variations, and other suggestions for chicken breasts like “11 More Ways to Vary Grilled or Broiled Boneless Chicken.”



10. There are plenty of new illustrations which incorporate more detail than many photos. They’ll show you how to use a pastry bag, how to eat crabs, and even how to puree soup using an immersion blender (it’s is way less messy than a regular blender).

Customer Reviews

Average Rating:

Rating: - My new favorite cookbook
I received this book for Christmas and have already made 6-7 recipes from it. The instructions are clear and simple enough for those who aren't gourmet cooks.

This is NOT a book for those who choose recipes based on photographs, but for those who have a basic idea for what they want to make...but maybe with a new twist.

Many of the recipes have alternate versions for those who like to experiment and wherever there is an option for homemade ingredients (like mayonnaise ...