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The next best thing to having Mark Bittman in the kitchen with you
Mark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook, particularly novices, should know.
1,000 beautiful and instructive photographs throughout the book reveal key preparation details that make every dish inviting and accessible. With clear and straightforward directions, Bittman's practical tips and variation ideas, and visual cues that accompany each of the 185 recipes, cooking with How to Cook Everything The Basics is like having Bittman in the kitchen with you.
- This is the essential teaching cookbook, with 1,000 photos illustrating every technique and recipe; the result is a comprehensive reference that’s both visually stunning and utterly practical.
- Special Basics features scattered throughout simplify broad subjects with sections like “Think of Vegetables in Groups,” “How to Cook Any Grain,” and “5 Rules for Buying and Storing Seafood.”
- 600 demonstration photos each build on a step from the recipe to teach a core lesson, like “Cracking an Egg,” “Using Pasta Water,” “Recognizing Doneness,” and “Crimping the Pie Shut.”
- Detailed notes appear in blue type near selected images. Here Mark highlights what to look for during a particular step and offers handy advice and other helpful asides.
- Tips and variations let cooks hone their skills and be creative.
- Sales Rank: #3624 in Books
- Brand: HIC Harold Import Co.
- Model: 3924
- Published on: 2012-02-24
- Released on: 2012-03-05
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 9.25" h x 1.40" w x 7.50" l, 3.50 pounds
- Binding: Hardcover
- 496 pages
- Houghton Mifflin
Amazon.com Review
In How to Cook Everything The Basics, best-selling author Mark Bittman offers another essential collection of delicious recipes, from fried egg to steamed mussels. With clear and straightforward directions, practical tips and variation ideas, and helpful photos for each of the recipes, Bittman breaks down the basics to help all home cooks. Recipe Excerpts from How to Cook Everything The Basics
Brownies(Click for recipe) Curried Chickpea Salad(Click for recipe) Steamed Fish with Ratatouille(Click for recipe) Q&A with Mark Bittman, author of How to Cook Everything The Basics
Mark Bittman, Author It’s been ten years since How to Cook Everything came out. How has your approach to thinking about food and writing cookbooks changed since then? It's actually been almost 14 years since the first edition, which I can hardly believe myself. For me, there's a big difference between how I think about "food" and how I approach writing cookbooks. In fact, the way I write cookbooks has barely changed: I try to write simple, straightforward recipes that encourage people to cook rather than wow or intimidate them. These are cookbooks for people who cook or want to learn how to cook. In terms of thinking about food, see the next question. This year, you ended your "Minimalist" column for The New York Times and became a regular op-ed writer. Would you say that The Basics reflects this big change in your career, and how you can present your ideas? It's a huge change but I haven't left much behind; I'm still writing about cooking not only for the Times but for others. The Opinion writing gives me a chance to say what I think not only about cooking but about food, about eating. And what I think is that although cooking goes a long way to helping us eat better, there are many, many issues that cooking can't address, important issues to anyone who eats--which is everyone. It seems like a lot of cookbooks are more about lifestyle and the latest trends in restaurant food. Do you think that The Basics is almost an anti-trend cookbook? No. I think that the books about lifestyle and trends in restaurant food are not cookbooks. The Basics, modesty aside, is the epitome of a cookbook: It's a book that teaches how to cook. It'll be trendy for some people and not for others, like everything else. When you were learning the basics of cooking yourself, what kinds of cookbooks did you use? The basic books of the '60s and '70s, which were those by Jim Beard; Julia Child; Paula Peck; Craig Claiborne; and a few others. And of course Joy of Cooking.
Review
'A gem for the inexperienced and experienced...this is a most useful book to add to any cookery shelf.' (Yorkshire Gazette & Herald, 30th May 2012)
From the Inside Flap
"Mark is an important voice in American home cooking, and this new book is essential for anyone wanting tasty, easy, fresh recipes."
—Jamie Oliver, Celebrity Chef and Activist
Photography by Romulo Yanes
Since its publication in 1998, Mark Bittman's award-winning How to Cook Everything has become an indispensable kitchen staple. This modern classic serves as both an endlessly inspiring recipe collection and comprehensive reference for cooks of all ages and abilities.
Now, with How to Cook Everything The Basics, Bittman has provided a book for true beginners and perennial students, one that captures the pleasure and simplicity of everyday home cooking and makes it accessible to everyone, in full-color, step-by-step action.
The Basics is the ultimate confidence-builder. Whether you're just learning your way around a stove or are hungry for detailed guidance, Bittman's sensible approach, along with instructive, realistic photography, offers just the encouragement you need.
How to Cook Everything The Basics is a rare cookbook that teaches by example. Each of the 1,000 gorgeous photographs and 185 recipes has a story to tell and a lesson to share (you'll find a list of them in the back of the book), all in a casual, unfussy way that makes meals as enjoyable to prepare as they are to eat.
The Basics also provides commonsense advice on how to stock your kitchen with equipment and ingredients, while special features scattered throughout offer useful information on general techniques like cooking pasta, choosing and using seafood, making bread, and 26 other skills for identifying and preparing foods from vegetables and beans to meats, soups, and desserts.
Along the way, Bittman's practical tips and variations, descriptive visual cues, and straightforward explanations will help you recognize doneness, taste and adjust seasoning, and learn to trust your instincts. How to Cook Everything The Basics is the next best thing to having America's favorite home cook right in the kitchen with you.
Most helpful customer reviews
587 of 600 people found the following review helpful.
Not just a re-packaging of the original, The Basics should be your first "cookbook"
By Trive
How to Cook Everything: The Basics is a "cookbook" designed to teach new cooks the fundamentals to ingredients, cookware, and food preparation. It is a variation on Mark Bittman's original classic How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (which I'll refer to as HtCE). I have not read Bittman's 2003 book of the same name, How to Cook Everything: The Basics, but as far as I can tell, this book is not an update to that one (which received a lot of criticism for not being original enough from HtCE). The publication date is 2012, and there is no reference to the 2003 book in the publication notes. While this does use a lot of information from HtCE, it seems to be a completely separate book.
CONTENT
Although it is filled with recipes, The Basics is not really a cookbook. It is presented in a very straightforward way that is designed to not only give you starter recipes, but to provide recipes that teach the fundamentals of cooking. For a "basics" cookbook, one thing I look for is whether it truly is targeted to teaching the basics. When I was first learning to cook, I would be thoroughly confused every time a recipe called for "onion," and went to the story only to discover four different types of onions. And what does "salt to taste" mean? Fortunately, Bittman's book takes these things into account and is very good at not making assumptions on the cooking level of the reader. For example, when discussing olive oil, Bittman states "every time I refer to olive oil in this book, I mean extra virgin." These tips are placed in the beginning and scattered throughout the book and are just the types of explanations I think should accompany a cookbook on the basics. Where the original HtCE just gives a list of essential ingredients you should have, The Basics provides more guidance, with tips such as "buy unsalted butter," and "use firm tofu packed in water," instead of just telling you what ingredients to buy. It is ordered in the traditional Breakfast, appetizers, salads, soups, pasta, entree, etc. formula, but the recipes are also ordered by technique - designed to teach the fundamentals early in the book and progressing to more difficult skills by the end. You don't have to go in order however, and if there is a specific lesson you want to learn (eg, blanching), you can turn to the back and view a "Techniques" glossary which has a list of all the techniques presented in the book so you can go directly to what interests you. Each technique has a basic lesson, followed by several recipes that incorporate it and allow you to practice the technique. With most cookbooks you'll maybe see 2-3 recipes for every one picture. At over 1,000 photos and 185 recipes, you can see that in addition to the main dish, the recipes each have several smaller pictures showing different stages of the food production to give you a better idea of what you should be doing. The very first recipe is how to boil water, only it's not called that, it's a recipe for oatmeal. But the purpose is to show new cooks how water temperature affects food consistency and give them experience with the different levels of water heat.
DIFFERENCES VERSUS ORIGINAL HtCE
The original How to Cook Everything is the first cookbook I bought and one of the best primers for anyone interested in learning to cook. At over 1000 pages, it truly does tell you "how to cook everything," from slicing an onion to making your own sauces, to rolling sushi. It is one of the best "beginner" resources I have in my kitchen, but at times can be a bit overwhelming due to the amount of information. The Basics takes the same premise of HtCE, simplifies it a bit more, and adds pictures. There are some small noticeable differences in theory between the two books. HtCE has a list of 12 "Must-Have Kitchen Tools," 14 "Tools You'll Probably Want," and 8 "Nice-to-Have" tools. The Basics has a lit of 16 "Absolute-Minimum" tools, followed by 17 "Other Handy" tools. A salad spinner is on HtCE's "must-have" list, but on The Basics' "Other" list. Which of these lists is "correct?" It's hard to say. I definitely agree with HtCE that you must have a timer (even if it's your microwave). The Basics lists it as "other." How is a beginner cook going to learn without a timer? If you are trying to decide between which book to get, I would say that if you have absolutely no idea which end of a spatula is the business end, you should start with "The Basics." If you can cook a decent plate of eggs and know what a "simmer" looks like, you will get much more for your money with the Original "How to Cook Everything." The Basics won't have ten different way to make braised potatoes or a diagram showing you how to prepare lemongrass, but it will give you a recipe for mashed potatoes and show you a few different variations to it. HtCE is designed to give you as much information as possible about everything. The Basics is designed to give you as much information as needed to do everything right.
RECIPES
I have completely read through about half of the recipes in this book, and tested about two dozen of them. As mentioned, none of these recipes are going to be featured on your favorite cooking shows anytime soon. They use minimal common ingredients. You won't have to ask someone where the star anise is or worry about finding sherry vinegar in a store near you. The recipes are not bland, but they're not difficult or fancy either. Even though they're basic recipes, they seem very tasteful and I think they will appeal to a large audience. The "Warm Spinach Salad with Bacon" is only made up of olive oil, bacon, shallot/onion, spinach, vinegar, and mustard, yet it is a very respectable salad. You'd probably be disappointed in it if you ordered it at a restaurant, but served alongside a simple steak and potatoes meal it can go a long way to a nice dinner. I can easily see a beginning cook getting excited producing a lot of the foods in the book.
CONCLUSION
In additional to the original HtCE, the other "basic cooking" books I've read are Betty Crocker Cooking Basics: Recipes and Tips to Cook with Confidence (Betty Crocker Books), Cooking Basics For Dummies, and How to Boil Water. This book currently ranks well at the top of my list for complete beginners, with "How to Boil" coming in second. Unless you have been cooking for a year or two, I think "How to Cook Everything: The Basics" will be an invaluable resource for the new cook. It is very well put together with a lot of thought put into it. The full color photographs go a long way to expressing ideas in the book moreso than the drawings in the original version, and just about every major technique is covered. You won't be creating blue-cheese infused butter with it, but by the time you're done, you should have a very respectable grasp of making the perfect Sunday dinner to share with some family and friends.
UPDATE April 2013: I've been using The Basics for a year now and I've now cooked about 75% of the recipes in the book. I still come back to it often and get tips from it. Definitely worth the price.
208 of 216 people found the following review helpful.
An absolutely fantastic cookbook.
By Patrick Rinker
I just turned 25, and my lack of cooking skills was beginning to be embarrassing and unhealthy, so I began searching for a cookbook to help me out. I usually got recipes online, but they tended to be either too complicated or too expensive for someone who's not that well off. I eventually settled on this book, after already having bought Bittman's other cookbook and finding it too difficult to wade through.
I am not exaggerating when I say that this book has turned my culinary life around. I cook pretty frequently now, and I basically exclusively cook out of this book. I'm going to list several things about this book that I like:
* TONS of great tutorials for things like cutting up veggies, how to boil pasta the right way, etc. Along with these great helpers, every recipe includes page numbers to the relevant stuff, so you can easily flip back and forth to figure out how to do all of the mechanical stuff.
* The recipes are arranged in each chapter from easiest to most difficult, so it's perfect for new cooks to build up their confidence.
* The recipes are simple, and simple generally means cheap. It does NOT, however, mean flavorless. Everything I've made out of this book has been fantastic, even the super-simple Chopped Salad and homemade dressing.
* The section on what tools/equipment needed in a kitchen has also helped me furnish my kitchen better.
I would say that if you are a beginner cook, this book is absolutely the one to buy. It's affordable, well written, and will help you make fantastic food. Seriously. Look no further.
1 of 1 people found the following review helpful.
Great cookbook, poor binding
By akbarratt
I have owned this cookbook for 5 years, used it regularly for about 3, and it is excellent. I would credit this book more than any other for teaching me most of what I know in the kitchen. The photos are abundant and instructive. The basics referred to are truly the basic building blocks of the kitchen, such as which tools to use, how best to prepare vegetables, how to purchase meats and which cuts to use. It's an essential cookbook and I've gifted it many times.
However, in just the short time I've been using it, the binding has completely fallen apart. Chunks of pages are falling out and the book is fast becoming unusable. Given how essential this book is, I was of course hoping it would last for a long time and not need to be replaced. I've worked in libraries so I'm careful with books and the amount of wear on this book shouldn't have resulted in such damage.
Hoping for a new edition with fewer physical flaws.
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