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How to Cook Everything (Completely Revised 10th Anniversary Edition): 2,000 Simple Recipes for Great Food (Anglais) Relié – 3 octobre 2008


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Revue de presse

Bittman's How To Cook Everything , originally published in 1998, became an almost instant classic and has sold close to two million copies. This new edition has been reorganized and includes 500 new recipes and many more step-by-step illustrations. Each chapter now opens with "essential recipes" that should be in every cook's repertoire, and there are dozens of new charts and lists throughout. Vegetarian recipes are marked with a special icon, and quick recipes-Bittman also writes "The Minimalist" column for the New York Times -and those that can be made ahead are similarly denoted; prep times are also given for all recipes. Since he wrote the first edition, Bittman has published The Best Recipes in the World and How To Cook Everything Vegetarian ; in this tenth anniversary edition, there are more recipes from cuisines around the world and more vegetarian recipes than in the original. Valuable as both a reference and a cookbook, this is an essential purchase. (Library Journal, September 15, 2008)

“…the best-value all-in-one volume available...even with more of everything to cook, this massive tome is navigable. Whether the first edition is on their shelves or not, home cooks of all skill levels will want to get this one.” (Publishers Weekly, September 1, 2008)



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Détails sur le produit

  • Relié: 1056 pages
  • Editeur : Houghton Mifflin Harcourt; Édition : 2nd Revised edition (3 octobre 2008)
  • Langue : Anglais
  • ISBN-10: 0764578650
  • ISBN-13: 978-0764578656
  • Dimensions du produit: 20,3 x 6,2 x 22,9 cm
  • Moyenne des commentaires client : 4.5 étoiles sur 5  Voir tous les commentaires (2 commentaires client)
  • Classement des meilleures ventes d'Amazon: 114.475 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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Par Miami le 7 mai 2013
Format: Relié Achat vérifié
I bought this 4 years ago when I was a beginner cook and it has been so helpful in teaching me the basics of cooking. The recipes are far from basic however... all very easy to follow and understand but with fantastic flavors and suggestions. It is definitely my go-to kitchen resource. If you love cooking but aren't a natural whiz at it, this is the book for you.
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Par fabi le 14 juillet 2011
Format: Relié Achat vérifié
J'aime beaucoup ce livre - classement par ingrédient très pratique, conseils utiles et bonnes recettes. Il manque juste quelques photos ...
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349 internautes sur 355 ont trouvé ce commentaire utile 
Useful and fun 3 décembre 1999
Par Timothy Himes - Publié sur Amazon.com
Format: Relié
"How to Cook Everything" is one of the more useful cookbooks I've owned. Each type of food has a "Basics" section that includes lots of preparation tips. The recipes themselves are detailed enough for beginners, and not so esoteric that you have to make a trip to a specialty grocery store every time you want to cook something. Especially helpful are the suggestions for expanding on each dish. For example, after the basic Chicken Kebab recipe, there are four modifications, including Chicken Kebabs in Yogurt-Cumin Sauce.

I'm relearning the way I prepare even the most basic things, like sandwiches and scrambled eggs. Who would have thought scrambled eggs could be so good? And the Pan-Grilled steak has weaned me from the backyard grill forever. No other cookbook would warn you that "clouds of smoke will instantly appear; do not turn down the heat." That bit of fear that your fire alarm will go off at any second just adds spice to the whole cooking experience.

The breadth of this book is amazing. Besides having nearly every type of Western cooking you can imagine, it also has recipes from Japan, India, Thailand, and... you get the idea.

There is one drawback -- this book has no photos, just a few hand-drawn illustrations. However, the book is so big that if it did have photos, it would cost much more.
298 internautes sur 309 ont trouvé ce commentaire utile 
A Classic Got Even Better 7 novembre 2008
Par Michael Friedberg - Publié sur Amazon.com
Format: Relié
I got my copy of the new edition of How to Cook Everything the other day and am beyond thrilled. I own the old yellow edition and have cooked from it far more than any other book, so I knew the new book had a lot to live up to. Well, it by far exceeded my expectations. While the book still feels familiar, it also feels new and improved. The essential recipe sections beginning each chapter are a great way to find the basics. But even the basics have changed. For example, Mark's roast chicken recipe, which I've used and liked in the past (though I still love Barbara Kafka's) has changed. He suggests you heat the pan before putting the chicken in and placing the chicken breast side up (instead of side down as he suggested in his old book). The heat of the pan helps cook the thighs faster so the breasts don't dry out. It worked perfectly the first time I tried it. Beyond the basics, there are just so many new recipes in here. The variations, lists, and charts that Mark is famous for seem even more plentiful than before, and there are tons of beautiful new illustrations. I'm so excited to cook with this new edition and foresee a day when it's pages will be stained with grease and flour just like the old edition. But I still can't get rid of the old one. It's like a good friend. I'll just put the new one on the shelf right next to it, red by yellow, and know that I can always count on them.
318 internautes sur 340 ont trouvé ce commentaire utile 
A mixed bag for clued - in chefs 15 février 2000
Par Un client - Publié sur Amazon.com
Format: Relié
I had a tough time deciding on a simple "star" rating for Mark Bittman's giant yellow cookbook. On the one hand, I haven't been consistently impressed with every single recipe I've tried. I've certainly had better luck with Craig Claiborne's New York Times Cookbook or even with Joy of Cooking when I really want something to knock my socks off. The recipes alone get three or three and a half stars. All are good, few are spectacular.
On the other hand, some of the recipes really are quite excellent, and even though I'm a more experienced cook than many twenty-going-on-thirty-somethings, I find that the depth of reference information in How to Cook Everything is really outstanding. There are pages and pages on such topics as whether or not to presoak beans, how to shop for fish, and at least one nice basic way to prepare just about every vegetable under the sun. For depth of background and reference, Bittman deserves five stars.
All in all, I would actually say this is a good addition to most kitchens, even for those with more experience than those at which the book is obviously aimed, and if you comb through all the recipes carefully you'll probably find plenty that is worth cooking.
70 internautes sur 73 ont trouvé ce commentaire utile 
This book brought "joy" back to my cooking 5 janvier 2001
Par Un client - Publié sur Amazon.com
Format: Relié
I love cooking but after years of disappointment, I stopped buying cookbooks for several years. So many cookbooks nowadays are so "gourmet" oriented, their recipes may be fun for weekend cooking endeavors, but did not help an everyday cook like myself.
I read the recipe collections put together by church, realtors, and so on, but so many family recipes call for canned cream soups and mayonnaise ... they didn't turn me on either. One day, I went to a bookstore, just to see what is out there, and I fell in love with this cookbook. I cannot agree with the author more about today's misconception of cooking "from scratch" in this country. It can be much more easy and fun than many of us may think and this cookbook teaches us how in plain English. They are so simple, you may wonder why so much fuss was made in other cookbooks. I tried the recipes for "Clam Chowder", "Stir-fry Cabbage", "Brownie", "Apple Pie" and so on within a few days after purchase, they are all so easy and delicious, and my family loved them too. (Especially, I will never buy a box of brownie mix again!)
In short, this book brought "joy" back to my cooking and I am thankful for the author.
One more factor to mention: the fonts and layout of this book are excellent, it is very easy to read.
72 internautes sur 76 ont trouvé ce commentaire utile 
Great for Beginners and Experts Alike! 27 mars 2000
Par Amazon Customer - Publié sur Amazon.com
Format: Relié
As someone who is learning to cook only late in her life, I was apprehensive and embarrassed about asking simple basic questions of friends and family. Perceiving this, my parents gave me this cookbook, and voila! -- I can cook!

With step-by-step instructions on everything from cookware, ingredients, buying, preapring, cooking, and serving, there's nothing this book can't handle. It provides recipes to prepare foods in the simplest ways, all the way up to complex gourmet dishes. And it covers every imaginable food -- if it isn't in here, I can't imagine where you'd find it.

The language is straightforward and encouraging, with appropriate editorializing on the author's preferences, and the layout is clean and easy to read. I can't say enough good things about this cookbook -- it never leaves my kitchen counter.
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