Throughout the recipe sections, Bittman provides basic information about the main ingredient: types, variations, cooking methods. Each recipe is also identified as fast (less than 30 minutes), make-ahead (and store for finishing or serving later) and/or vegetarian (600 of the 2000 recipes are vegetarian). Recipes begin with building-block essentials, which are easy and/or popular and provide the basis for variations. How to Cook Everything is a well-organized walk through every course and food group you might reasonably encounter in a modern market - super or farmer's. That's more my style.and, I suspect, the style of most people. Remove the stored pots and pans before using the oven) and even a small “apartment-size” stove or the monsters recently gaining popularity),Īnnoyingly little counter and storage space (yes, I sometimes must
Was once considered a full-size stove (as opposed to the compact He doesn't believe one needs an award-winning kitchen stocked with the most and best tools and appliances, and he offers his own kitchen as proof: "7 feet long and 6 feet has a moderate-size refrigerator, what He is exceedingly accessible, especially to beginners or people who like to cook but who don't see themselves making gougères anytime soon (but if so, the recipe is on page 99). “Big Red”, as I now refer to it, has become the go-to guide in my kitchen, and even though I'm pretty comfortable with a chef's knife, when I think back to a time when I wasn't, How to Cook Everything would have shoved Joy of Cooking off the shelf.īittman's unpretentious style infuses every part of this book, from what appliances to buy to the actual recipes. I’d add one more: Mark Bittman’s How to Cook Everything: 2,000 Simple Recipes for Great Food. Recently, the Post ran a pretty solid article on how to stock a kitchen with only 20 essentials tools and utensils.
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