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How to Cook Everything (Completely Revised 10th Anniversary Edition)
Comments on How to Cook Everything (Completely Revised 10th Anniversary Edition) ® Houghton Mifflin Harcourt
A mixed bag for clued – in chefs
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…
How to Cook Everything (Completely Revised 10th Anniversary Edition)
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