How to Cook Everything The Basics: All You Need to Make Great Food--With 1,000 Photos

Best How to Cook Everything The Basics: All You Need to Make Great Food--With 1,000 Photos

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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
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Curried Chickpea Salad
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Steamed Fish with Ratatouille
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Q&A with Mark Bittman, author of How to Cook Everything The Basics



Mark Bittman, Author Its 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,
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How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food

Best How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food

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Amazon.com Review
Author of a dozen bestselling cookbooks and beloved columnist for The New York Times ("The Minimalist"), Chef Mark Bittman bookends his award-winning modern classic, How to Cook Everything, with How to Cook Everything: Vegetarian the ultimate one-stop resource for meatless meals. Refreshingly straightforward and filled with illustrated recipes, this is a book that puts vegetarian cuisine within the reach of every home cook. You'll want to spend countless days in the kitchen with Bittman's latest culinary treasure.

Recipe Excerpts from How to Cook Everything Vegetarian

Spinach with Chiles
Chickpea Fries (Panelle)
Braised Tofu with Eggplant and Shiitakes
Amazon-Exclusive Crunchy Corn Guacamole

5 Questions for Mark Bittman



Q. What motivated you to write a comprehensive cookbook of vegetarian recipes right now?

A: What motivated me--several years ago--was seeing the handwriting on the wall: That although being a principled, all-or-nothing vegetarian was not a course of action that would ever likely inspire the majority of Americans, the days of all-meat-all-the-time (or, to be slightly less extreme, of a diet heavily dependent on meat) could not go on. Averaging a consumption of two pounds a week or more of meat (as Americans do) is not sustainable, either for the earth or our planet. And, as more and more of us realize this, I thought it was important to develop a cookbook along the lines of How to Cook Everything, but without meat, fish, or poultry. Needless to say, theres plenty of material.

Q: In the course of writing How to Cook Everything Vegetarian did your approach to food shopping, cooking or dining change significantly?

A: Completely. The more I tried new ways of cooking with vegetables, whole grains, and legumes, the more I enjoyed them. I probably eat sixty or seventy percent fewer animal products than I did three years ago.

Q: Because meatless cooking isn't limited to a single cuisine, your recipes introduce the flavors and techniques of many different cultures and cuisines. How did you manage to cover so much ground? Seems like a daunting task.

A: Its what I do.

Q: Out of the more than 2,000 recipes in the cookbook do you have a favorite dish or dessert that you turn to again and again?

A: No. There are hundreds I wish I could cook all the time, but one can only cook and eat so much. But in the last week, for example, Ive made Fava Bean and Mint Salad with Asparagus; Lemon-Ricotta Pancakes; Cornbread Salad; and Red Lentils with Chaat Masala.

Q: Why is simplicity so important in cooking? What does the novice home cook need to know to cook and eat well?

A: Simplicity is only important because its the way to learn to cook; its very difficult to start cooking with complex dishes. For people to learn to cook, they must start simply--the way everyone used
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