How To Cook
Better.Cheaper.Slower.
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I rely on cookbooks that explain and enable. They don’t just provide recipes - they explain the techniques and ingredients in ways that make me think I know what I’m doing and why I’m doing it. And it’s important to me that I feel like I can adjust things to produce results that I’ll like best -- whether it’s more or less salt or sugar or water, or using an apple instead of a cucumber in a salad. Or putting anything I want on top of a pizza. Every book here has taught me to cook better because none of them have scared me away with recipes that call for dozens of ingredients or complicated, multiple-step cooking. I actually use these books ... because I can. Of course, they’re all written by people who have total respect and appreciation for real food from good suppliers. When you make this stuff at home, you definitely get Better Cheaper meals. So much Better you’re bound to eat them Slower. Bookmark this page and come back often; I’m always trying new things and I’ll add to this list whenever I find a great one. |
General, Encyclopedic From Mark Bittman, master of the do-able and delicious. Clear, straightforward, funny and forgiving. He’s not kidding when he calls it How to Cook Everything. Has Top 100 Lists for recipes that are “Fast", “Make Ahead”, “Vegetarian” and “Essential”. Subtitled 2,000 Simple Recipes for Great Food, from Peanut Brittle to The Simplest Paella. |
More Bittman books: How to Cook Everything Vegetarian, Simple Meatless Recipes The Best Recipes in the World, More than 1,000 International Dishes (There’s a fair amount of overlap between these books; you’ll enjoy but probably don’t need all three.) |