---
product_id: 323482
title: "How to Cook Everything: The Basics: All You Need to Make Great Food--With 1,000 Photos: A Beginner Cookbook"
price: "₩66434"
currency: KRW
in_stock: true
reviews_count: 8
url: https://www.desertcart.kr/products/323482-how-to-cook-everything-the-basics-all-you-need-to
store_origin: KR
region: South Korea
---

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

**Price:** ₩66434
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- **What is this?** How to Cook Everything: The Basics: All You Need to Make Great Food--With 1,000 Photos: A Beginner Cookbook
- **How much does it cost?** ₩66434 with free shipping
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## Description

How to Cook Everything: The Basics: All You Need to Make Great Food-With 1,000 Photos: A Beginner Cookbook [Bittman, Mark] on desertcart.com. *FREE* shipping on qualifying offers. How to Cook Everything: The Basics: All You Need to Make Great Food-With 1,000 Photos: A Beginner Cookbook

Review: It's hard to described how much this has helped my cooking... - I'd shared cooking duties for years with my wife, and my subtle teenager summed it his take on my skills: "Dad, your cooking just has a low upside." Ouch! After one too many comments I decided to really learn to cook. So I thought, like any skill, the first step was to fully master the basics, then branch out. So, you can see how I was attracted a book titled "How to Cook Everything - the Basics." As a non-chef interested in learning fundamental skills, here's why I found this book so valuable: - Each recipe introduces you to new skills, starting easy and progressing to more advanced. Even if you don't cook each recipe, you learn a lot just reading through them. - There are pictures showing you how to prepare the dishes. For example, there was a pumpkin pie recipe that showed exactly when to recognize that it should come out of the oven - with just a bit liquidy in the center. While this could have been described, I found it much easier to understand visually. And there are full-color visuals like that for every recipe. - Each recipe includes variations, so you can start to learn how to improvise - what works with what. That also makes the recipes much more varied. - Really helpful for me, he emphasized "taste and adjust" for all your cooking. I never really did that and am learning that it can make the difference between okay and very tasty. - If you go through all the sections, you'll be inevitably be introduced to things you'd never have considered. We made bulgar with feta and shimp. I honestly had never even heard of bulgar, but it was quite tasty! - In the beginning of the book, there's a few sections about what you should have in your kitchen by way of utensils, spices, etc. That's probably in other books but I found it helpful. - I think it introduces you to a very wide range of food types and cooking skills, so that after you've plowed through it you can feel confident you've at least been exposed to most techniques. For me, the big test was Thanksgiving dinner, which I'd never cooked before. In addition to turkey, we had mashed potatoes, stuffing, glazed carrots, and homemade pie. To say my family was amazed was an understatement, and I felt like the How to Cook Everything made it seem simple, and not very stressful. I would like to point out some downsides: - I also purchased the Kindle version. While it's a fine complement to the book, I wouldn't suggest buying it instead of the book. Why? They changed the order somewhat and I found the tips/pictures for preparation pretty hard to follow. - Remember when your third-grade teacher said, when you open a new textbook, you need to "break the binding?" I didn't do that and after a couple months the pages started falling out. So, do open the book the the middle, stretch the pages flat, and so so for every 50 pages or so. - If you're already an accomplished cook, or just not a clueless as I was, this might be too basic. He has a lot of other books I'm sure would be better for you. BUT, if you never learned the basics, read through the book, try a select set of recipes, and you'll be amazed with your new-found cooking expertise! Bon Appetit!
Review: gorgeous step-by-step photos & easy-to-follow recipes - The book's title -- How to Cook Everything: the basics, All You need to Make Great Food -- sums up the contents of this nearly-500-page gem accurately. Bittman provides a variety of recipes, ranging from the most simple (scrambled eggs, fruit smoothies) to somewhat elegant (Pork Stew with Chinese Flavors), all illustrated by step-by-step photographs and clear instructions. This would be a perfect book for a beginning cook, because everything is well-explained. But it's also a beautiful treat for someone more accomplished in the kitchen. The book begins with a lengthy chapter on "getting started," which provides guidance on selecting utensils and equipment, preparing food, even clear instructions o how to hold a knife, and how to chop, mince, slice, and peel. Cooking terms are explained clearly, so the reader will come to understand the difference between steaming, grilling, sauteeing, braising, and roasting, and frying. Remaining chapters cover breakfast, appetizers and snacks, salads, soups and stews, pasta and grains, vegetables and beans, meat, poultry, seafood, breads, and desserts. The book is fun to look at and fun to read. Many of the recipes are on the simple side, with relatively few and simple edients and uncomplicated preparation. All of the recipes come with a list of tips and a list of variations, to help figure out how to avoid common mistakes and make adjustments. For example, in the simple recipe for Fried Eggs, the tips include a discussion of why fat matters, and how choosing olive oil or butter will affect the end product. There's a lovely explanation on the basics of salad dressing and how to make good dressings. this is a great book to have around for reference as well as for cooking ideas. Well worth the money.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #10,394 in Books ( See Top 100 in Books ) #14 in Cooking Encyclopedias #19 in Cooking, Food & Wine Reference (Books) #92 in Quick & Easy Cooking (Books) |
| Customer Reviews | 4.7 4.7 out of 5 stars (2,656) |
| Dimensions  | 8 x 1.4 x 9 inches |
| Edition  | Illustrated |
| ISBN-10  | 0470528060 |
| ISBN-13  | 978-0470528068 |
| Item Weight  | 2.31 pounds |
| Language  | English |
| Part of series  | How to Cook Everything |
| Print length  | 496 pages |
| Publication date  | March 5, 2012 |
| Publisher  | Harvest |

## Images

![How to Cook Everything: The Basics: All You Need to Make Great Food--With 1,000 Photos: A Beginner Cookbook - Image 1](https://m.media-amazon.com/images/I/71yr0CJdoAL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ It's hard to described how much this has helped my cooking...
*by J***R on December 18, 2014*

I'd shared cooking duties for years with my wife, and my subtle teenager summed it his take on my skills: "Dad, your cooking just has a low upside." Ouch! After one too many comments I decided to really learn to cook. So I thought, like any skill, the first step was to fully master the basics, then branch out. So, you can see how I was attracted a book titled "How to Cook Everything - the Basics." As a non-chef interested in learning fundamental skills, here's why I found this book so valuable: - Each recipe introduces you to new skills, starting easy and progressing to more advanced. Even if you don't cook each recipe, you learn a lot just reading through them. - There are pictures showing you how to prepare the dishes. For example, there was a pumpkin pie recipe that showed exactly when to recognize that it should come out of the oven - with just a bit liquidy in the center. While this could have been described, I found it much easier to understand visually. And there are full-color visuals like that for every recipe. - Each recipe includes variations, so you can start to learn how to improvise - what works with what. That also makes the recipes much more varied. - Really helpful for me, he emphasized "taste and adjust" for all your cooking. I never really did that and am learning that it can make the difference between okay and very tasty. - If you go through all the sections, you'll be inevitably be introduced to things you'd never have considered. We made bulgar with feta and shimp. I honestly had never even heard of bulgar, but it was quite tasty! - In the beginning of the book, there's a few sections about what you should have in your kitchen by way of utensils, spices, etc. That's probably in other books but I found it helpful. - I think it introduces you to a very wide range of food types and cooking skills, so that after you've plowed through it you can feel confident you've at least been exposed to most techniques. For me, the big test was Thanksgiving dinner, which I'd never cooked before. In addition to turkey, we had mashed potatoes, stuffing, glazed carrots, and homemade pie. To say my family was amazed was an understatement, and I felt like the How to Cook Everything made it seem simple, and not very stressful. I would like to point out some downsides: - I also purchased the Kindle version. While it's a fine complement to the book, I wouldn't suggest buying it instead of the book. Why? They changed the order somewhat and I found the tips/pictures for preparation pretty hard to follow. - Remember when your third-grade teacher said, when you open a new textbook, you need to "break the binding?" I didn't do that and after a couple months the pages started falling out. So, do open the book the the middle, stretch the pages flat, and so so for every 50 pages or so. - If you're already an accomplished cook, or just not a clueless as I was, this might be too basic. He has a lot of other books I'm sure would be better for you. BUT, if you never learned the basics, read through the book, try a select set of recipes, and you'll be amazed with your new-found cooking expertise! Bon Appetit!

### ⭐⭐⭐⭐⭐ gorgeous step-by-step photos & easy-to-follow recipes
*by C***. on April 1, 2012*

The book's title -- How to Cook Everything: the basics, All You need to Make Great Food -- sums up the contents of this nearly-500-page gem accurately. Bittman provides a variety of recipes, ranging from the most simple (scrambled eggs, fruit smoothies) to somewhat elegant (Pork Stew with Chinese Flavors), all illustrated by step-by-step photographs and clear instructions. This would be a perfect book for a beginning cook, because everything is well-explained. But it's also a beautiful treat for someone more accomplished in the kitchen. The book begins with a lengthy chapter on "getting started," which provides guidance on selecting utensils and equipment, preparing food, even clear instructions o how to hold a knife, and how to chop, mince, slice, and peel. Cooking terms are explained clearly, so the reader will come to understand the difference between steaming, grilling, sauteeing, braising, and roasting, and frying. Remaining chapters cover breakfast, appetizers and snacks, salads, soups and stews, pasta and grains, vegetables and beans, meat, poultry, seafood, breads, and desserts. The book is fun to look at and fun to read. Many of the recipes are on the simple side, with relatively few and simple edients and uncomplicated preparation. All of the recipes come with a list of tips and a list of variations, to help figure out how to avoid common mistakes and make adjustments. For example, in the simple recipe for Fried Eggs, the tips include a discussion of why fat matters, and how choosing olive oil or butter will affect the end product. There's a lovely explanation on the basics of salad dressing and how to make good dressings. this is a great book to have around for reference as well as for cooking ideas. Well worth the money.

### ⭐⭐⭐⭐⭐ An absolutely fantastic cookbook.
*by P***K on July 20, 2012*

I just turned 25, and my lack of cooking skills was beginning to be embarrassing and unhealthy, so I began searching for a cookbook to help me out. I usually got recipes online, but they tended to be either too complicated or too expensive for someone who's not that well off. I eventually settled on this book, after already having bought Bittman's other cookbook and finding it too difficult to wade through. I am not exaggerating when I say that this book has turned my culinary life around. I cook pretty frequently now, and I basically exclusively cook out of this book. I'm going to list several things about this book that I like: * TONS of great tutorials for things like cutting up veggies, how to boil pasta the right way, etc. Along with these great helpers, every recipe includes page numbers to the relevant stuff, so you can easily flip back and forth to figure out how to do all of the mechanical stuff. * The recipes are arranged in each chapter from easiest to most difficult, so it's perfect for new cooks to build up their confidence. * The recipes are simple, and simple generally means cheap. It does NOT, however, mean flavorless. Everything I've made out of this book has been fantastic, even the super-simple Chopped Salad and homemade dressing. * The section on what tools/equipment needed in a kitchen has also helped me furnish my kitchen better. I would say that if you are a beginner cook, this book is absolutely the one to buy. It's affordable, well written, and will help you make fantastic food. Seriously. Look no further.

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*Product available on Desertcart South Korea*
*Store origin: KR*
*Last updated: 2026-03-03*