How to Cook Everything
- 944
- Pages
- about 17 h
- Reading time
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Our view
Mark Bittman’s “How to Cook Everything” is a broad, practical reference that sets out to cover the whole of everyday home cooking. A food writer for The New York Times, he aimed it at Americans who make their own meals, and a later edition put less weight on professional technique. At over nine hundred pages it is a book to keep within reach and consult, not one to read from cover to cover.
The view of the BookRank editors, written from readers’ ratings and comments. It does not affect the score or the book’s place in a ranking.
About the book
How To Cook Everything is a general cooking reference written by New York Times food writer Mark Bittman and aimed at United States home cooks. It is the flagship volume of a series of books that include several narrow-subject books about matters such as convenience cooking and vegetarian cuisine, as well as a second volume, How To Cook Everything: Vegetarian, published in 2007, and a second edition with a reduced emphasis on professional techniques in October 2008. A smartphone app for iPhone, iPad, and Windows supports that second book by making all its recipes available portably.
Where the score comes from
The sources average 8.5 across 67 ratings — not yet many, so the reader vote carries 31% of the weight and the rest pulls toward the Rankings average of 7.8. That is how 8.0 comes out.
| Source | Average | Ratings | Weight |
|---|---|---|---|
| Open Library | 8.4 | 17 | 25% |
| Hardcover | 8.6 | 50 | 75% |
