A great basic cookbook. It gives countless variations and ideas on simple recipes, using minimal ingredients. Also great illustrations that show you how to cut, slice, dice, fold, etc. Not where I look for the most exciting and daring recipes, but definitely a reliable weeknight recipe source.

Present from Matthew, one of the best cookbooks I've come across. All of the recipes I've looked up are simple and tasty. There's only been one time the recipe I've wanted wasn't included (sloppy joes).

Why are you even reading this? Just get this book. Best cookbook ever. My copy is in 3 pieces and covered in crumbs and various sauces, which should tell you how much I use it.

there has been a recipe or two that i couldn't find in here, but it's close enough to "everything" that if i need a simple recipe for something too non-european for the joy of cooking and too basic for my crazy hippie cookbooks, it's in here. the pancakes in here are reliably good.

How. To. Cook. Everything.

Very helpful in teaching and/or reviewing techniques with which I'd gotten a little lax, like remembering to brown the roast before slow-cooking, or shocking the veggies in ice water after steaming to prevent them from getting over cooked.

The tone is sort of like watching the "Good Eats" host explain the physics (which my education has neglected) involved in carmelizing sugar, making gravy, and so on. It's educational, yet straightforward. The important thing is, if you use the proper techniques, the results you get are delicious-er!

If you're the type of person who buys fresh ingredients from the grocery store then has no idea what to make with them, this is for you. It basically teaches you how to transform all simple ingredients into simple meals. However, I wouldn't shop to cook from this book. I would say it's for people who eat to live not live to eat.

Truly simple recipes. Julia turned me on to this guy, and this book is full of the kind of recipes you can read once and remember without having to keep referring back. I have a shelf full of cookbooks (really the only type of book I still buy), but in two weeks I've cooked more things out of this one book than all the rest combined.

I cooked brussel sprouts for the first time in my life: loved them! Bittman suggests that brussel sprouts were made for bacon... I have to agree. He gives a chart (a chart! be still my beating heart!) to show how simple and good the right 2-3 ingredient gratin can be with each type of veggie. My favorite cheese (gruyere) was paired with green beans and breadcrumbs... the result: mmmm.....

I may have to buy this giant behemoth of a book.

I bought it on iPad years ago as an app, but to be honest, this isn't what I turn to when I need to know how to cook something; that's what the internet is for. This is a solid reference book for people who don't have internet access or prefer to use only one source that is well known. Great for beginners who really have no idea where to start.