How to Cook Everything

by Mark Bittman

ISBN-10: 0764578650
ISBN-13: 9780764578656
Region: USA
Publisher: Wiley
Publication Date: October, 2008
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Recipe Index

Recipe Pagesort icon Rating
Five-Minute Drizzle Sauce 22
0
Fresh Tomato or Fruit Salsa 23
0
Simple Yogurt Sauce 24
0
Soy Dipping Sauce and Marinade 25
0
Flavored Oil 26
0
Traditional Pesto 27
0
Parsley (or other herb) Purée 27
0
Cilantro (or other herb) Sauce 28
0
Compound Butter 32
0
Fresh Tomatillo Salsa 33
0
Papaya Salsa 34
0
Radish Salsa 34
0
Tahini Sauce 35
0
Homemade Horseradish 36
0
Cranberry Relish with Orange and Ginger 36
0
Red Pepper Relish 36
0
Raw Onion Chutney 36
0
Cilantro-Mint Chutney 37
0
Coconut Chutney 37
0
Crunchy Nut Chutney 38
0
Basil-Soy Dipping Sauce 38
0
Thai Chile Sauce 39
0
Ginger-Scallion Sauce 39
0
Simple Miso Dipping Sauce 39
0
Miso Carrot Sauce with Ginger 40
0
Ponzu Sauce 40
0
Homemade Mayonnaise 41
0
Real Ranch Dressing 42
0
Grainy Mustard 44
0
Simple Pan Sauce 45
0
Thickened Pan Sauce 47
0
Salsa Roja 48
0
Salsa Verde 49
0
Corn and Tomato Relish 50
0
Grilled Pineapple and Onion Salsa 50
0
Traditional Cranberry Sauce 51
0
Balsamic Syrup 51
0
Homemade Ketchup 51
0
Basic Barbecue Sauce 52
0
Indian-Style Tomato Sauce 53
0
Smooth Green Chile Sauce, Indian Style 54
0
Peanut Sauce 55
0
Teriyaki Sauce 55
0
Dashi Dipping Sauce 56
0
Brown Butter 56
0
Béchamel and 12 other Creamy Sauces 57
0
Béarnaise Sauce 58
0
Beurre Blanc 59
0
Hollandaise Sauce 59
0
Chili Powder 66
0
Hot Curry Powder 66
0
Fragrant Curry Powder 67
0
Garam Masala 67
0
Pickling Spice 67
0
Jerk Seasoning 68
0
Chaat Masala 68
0
Five-Spice Powder 68
0
Seaweed “Shake” 69
0
Chili Paste, Eight Ways 74
0
Chile-Garlic Paste 75
0
Red Curry Paste 75
0
Roasted Nuts with Oil or Butter 80
0
Caramelized Spiced Nuts 81
0
Real Popcorn 81
0
Marinated Olives 82
0
Marinated Mozzarella 83
0
Edamame in their Shells 83
0
Bruschetta and Crostini 83
0
Deviled or Stuffed Eggs 84
0
Marinated Celery and Carrots, Chinese Style 85
0
Quick Marinated Mushrooms 86
0
Marinated Vegetables 86
0
Shrimp Cocktail 87
0
Cheese Straws 88
0
Suzanne Gion’s Bacon-Wrapped Dates 88
0
Sour Cream or Yogurt Dip, Five Ways 89
0
Crudités 90
0
Flavored Cream Cheese Spread 91
0
Herbed Goat Cheese 91
0
Refried Bean Dip 92
0
Hummus 93
0
Skordalia 94
0
Guacamole 94
0
Grilled or Roasted Eggplant Dip 95
0
Mushroom-Egg Spread 96
0
Tapenade 96
0
Fried Tortilla Chips 97
0
Nachos 98
0
Nachos 98
0
Plantain, Yam, Beet, and other Vegetable Chips 98
0
Gougères 99
0
Vegetable Fritters 99
0
Indian-Style Split Pea Fritters 100
0
Tempura 101
0
Fried Wontons or Egg Rolls 102
0
Pot Stickers 104
0
Potato-Filled Samosas 106
0
Vietnamese Summer Rolls 107
0
Lettuce Cups and Wraps 108
0
Cheese Quesadillas 109
0
Stuffed Grape Leaves 109
0
Spinach-Cheese Triangles 110
0
Fried Rice Balls 111
0
Cheese Fondue 111
0
Prosciutto and Melon 112
0
Grilled or Broiled Mushroom and Bacon Skewers 113
0
Stuffed Mushrooms 113
0
Meatballs, Three Ways 114
0
Chicken Wings, Six Ways 115
0
Roasted Peppers and Anchovies 116
0
Socca or Farinata 116
0
Chicken or Pork Satay 117
0
Ceviche 117
0
Mock Ceviche 118
0
Gefilte Fish 119
0
Carpaccio 120
0
“Boiled Water” 123
0
Chunky Vegetable Soup 123
0
Puréed Vegetable Soup without Cream 125
0
Noodle Soup 126
0
Super-Easy 3-Ingredient Soups 127
0
Chicken Soup, Many Ways 128
0
Cream or Mushroom (or any vegetable) Soup 130
0
Tomato Soup 130
0
Potato and Leek Soup 131
0
Cabbage-and-Something Soup, Three ways 133
0
Onion Soup 134
0
Corn Chowder 134
0
Basic Bean Soup 136
0
White Bean and Collard Green Soup 136
0
Smokey Black Bean Soup 137
0
Simplest Split Pea Soup 138
0
Lentil Soup, Seven Ways 138
0
Mushroom-Barley Soup 139
0
Jook 139
0
Wheat, Whole Barley, or Farro Soup 140
0
Garlic Fideo Soup 141
0
Udon Noodle and Miso Soup with Shiitake Mushrooms 142
0
Hanoi Noodle Soup 143
0
Lightning-Quick Fish Soup 143
0
Hot and Sour Shrimp Soup 144
0
No-Holds-Barred Clam or Fish Chowder 145
0
Lentils and Potatoes with Curry 145
0
Bouillabaisse 146
0
Lobster Bisque 146
0
Chicken Soup with Matzo Balls 147
0
Chicken Tortilla Soup 148
0
Thai Coconut Soup with Chicken 149
0
Beef and Vegetable Soup 149
0
Hot and Sour Soup 151
0
Scotch Broth 151
0
Three-Pork Soup 152
0
Fast Avocado Soup 153
0
Gazpacho, Fast and Simple 154
0
Red Onion Borscht 154
0
Vegetable Stock 157
0
Quickest Chicken Stock 157
0
Beef, Veal, Lamb, or Pork Stock 158
0
Fish Stock 159
0
Shrimp Stock 159
0
Dashi 160
0
Tuna Salad with Lemon and Olive Oil 162
0
Welsh Rarebit 162
0
Fish Tacos, Four Ways 163
0
Clayuda 164
0
Rosemary Focaccia 164
0
Grilled Cheese, Simple and Complex 166
0
Pan Bagnat with Chicken Breast 167
0
Mixed Veggie Sandwich with Tahini Dressing 168
0
Gert’s Pepper, Onion, and Sausage Sandwich 169
0
Fish Sandwich with Chili-Lime Mayo 169
0
The Basics of Tacos and Burritos 172
0
Fajitas 174
0
Bean and Cheese Empanadas 174
0
Tostadas 175
0
The Basics of Pizza 175
0
Pizza Dough 178
0
7 Quick ideas for more flavorful Pizza Dough 179
0
White Pizza 179
0
18 ideas for Pizza Toppings 181
0
Pizza with Tomato Sauce and Mozzarella 181
0
Pissaladière 182
0
Calzone 183
0
5 Totally Untraditional Pizzas 184
0
Simple Green Salad 186
0
15 ideas for Simple Green Salad 187
0
Tomato, Mozzarella, and Basil Salad 187
0
Cherry Tomato Salad with Soy Sauce 187
0
Carrot Salad with Cumin 188
0
Cold Cooked Greens, Greek Style 188
0
Potato Salad with Mustard Vinaigrette 189
0
15 simple additions to Potato Salad 190
0
Mixed Fruit Salad 191
0
The Basics of Salad Greens 191
0
The Basics of Preparing Salad Greens 193
0
The Basic of Oil and Vinegar 194
0
Vinaigrette 199
0
18 Variations on Vinaigrette 201
0
Greens with Fruit, Cheese, and Nuts 203
0
Caesar Salad 203
0
Chopped Salad, Five Ways 204
0
Warm Spicy Greens with Bacon and Eggs 205
0
Simple Radish or Jà­cama Salad 205
0
Spicy No-Mayo Coleslaw 206
0
Corn Salad with Avocado 207
0
Fennel and Orange Salad 208
0
Shaved Artichoke Salad 208
0
Raw Beet Salad 210
0
Cauliflower Salad with Olives and Bread Crumbs 211
0
Roasted Eggplant and Tomato Salad 211
0
Mixed Vegetables with Peanut Sauce 212
0
Sesame Seaweed Salad 212
0
Green Papaya Salad 213
0
Watermelon and Tomato Salad 214
0
Balsamic Strawberries with Arugula 214
0
Bean Salad 215
0
8 Variations on Bean Salad 216
0
Warm Chickpea Salad with Arugula 217
0
Fava Bean and Mint Salad with Pecorino 217
0
Rice Salad with Tomatoes 218
0
Rice Salad with Dried Apricots 218
0
Tabbouleh 219
0
Barley Salad with Cucumber and Yogurt-Dill Dressing 220
0
Wheat Berry Salad with Roasted Peppers 220
0
22 Picnic-Perfect Salads 221
0
Fattoush 222
0
Chicken Salad with Olive Oil and Fresh Herbs 222
0
Grilled Beef Salad with Mint 223
0
Salade Niçoise 224
0
Crab Salad 225
0
Fried Chile-Spiced Clam Salad 225
0
Seafood Salad, Mediterranean Style 226
0
10 more Fish, Chicken, or Meat Salads 227
0
Mussel and Potato Salad 228
0
Quick Pickled Vegetables 229
0
Spicy Pickles, Asian Style 229
0
Kimchi 230
0
Kosher Pickles, the Right Way 230
0
Three-Day Pickles 231
0
Just-Tender Boiled or Steamed Vegetables 239
0
Precooked Vegetables in Butter or Oil 240
0
Roasted Vegetables (or Fruits) 241
0
Stir-Fried Vegetables 241
0
Puréed Vegetables 243
0
More Ideas for Vegetable Purées 244
0
Breaded Fried Eggplant (or any other vegetable) 245
0
Battered and Fried Vegetables 247
0
More ideas for Vegetable Gratins 248
0
Vegetable Gratin 248
0
Grilled Vegetables 249
0

Publishers Information

About How to Cook Everything

Publisher Web Link: http://www.wiley.com/

Today’s Favorite Kitchen Companion - Revised and Better Than Ever

Mark Bittman’s award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks—or wants to. With Bittman’s straightforward instructions and advice, you’ll make crowd-pleasing food using fresh, natural ingredients; simple techniques; and basic equipment. Even better, you’ll discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for every occasion. (http://www.wiley.com/)

Author Information

About Mark Bittman

Author Web Link: http://www.markbittman.com/

I’m not a chef, and I never have been. And though I’ve cooked with some of the best-known chefs in the world, I’ve never had formal training, and I’ve never worked in a restaurant. None of which has gotten in the way of my mission to get people cooking simply, comfortably, and well.

I’ve been an avid home cook since 1968, a journalist for nearly as long (longer if you count my high school yearbook!) and a professional food writer since 1980. In 1987 I became the senior writer (later editor) ofCook’s (the predecessor of Cook’s Illustrated), and in 1990 I began writing for The New York Times. Within the next few years I’d writtenHow to Cook Everything and begun to write my weekly column, “The Minimalist.”

Since then the books have come steadily, and How to Cook Everythinghas been completely revised for its tenth birthday. The companion volume, How to Cook Everything Vegetarian (inspired by my realization that the world will inevitably move in the lessmeatarian direction, and why not?), led me to write the just-published (and happily well-received) Food Matters, a look at the links among eating too much meat, obesity, global warming, and other nasty features of modern life. (It has good recipes, too.)

I’m not only in print: We’ve been making weekly videos of “The Minimalist” for a few years now, you can catch me on the Today Show every couple of weeks, and I hosted a public television series based onHow to Cook Everything and another of my bigger books, The Best Recipes in the World. This past year I traveled to Spain with a couple of well-known cronies and taped Spain: On the Road Again, another series for public television.

What’s next? Take a look at my schedule, and feel free to drop me a note. You can also check out a recent article about what I’m up to from theNew York Observer. (www.markbittman.com)

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