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

Recipesort icon Page Rating
“Boiled Water” 123
0
Zucchini Pancakes 355
0
Ziti with Creamy Gorgonzola Sauce 525
0
Yogurt or Buttermilk Biscuits 845
0
Yogurt 823
0
Yellow Rice, the Best Way 463
0
Yeasted Coffee Cake 835
0
Winter Squash Curry 368
0
Wild Rice Pilaf 494
0
Whole Winter Squash, Cooked Three Ways 366
0
Whole Wheat Farfalle with Roasted Potatoes 523
0
White Rice 458
0
White Pizza 179
0
White Cut Chicken 689
0
White Beans, Tuscan Style 427
0
White Beans with Cabbage, Pasta, and Ham 421
0
White Bean Purée 413
0
White Bean and Collard Green Soup 136
0
Whipped Cream 882
0
Wheat, Whole Barley, or Farro Soup 140
0
Wheat Berry Salad with Roasted Peppers 220
0
Wheat Berries with Walnuts 495
0
West Indian Crispy Pork Bits 749
0
Welsh Rarebit 162
0
Watermelon and Tomato Salad 214
0
Watermelon and Mint Soup 967
0
Warm, Soft Chocolate Cake 881
0
Warm Spicy Greens with Bacon and Eggs 205
0
Warm Chickpea Salad with Arugula 217
0
Vinaigrette 199
0
Vietnamese Summer Rolls 107
0
Vegetable Stock 157
0
Vegetable Gratin 248
0
Vegetable Fritters 99
0
Veal Stew with Tomatoes 783
0
Veal Stew with Tomatoes 783
0
Veal Paprikas 782
0
Veal Cutlets, 1950’s Style 781
0
Variations on Eggs Benedict 800
0
Vanilla Pudding 950
0
Vanilla Pastry Cream 943
0
Vanilla or Chocolate Soufflé 958
0
Vanilla Meringues 901
0
Vanilla Ice Cream 961
0
Vanilla Custard Sauce 924
0
Vanilla Buttercream Frosting 917
0
Udon Noodle and Miso Soup with Shiitake Mushrooms 142
0
Twice-Fried Green Beans 306
0
Twice Baked Potatoes 338
0
Turnips in Mustard Sauce 364
0
Turkey Thighs in Almond Mole 702
0
Turkey Thighs Braised in Red Wine 701
0
Turkey Gravy 698
0
Tuna Salad with Lemon and Olive Oil 162
0
Traditional Pesto 27
0
Traditional Cranberry Sauce 51
0
Traditional Apple Pie 931
0
Tostones 335
0
Tostadas 175
0
Tomatoes Stuffed with Sausage and Rice 369
0
Tomato, Mozzarella, and Basil Salad 187
0
Tomato Soup 130
0
Tomato and Cheese Frittata 804
0
Three-Pork Soup 152
0
Three-Day Pickles 231
0
Thickened Pan Sauce 47
0
The Simplest Paella 470
0
The Simplest Bean Burgers 438
0
The Simplest and Best Shrimp Dish 573
0
The Best Scrambled Eggs 797
0
The Basics of Tacos and Burritos 172
0
The Basics of Salad Greens 191
0
The Basics of Preparing Salad Greens 193
0
The Basics of Pizza 175
0
The Basic of Oil and Vinegar 194
0
Thai Coconut Soup with Chicken 149
0
Thai Chile Sauce 39
0
Teriyaki Sauce 55
0
Tempura 101
0
Tarte Tatin 940
0
Tapioca Pudding 955
0
Tapenade 96
0
Tamales 488
0
Tahini Sauce 35
0
Tabbouleh 219
0
Sweet Tart Crust 929
0
Sweet Potatoes, Simply Cooked 358
0
Suzanne Gion’s Bacon-Wrapped Dates 88
0
Sushi Rolls 474
0
Sushi Rice 474
0
Super-Easy 3-Ingredient Soups 127
0
Summer Squash and Herbs in Parchment 356
0
Summer Pudding 956
0
Sugar Syrup 921
0
Stuffed Pita 873
0
Stuffed Mushrooms 113
0
Stuffed Grape Leaves 109
0
Stuffed Flank Steak 737
0
Stuck-Pot Rice with Potato Crust 471
0
Streusel Topping 925
0
Strawberry (or other Fruit) Shortcakes 913
0
Stir-Fried Vegetables, Vietnamese Style 374
0
Stir-Fried Vegetables 241
0
Stir-Fried Tofu with Scallions 417
0
Stir-Fried Tofu with Bell Peppers or Other Vegetable 447
0
Stir-Fried Spicy Beef with Basil 719
0
Stir-Fried Shrimp with Black Beans 576
0
Stir-Fried Pork with Spinach 748
0
Stir-Fried Noodles with Meat and Vegetables 554
0
Stir-Fried Lamb with Green Peppers 769
0
Stir-Fried Chicken with Ketchup 677
0
Stir-Fried Chicken with Cabbage 643
0
Stir-Fried Chicken with Broccoli or Cauliflower 674
0
Stir-Fried Chicken with Black Beans 676
0
Stir-Fried Broccoli 267
0
Stir-Fried Beef with Onions and Ginger 731
0
Stir-Fried Bean Sprouts 261
0
Stir-Fried Asparagus 259
0
Stewed Tomatillos and Tomatoes 359
0
Stewed Chickpeas with Chicken 423
0
Stewed Cherries, Sweet or Savory 388
0
Steamy Sticky Rice, Thai Style 459
0
Steamed Dungeness Crab with Tomatoes and Basil 615
0
Steamed Corn on the Cob 289
0
Steamed Clams, Mussels, or other Shellfish 570
0
Steamed Clams or Mussels, Unleashed 619
0
Steamed Artichokes 253
0
Steamed and Roasted Duck 706
0
Steak au Poivre 730
0
Squid with Chiles and Greens 626
0
Squid in Red Wine Sauce 626
0
Squid and White Beans with Broken Noodles 530
0
Spinach-Ricotta Ravioli 545
0
Spinach-Cheese Triangles 110
0
Spinach with Currants and Nuts 352
0
Spinach Croquettes 354
0
Spicy Pickles, Asian Style 229
0
Spicy No-Mayo Coleslaw 206
0
Spicy Grilled or Broiled Shrimp 574
0
Spicy Deep-Fried Fish, Indian Style 594
0
Spicy Batter-Fried Chicken 666
0
Spanish Tortilla 806
0
Spaghetti with Pesto 507
0
Spaghetti with Butter and Parmesan 506
0
Spaetzle 552
0
Soy Dipping Sauce and Marinade 25
0
Sourdough Bread 858
0
Sour Cream or Yogurt Dip, Five Ways 89
0
Soft-Boiled Egg 790
0
Soft Fruit Sorbet 964
0
Socca or Farinata 116
0
Smooth Green Chile Sauce, Indian Style 54
0
Smokey Black Bean Soup 137
0
Slow-Grilled Sardines 629
0
Slow-Cooked Pearled Barley with Onions and Mushrooms 483
0
Slow-Cooked Green Beans 305
0
Skordalia 94
0
Skillet Pork Chops, Eight Ways 720
0
Skate with Brown Butter, Honey, and Capers 629
0
Simply Grilled or Broiled Chicken Parts 660
0
Simplest Whole Roast Chicken, Six Ways 644
0
Simplest Split Pea Soup 138
0
Simplest Omelet 802
0
Simplest Fried Rice 453
0
Simplest Dal 433
0
Simplest Apple Tart 938
0
Simpler-than-Pilaf Baked Rice 453
0
Simple Yogurt Sauce 24
0
Simple White or Whole Wheat Couscous 454
0
Simple Risotto 466
0
Simple Radish or Jà­cama Salad 205
0
Simple Pan Sauce 45
0
Simple Miso Dipping Sauce 39
0
Simple Green Salad 186
0
Simple Berry Tart 939
0
Shrimp Stock 159
0
Shrimp Jambalaya 464
0
Shrimp Cocktail 87
0
Shrimp Burgers 633
0
Shrimp and Scallion Stir-Fry 575
0
Shredded Pork 759
0
Shredded Carrots with Chiles and Chives 278
0
Shortbread 898
0
Short Ribs Braised with Potatoes and Mustard 740
0
Shaved Artichoke Salad 208
0
Shad Roe 632
0
Seven-Minute Frosting 918
0
Sesame Spareribs 762
0
Sesame Seaweed Salad 212
0
Seaweed “Shake” 69
0
Seared Scallops with Pan Sauce 598
0
Seared Baby Bok Choy with Bacon Vinaigrette 266
0
Seafood Salad, Mediterranean Style 226
0
Sea Green and Celery Stir-Fry 349
0
Scotch Broth 151
0
Scones 845
0
Sautéed, Roasted, or Broiled Bananas 386
0
Sautéed Zucchini 355
0
Sautéed Sweetbreads 786
0
Sautéed Soft-Shell Crabs, Four Ways 614
0
Sautéed Ripe Plantains 335
0
Sautéed Olives 323
0
Sautéed Mushrooms 313
0
Sautéed Medallions or Pork with Lemon and Parsley 752
0
Sautéed Eggplant with Basil 295
0
Sautéed Chicken Cutlets with Wine Sauce 679
0
Sautéed Chicken Cutlets 678
0
Sautéed Calf’s Liver 785
0
Sautéed Cabbage with Balsamic Vinegar 275
0
Sautéed Brussels Sprouts with Bacon 271
0
Sautéed Artichoke Hearts 254
0
Sautéed Apples or other Fruit 383
0
Sauerkraut with Juniper Berries 276
0
Sandwich Bread, Five Ways 859
0
Salt Cod Mousse 631
0
Salt Cod in Tomato Sauce 630
0
Salsa Verde 49
0
Salsa Roja 48
0
Salmon with Beurre Rouge 581
0
Salmon Roasted in Butter 583
0
Salmon Croquettes 635
0
Salade Niçoise 224
0
Rosemary Focaccia 164
0
Roasted, Broiled, or Grilled Asparagus 258
0
Roasted Winter Squash Slices 368
0
Roasted Vegetables (or Fruits) 241
0
Roasted Thick Fish Fillets or Steaks 565
0
Roasted Shrimp with Herb Sauce 577
0
Roasted Sea Scallops 600
0
Roasted Red Peppers 330
0
Roasted Peppers and Anchovies 116
0
Roasted Onion Halves 327
0
Roasted Nuts with Oil or Butter 80
0
Roasted Garlic 303
0
Roasted Eggplant and Tomato Salad 211
0
Roasted Cut-Up Duck with Turnips 707
0
Roasted Chickpeas 416
0
Roasted Chicken Cutlets with Bread Crumbs 673
0
Roasted Cauliflower with Roasted Red Peppers and Balsamic Vinegar 280
0
Roasted Carrots with Cumin 278
0
Roasted Brussels Sprouts with Garlic 271
0
Roasted Broccoli Gratin with Blue Cheese 269
0
Roast Tenderloin with Herbs 735
0
Roast Rack of Lamb with Persillade 778
0
Roast Quail with Honey, Cumin, and Orange Juice 712
0
Roast Pork with Sage and Potatoes 754
0
Roast Pork with Garlic and Rosemary 754
0
Roast Pork Shoulder, Puerto Rican Style 755
0
Roast Leg of Lamb, Four Ways 770
0
Roast Goose 710
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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