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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Recipesort icon Page Rating
Nachos 98
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Nachos 98
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No-Bake Granola Bars 905
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No-Holds-Barred Clam or Fish Chowder 145
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No-Work Smoked Pork Shoulder or Spareribs 759
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Noodle Soup 126
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Nori Chips 350
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Oat Griddlecakes 498
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Oatmeal Cookies 894
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Oatmeal or other Creamy Breakfast Cereal 820
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Octopus with Tomatoes and Red Wine 628
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Okra Gumbo with Spicy Sausage 321
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Old-Fashioned Baked Custard 885
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Olive Oil Bread, with or without Olives 864
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Olive Oil Cake 914
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Olive Oil Salt Bread 830
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Onion Kulcha 874
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Onion Pan Bread 842
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Onion Quiche 809
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Onion Soup 134
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Onion-Rye Bread 867
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Orange Glaze 919
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Orzo, Risotto Style 525
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Osso Buco 784
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Oven-Baked Ratatouille 373
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Oven-Braised Celery 283
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Oven-Roasted Plum Tomatoes 361
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Oven-Roasted Potatoes 341
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Oven-“Fried” Chicken 657
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Oven-“Fried” Fish Fillets 568
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Overnight Waffles 816
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Oysters and Potatoes Stewed in Cream 621
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Pad Thai 510
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Palmiers, Arcs, or other Puff Pastry Cookies 945
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Pan Bagnat with Chicken Breast 167
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Pan-Cooked Salmon 580
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Pan-Cooked Salmon Fillets with Lentils 582
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Pan-Cooked Thin Fish Fillets 564
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Pan-Roasted Celeriac with Rosemary Butter 284
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Pan-Roasted Corn with Cherry Tomatoes 290
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Pan-Roasted Swordfish with Gingered Pea Purée 605
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Pan-Roasted Tuna Steaks 606
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Pancake Variations 813
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Panfried Cheese 826
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Panfried Green and/or Red Tomatoes 363
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Panfried Trout with Bacon and Red Onions 581
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Panna Cotta 950
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Papaya Salsa 34
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Paratha 849
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Parmesan Rice Cakes 498
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Parsley (or other herb) Purée 27
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Pasta with Broccoli, Cauliflower, or Broccoli Raab 516
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Pasta with Corn, Zucchini, and Tomatoes 521
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Pasta with Eggplant and Balsamic Vinegar 519
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Pasta with Eggplant, Tomatoes, and Bread Crumbs 515
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Pasta with Leeks and Parsley 520
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Pasta with Lentils or Other Legumes 523
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Pasta with Mushrooms 518
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Pasta with Pancetta and Pecorino 505
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Pasta with Sardines 530
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Pasta with Spicy Crab 528
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Pasta with Walnuts 526
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Pasta with White Sausage Sauce 533
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Peach or other Stone Fruit Pie 933
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Peanut Brittle 969
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Peanut Sauce 55
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Pear Clafouti 953
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Pearl Couscous Pilaf with Dried Tomatoes 481
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Pecan Pie 937
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Penne with Pumpkin or Winter Squash 521
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Penne with Tomato-Shrimp Sauce 528
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Pheasant Stewed with Dried Fruits and Vinegar 711
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Pickled Ginger 304
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Pickling Spice 67
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Pineapple Upside-Down Cake 915
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Pissaladière 182
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Pita 872
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Pizza Dough 178
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Pizza with Tomato Sauce and Mozzarella 181
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Plantain, Yam, Beet, and other Vegetable Chips 98
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Poached Chicken with Lemon Sauce 682
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Poached Eggs 793
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Poached Fish Steaks or Fillets with Vegetables 569
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Poached Monkfish or Thick Fillets with Artichokes 590
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Poached Pears with Vanilla 401
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Polenta 485
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Polenta “Pizza” 488
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Ponzu Sauce 40
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Popovers 847
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Porcini Dumplings 551
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Pork Steaks and Baked Apples 753
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Pot Stickers 104
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Potato and Leek Soup 131
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Potato Gnocchi 550
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Potato Gratin 346
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Potato Rà¶sti 345
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Potato Salad with Mustard Vinaigrette 189
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Potato-Filled Samosas 106
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Pound Cake 906
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Pozole with Pork and Chipotle 496
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Precooked Vegetables in Butter or Oil 240
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Preserved Lemons 393
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Prime Rib Roast for a Small Crowd 734
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Prosciutto and Melon 112
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Puff Pastry 943
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Pumpkin Pie 937
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Puréed Vegetable Soup without Cream 125
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Puréed Vegetables 243
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Quick Coffee Cake 844
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Quick Marinated Mushrooms 86
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Quick Pickled Vegetables 229
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Quick Whole Wheat and Molasses Bread 841
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Quick-Braised Burdock and Carrots 273
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Quick-Braised Fish Fillets or Steaks in Tomato Sauce 570
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Quick-Braised Whole Fish in Black Bean Sauce 595
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Quick-Cooked Bok Choy 265
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Quick-Glazed Carrots 277
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Quickest Chicken Stock 157
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Quinoa with Roasted Corn 485
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Radish Salsa 34
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Raspberry Fool 951
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Ravioli Nudi 545
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Raw Beet Salad 210
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Raw Onion Chutney 36
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Real Beef Stroganoff 739
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Real Croutons 877
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Real Popcorn 81
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Real Ranch Dressing 42
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Real Refried Beans 418
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Red Beans and Rice 437
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Red Beans with Meat 434
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Red Curry Paste 75
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Red Onion Borscht 154
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Red Pepper Relish 36
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Refried Bean Dip 92
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Refrigerator (or rolled) Cookies 895
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Rhubarb-Orange Soup 968
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Rice Balls 476
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Rice Cooked in Onions 462
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Rice Pilaf, Seven Ways 460
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Rice Pudding 954
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Rice Salad with Dried Apricots 218
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Rice Salad with Tomatoes 218
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Rice with Cheese 460
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Rich Chocolate Torte 915
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Rich Spinach Pie 353
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Rich Vanilla Cake Soak 919
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Rick Golden Bread, Nine Ways 861
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Risotto with Dried and Fresh Mushrooms 467
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Roast Boneless Turkey Breast with Savoy Cabbage 700
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Roast Chicken Parts with Fennel, Celery, or Carrots 656
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Roast Chicken Parts with Olive Oil or Butter 640
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Roast Chicken with Herb Butter 686
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Roast Chicken with New Potatoes 686
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Roast Duck 706
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Roast Goose 710
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Roast Leg of Lamb, Four Ways 770
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Roast Pork Shoulder, Puerto Rican Style 755
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Roast Pork with Garlic and Rosemary 754
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Roast Pork with Sage and Potatoes 754
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Roast Quail with Honey, Cumin, and Orange Juice 712
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Roast Rack of Lamb with Persillade 778
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Roast Tenderloin with Herbs 735
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Roasted Broccoli Gratin with Blue Cheese 269
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Roasted Brussels Sprouts with Garlic 271
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Roasted Carrots with Cumin 278
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Roasted Cauliflower with Roasted Red Peppers and Balsamic Vinegar 280
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Roasted Chicken Cutlets with Bread Crumbs 673
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Roasted Chickpeas 416
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Roasted Cut-Up Duck with Turnips 707
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Roasted Eggplant and Tomato Salad 211
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Roasted Garlic 303
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Roasted Nuts with Oil or Butter 80
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Roasted Onion Halves 327
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Roasted Peppers and Anchovies 116
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Roasted Red Peppers 330
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Roasted Sea Scallops 600
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Roasted Shrimp with Herb Sauce 577
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Roasted Thick Fish Fillets or Steaks 565
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Roasted Vegetables (or Fruits) 241
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Roasted Winter Squash Slices 368
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Roasted, Broiled, or Grilled Asparagus 258
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Rosemary Focaccia 164
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Salade Niçoise 224
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Salmon Croquettes 635
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Salmon Roasted in Butter 583
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Salmon with Beurre Rouge 581
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Salsa Roja 48
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Salsa Verde 49
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Salt Cod in Tomato Sauce 630
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Salt Cod Mousse 631
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Sandwich Bread, Five Ways 859
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Sauerkraut with Juniper Berries 276
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Sautéed Apples or other Fruit 383
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Sautéed Artichoke Hearts 254
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Sautéed Brussels Sprouts with Bacon 271
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Sautéed Cabbage with Balsamic Vinegar 275
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Sautéed Calf’s Liver 785
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Sautéed Chicken Cutlets 678
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Sautéed Chicken Cutlets with Wine Sauce 679
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Sautéed Eggplant with Basil 295
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Sautéed Medallions or Pork with Lemon and Parsley 752
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Sautéed Mushrooms 313
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Sautéed Olives 323
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Sautéed Ripe Plantains 335
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Sautéed Soft-Shell Crabs, Four Ways 614
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Sautéed Sweetbreads 786
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Sautéed Zucchini 355
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Sautéed, Roasted, or Broiled Bananas 386
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Scones 845
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Scotch Broth 151
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Sea Green and Celery Stir-Fry 349
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Seafood Salad, Mediterranean Style 226
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Seared Baby Bok Choy with Bacon Vinaigrette 266
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Seared Scallops with Pan Sauce 598
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Seaweed “Shake” 69
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Sesame Seaweed Salad 212
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Sesame Spareribs 762
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Seven-Minute Frosting 918
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Shad Roe 632
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Shaved Artichoke Salad 208
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Short Ribs Braised with Potatoes and Mustard 740
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Shortbread 898
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Shredded Carrots with Chiles and Chives 278
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Shredded Pork 759
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Shrimp and Scallion Stir-Fry 575
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Shrimp Burgers 633
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Shrimp Cocktail 87
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Shrimp Jambalaya 464
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Shrimp Stock 159
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Simple Berry Tart 939
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Simple Green Salad 186
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Simple Miso Dipping Sauce 39
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Simple Pan Sauce 45
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Simple Radish or Jà­cama Salad 205
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Simple Risotto 466
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Simple White or Whole Wheat Couscous 454
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Simple Yogurt Sauce 24
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Simpler-than-Pilaf Baked Rice 453
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Simplest Apple Tart 938
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Simplest Dal 433
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Simplest Fried Rice 453
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Simplest Omelet 802
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Simplest Split Pea Soup 138
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Simplest Whole Roast Chicken, Six Ways 644
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Simply Grilled or Broiled Chicken Parts 660
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Skate with Brown Butter, Honey, and Capers 629
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Skillet Pork Chops, Eight Ways 720
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Skordalia 94
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Slow-Cooked Green Beans 305
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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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