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
Slow-Cooked Pearled Barley with Onions and Mushrooms 483
0
Slow-Grilled Sardines 629
0
Smokey Black Bean Soup 137
0
Smooth Green Chile Sauce, Indian Style 54
0
Socca or Farinata 116
0
Soft Fruit Sorbet 964
0
Soft-Boiled Egg 790
0
Sour Cream or Yogurt Dip, Five Ways 89
0
Sourdough Bread 858
0
Soy Dipping Sauce and Marinade 25
0
Spaetzle 552
0
Spaghetti with Butter and Parmesan 506
0
Spaghetti with Pesto 507
0
Spanish Tortilla 806
0
Spicy Batter-Fried Chicken 666
0
Spicy Deep-Fried Fish, Indian Style 594
0
Spicy Grilled or Broiled Shrimp 574
0
Spicy No-Mayo Coleslaw 206
0
Spicy Pickles, Asian Style 229
0
Spinach Croquettes 354
0
Spinach with Currants and Nuts 352
0
Spinach-Cheese Triangles 110
0
Spinach-Ricotta Ravioli 545
0
Squid and White Beans with Broken Noodles 530
0
Squid in Red Wine Sauce 626
0
Squid with Chiles and Greens 626
0
Steak au Poivre 730
0
Steamed and Roasted Duck 706
0
Steamed Artichokes 253
0
Steamed Clams or Mussels, Unleashed 619
0
Steamed Clams, Mussels, or other Shellfish 570
0
Steamed Corn on the Cob 289
0
Steamed Dungeness Crab with Tomatoes and Basil 615
0
Steamy Sticky Rice, Thai Style 459
0
Stewed Cherries, Sweet or Savory 388
0
Stewed Chickpeas with Chicken 423
0
Stewed Tomatillos and Tomatoes 359
0
Stir-Fried Asparagus 259
0
Stir-Fried Bean Sprouts 261
0
Stir-Fried Beef with Onions and Ginger 731
0
Stir-Fried Broccoli 267
0
Stir-Fried Chicken with Black Beans 676
0
Stir-Fried Chicken with Broccoli or Cauliflower 674
0
Stir-Fried Chicken with Cabbage 643
0
Stir-Fried Chicken with Ketchup 677
0
Stir-Fried Lamb with Green Peppers 769
0
Stir-Fried Noodles with Meat and Vegetables 554
0
Stir-Fried Pork with Spinach 748
0
Stir-Fried Shrimp with Black Beans 576
0
Stir-Fried Spicy Beef with Basil 719
0
Stir-Fried Tofu with Bell Peppers or Other Vegetable 447
0
Stir-Fried Tofu with Scallions 417
0
Stir-Fried Vegetables 241
0
Stir-Fried Vegetables, Vietnamese Style 374
0
Strawberry (or other Fruit) Shortcakes 913
0
Streusel Topping 925
0
Stuck-Pot Rice with Potato Crust 471
0
Stuffed Flank Steak 737
0
Stuffed Grape Leaves 109
0
Stuffed Mushrooms 113
0
Stuffed Pita 873
0
Sugar Syrup 921
0
Summer Pudding 956
0
Summer Squash and Herbs in Parchment 356
0
Super-Easy 3-Ingredient Soups 127
0
Sushi Rice 474
0
Sushi Rolls 474
0
Suzanne Gion’s Bacon-Wrapped Dates 88
0
Sweet Potatoes, Simply Cooked 358
0
Sweet Tart Crust 929
0
Tabbouleh 219
0
Tahini Sauce 35
0
Tamales 488
0
Tapenade 96
0
Tapioca Pudding 955
0
Tarte Tatin 940
0
Tempura 101
0
Teriyaki Sauce 55
0
Thai Chile Sauce 39
0
Thai Coconut Soup with Chicken 149
0
The Basic of Oil and Vinegar 194
0
The Basics of Pizza 175
0
The Basics of Preparing Salad Greens 193
0
The Basics of Salad Greens 191
0
The Basics of Tacos and Burritos 172
0
The Best Scrambled Eggs 797
0
The Simplest and Best Shrimp Dish 573
0
The Simplest Bean Burgers 438
0
The Simplest Paella 470
0
Thickened Pan Sauce 47
0
Three-Day Pickles 231
0
Three-Pork Soup 152
0
Tomato and Cheese Frittata 804
0
Tomato Soup 130
0
Tomato, Mozzarella, and Basil Salad 187
0
Tomatoes Stuffed with Sausage and Rice 369
0
Tostadas 175
0
Tostones 335
0
Traditional Apple Pie 931
0
Traditional Cranberry Sauce 51
0
Traditional Pesto 27
0
Tuna Salad with Lemon and Olive Oil 162
0
Turkey Gravy 698
0
Turkey Thighs Braised in Red Wine 701
0
Turkey Thighs in Almond Mole 702
0
Turnips in Mustard Sauce 364
0
Twice Baked Potatoes 338
0
Twice-Fried Green Beans 306
0
Udon Noodle and Miso Soup with Shiitake Mushrooms 142
0
Vanilla Buttercream Frosting 917
0
Vanilla Custard Sauce 924
0
Vanilla Ice Cream 961
0
Vanilla Meringues 901
0
Vanilla or Chocolate Soufflé 958
0
Vanilla Pastry Cream 943
0
Vanilla Pudding 950
0
Variations on Eggs Benedict 800
0
Veal Cutlets, 1950’s Style 781
0
Veal Paprikas 782
0
Veal Stew with Tomatoes 783
0
Veal Stew with Tomatoes 783
0
Vegetable Fritters 99
0
Vegetable Gratin 248
0
Vegetable Stock 157
0
Vietnamese Summer Rolls 107
0
Vinaigrette 199
0
Warm Chickpea Salad with Arugula 217
0
Warm Spicy Greens with Bacon and Eggs 205
0
Warm, Soft Chocolate Cake 881
0
Watermelon and Mint Soup 967
0
Watermelon and Tomato Salad 214
0
Welsh Rarebit 162
0
West Indian Crispy Pork Bits 749
0
Wheat Berries with Walnuts 495
0
Wheat Berry Salad with Roasted Peppers 220
0
Wheat, Whole Barley, or Farro Soup 140
0
Whipped Cream 882
0
White Bean and Collard Green Soup 136
0
White Bean Purée 413
0
White Beans with Cabbage, Pasta, and Ham 421
0
White Beans, Tuscan Style 427
0
White Cut Chicken 689
0
White Pizza 179
0
White Rice 458
0
Whole Wheat Farfalle with Roasted Potatoes 523
0
Whole Winter Squash, Cooked Three Ways 366
0
Wild Rice Pilaf 494
0
Winter Squash Curry 368
0
Yeasted Coffee Cake 835
0
Yellow Rice, the Best Way 463
0
Yogurt 823
0
Yogurt or Buttermilk Biscuits 845
0
Ziti with Creamy Gorgonzola Sauce 525
0
Zucchini Pancakes 355
0
“Boiled Water” 123
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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