How to Cook Everything: Bittman Takes on America's Chefs by Mark Bittman

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    • Categories: Soups; Spanish
    • Ingredients: gelatin; tomatoes; white bread; mangoes; cucumbers; orange peppers; scallions; trout roe
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    • Categories: Soups; Spanish; Vegan; Vegetarian
    • Ingredients: tomatoes; cucumbers; stale bread; sherry vinegar; garlic
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    • Categories: Stuffing; Appetizers / starters; Main course; Basque
    • Ingredients: leeks; black peppercorns; bay leaves; Spanish onions; tomato sauce; brandy; breadcrumbs; Dungeness crabs; butter; green bell peppers; dried red chiles; garlic
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    • Categories: Soups; Spanish
    • Ingredients: garlic; thyme; chicken stock; lump crabmeat; eggs; lemons; parsley
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    • Categories: Sandwiches & burgers; Appetizers / starters; Cooking ahead; Vietnamese
    • Ingredients: rice papers; Boston lettuce; mint; shrimp; jasmine rice; soy sauce; roast pork; lemons; grapeseed oil; eggs; limes; red miso; roasted unsalted peanuts; rice vermicelli noodles; garlic; dry mustard; ground cayenne pepper
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    • Categories: Appetizers / starters; Vietnamese
    • Ingredients: chile paste with garlic; lettuce; rice noodles; carrots; mint; cilantro; fish sauce; fresh ginger; Thai basil; cooked pork
    • Accompaniments: Scallion oil
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    • Categories: Dressings & marinades; Cooking ahead; Vietnamese; Vegan; Vegetarian
    • Ingredients: scallions; corn oil
    • Accompaniments: Summer roll
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    • Categories: Dressings & marinades; Spice / herb blends & rubs; Small plates - tapas, meze; Cooking ahead
    • Ingredients: shrimp; red onions; black peppercorns; coriander seeds; thyme; bay leaves; paprika; mustard seeds; cardamom seeds; allspice berries; cinnamon sticks; lemons; rice wine vinegar; garlic; celery seeds
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    • Categories: Spice / herb blends & rubs; Cooking ahead
    • Ingredients: thyme; bay leaves; paprika; mustard seeds; cardamom seeds; allspice berries; cinnamon sticks; celery seeds
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    • Categories: Small plates - tapas, meze; Cooking ahead; Spanish
    • Ingredients: bay leaves; ground cayenne pepper; shrimp; garlic; parsley; lemons
    • Accompaniments: Classic mojito
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    • Categories: Dressings & marinades; Appetizers / starters; Main course; American; Italian
    • Ingredients: veal loin; white wine; chicken broth; thyme; rosemary; shallots; capers; frisée; Worcestershire sauce; sushi grade tuna; garlic; eggs; lemons; anchovies
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    • Categories: Dressings & marinades; Cooking ahead; American
    • Ingredients: garlic; Worcestershire sauce; eggs; lemons; anchovies
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    • Categories: Sandwiches & burgers; Quick / easy; Main course; Appetizers / starters; Italian
    • Ingredients: capers; shallots; deli turkey; canned tuna in olive oil; parsley; anchovies; sandwich bread; lemons; fresh ginger; eggs; soy sauce; grapeseed oil
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    • Categories: Cocktails / drinks (with alcohol); Cooking for 1 or 2; Cuban
    • Ingredients: mint; white rum; Angostura bitters; limes; superfine sugar; soda water
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    • Categories: Cocktails / drinks (with alcohol); Quick / easy
    • Ingredients: mint; dark rum; limes; sugar
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    • Categories: Cocktails / drinks (with alcohol); Spanish
    • Ingredients: strawberries; mint; brandy; sparkling wine; vanilla liqueur; white grape juice
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    • Categories: Cocktails / drinks (with alcohol); Spanish
    • Ingredients: red wine; oranges; vodka; brandy; cinnamon sticks; apples; Rose's Lime Juice
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    • Categories: Grills & BBQ; Sauces, general; Appetizers / starters; Main course; Summer; Picnics & outdoors
    • Ingredients: oysters; clams; Tabasco sauce; lemons; butter; garlic
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    • Categories: Grills & BBQ; Appetizers / starters; Main course; Summer; Picnics & outdoors; Asian
    • Ingredients: dry white wine; lemongrass; shallots; chiles; cilantro; littleneck clams; butter; fresh ginger; limes
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  • Tandoori shrimp
    • Categories: Dressings & marinades; Grills & BBQ; Main course; Picnics & outdoors; Indian
    • Ingredients: cumin seeds; chickpea flour; turmeric; yogurt; shrimp; bay leaves; cinnamon sticks; coriander seeds; black peppercorns; nutmeg; mace; whole cloves; fresh ginger; garlic; white pepper; lemons; butter; cardamom pods
    • Accompaniments: Crispy okra salad; Chickpea raita
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    • Categories: Salads; Side dish; Indian; Vegan; Vegetarian
    • Ingredients: okra; red onions; tomatoes; cilantro; cumin seeds; ground coriander; ground ginger; ground cayenne pepper; lemons; amchoor; ground cumin; hing powder
    • Accompaniments: Tandoori shrimp
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    • Categories: Spice / herb blends & rubs; Cooking ahead; Indian
    • Ingredients: ground coriander; ground ginger; ground cayenne pepper; lemons; amchoor; ground cumin; hing powder
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  • Stir-fried shrimp with okra and lime
    • Categories: Stir-fries; Dressings & marinades; Quick / easy; Main course; Indian
    • Ingredients: shrimp; okra; cilantro; limes; butter
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    • Categories: Sandwiches & burgers; Main course
    • Ingredients: whole lobsters; scallops; mâche; shallots; tomatoes; thyme; black peppercorns; brioche hamburger buns; butter; lemons; eggs; soy sauce; garlic
    • Accompaniments: Pont-Neuf potatoes
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    • Categories: Sandwiches & burgers; Main course; American
    • Ingredients: whole lobsters; hot dog buns; butter
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  • ISBN 10 0764570145
  • ISBN 13 9780764570148
  • Linked ISBNs
  • Published Apr 12 2005
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons

Publishers Text

It's a battle of restaurant style vs. homestyle as Mark Bittman takes on the nation's top chefs with accessible versions of some of their favorite dishes.


Mark Bittman is famous for the simple, down-to-earth approach to cooking that hundreds of thousands of home cooks know and love from his bestselling How to Cook Everything cookbooks. Now, in this companion to the public television series, he pits his relaxed cooking style against the sophisticated creations of 13 A-list celebrity chefs, such as Jean-Georges Vongerichten in New York, Chris Schlesinger in Boston, and Suzanne Goin in Los Angeles.


The TV series and book offer tantalizing recipes for home cooks who like to keep things simple - or take on a culinary challenge. Readers may find it hard to choose. The battle plays out in the 120 recipes Mark and the chefs created together, each helping but also ribbing the other along the way. In the book, the recipes are grouped in chapters ranging from salads to main dishes to desserts. Each recipe challenge presents a chef's special dish followed by Bittman's simpler interpretation, including Daniel Boulud's Lamb, Four Ways vs. Bittman's Simple Lamb Roast and Jean-Georges Vongerichten's Apple Tart Tartin with Tart Apple Ice Cream vs. Bittman's Skillet Tart Tartin. To capture the lighthearted competition and expert cooking revelations that make the TV series so engaging, the book offers Bittman's behind-the-scenes observations and practical cooking tips for each recipe. During this cooking odyssey, even I learned something, Bittman says. Rounding out the package are beautiful full-color photographs of finished dishes and action shots from the show.



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