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

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  • Deconstructed gazpacho (page 34)

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

    • Categories: Soups; Spanish
    • Ingredients: gelatin; tomatoes; white bread; mangoes; cucumbers; orange peppers; scallions; trout roe
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  • Traditional gazpacho (page 36)

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

    • Categories: Soups; Spanish; Vegan; Vegetarian
    • Ingredients: tomatoes; cucumbers; stale bread; sherry vinegar; garlic
    show

  • Stuffed fresh crab (Txangurro) (page 38)

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

    • 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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  • Garlic soup with crab (page 40)

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

    • Categories: Soups; Spanish
    • Ingredients: garlic; thyme; chicken stock; lump crabmeat; eggs; lemons; parsley
    show

  • Summer roll (page 42)

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

    • 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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  • "Unrolled" summer roll (page 44)

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

    • 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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  • Scallion oil (page 45)

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

    • Categories: Dressings & marinades; Cooking ahead; Vietnamese; Vegan; Vegetarian
    • Ingredients: scallions; corn oil
    • Accompaniments: Summer roll
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  • Pickled shrimp (page 46)

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

    • 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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  • Ruby boil spice mix (page 47)

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

    • Categories: Spice / herb blends & rubs; Cooking ahead
    • Ingredients: thyme; bay leaves; paprika; mustard seeds; cardamom seeds; allspice berries; cinnamon sticks; celery seeds
    show

  • Shrimp with garlic (page 48)

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

    • 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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  • Layered vitello tonnato (page 50)

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

    • 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
    show

  • Caesar salad dressing (page 53)

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

    • Categories: Dressings & marinades; Cooking ahead; American
    • Ingredients: garlic; Worcestershire sauce; eggs; lemons; anchovies
    show

  • Turkey (tonnato) sandwiches (page 54)

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

    • 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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  • Classic mojito (page 56)

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

    • Categories: Cocktails / drinks (with alcohol); Cooking for 1 or 2; Cuban
    • Ingredients: mint; white rum; Angostura bitters; limes; superfine sugar; soda water
    show

  • Bittman's minty rum drink (page 58)

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

    • Categories: Cocktails / drinks (with alcohol); Quick / easy
    • Ingredients: mint; dark rum; limes; sugar
    show

  • White sangria (page 60)

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

    • Categories: Cocktails / drinks (with alcohol); Spanish
    • Ingredients: strawberries; mint; brandy; sparkling wine; vanilla liqueur; white grape juice
    show

  • Red sangria (page 61)

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

    • Categories: Cocktails / drinks (with alcohol); Spanish
    • Ingredients: red wine; oranges; vodka; brandy; cinnamon sticks; apples; Rose's Lime Juice
    show

  • Grilled clams and oysters with barbecue sauce (page 64)

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

    • Categories: Grills & BBQ; Sauces, general; Appetizers / starters; Main course; Summer; Picnics & outdoors
    • Ingredients: oysters; clams; Tabasco sauce; lemons; butter; garlic
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  • Clams "Johnson," Southeast Asian style (page 66)

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

    • Categories: Grills & BBQ; Main course; Appetizers / starters; Summer; Picnics & outdoors; Asian
    • Ingredients: dry white wine; lemongrass; shallots; chiles; cilantro; littleneck clams; butter; fresh ginger; limes
    show
  • Tandoori shrimp

    Tandoori shrimp (page 68)

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

    • 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
    show

  • Crispy okra salad (page 70)

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

    • 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
    show

  • Chaat masala (page 71)

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

    • Categories: Spice / herb blends & rubs; Cooking ahead; Indian
    • Ingredients: ground coriander; ground ginger; ground cayenne pepper; lemons; amchoor; ground cumin; hing powder
    show
  • Stir-fried shrimp with okra and lime

    Stir-fried shrimp with okra and lime (page 72)

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

    • Categories: Stir-fries; Dressings & marinades; Quick / easy; Main course; Indian
    • Ingredients: shrimp; okra; cilantro; limes; butter
    show

  • Lobster burger (page 74)

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

    • 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
    show

  • Lobster roll (page 76)

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

    • Categories: Sandwiches & burgers; Main course; American
    • Ingredients: whole lobsters; hot dog buns; butter
    show

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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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