How To Cook Everything

Mark Bittman

Harcourt

Animal, Vegetable, Junk

Bittman Bread: No-Knead Whole Grain Baking for Every Day

Kerri Conan

Harvest

The VB6 Cookbook: More than 350 Recipes for Healthy Vegan Meals All Day and Delicious Flexitarian Dinners at Night

Clarkson/Potter

How to Cook Everything: 2,000 Simple Recipes for Great Food

Wiley & Sons, Limited, John

Today's Favorite Kitchen Companion&mdash;Revised and Better Than EverMark 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&mdash;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."A week doesn't go by where I don't pull How to Cook Everything down from the shelf, so I am thrilled there's a new, revised edition. My original is falling apart!" &mdash;Al Roker"This new generation of How to Cook Everything makes my 'desert island' cookbook choice jacked up and simply universal. I'll now bequeath my cookbooks to a collect&or; I need only this one." &mdash;Mario Batali"Mark Bittman has done the impossible, improving upon his now-classic How to Cook Everything. If you need know-how, here's where to find it." &mdash;Bobby Flay"Mark Bittman is a great cook and an incredible teacher. In this second edition, Mark has fine-tuned the original, making this book a must for every kitchen." &mdash;Jean-Georges Vongerichten"Throw away all your old recipes and buy How to Cook Everything. Mark Bittman's recipes are foolproof, easy, and more modern than any others." &mdash;Isaac Mizrahi"Generous, thorough, reliable, and necessary, How to Cook Everything is an indispensable reference for both experienced and beginner cooks." &mdash;Mollie Katzen, author of the Moosewood Cookbook"I learned how to cook from How to Cook Everything in a way that gives me the freedom to be creative. This new edition will be my gift to new couples or for a housewarming; if you have this book, you don't really need any others." &mdash;Lisa Loeb, singer/songwriter

Cookbooks, Food & Wine

wiley

This exceptional package of Mark Bittman's award-winning, blockbuster cookbook, How To Cook Everything, plus an interactive CD-ROM of the same name, takes cooking to a whole new level! It is a must-have resource for anyone who wants guidance from the best home cook in America, plus the ability to adapt Bittman's expertise to the cooking needs of their daily lives with the tools offered by a CD-ROM.

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

John Wiley&Sons

How To Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition

Vegan Before 6

Vegetarian & Vegan

SPHERE

The cooking of Jean-Georges Vongerichten--sophisticated yet startlingly uncomplicated, hinting at French and Asian influences yet entirely original--has earned endless raves and accolades from every quarter. Why? Because Vongerichten has invented a culinary style that is highly creative and intensely flavorful but uses few ingredients and is remarkably simple. Now, Jean-Georges, with award-winning coauthor Mark Bittman, brings this extraordinary cuisine to the home kitchen. There are no mile-long lists of instructions, the recipes use readily available ingredients, and many can be prepared in thirty minutes or less. Some of the recipes are taken directly from the kitchens of Vongerichten's three restaurants--Jean Georges, Vong, and JoJo. They not only sound simple but are simple--and irresistible. Fennel and Apple Salad with Juniper. 10-minute Green Gazpacho. Sautéed Chicken with Green Olives and Cilantro. Warm, Soft Chocolate Cake. Jean-Georges's signature dishes are all here and made easy for the home cook. Scallops and Cauliflower with Caper-Raisin Sauce. Chicken Soup with Coconut Milk and Lemongrass. Salmon and Potato Crisps. Looking for simple, midweek fare? Try the quickly-put-together Savoy Slaw with Citrus, Ginger, and Mustard and the Dill-Stuffed Shrimp with Baked Lemon. For weekend entertaining, start with Beet and Ginger Salad, move on to the Gently Cooked Salmon with Mashed Potatoes, and dazzle your guests with the spectacular Apple Confit. This long-awaited cookbook makes it easy to turn your kitchen into a four-star restaurant. All it takes is the inspired recipes and innovative techniques of Jean-Georges.

Jean-Georges: Cooking at Home with a Four-Star Chef

Jean-Georges Vongerichten

Cooking Methods

Broadway Books

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Books by Mark Bittman