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

Bittman has added hundreds of new dishes, and completely updated the remaining recipes and every line of guidance. New features abound: Each chapter now opens with "Essential Recipes," a section that highlights the core dishes for every cook's repertoire, such as building blocks for simple soups or ten ways to cook any seafood. He has also expanded the chapters on vegetables and fruits, grains, beans, and desserts. New charts will help you customize recipes with a variety of flavors and ingredients, and new how-to illustrations bring the total to nearly 400. With this revision, Bittman also tags fast, make-ahead, and vegetarian recipes with icons for easy menu planning.

The new How to Cook Everything provides a lifetime's worth of quick, simple, and delicious options. Its 2,000 recipes and variations cover everything from Pad Thai and Carrot Salad with Cumin to Simplest Whole Roast Chicken, Six Ways and Traditional Apple Pie. All of the recipes are easy to prepare—more than half can be completed in 30 minutes (many in even less time)—and none requires special equipment or fancy techniques. Throughout, the emphasis is on fresh, widely available ingredients and healthy, uncomplicated preparations.

As always, Bittman's recipes are instantly appealing, uniquely accessible, and refreshingly straightforward. And many of the special features you loved in the original are still here, too, fully updated. Bittman's thoughtful and inspiring sidebars and lists (like "Twenty-Five Pasta Sauces You Can Make in Advance") and suggested menus for every occasion make How to Cook Everything more valuable and indispensable than ever—the one cookbook you need for fast and flavorful home-cooked food every day of the year.

“…the best-value all-in-one volume available...even with more of everything to cook, this massive tome is navigable. Whether the first edition is on their shelves or not, home cooks of all skill levels will want to get this one.” (Publishers Weekly, September 1, 2008)

Hailed as "a more hip Joy of Cooking" (the Washington Post) and "a tour de force" (Jacques Pepin) when it was first published a decade ago, How to Cook Everything won both James Beard and IACP Awards--and quickly established itself as an indispensable kitchen companion for a new generation of home cooks, with sales to date of 2 million copies. The reasons for its success are simple: Bittman's recipes are accessible and refreshingly straightforward (he's a home cook, not a chef), his dishes are contemporary and unfailingly delicious, and his kitchen advice is unfussy but always authoritative.

Now, on the tenth anniversary of its original publication, Bittman has totally revitalized this cookbook classic to make it even more appealing and useful for today's cooks, updating recipes and information, adding new dishes, expanding chapters, and incorporating lots of new features. Bittman now opens each chapter with an "Essential Recipes" section, highlighting core dishes for every cook's repertoire. He has expanded chapters on vegetables and fruits, grains, beans, and desserts. He has added new charts to help people customize recipes with a variety of flavors and ingredients. He has incorporated new illustrations, bringing the total to nearly 400. And he has inserted new symbols for fast, make-ahead, and vegetarian recipes. With all this great new content plus an eye-catching package, How to Cook Everything is now more indispensable than ever--and a surefire bestseller.

Mark Bittman (New York, NY) is one of the country's best-known, most widely respected food writers. His "Minimalist" column in the New York Times is read and beloved by millions each week, and has been for more than ten years. His other books include How to Cook Everything Vegetarian (978-0-7645-2483-7) and The Best Recipes in the World (978-0-7679-0672-2).

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. Look for a new, fully revised edition of HOW TO COOK EVERYTHING, 20th anniversary ed, with full color photos and updated recipes, coming in October 2019

"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 "
--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 collector; I need only this one."
--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."
--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."
--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."
--Isaac Mizrahi

"Generous, thorough, reliable, and necessary, How to Cook Everything is an indispensable reference for both experienced and beginner cooks."
--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."
--Lisa Loeb, singer/songwriter

What's new? More opinionated writing: Mark's advice, which has helped millions of readers cook with confidence, is even more present in HTCE 2e in countless sidebars and tips (like Is Brining Worth the Effort? and What to Expect from Whole Wheat Pasta). Most importantly, he begins each chapter with Essential Recipes--recipes Mark thinks you should know because they're building blocks or that you'll want in your repertoire because they're so easy or popular. Recipes like Roast Chicken Parts in Olive Oil or Butter are disarmingly simple and endlessly variable. You'll also find: Nearly 400 drawings of how-to techniques (many new), from how to chop an onion to how to use a pastry bag. All-new recipes, like Chicken Pot Pie, Warm Spicy Greens with Bacon and Eggs, and Jim Lahey's No-Work Bread. Loads of helpful sidebars, such as 18 Variations on Vinaigrette. Icons flagging Fast, Make-Ahead, Vegetarian, and Essential recipes, plus listings in the back for each. New charts help you customize recipes with a variety of flavors and ingredients, such as 6 Ways to Flavor Grilled or Broiled Shrimp, or Improvising Hot Sandwiches. Chapter-At-a-Glance listings that x-ref all the mains sections of the chapter (Appetizers has listings for Essential Recipes, Finger and Toothpick Food, Dips and Spreads, Crispy Starters, Wrapped Finger Foods, and More Formal Appetizers). A comprehensive index that makes finding what you need a snap.

Hailed as a more hip Joy of Cooking (the Washington Post) and a tour de force (Jacques Pepin) when it was first published a decade ago, How to Cook Everything won both James Beard and IACP Awards--and quickly established itself as an indispensable kitchen companion for a new generation of home cooks, with sales to date of 2 million copies. The reasons for its success are simple: Bittman's recipes are accessible and refreshingly straightforward (he's a home cook, not a chef), his dishes are contemporary and unfailingly delicious, and his kitchen advice is unfussy but always authoritative.

Now, on the tenth anniversary of its original publication, Bittman has totally revitalized this cookbook classic to make it even more appealing and useful for today's cooks, updating recipes and information, adding new dishes, expanding chapters, and incorporating lots of new features. Bittman now opens each chapter with an Essential Recipes section, highlighting core dishes for every cook's repertoire. He has expanded chapters on vegetables and fruits, grains, beans, and desserts. He has added new charts to help people customize recipes with a variety of flavors and ingredients. He has incorporated new illustrations, bringing the total to nearly 400. And he has inserted new symbols for fast, make-ahead, and vegetarian recipes. With all this great new content plus an eye-catching package, How to Cook Everything is now more indispensable than ever--and a surefire bestseller.

Mark Bittman (New York, NY) is one of the country's best-known, most widely respected food writers. His Minimalist column in the New York Timesis read and beloved by millions each week, and has been for more than ten years. His other books include How to Cook Everything Vegetarian (978-0-7645-2483-7) and The Best Recipes in the World (978-0-7679-0672-2).

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.

"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!"

—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 collector; I need only this one."

—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."

—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."

—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."

—Isaac Mizrahi

"Generous, thorough, reliable, and necessary, How to Cook Everything is an indispensable reference for both experienced and beginner cooks."

—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."

—Lisa Loeb, singer/songwriter

• More than 2,000 new and completely updated recipes and clever variations for all occasions
• Chapter-at-a-glance listings at start of chatper (like a mini TOC) help you navigate the chapter with x-refs to all the main sections (Appetizers has listings for Essential Recipes, Finger and Toothpick Food, Dips and Spreads, Crispy Starters, Wrapped Finger Foods, and More Formal Appetizers).
• Essential recipes at the beginning of each chapter highlight core dishes for every cook's repertoire, such as in the Soups chapter, which includes essential recipes for Chicken Soup, Many Ways; Chunky Vegetable Soup, and Noodle Soup
• Simpler techniques; pared down recipes; all-new recipes, like Chicken Pot Pie, Warm Spicy Greens with Bacon and Eggs, Pistachio or Any Nut Shortbread, and Jim Lahey's No-Work Bread
• Almost 400 detailed drawings of food preparation techniques (many new to this edition), from how to chop an onion to how to use a pastry bag.
• Helpful sidebars, such as "18 Variations on Vinaigrette"
• New charts help you customize recipes with a variety of flavors and ingredients, such as "6 Ways to Flavor Grilled or Broiled Shrimp," or "Improvising Hot Sandwiches"
• Roasting times and temperatures as well as measurement conversions
• A comprehensive index that makes finding what you need a snap
• A selected list of mail-order sources
• Icons flagging Fast, Make-Ahead, Vegetarian, and Essential recipes, plus listings in the back for each.

Introduction.

Kitchen Basics.

Sauces, Condiments, Herbs, and Spices.

Appetizers.

Soups.

Sandwiches and Pizza.

Salads.

Vegetables and Fruit.

Beans.

Grains.

Pasta, Noodles, and Dumplings.

Fish and Shellfish.

Poultry.

Meat.

Eggs, Breakfast, and Dairy.

Bread.

Desserts.

Menus.

The 102 Essential Recipes in This Book.

My Top 100 Fast Recipes.

My Top 100 Make-Ahead Recipes.

My Top 100 Vegetarian Recipes.

Sources.

Index.