How to Cook Everything Simple Recipes for Great Food

• Over 1500 inspired recipes and clever variations for all occasions
• Cooking times for every recipe
• Roasting times and temperatures as well as measurement conversions
• More than 250 detailed drawings of food preparation techniques, plus a list of the illustrations for easy reference
• Numbered steps in every recipe for ease in keeping your place
• Helpful sidebars, such as "Twenty-Three Pasta Sauces You Can Make in Advance"
• An exhaustive menu-suggestion section
• A vast glossary of terms and techniques
• A comprehensive index that makes finding what you need a snap
• A selected list of mail-order sources
• A list of recipes that take only 30 minutes or less to complete
• A list of recipes that take 60 minutes or less to complete.

Here's the breakthrough one-stop cooking reference for today's generation of cooks! Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results.

Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results.

Praise for How to Cook Everything by Mark Bittman:

"In his introduction to How to Cook Everything, Mark Bittman says, 'Anyone can cook, and most everyone should.' Now, hopefully everyone will—this work is a rare achievement. Mark is in that pantheon of a few gifted cook/writers who make very, very good food simple and accessible. I read his recipes and my mouth waters. I read his directions and head for the kitchen. Bravo, Mark, for taking us away from take-out and back to the fun of food."

—Lynne Rossetto Kasper, host of the international public radio show "The Splendid Table with Lynne Rossetto Kasper"

"Mark Bittman is the best home cook I know, and How to Cook Everything is the best basic cookbook I've seen."

—Jean-Georges Vongerichten, award-winning chef/owner of Jean-Georges

"Useful to the novice cook or the professional chef, How to Cook Everything is a tour de force cookbook by Mark Bittman. Mark lends his considerable knowledge and clear, concise writing style to explanations of techniques and quick, classic recipes. This is a complete, reliable cookbook."

—Jacques Pepin, chef, cookbook author, and host of his own PBS television series

"Sometimes all the things that a particular person does best come together in a burst of synergy, and the result is truly marvelous. This book is just such an instance. Mark Bittman is not only the best home cook we know, he is also a born teacher, a gifted writer, and a canny kitchen tactician who combines great taste with eminent practicality. Put it all together and you have How to Cook Everything, a cookbook that will inspire American home cooks not only today but for years to come."

—John Willoughby and Chris Schlesinger, coauthors of License to Grill Visit

• 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, including all-new illustrations such as using a pastry bag and pureeing soup, plus a list of the illustrations for easy reference
• Numbered steps in every recipe for ease in keeping your place
• Cooking times for every recipe 
• 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 vast glossary of terms and techniques
• A comprehensive index that makes finding what you need a snap
• A selected list of mail-order sources
• A list of recipes that take only 30 minutes and 60 minutes, plus listings of make-ahead recipes and vegetarian recipes 

Mark Bittman's award-winning How to Cook Everythinghas 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 Everythingdown 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 Everythingmakes 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 Everythingis 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 Everythingin 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

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.

Now, in a book that culminates his life in cooking, the master simplifier winnows his favorite recipes from the thousands he has created, streamlining them even further. They range from an onion soup he enjoyed as a young chef bar-crawling in Paris to an apple crumble, his effortless marriage of a French tart and an American pie.

Essential Pépin spans the many styles of Jacques's cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many are globally inspired, from Mexico, across Europe, or the Far East.

In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. For Jacques's ever-growing legions of fans, this truly is the essential Pépin.

In his more than sixty years as a chef, Jacques Pand#233;pin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.

Now, in a book that celebrates his life in food, the worldand#8217;s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mand#233;mand#233;and#8217;s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Souffland#233;, part cake, part pudding, part souffland#233;, and pure bliss.

Essential Pand#233;pin spans the many styles of Jacquesand#8217;s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.

In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pand#233;pin. and#160; and#160;

and#160;

500 to 700 recipes revised and updated from out of print books and new recipes created for this book, plus 300 line illustrations by the author.

JACQUES PEPINandnbsp; has written twenty-five cookbooks, including the best-selling Jacques Pandeacute;pin Fast Food My Way, More Fast Food My Way, and his memoir, The Apprentice. He has also starred in numerous acclaimed cooking series on public television. He has won multiple James Beard Awards, several IACP Cookbook Awards, and the Legion of Honor, Franceand#39;s highest distinction.

Soups and#160;1

Salads and#160;35

Eggs and Cheese and#160;63

Pasta, Rice, Grains, and Potatoes and#160;87

Breads, Sandwiches, and Pizzas and#160;125

Shellfish and Fish and#160;149

Poultry and Game and#160;245

Meat and#160;311

Charcuterie and Offal and#160;371

Vegetables and Side Dishes and#160;401

Fruit Desserts and#160;469

Puddings, Sweet Souffland#233;s, and Crepes and#160;513

Cakes, Cookies, and Candies and#160;539

Tarts, Pies, and Pastries and#160;571

Frozen Desserts and#160;601

Basics and#160;609

Producer's Acknowledgmentsand#160;627

Index and#160;631