How To Cook Everything

Mark Bittman

Harcourt

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

Kerri Conan

Harvest

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

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

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

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

A Bone to Pick: The good and bad news about food, with wisdom and advice on diets, food safety, GMOs, farming, and more

Clarkson/Potter

NEW BOOK; New book good condition. May show minor shelf wear. Our book are shrink-wrapped and packaged carefully to assure your book will arrive in good condition. SATISFACTION GUARANTEED

How to Cook Everything Simple Recipes for Great Food

Cooking Education & Reference

Macmillan, New York

What is the "best" diet? Do calories matter? And when it comes to protein, fat, and carbs, which ones are good and which are bad? Mark Bittman and health expert David Katz answer all these questions and more in a lively and easy-to-read Q&A format. Inspired by their viral hit article on Grub Street--one of New York magazine's most popular and most-shared articles--Bittman and Katz share their clear, no-nonsense perspective on food and diet, answering questions covering everything from basic nutrients to superfoods to fad diets. Topics include dietary patterns (Just what should humans eat?); grains (Aren't these just "carbs"? Do I need to avoid gluten?); meat and dairy (Does grass-fed matter?); alcohol (Is drinking wine actually good for me?); and more. Throughout, Bittman and Katz filter the science of diet and nutrition through a lens of common sense, delivering straightforward advice with a healthy dose of wit.

How to Eat: All Your Food and Diet Questions Answered

David Katz

Special Diet

HarperCollins and Blackstone Publishing

Cooking can be one of life's essential pleasures, even when you have to put dinner on the table every night. Now, with Mark Bittman's trusted voice as your guide, quick, easy, and fresh meals are always a realistic option. Presented here are 404 dishes -- 101 for each season -- that will get you in and out of the kitchen in 20 minutes or less. Mark Bittman's recipe sketches provide exactly the directions a home cook needs to prepare a repertoire of eggs, seafood, poultry, meats, vegetables, sandwiches, and even desserts. Add a salad here, a loaf of bread there, and these dishes become full meals that are better than takeout and far less expensive. These 404 recipes are as delicious and sophisticated as they are simple: Make the most of summer produce with Scallop and Peach Ceviche or Apricot Cream Upside-Down Pie. When the air starts to cool, try Salmon and Sweet Potato with Coconut Curry Sauce or Broiled Brussels Sprouts with Hazelnuts. On a cold winter night, warm up with White Bean Stew served over crusty slices of olive oil-brushed baguette. Or welcome spring with Shrimp with Asparagus, Dill, and Spice or Poached Eggs and Truffled Arugula Prosciutto Salad. Because good ingredients are the backbone of delicious home cooking, Bittman includes a guide to the foods you'll want on hand to cook the Kitchen Express way, as well as suggestions for seasonal menus and lists of recipes for specific uses, like brown-bag lunches or the best dishes for reheating. With Mark Bittman's Kitchen Express, you can have dinner on the table in not much more time than it takes to read a traditional recipe.

Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less

Simon&Schuster

See the best price to sell, buy, or rent books by Mark Bittman. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Mark Bittman