How to Cook Everything: 2,000 Simple Recipes for Great Food - Completely Revised 10th Anniversary Edition

1057 Pages·2008·52.04 MB·English

by  Mark Bittman

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COMPLETELY REVISED TENTH ANNIVERSARY EDITION
How to Cook
Ever ything
®
2,000 Simple Recipes for Great Food
Mark Bittman
Illustrations by Alan Witschonke
John Wiley & Sons, Inc.
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●●
This book is printed on acid-free paper. ∞
Copyright © 2008 Double B Publishing Inc. All rights reserved.
Illustrations copyright © 1998, 2008 by Alan Witschonke.
Published by John Wiley & Sons, Inc., Hoboken, New Jersey
Published simultaneously in Canada
No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic,
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Library of Congress Cataloging-in-Publication Data:
Bittman, Mark.
How to cook everything : 2000 simple recipes for great food / Mark Bittman ; illustrations by Alan Witschonke.—2nd ed.
p. cm.
Includes bibliographical references and index.
ISBN 978-0-7645-7865-6 (cloth : alk. paper)
1. Cookery. I. Title.
TX714.B573 2008
641.5—dc22 2008018984
ISBN: 978-0-7645-7865-6
ISBN: 978-0-470-39857-9 (special edition)
Printed in the United States of America
10 9 8 7 6 5 4 3 2 1
Design by Nick Anderson
Layout by North Market Street Graphics
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Contents
Kitchen Basics 1
What do you need to know—and own—to make great meals? Not much.
Sauces, Condiments, Herbs, and Spices 21
Here’s a guide to seasoning, made easy.
Appetizers 79
From no-cook to elaborate, here are finger foods, snacks, and knife-and-fork
first courses.
Soups 121
These simple, fresh soups from around the world are surprisingly easy, with
most ready in minutes, not hours.
Sandwiches and Pizza 161
Handheld food, including new fillings and toppings, in the time it takes
to order take-out.
Salads 185
Crisp, crunchy, colorful, and simply dressed—few meals are quicker to make.
Vegetables and Fruit 233
The ultimate lexicon of vegetables and fruit, a real primer with recipes.
Beans 405
Learn how to cook—and love—legumes, alone or in combination with
vegetables, rice, meat, and seafood.
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Grains 449
The huge world of grains, including and beyond rice, as main dishes
and sides.
Pasta, Noodles, and Dumplings 501
From Italy to Asia, including sauces, shapes, and fresh and filled pastas.
Fish and Shellfish 559
Conquer your fear of fish with a combination of master recipes and
species-specific basics, plus advice on how to eat fish sustainably.
Poultry 637
Whether you start with parts, bone-in, bone-out, or whole birds, here’s how
to make America’s favorite meat taste great.
Meat 715
All you need to cook beef, pork, lamb, and veal, including international
approaches.
Eggs, Breakfast, and Dairy 789
Nothing is more convenient for breakfast, and sometimes dinner: eggs,
pancakes, waffles, cereal, and cheese.
Bread 829
Get started on (or better at) making bread, whether yeasted
or super-quick.
Desserts 879
Some new, some classic: cookies, cakes, frostings, sauces, pies,
tarts, pastries, ice cream, and more.
Menus 971
The 102 Essential Recipes in This Book 974
My Top 100 Fast Recipes 976
My Top 100 Make-Ahead Recipes 978
My Top 100 Vegetarian Recipes 980
Sources 982
Index 984