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

How to Cook Everything

by Mark Bittman

Join Mark Bittman as he takes on the nation's top chefs in a culinary battle of home-style vs. restaurant style!

"Mark knows food. Mark knows chefs. Chefs know Mark.You know this has gotta be a great cookbook!"
--Al Roker, Host, NBC's Today show

The Chefs Who Took the Challenge
* JOSE ANDRES, Zaytinya/Washington, D.C.
* DANIEL BOULUD, Daniel/New York
* JAMES BOYCE, Studio/Laguna Beach
* GARY DANKO, Restaurant Gary Danko/San Francisco
* SUZANNE GOIN, Lucques and A.O.C./Los Angeles
* GABRIELLE HAMILTON, Prune/New York
* ANNA KLINGER, Al di La/New York
* CHARLES PHAN, The Slanted Door/San Francisco
* MICHEL RICHARD, Citronelle/Washington, D.C.
* SUVIR SARAN, Devi/New York
* CHRIS SCHLESINGER, East Coast Grill & Raw Bar/Boston-Cambridge
* KERRY SIMON, Simon Kitchen & Bar/Las Vegas
* JEAN-GEORGES VONGERICHTEN, Jean-Georges/New York

Genres: Cookbooks, Food, Cooking, Nonfiction

260 pages, Hardcover

First published January 1, 2005

About the author

MARK BITTMAN is one of the country's best-known and most widely respected food writers. His How to Cook Everything books, with one million copies in print, are a mainstay of the modern kitchen. Bittman writes for the Opinion section of New York Times on food policy and cooking, and is a columnist for the New York Times Magazine. His "The Minimalist" cooking show, based on his popular NYT column, can be seen on the Cooking Channel. His most recent book, VB6, debuted at #1 on the New York Times bestseller list in its first week on sale.

Reviews

[Canette Arille · Rating 4 out of 5]

I m a raw vegan, but this cookbook is very good. You can find a recipes , You will like it :)

[Kathleen · Rating 4 out of 5]

I only was inspired to try one recipe from this cookbook, Stir-fried Chicken with Broccoli and Walnuts, but that recipe is amazing, and the techniques used in it have been helpful for my adaptations of other recipes. I love Chinese food, but the American restaurant versions don't fit with my dietary restrictions of no sugar, wheat, or thickeners. Thanks to this book, I can make it that much better at home.

[Reese · Rating 4 out of 5]

Wish I had time to cook every single thing in this cookbook.

[Theresa · Rating 4 out of 5]

a great collection of recipes and descriptions related to the tv series

[pedrazaluan · Rating 5 out of 5]

the boock is very good

[Gifty elome tiwa · Rating 5 out of 5]

How can I cook

[LaLa · Rating 3 out of 5]

I love Mark Bittman, if you haven't checked his weekly videos at NYTIMES.COM out you should. They appear every thursday and they are always SUPER simple. The idea for this book is fantastic, he wants us to understand that you don't have to be a professional chef with a expensive larder to make great food. He does this by cooking with amazing chefs, having them make an amazing recipe (Lamb 6 ways) and then making a home style version that still has the soul of the original dish. (That said, the photos are not good.
This week I am making the frozen persimmons, the unrolled summer roll and chicken stuffed with proscuitto and cheese.

[Bob · Rating 1 out of 5]

This is basically a bunch of screenshots from the TV show with minimal additional content. Pretty lame, you're better off catching the reruns on PBS.

[Meadow · Rating 2 out of 5]

Meh. Did not love it. Still love Bittman.

[Feramaus · Rating 5 out of 5]

good

[Taylor Swift · Rating 5 out of 5]

This book is actually addictive.