Cover image for How to cook everything. Easy weekend cooking
How to cook everything. Easy weekend cooking
Bittman, Mark.
Personal Author:
Publication Information:
Hoboken, NJ : Wiley Pub., [2003]

Physical Description:
xi, 132 pages : illustrations ; 23 cm
General Note:
Includes index.
Format :


Call Number
Material Type
Home Location
Item Holds
TX731 .B47 2003 Adult Non-Fiction Non-Fiction Area

On Order



Cook something special this weekend!

Classic Beef Stew. Bread Pudding. Lamb Shanks with Tomatoes and Olives. Chocolate Mousse. Weekends are when you can indulge yourself a little, and with How to Cook Everything(TM): Easy Weekend Cooking, you can enjoy making delicious comfort food favorites and exciting specialty dishes.

Mark Bittman, the award-winning author of the bestselling kitchen classic How to Cook Everything(TM), shares his favorite simple-and infinitely flexible-weekend recipes. You'll be able to prepare bountiful brunches, fun outdoor meals, family feasts, even dinner parties. To inspire you and help you plan your meals, you'll find Bittman's straight talk on cooking and special features, including:
* Creative recipe variations and ideas
* Tips for shopping, preparing, and cooking the recipes
* Illustrations to demystify trickier techniques
* Menu suggestions for a Lunch Buffet, a Summer Weekend Cookout, a Weekend Dinner with Good Friends, and more
* At-a-glance icons highlighting recipes also good for weekdays

Author Notes

Mark Bittman has won IACP Julia Child Awards for his books Fish and How to Cook Everything, which has sold over 400,000 copies. He writes "The Minimalist" column for The New York Times, and his food writing appears in major publications nationwide. He is coauthor of the James Beard Award-winning Jean-Georges: Cooking at Home with a Four-Star Chef (Broadway Books, 1998).

Mark's book, How to Cook Everything Fast: A Better Way to Cook Great Food, was a New York Times bestseller in 2014. (Bowker Author Biography)

Reviews 1

Publisher's Weekly Review

"I do not believe in 'miracle' recipes based on canned or dried soups, artificial mayonnaise, or powdered desserts," award-winning author Bittman declares in this handy cookbook, which gathers simple recipes from his beloved tome, How to Cook Everything. "Real cakes begin with flour and butter, and real whipped cream does not come from a can." But Bittman's dedication to fresh food doesn't mean that he wants readers to spend their days sweating in the kitchen. Widely-known as the New York Times's "Minimalist" food writer, Bittman has made his reputation by providing recipes for easy-to-prepare dishes, and it's mostly these kinds of treats that readers will find in this cookbook; few of the recipes take more than an hour to prepare. Some, like Home Fried Potatoes or Caesar Salad, give good instructions for reliable staples. Others, like Overnight Waffles, suggest improvements on traditional dishes. However, even the most complicated recipes-Chicken Adobo, for example, or Vanilla Cream Pie-are well within the reach of the average home chef. Many of the recipes come with suggestions for variations or substitutions, as well as cooking tips. To make planning Saturday night meals easier, Bittman also includes 20 suggested menus, such as the Weekend Dinner with Good Friends (Potato Soup with Leeks; Lamb Shanks with Tomatoes and Olives; Couscous; and Caramelized Apple Tart). (Aug.) Copyright 2003 Reed Business Information.

Table of Contents

Acknowledgmentsp. vi
About This Bookp. vii
What to Know About Easy Weekend Cookingp. viii
1 Breakfast and Brunchp. 1
2 Salads and Soupsp. 15
3 Pasta and Grainsp. 29
4 Fishp. 45
5 Poultryp. 57
6 Meatp. 71
7 Beans and Vegetablesp. 83
8 Dessertsp. 101
Easy Weekend Menusp. 114
Recipes Good for Weekdaysp. 116
Tips Referencep. 118
Indexp. 125
Conversions, Substitutions, and Helpful Hintsp. 131