How to Grill Everything

Purchased as a gift. Great for the beginning as well as experienced griller. Great variety of recipes with “how-to” instructions. A must for every cookbook collection. Great value for price.

These recipes are really out there! Mark will help you to cook some complicated recipes but he is able to put them in simple terms that make them feel doable. The recipes also include ingredients that aren’t too expensive. This has really helped me to step up my grilling game when I was lacking before. The font of this book is also big and easy to read and includes nice pictures. With every recipe it includes optional modifications and ways to switch or add more flavor. This book has something for every person.

I originally got this book at the library but loved the recipes SOOO much and they were SOOO delicious that I had to buy it. Some of my favorites, gouda and cream cheese stuffed jalapenos.... such a crowd-pleaser, grilled kale. We only grill a little bit in the summer since we don't have a good setup at our house but SOOO want to try so many more of the recipes.... he is such a Wizard on the grill and most of the recipes are quite simples and great for amateur or occasional cooks... it's not just meats but vegetables, desserts, breads, seafood and plenty of other non-meat things to grill....

I'm a longtime Mark Bittman fan. My 1998 copy of How to Cook Everything is absolutely falling apart....I own How to Cook Everything Vegetarian and the revised version of How to Cook Everything. I was excited about this book and true to Bittman's expertise, he walks us through the different types of grills, equipment, smoking overview, grill temperature and other equipment. He's such a master at teaching and writing in such a way to follow things easily. Having his other books this one does still pack a lot of recipes but don't expect a robust volume like How to Cook Everything. He does cover the bases, chicken, beef, breads, desserts. And if you've got vegetarian friends, this has that covered too. I especially appreciated the sauces and condiments section. I really wanted more recipes though but there's nothing in here I won't try. I'm confident these recipes have been tested thoroughly. I was disappointed to see this book was printed in China. His previous books that I own appear to be US published or in Canada. The quality of the book is very good though, print is large, making it feel like a mass marketing book. I am pleased with the book and do recommend it.

I purchased this as a gift a few years ago for my husband who was a grilling novice. We grilled A LOT during the pandemic and he's tried so many recipes and pointers from this book. He's even experimented with approaches that are different from the suggestions in this book and always ends up commenting, "I should have gone with Bittman's method." Now he refuses to "cheat" on this book. :) The recipes span so many ethnic influences (which we love) and some may require more time or special ingredients. If so, we usually save these for weekends or special occasions. But there are also plenty of simple grilling recipes. The bottom line is that, despite the recipe, the book teaches you how to grill each type of food to perfection. Thank you, Mr. Bittman, for teaching my husband how to grill the following: steak, pizzas, hot wings, prawns, all sorts of veggies, provoleta (!!!), whole potatoes, and so much more!

Bought this as a Father’s Day gift to my husband. We have tried about 5 recipes now and all have been so delicious! Easy to follow instructions for a beginner. The whole family has enjoyed these delicious recipes. Book also is of good quality durable with thick pages and easy to wipe off in case Things get messy while cooking.

We bought this after looking far and wide for a really detailed and "chef-y" grill book. We wanted a book by someone knowledgeable and serious about cooking but also fun, and this one ticks all the boxes. It's lovely to read, beautiful recipes with lots of good personal insights. We're working our way through the book and loving the experience.

I stared at this book at B&N for several weeks before deciding to purchase. So you know where I come from with ratings I have Steve Raichlen's books and ATK and thought I had the grill section covered. The reasonable price along with "doable" recipes without obscure ingredients made me purchase this book. I made fish tacos from this book with slaw and it was on point. More than the usual suspects like chicken and ribs, fish taco's Full directions which are important for cooking things like spatchcocked chicken And the book contains some aspirational modern takes: pomegranate pork tenderloin Note well there are plenty of vegetarian options here as well beyond the grilled romaine The book is made well - hard cover with no dust jacket. This book is a departure from the usual Bitman books (it is similar to Bitmans new edition of the How to Cook Vegetarian). The pages are all smooth glossy pages, magnificent one recipe per page / full color photos and the spine opens completely flat for easier reading.