Dinner for Everyone: 100 Iconic Dishes Made 3 Ways--Easy, Vegan, or Perfect for Company: A Cookbook

by Mark Bittman, Aya Brackett (Photographer)

The first major new work from the man who taught America How to Cook Everything is truly the one book a cook needs for a perfect dinner--easy, fancy, or meatless, as the occasion requires.

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY LIBRARY JOURNAL

Mark Bittman is revered for his simple, straightforward, and flexible approach to everyday cooking. In Dinner for Everyone , he shares 100 essential main dishes, each with easy, vegan, and all-out recipes as the mood or occasion requires. These 300 all-new recipes, accompanied by more than 100 full-color photographs, form a diverse collection that includes quick meals for busy weeknights (hearty soups, tacos, and one-pot pastas), creative plant-based fare that will please both vegans and non-vegans alike (lemon polenta with mushroom ragu, pomegranate-glazed eggplant, or cauliflower tinga tacos), and impressive dishes perfect for entertaining (handmade noodles and even your Thanksgiving centerpiece). Whatever the experience level, craving, or time constraint, home cooks will find exactly what they need to prepare all their favorites with confidence and enthusiasm. Rooted in Mark's philosophy of using efficient cooking techniques, fresh ingredients, and basic equipment--and written in his signature to-the-point style-- Dinner for Everyone is a one-stop, indispensable reference for life's ultimate What's for dinner?

Genres: Cookbooks, Cooking, Nonfiction, Food, Reference, Vegetarian

432 pages, Hardcover

Published February 12, 2019

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

[Carol Tilley · Rating 4 out of 5]

Read the library's copy and then bought my own. It's not revolutionary, but it is a great cookbook for tired home cooks to encourage some lateral, creative thinking in the kitchen. More photos would make this a 5.

[Julie H. Ernstein · Rating 4 out of 5]

Dinner for Everyone literally has something for everyone. Three recipes are provided for each entry (e.g., caesar salad, hearty salad, chicken salad, seafood salad, noodle salad, pho, chicken noodle soup, onion soup, gumbo, seafood soup, chowder, vegetable soup, bean soup, chili, dal with flatbread, cassoulet, rice and beans, pilaf, risotto, sushi, paella, fried rice, rice noodles, etc. etc. until you have 100 dishes)--that is, a basic/easy version, a vegan version, and then an all-in, restaurant quality version. The book is well illustrated, and photographed dishes are labeled when the photo appears opposite a recipe other than the dish they depict--a fact I greatly appreciated as it is always disconcerting to look at a photo containing carrots when the recipe on the facing page clearly does not call for carrots. At $40, it might seem a bit steep, but I think that given the fact it's a book that a newer cook can grow into--and that it provides vegan alternatives for needing to change up a dish--that it's a sound investment. In several instances, I found my myself adding in veggies from the vegan version into the non-vegan recipe, so in a sense you can even derive a fourth version of each item: your own.

[Little · Rating 4 out of 5]

Some of these are a stretch to call "iconic dishes made three ways." Like the one where it's three entirely different dishes, only they're all made with rice noodles? But there are more that live up to the title of the book. And Bittman's food, as usual, sounds delicious. Plus the photography is a delight.

[Alisa · Rating 5 out of 5]

I am buying a hard copy of this book tomorrow. What a brilliant cookbook.

The cover of this doesn't really explain the full concept. Based on the cover, I thought there were 100 recipes with 3 variations for each recipe: easy, vegan, and fancy. The book actually has 100 themes/categories and three completely different recipes for each theme. For example, under the "seafood salad" category, there are:
Easy: Sardine Niçoise
Vegan: Seaweed Salad
Gourmet: Grilled Octopus Salad

French, Asian, and Greek. See what I mean? So there are 300 unique recipes in this book, plus 100 beautiful photos.

All the recipes are very classy and modern. Comfort classics are refreshed and reimagined to give them an updated bistro touch.

The only complaint I have is that there is a LOT of seafood and I am allergic to shellfish. I would sub mushrooms for shellfish but I think my husband is allergic to mushrooms. Le sigh. I'll figure something out. Also important to note that it's not really good for a budget cook since even the easy recipes frequently call for unique ingredients.

But I am going to love cooking my way through this and tackling the gourmet recipes. I hope my cooking repertoire and vocabulary expand.

[Becky R. · Rating 3 out of 5]

The premise of this cookbook is basically to give cooks different ways of cooking the same dish. While I think this had great options for vegans and even just for a crowd, I couldn't see myself making many of thee dishes. If you need good ideas, Bittman's cookbook will work great.

[Stephanie Munguia · Rating 3 out of 5]

I would have liked more photos, as there was only one photo for each set of 3 recipes. While I loved the concept for this book, especially since I'm a vegan living amongst 2 omnivores, and two vegetarians, most of the recipes just aren't my style. There are a select few I would like to try, but aside from those I'm not daring enough to attempt those with strange ingredients that would be difficult to find. I like simple and savory comfort food, and I'm not sure if I could achieve that with ingredients like gochujang, kombu, epazote, or ras el hanout. Overall, this book has an excellent concept that will be most appreciated by cooks with finer palettes.

[Lydia · Rating 4 out of 5]

This is an interesting approach to a cookbook. Instead of being organized into courses or types of dish the way most cookbooks are, Bittman identified 100 iconic dishes such as pizza, pot roast, chowder, or sunday dinner. He then gave three versions of each dish: quick, vegan, and all out. In some cases, this resulted in some interesting interpretations, especially with the vegan versions of things like pot roast or otherwise inherently meat/seafood dishes. This is not a book built for purists (although the all out versions should satisfy them). This is a book that encourages flexible thinking and adaptability while still valuing food traditions.

In his forward, Bittman mentions that he has friends who won't consider a dish that can't be on the table in under an hour. People are busy and he respects that. So far, I've only tried the quick versions, but all have turned out well and very tasty. This is a good book for anyone with solid basic kitchen skills. The recipes are well written and clear.

[Cindy · Rating 4 out of 5]

I love to peruse cookbooks, sometimes reading them cover to cover. This one is new to the library where I work and I had a good time thumbing through it and then going back to read it more thoroughly. I like that for each type of recipe, he has 3 or more versions but not dozens. It gives you options without being so much that you have a hard time figuring out which ones you really want to try. I think his simple recipes for soba noodles, gnocchi and polenta will actually get me to try making all 3. I've had soba noodles and polenta in my pantry for a few months. I enjoyed reading Bittman's articles and recipes when I had a subscription to NYT Cooking.

[Cynthia Paschen · Rating 4 out of 5]

After a year of pandemic cooking, I needed inspiration and checked this out from our newly-reopened for browsing public library.

The photos are inspiring, and it is a brilliant concept--100 dishes three ways: easy, vegan or fancy. Mark Bittman writes well, with spare instructions. These recipes are largely unfussy--he is quick to suggest substitutions. For my purposes, living in Iowa, I do not have access to all of the ingredients he calls for, but found this a good book for inspiration to the age-old question of what is for dinner.

[Terry Pearson · Rating 5 out of 5]

My thanks to Clarkson Potter for this free cookbook for review.

There’s nothing I despise more than purchasing a cookbook because I’ve been influenced by the hype on social media, only to wind up hating it. You will never find me talking up a book without being sincere. It’s not fair to anyone.

Mak Bittman’s newest cookbook is one I think every homecook should have in their kitchen. The book has as the cover states, 100 iconic dishes made 3 ways. I’ve never seen this done before and I own probably 90 cookbooks. It’s great to have a one-stop book that offers meals for carnivores and vegans, homebodies and guest. These meals are delicious, relatively easy to make, and my favorite part-won’t bust your budget.

Yesterday I made the Garlicky Dal. It was sublime. So were the cauliflower tacos . I’m sure my next meal will be just as good. Mr. Bittman has done it again.

[Bonnie · Rating 5 out of 5]

This book is truly a treasure. I love the writings of Mark Bittman. What's fantastic about this book is that Bittman takes 100 dishes and provides three ways to prepare them based on the cook's needs. The first is the easy way for those cook with little time to cook a great dish; for the vegans, substitutes are made for the animal products and is a different take of the well-known dish; and finally, the third is the time-consuming but worth it sometimes for the special family or friends gathering. One example is the Cassoulet. The traditional recipe calls for many ingredients and is time-consuming. I love this dish but am not confident in preparing for this tasty meal. The easy version of the Cassoulet can easily be prepared. I love that Bittman found ways to make delicious dishes that doesn't take too long to cook. I'm really going to enjoy cooking from the book for years to come. Thank you for the free book, Clarkson Potter!

[Lisa · Rating 5 out of 5]

I'm a big fan of Bittman. His "How to Cook Everything" book is falling apart on my cookbook shelves due to so much use. I barely hard-boil an egg without looking in the book. Luckily I found a back-up copy at a yard sale for $1 (but I'll probably give it to my daughter when she sets up an apartment one day - even though she swears she can find everything online. And indeed, she has found some good recipes online - I have to admit). I also own Bittman's "How to Bake Everything" which has the best Irish Soda Bread recipe I've happened upon.

But THIS book! It has easy to follow recipes that are quite unique and world cuisine-y. So many recipes I'd like to try make! Another great cookbook for people who want a nice dinner on a work night without eating at 8:30 p.m.

So grateful for the public library purchasing so many wonderful cookbooks so we can try them out before buying for ourselves.

[Linda Hartlaub · Rating 5 out of 5]

This is a slim book (by Bittman standards) that has sections comprised of three recipes each: Easy, Vegan and All-Out. Photos throughout make the food look absolutely delicious.

You could easily work with the Easy recipes to create a well-rounded group for family dinners that are, mostly, easy to complete and on the table in 30 to 60 minutes.

The vegan recipes are just that. Vegan - no animal products whatsoever. And surprisingly, they all sound delicious, and for the most part, are easy to prepare.

The all-out recipes are for when you are feeling truly ambitious. They have a long list of ingredients, and the instructions go on and on. As he says, these are company recipes but I don't know if I'd even have the energy to prepare them then. Or else the guests would get only one item and that would be it.

My verdict is that this is a book that belongs in every collection.

[Laura · Rating 4 out of 5]

This is a really great cookbook. Bittman is one of the best cookbook authors I can think of, and this covers a broad range of recipes, each done three ways - easy, vegan and company-ready (complicated/fancy). He takes a lot of liberties - for example, of the three chicken salad recipes, only one actually contains chicken. And I'd almost always go for the 'easy' option when cooking - just my style. He really shines with the Asian dishes, and his style makes all the recipes, even the complicated ones, seem approachable. He also suggests substitutes and embellishments, which are great.

There are photos for at least one, usually two or three versions of each dish. This is a really inspiring book, and it would be perfect if it included nutritional information.

[Lara · Rating 3 out of 5]

I like the concept of this cookbook, but found very few things I would actually be interested in making. Most of the easy recipes have meat in them, and most of the perfect for company things take a LOT longer than I basically ever want to spend making food. I guess I was really kind of expecting something different--like, here's a recipe, here's how to make it vegan, here's how to make it fancy. But instead there's a general base recipe (not included) and three completely different versions of it. So you couldn't just make one thing for a group of people that includes meat eaters and vegans and fancy people. So anyway, interesting idea, but not very practical as far as I'm concerned.

[Virginia · Rating 3 out of 5]

While I liked this cookbook it was not what I expected. The easy, vegan, and company versions are mostly more different than I expected or wanted. A good example is roll-ups...easy is chicken roulades, chicken rolled around asparagus. Vegan is spinach in rice rolled in tofu skins. Company lamb rolled around its marrow bone. Three totally unconnected recipes except they all roll something. Many of the recipes are quite good and if I find the book at a good price I will buy it but the concept I wanted was not there.

[Carey · Rating 5 out of 5]

Are you in the mood for fried rice? Mark offers three ways to prepare! For vegans he has Cauliflower Fried Rice with Fresh Chiles, for meat eaters, Beef Fried Rice with Frozen Vegetables, and fancy sman-shee Bibimbap for company. This book is laid out in that format and includes 100 different groups of recipes for 3 types of eaters & cooking: vegan, meat eaters, and "elegant" eaters! If you do the math, that's 3 x 100 = 300 recipes! Mark has done it again...this is a winner!

[Stephanie · Rating 3 out of 5]

There are enough entree recipes that you’re sure to find at least one that you like. Recipes are easy or vegan or perfect for company (time consuming, more ingredients). An example would be easy Tex-Mex tacos, Cauliflower Tinga tacos and Tacos Borrachos (goat tacos).

There are photos, but the one next to a recipe might not apply. Maybe a photo for every third recipe.

For fans of Bittman and those looking for more vegan recipes, this cookbook will be a nice addition to your collection.

[Shaida Hossein · Rating 3 out of 5]

Checked this book out from the library. Cooked two recipes: Pasta Bolognese and Skillet Teriyaki. Recipes were overall good, and were not time-consuming; both were “easy” recipes. Both recipes were good for meal prep (microwaveable). I did not attempt any of the vegan or perfect for company recipes. Wished that each recipe had a photo. I love the concept of this cookbook, but do not feel compelled to make the investment to buy this cookbook to my collection.

[Cyndi · Rating 2 out of 5]

I was in a hurry so I just grabbed this book at the library without opening it. I wish I had because it was heavy to carry home. From the title I thought it was going to be the same dish made 3 different ways. As in, starting with the same easy dish, adding or subtracting something to make it either vegan or fancy. Instead it's 3 different recipes and many of the groups are so different that it's difficult for me to see the connection.

[Kathleen · Rating 4 out of 5]

This collection of 100 dishes (with versions) was a pleasant surprise. I've tried a few recipes and have a few more lined up. Some of the Perfect for Company dishes look insane!
My only (minor) complaint is about photo layout: there's one photo for each set of three recipes, always by the first (Easy) one. But it could be of any of the set of three dishes... not always easy to tell. I'd rather have more/smaller photos or the photo by that recipe. That's just me.

[Adrienne · Rating 4 out of 5]

Beautifully written recipes, no unrelated chit chat, with beautiful photos of most recipes. For every dish there were two versions, one for meat eaters and another for vegans. The cultural origins of them are well varied and interesting if not always recipes I would make as most were too fussy with portions that ere much too large for my liking.

[Rebecca · Rating 4 out of 5]

Pictures of recipes? Only 1 out of every 3.
Commentary on recipes? Yes.
Nutrition facts? No.
Recipe Style? Flavors and styles from all over.
Any keepers? Yes.

I'm not 100% sold on the concept, but this book is full of tasty Mark Bittman recipes. What's not to love?

[Jenn · Rating 5 out of 5]

Such a trove of recipes here for meatless Monday and more. In addition to the 100 recipes 3 different ways, there are tons of bonus recipe-within-a-recipes for innovative sauces and condiments - vegan mayo, sambar powder, BBQ Sauce 3 ways, black bean mole sauce, etc.

[Annette · Rating 4 out of 5]

Great mix of vegan and non-vegetarian meals, easy like and simple but with variety, especially the sort of meals I am interested in.
I borrowed this cookbook from the library so it’s readily available to me, even though I did think about buying it. It was attractive to me right from the get-go.

[Stacie · Rating 3 out of 5]

Skimmed this big book of 3 way recipes and even tried one. An easy week night one, on a weekend, which was delicious and lots of work. Like the concept - more pictures of finished dishes would have added a lot.

[Nic · Rating 2 out of 5]

The vegan recipes were pretty... lame. I mean, it seemed like a gimmicky second thought. The vegan recipes were not comparable to their meaty counterparts. It was like, “uh lentils, and mushrooms...?” It was just okay.

[Cathy · Rating 3 out of 5]

The simple dishes are doable and I like how he offers up simple, vegan and then an "impress company" versions of similar foods. However, this is much easier to read and try when we are not in a pandemic and we can actually source foods from specialty markets.

[Cristina · Rating 2 out of 5]

I made the one pot stroganoff which was easy but I found many of the recipes would require me to hunt down ingredients.

This was for a cookbook club. The other dishes I sampled were the sweet potato gratin, the vegetable cacciatore, and fast pho. They were all good.

[Louise · Rating 4 out of 5]

I’m investigating more vegetarian options in my diet and this cookbook is worthy of this pursuit.