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How to Grill Everything

Simple Recipes for Great Flame-Cooked Food

Mark Bittman


List Price: 30.00*
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The ultimate grilling guide and the latest in Mark Bittmans acclaimed How to Cook Everything series

Heres how to grill absolutely everythingfrom the perfect steak to cedar-plank salmon to pizzaexplained in Mark Bittmans trademark simple, straightforward style. Featuring 1,000 recipes and variations, plus Bittmans practical advice on all the grilling basics, this book is an exploration of the grills nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts. Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); low and slow project recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts. Youll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surpriseslike cooking meat loaf or from-scratch Rosemary Olive Oil Bread on the grillto get the most out of every fire.

Praise For How to Grill Everything: Simple Recipes for Great Flame-Cooked Food

"Bittmans broad coverage and clear instructions yield a wealth of reliable, practical dishes well within the range of even novice grillers. Although the book contains 1,000 recipes, Bittman doesnt overwhelm...his easy-to-execute recipes and imaginative approach is unassailable. Regardless of ones grilling experience, fans of outdoor cooking will find this volume to be essential."
Publishers Weekly, STARRED review

Houghton Mifflin Harcourt, 9780544790308, 576pp.

Publication Date: May 14, 2018

About the Author

MARKBITTMANis the author of more than thirty books, including the How to Cook Everything seriesand the #1 New York Times bestseller VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good. He was a food columnist, opinion columnist, and the lead magazine food writer at the New York Times, where he started writing in 1984 and remained for more than thirty years.

Bittman has starred in four television series, including Showtimes Emmy-winning Years of Living Dangerously. He is a longtime Todayregular and has made hundreds of television, radio, and podcast appearances, including on Jimmy Kimmel Live!, Real Time with Bill Maher, and CBSs The Dish; and on NPRs All Things Considered, Fresh Air, and Morning Edition.

Bittman has written for countless publications and spoken at dozens of universities and conferences; his 2007 TED talkWhats wrong with what we eat? has almost five million views. He was a distinguished fellow at the University of California, Berkeley, and a fellow at the Union of Concerned Scientists. He has received six James Beard Awards, four IACP Awards, and numerous other honors.

Bittman is currently special advisor on food policy at Columbia UniversitysMailman School of Public Health, where he teaches and hosts a lecture series.He is also the editor in chief ofHeated.His most recent book is his history of food and humanity, Animal, Vegetable, Junk.