How to Cook Everything Fast: A Better Way to Cook Great Foodby Mark Bittman
Homemade wonton soup in 30 minutes. Chicken Parmesan without dredging and frying. Fruit crisp on the stovetop. The secret to cooking fast is cooking smart—choosing and preparing fresh ingredients efficiently. In How to Cook Everything Fast, Mark Bittman provides a game plan for becoming a better, more intuitive cook while you wake up your/i>
Homemade wonton soup in 30 minutes. Chicken Parmesan without dredging and frying. Fruit crisp on the stovetop. The secret to cooking fast is cooking smart—choosing and preparing fresh ingredients efficiently. In How to Cook Everything Fast, Mark Bittman provides a game plan for becoming a better, more intuitive cook while you wake up your weekly meal routine with 2,000 main dishes and accompaniments that are simple to make, globally inspired, and bursting with flavor.How to Cook Everything Fast is a book of kitchen innovations. Time management— the essential principle of fast cooking— is woven into revolutionary recipes that do the thinking for you. You’ll learn how to take advantage of downtime to prepare vegetables while a soup simmers or toast croutons while whisking a dressing. Just cook as you read—and let the recipes guide you quickly and easily toward a delicious result. Bittman overhauls hundreds of classics through clever (even unorthodox) use of equipment and techniques—encouraging what he calls “naturally fast cooking”—and the results are revelatory. There are standouts like Cheddar Waffles with Bacon Maple Syrup (bold flavors in less time); Charred Brussels Sprout Salad with Walnuts and Gorgonzola (the food processor streamlines chopping); Spaghetti and Drop Meatballs with Tomato Sauce (no rolling or shaping); and Apple Crumble Under the Broiler (almost instant dessert gratification). Throughout, Bittman’s commonsense advice and plentiful variations provide cooks with freedom and flexibility, with tips for squeezing in further shortcuts, streamlined kitchen notes, and illustrations to help you prep faster or cook without a recipe.How to Cook Everything Fast puts time on your side and makes a lifetime of homemade meals an exciting and delicious reality.
New York Times food writer Bittman returns with his How to Cook series, this time focusing on recipes that consider preparation time. Bittman believes we all have time to cook, we just need better recipes—and he does an excellent job of providing these dishes. Fast cooking according to Bittman means strategy, not compromise, and he delivers on his promise of “delicious food prepared from real ingredients—and quickly.” Recipes that seem complex are broken down and reconstructed in Bittman’s signature style, rendered easier and simpler, without losing flavor. The theme of faster, better, extends to ingredients, equipment and techniques, as well as to the recipes. Salads include asparagus and kale caesar salad, and a crab and celery root remoulade. Classic sandwiches like an eggplant parmesan sub, and a chicken salad, embellished with grapes and rosemary, are featured, as are reworked favorites like linguine with clams; sesame chicken with snow peas; and a skillet meat loaf. At over a thousand pages, Bittman has delivered another brilliant, comprehensive reference. (Oct.)
"The prolific Mark Bittman returns with a doorstop whose recipes neatly break down ingredients, prep and cook steps, variations and shortcuts, and suggested sides...Prediction: This book will be a standard gift for new cooks and off-to-college kids." —Scott Mowbray, Cooking Light "New York Times food writer Bittman returns with his How to Cook series, this time focusing on recipes that consider preparation time. Bittman believes we all have time to cook, we just need better recipes—and he does an excellent job of providing these dishes...At over a thousand pages, Bittman has delivered another brilliant, comprehensive reference." —Publishers Weekly, starred “He’s been teaching us how to cook delicious food for years, and now Mark Bittman continues the tradition with a focus on innovative, quick meals. His newest project is so much more than your typical cookbook; it’s a lifestyle guide for reinventing the efficiency with which we eat great food. Mark Bittman is one of my heroes and everyone can stand to have a copy of his newest book in their collection.” —MARIO BATALI, chef, author, and entrepreneur “In How to Cook Everything Fast, Mark Bittman provides the reader with tools missing in most people’s cooking repertoire: intuition and common sense. Read, cook, and repeat.” —TOM COLICCHIO, chef and owner of Craft Restaurants “Cook AND Fast in the same title? Mark Bittman makes it possible to do both with delicious, healthy recipes that you can pull together quickly. This should be the go-to cookbook for anyone interested in returning to preparing real food for themselves and their families.” —KATIE COURIC, global anchor for Yahoo! News and New York Times best-selling author “Who wouldn’t like to make life easier in the kitchen? With hundreds of leisurely recipes, tips, methods, and instructions, Mark Bittman cooks next to you for a faster, effortless, and delicious outcome.” —JACQUES PÉPIN, cookbook author, teacher, and host of numerous PBS-TV cooking series “This is the most user-friendly cookbook for modern-day living I’ve ever seen. Damn you, Bittman! Now I have no excuse left to order takeout.” —MEREDITH VIEIRA, award-winning journalist and host of The Meredith Vieira Show
The latest addition to Bittman's best-selling "How To Cook Everything" series focuses on homemade meals made with minimal work. Bittman has ditched the traditional practice of mise en place (preparing all ingredients in advance) in favor of a "real-time cooking" method that maximizes efficiency. In introductory sections, he advocates a less-is-more approach to stocking a kitchen and pantry, telling readers which shortcuts are useful (canned beans) and which should be skipped (pregrated Parmesan). Hundreds of recipes are smartly speedy—three-cheese lasagna substitutes egg roll wrappers for uncooked noodles, and unstuffed cabbage eliminates a traditionally time-consuming step. Prep and cooking instructions, denoted by contrasting colors, are easy to read, and sidebars offer variations, notes, and suggested side dishes. The recipes mostly stand alone; readers who'd like an efficient method for multicourse meals may enjoy Jamie Oliver's Meals in Minutes. VERDICT Bittman's latest is fantastic for busy, novice, and noncooks. It's also a practical tool for anyone who aspires but struggles to cook more often.
- Houghton Mifflin Harcourt
- Publication date:
- Edition description:
- First Edition
- Sales rank:
- Product dimensions:
- 8.50(w) x 9.10(h) x 2.50(d)
Meet the Author
MARK BITTMAN is the author of more than 20 books, including the best-selling, award-winning How to Cook Everything series, several of which are also successful apps. As a beloved New York Times columnist and writer, he produced The Minimalist column, hundreds of food and travel stories and videos, and was the country's leading weekly Opinion writer on food. He now devotes his time to cookbooks, teaching, and developing strategies to guarantee that food is fair, affordable, nutritious, green, and delicious. He can be found at markbittman.com, @bittman on Twitter, and @markbittman on Instagram.
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Mark Bittman is the best. His cookbooks never disappoint. His recipes are not difficult and are healthy. You never go wrong when you purchase his books. Should be given as a wedding shower gift to all brides.
I've made two recipes so far from the book and they were a big hit. One was the savory cherry tomato crumble--delicious and pretty easy--and the other the parsnip soup, which I didn't expect the kids to like but they did. So, two big thumbs up!
When I bought this book I had no clue how large it was going to be, but once I started flipping through the pages I was ecstatic. This cookbook cover all the basic recipes, how to make them fast, and easy variations. Perfect for any beginner and even those who just need helpful tips to make meal preparation faster. #30minutemeals
Fabulous book - Terrific format and presentation of information - Easy to understand and follow. Highly recommend for both new and expert cooks.
As usual, a great cookbook from Mark Bittman with easy and fast, yet delicious sounding recipes that also happen to be good for you.
So many recipes and different ways to prepare each one. Lots of information on storing, cooking, and serving food. Very good book.
my first book by mark bittman and not disappointed. it has everything from how to set up your kitchen, clean it and a recipe for practically everything.trying to choose my first recipe was difficult as there are so many. it is well written,tho i wish the print was a bit darker. this book is for beginners thru expienced cooks. it looks great on my cookbook shelf. if you luv to read cookbooks this is a great one for any collection. i was totally surprised by the weight of this book too. it is about 5lbs. i took a star away for the lighter print and the heaviness of the book, but i still luv it an reccommend it.