How to Cook Everything Fast: A Better Way to Cook Great Food [NOOK Book]

Overview

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 ...

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How to Cook Everything Fast: A Better Way to Cook Great Food

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Overview

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.

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Editorial Reviews

From Barnes & Noble

Mark Bittman's top-selling How to Cook Everything series have been a boon for harried home cooks who crave great new recipes. With his How to Cook Everything Fast, he delivers perhaps his most valuable installment yet, delivering 2,000 easy-to-make main dishes and sides that don't require those hours of time that you don't have. For Bittman, quick preparation doesn't mean sacrificing flavor. The usefulness of his recipe specific tips about time management is matched by the quality of the recipes which, true to cooking philosophy, feature healthful, natural ingredients. A thousand-page wonder.

Publishers Weekly
★ 08/04/2014
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.)
From the Publisher

"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

Library Journal
08/01/2014
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.
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Product Details

  • ISBN-13: 9780544333406
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 10/7/2014
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 1056
  • Sales rank: 37,158
  • File size: 7 MB

Meet the Author

Mark Bittman
Mark Bittman is one of America’s best-known and most widely respected food writers. He covers food policy, cooking, and eating as an Opinion columnist for The New York Times and the paper’s Sunday Magazine. He produced "The Minimalist" column for 13 years and has starred in several popular Public Television cooking series. Now a frequent public speaker, he appears regularly on the Today Show and is a guest on a wide range of television and radio shows. Bittman has authored more than a dozen cookbooks, including How to Cook Everything® The Basics, How to Cook Everything®, How to Cook Everything® Vegetarian (all available as apps), Food Matters and The Food Matters Cookbook, and the new VB6™: Eat Vegan Before 6:00. For more information go to markbittman.com.
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Customer Reviews

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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted October 17, 2014

    I Also Recommend:

    I've made two recipes so far from the book and they were a big h

    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! 

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted October 15, 2014

    As usual, a great cookbook from Mark Bittman with easy and fast,

    As usual, a great cookbook from Mark Bittman with easy and fast, yet delicious sounding recipes that also happen to be good for you. 

    Was this review helpful? Yes  No   Report this review
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