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.