Cover image for How to cook everything fast : a better way to cook great food
Title:
How to cook everything fast : a better way to cook great food
Author:
Bittman, Mark, author.
Personal Author:
Publication Information:
Boston : Houghton Mifflin Harcourt, 2014.
Physical Description:
1056 pages : illustrations ; 24 cm
Summary:
"The secret to cooking fast is cooking smart--how you choose and prepare your ingredients and make use of your time in the kitchen. In How to Cook Everything Fast, Mark Bittman's latest innovative, comprehensive, must-have culinary reference, he shows how anyone can spend just a little time cooking and be able to make 2,000 innovative recipes that are delicious, varied, exciting, made from scratch, and ready in anywhere from 15 to 45 minutes" --
General Note:
Includes index.
Language:
English
Contents:
Time to cook -- The fast kitchen -- Main dishes. Salads ; Sandwiches ; Soups and stews ; Pasta and noodles ; Rice and grains ; Vegetables ; Beans and tofu ; Seafood ; Chicken ; Meat ; Breakfast -- Accompaniments. Appetizers ; Sides ; Dessert -- Fast navigation -- Vegetarian main dishes -- Kitchen notes.
Genre:
ISBN:
9780470936306
Format :
Book

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Summary

Summary

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.


Author Notes

Mark Bittman has won IACP Julia Child Awards for his books Fish and How to Cook Everything, which has sold over 400,000 copies. He writes "The Minimalist" column for The New York Times, and his food writing appears in major publications nationwide. He is coauthor of the James Beard Award-winning Jean-Georges: Cooking at Home with a Four-Star Chef (Broadway Books, 1998).

Mark's book, How to Cook Everything Fast: A Better Way to Cook Great Food, was a New York Times bestseller in 2014. (Bowker Author Biography)


Reviews 3

Booklist Review

*Starred Review* Serious cooks may extol the thoughtful deliberateness of the slow-food movement, but most people with a daily responsibility to get dinner on the table more often than not must bow to time constraints that govern what's in fact possible to put on the family table. This 1,000-page compendium of speedy recipes avoids the lame shortcuts of overprocessed foods, calling only for pantry staples to supplement fresh meats, fruits, and vegetables. From just such a larder, Bittman creates a spicy Brazilian feijoada. In less than a half hour, dinner is ready, and he guides cooks to recipes for appropriate side dishes. Want to simplify even further? Bittman has alternatives. Want to make the dish even fresher? Bittman tells how. Want French instead of Brazilian? Just swap a few ingredients and transform feijoada into cassoulet. And there are hundreds more recipes, each fully and multidimensionally developed. The toughest challenge for the cook is hefting this brick of a tome onto the kitchen counter.--Knoblauch, Mark Copyright 2014 Booklist


Publisher's Weekly Review

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.) (c) Copyright PWxyz, LLC. All rights reserved.


Library Journal Review

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. (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.