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

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For all of you who like to read cookbooks, there are a lot of sidebars and variations in this book, same as all of Bittman's other books. There are a number of Master Recipes, focus pages on one particular ingredient, explanations of technique scattered through - you won't find a list of these except in the BACK of the book, but I'd encourage you to seek them out! There's one for making your own deli-style meats that I really need to try some weekend. I'd recommend this to anyone who wants or needs to cook on a daily basis, this is bound to save you time and taste great!

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.

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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.

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

• Author: Mark Bittman ( Download PDF :  )


• Hardcover: 1056 pages


• ISBN-13: 978-0470936306


• Product Dimensions: 8 x 2.4 x 9 inches


• Publisher: Houghton Mifflin Harcourt; 2 edition (October 7, 2014)


• Language: English


• ISBN-10: 0470936304

About the Author

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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