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How to Cook Everything Fast

A Better Way to Cook Great Food

Mark Bittman

This book is available for download with iBooks on your Mac or iOS device, and with iTunes on your computer. Books can be read with iBooks on your Mac or iOS device.

Description

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.

Publishers Weekly Review

Aug 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.

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Customer Reviews

Not good in ebook format

I was excited about this book. But is not user friendly. Difficult to navigate between sections.
Page layout is lost.
Go for the printed version.

How to Cook Everything Fast
View In iTunes
  • $18.99
  • Available on iPhone, iPad, iPod touch, and Mac.
  • Category: Methods
  • Published: Oct 07, 2014
  • Publisher: Houghton Mifflin Harcourt
  • Seller: Houghton Mifflin Harcourt Publishing Company
  • Print Length: 1056 Pages
  • Language: English
  • Requirements: To view this book, you must have an iOS device with iBooks 1.5 or later and iOS 4.3.3 or later, or a Mac with iBooks 1.0 or later and OS X 10.9 or later.

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