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How to Cook Everything Fast : A Better Way to Cook Great Food
by Mark Bittman and Olivia de Salve Villedieu


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.  Read more...


 
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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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Details
  • ISBN-13: 9780470936306
  • ISBN-10: 0470936304
  • Publisher: Houghton Mifflin
  • Publish Date: October 2014
  • Page Count: 1056


Related Categories

Books > Cooking > Methods - Quick & Easy
Books > Cooking > Reference
Books > Cooking > Regional & Ethnic - American - General

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2014-08-04
  • Reviewer: Staff

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.)

 
BookPage Reviews

Cooking: A new kind of fast food

Even if you’re a certified chaos-coping, time-challenged clock jock, multitasking your way through a day that’s way too short on hours, you do have time to cook. Take it from Mark Bittman, the master food writer and cookbook author who’s become one of our prime public foodie intellectuals. His latest, How to Cook Everything Fast, is not his best-selling How to Cook Everything on steroids; it’s a recipe-laden (2,000 all new) roadmap that follows the real-time rhythm of the kitchen with shortcuts galore and strategies that seamlessly merge prep and cooking, yielding maximum taste from real ingredients in minimum time. The skills you need for this revved-up ride are built into the recipes, and almost all of them (including salads, sandwiches, grains, veggies, beans and tofu) can be one-dish dinners. Each is served with great ideas for variations, substitutions and “simultaneous sides” that easily fit into your cooking choreography—Provençal Chicken with Red Wine and Rosemary Quinoa, Warm Tabbouleh with Mussels with Crisp Seasoned Pita. It’s the best Bittman yet!

CULINARY CORRECTIONS
Dana Cowin has been editor-in-chief of Food & Wine for 20 years, but her dirty little secret is just surfacing. Though she knows all about eating great food and talking to the best chefs in the world, Dana wasn’t comfortable cooking in her own kitchen and admits to messing up every kind of dish. In a moment of bravery, she decided to face her kitchen inadequacies, fess up and get help. And what help she got—David Chang, Suzanne Goin, José Andrés, Tom Colicchio and Jacques Pépin, to name just a few! Cowin includes more than 100 recipes, from starters to desserts, each prefaced by her experiences, good and bad, in Mastering My Mistakes in the Kitchen. All of the 65 renowned chefs who came to the aid of this damsel in culinary distress have added their own “chef tips” and ideas about ingredients, equipment, quick fixes, checking for doneness, reheating and more, to make you a happier and better home cook. So, do a Dana, pay attention and learn from your mistakes.

TOP PICK IN COOKBOOKS
A new wave of Ottolenghi fever (and fervor) is about to hit and, thank goodness, there’s no cure. I suggest that you simply give in to it, replenish your spice pantry, gather your vegetables, grains and legumes and celebrate big-time. Plenty More is Yotam Ottolenghi’s second ode to vegetarian cooking, this time with the emphasis on cooking techniques and on elevating ingredients in new ways, expanding their flavor domains and your meat-free repertoire. In 120 recipes and a dozen chapters organized by cooking method, Ottolenghi’s verve and brilliance, seasoned with Middle Eastern magic, are on display again—and, with his deftly detailed instructions, duplicable by ordinary home cooks (you and me). Read the recipes, gaze at the photos, then get into the kitchen and create the sublime, like Saffron, Date and Almond Rice, Taleggio and Spinach Roulade, Crushed Carrots with Harissa and Pistachios or Caramelized Fig, Orange and Feta Salad.

 

This article was originally published in the October 2014 issue of BookPage. Download the entire issue for the Kindle or Nook.

 
BAM Customer Reviews