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The America's Test Kitchen Quick Family Cookbookby America's Test Kitchen (edt)
Synopses & Reviews
Homemade wonton soup in 30 minutes. Chicken Parmesan without dredging and frying. Fruit crisp on the stovetop. The secret to cooking fast is cooking smartandmdash;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 managementandmdash; the essential principle of fast cookingandmdash; is woven into revolutionary recipes that do the thinking for you. Youandrsquo;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 readandmdash;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 techniquesandmdash;encouraging what he calls andldquo;naturally fast cookingandrdquo;andmdash;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, Bittmanandrsquo;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.
The secret to cooking fast is cooking smartand#8212;how you choose and prepare your ingredients and make use of your time in the kitchen. In How to Cook Everything Fast, Mark Bittman'sand#160;latest innovative, comprehensive, must-have culinary reference,and#160;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.
New in our bestselling ringbound series, a definitive collection of 750 fast and flavorful recipes. Every one--from appetizers to desserts--can be made start to finish in 45 minutes or less (though many clock in at 25 minutes). Full of new and inventive features, like putting x to work (where we show you 5 distinctive ways to use things like pizza dough, tortellini, peanut butter, cream cheese, etc.), the ATK Quick Family Cookbook is the perfect way to get great, reliable, and flavorful food on the table in this time-crunched world. We also teach you how to think about and organize your pantry, tell you what equipment you need in a quick kitchen, and introduce you to our top shortcut ingredients. As well, we offer a feature called Knife School that will make you a more efficient cook and provide you with a supermarket guide and other core information.
About the Author
Mark Bittman is one of Americaand#8217;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 paperand#8217;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 Everythingand#174; The Basics, How to Cook Everythingand#174;, How to Cook Everythingand#174; Vegetarian (all available as apps), Food Matters and The Food Matters Cookbook, and the new VB6and#8482;: Eat Vegan Before 6:00. For more information go to markbittman.com.
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