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.
andquot;The prolific Mark Bittman returns with a doorstop whose recipes neatly break down ingredients, prep and cook steps, variations and shortcuts, and suggested sides...Prediction: This book will beand#160;a standard gift for new cooks and off-to-college kids.andquot; andmdash;Scott Mowbray, Cooking Light
andquot;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 recipesandmdash;and he does an excellent job of providing these dishes...At over a thousand pages, Bittman has delivered another brilliant, comprehensive reference.andquot;
andmdash;Publishers Weekly, starred
andldquo;Heandrsquo;s been teaching us how to cook delicious food for years, and now Mark Bittman continues the
tradition with a focus on innovative, quick meals. His newest project is so much more than your typical
cookbook; itandrsquo;s a lifestyle guide for reinventing the efficiency with which we eat great food. Mark Bittman
is one of my heroes and everyone can stand to have a copy of his newest book in their collection.andrdquo;
andmdash;MARIO BATALI, chef, author, and entrepreneur
andldquo;In How to Cook Everything Fast, Mark Bittman provides the reader with tools missing in most peopleandrsquo;s
cooking repertoire: intuition and common sense. Read, cook, and repeat.andrdquo;
andmdash;TOM COLICCHIO, chef and owner of Craft Restaurants
andldquo;Cook AND Fast in the same title? Mark Bittman makes it possible to do both with delicious, healthy
recipes that you can pull together quickly. This should be the go-to cookbook for anyone interested in
returning to preparing real food for themselves and their families.andrdquo;
andmdash;KATIE COURIC, global anchor for Yahoo! News and New York Times best-selling author
andldquo;Who wouldnandrsquo;t like to make life easier in the kitchen? With hundreds of leisurely recipes, tips, methods,
and instructions, Mark Bittman cooks next to you for a faster, effortless, and delicious outcome.andrdquo;
andmdash;JACQUES PandEacute;PIN, cookbook author, teacher, and host of numerous PBS-TV cooking series
andldquo;This is the most user-friendly cookbook for modern-day living Iandrsquo;ve ever seen. Damn you, Bittman!
Now I have no excuse left to order takeout.andrdquo;
andmdash;MEREDITH VIEIRA, award-winning journalist and host of The Meredith Vieira Show
I'm going to show you how to put a whole meal on the table in a matter of minutes! Not just one dish, a whole spread of beautiful things.
If, like me, you love food and have hungry mouths to feed when you get home after a long day, then allow me to let you in on a totally revolutionary new way of cooking. In this book I'm going to show you how to make a complete meal in the time you'd normally spend on one dish. What you'll be able to achieve in 30 minutes or less will absolutely blow your mind. It's certainly blown mine!
This is not about compromising on quality. It's about being organized, working fast, and using shortcuts and clever tricks to put insanely delicious plates of food on the table in no time. Each of the 50 meals inside has been carefully written so there's no messing about-just good, fast cooking. I've created complete menus of foods that go beautifully together and planned recipes in a really unique, easy-to-follow way. This kind of cooking is all about using every minute wisely, having fun, and reclaiming your kitchen for the job it was meant for.
You might think it can't be done, but I promise you it can. Have a look inside to see the sort of meals you're going to get. Once you start cooking this way, not only will you absolutely love it; you'll never look back.
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.
About the Author
Jamie Oliver grew up in his parents' country pub, the Cricketers in Clavering, where he started cooking at the age of eight, before studying at London's Westminster Catering College. He then went on to work with some of the top chefs in England namely Antonio Carluccio at the Neal Street Restaurant and Rose Gray and Ruth Rogers at the River Cafe. The author of such popular titles as The Naked Chef, Jamie's Kitchen, and Jamie's Italy, among others, he has written for the Saturday Times, served as Food Editor at GQ and Marie Claire magazines, and hosted the popular television show The Naked Chef. The second season of the ABC show Food Revolution will air in Spring 2011. He is thirty-five and lives in London with his wife Jools and their children, Poppy, Daisy, Petal, and Buddy Bear.