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How to Cook Everything Fast: A Better Way to Cook Great Food Hardcover – October 7, 2014

4.4 out of 5 stars 241 customer reviews

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  • How to Cook Everything: 2,000 Simple Recipes for Great Food,10th Anniversary Edition
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Editorial Reviews

Review

"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 be a standard gift for new cooks and off-to-college kids." —Scott Mowbray, Cooking Light

"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...At over a thousand pages, Bittman has delivered another brilliant, comprehensive reference."
Publishers Weekly, starred

“He’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; it’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.”
MARIO BATALI, chef, author, and entrepreneur
 
“In How to Cook Everything Fast, Mark Bittman provides the reader with tools missing in most people’s
cooking repertoire: intuition and common sense. Read, cook, and repeat.”
TOM COLICCHIO, chef and owner of Craft Restaurants
 
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.”
KATIE COURIC, global anchor for Yahoo! News and New York Times best-selling author
 
“Who wouldn’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.”
JACQUES PÉPIN, cookbook author, teacher, and host of numerous PBS-TV cooking series
 
“This is the most user-friendly cookbook for modern-day living I’ve ever seen. Damn you, Bittman!
Now I have no excuse left to order takeout.”
MEREDITH VIEIRA, award-winning journalist and host of The Meredith Vieira Show

About the Author

MARK BITTMAN is one of America’s beloved, best-known and most widely respected food writers. He covered food policy as an Opinion columnist for The New York Times for 5 years, produced "The Minimalist" column for 13 years, and has starred in several popular television series, including the Emmy-winning Years of Living Dangerously. He recently left the Times to devote his time to cookbooks, teaching at Berkeley, and working on food movement strategy with the Union of Concerned Scientists. He also co-founded Purple Carrot, the national company that delivers weekly vegan meal kits. Bittman has authored more than a dozen cookbooks, including the best-selling How to Cook Everything®, How to Cook Everything® The Basics, How to Cook Everything® Vegetarian (all available as apps), How to Cook Everything® Fast, Food Matters, and VB6: Eat Vegan Before 6:00. For more information go to markbittman.com.
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Product Details

  • Hardcover: 1056 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (October 7, 2014)
  • Language: English
  • ISBN-10: 0470936304
  • ISBN-13: 978-0470936306
  • Product Dimensions: 8 x 2.4 x 9 inches
  • Shipping Weight: 4.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (241 customer reviews)
  • Amazon Best Sellers Rank: #8,225 in Books (See Top 100 in Books)

From the Manufacturer

Customer Reviews

Top Customer Reviews

By Denise Patterson VINE VOICE on October 7, 2014
Format: Hardcover
I'm a big fan of Mark Bittman and his crusade to get America cooking at home, and How to Cook Everything Fast is going to be a real help to get people doing just that. This isn't just a collection of recipes - it's an explanation of the process of cooking faster. All the little things that an experienced home cook does without even thinking about it, plus a lot of tricks and shortcuts that even experienced cooks aren't likely to know all of them.

The title of the book might make you think that this is just another collection of quick recipes, but there's actually a lot more than that going on here. You see, an experienced home cook does a lot of things automatically without thinking about it. You rearrange steps, you prep this while that cooks, you do this while the water is coming to a boil, and so on. What's special about this book is that he writes up each recipe in a prep/cook format that builds the prep into the recipe for maximum efficiency. For a newer cook, I can see how this would really speed up the learning curve. Even for an experienced cook, he throws in some ideas that new (to me at least!), like using the broiler to heat oil on a pan for faster baking.

I've made a few recipes from this already (a few have been available around the web for awhile). The Fast Chicken Parmesan was the first one I made. Most recipes for this take about an hour, this one took me 28 minutes, and probably would have been a few minutes less except I used fresh mozzarella so I couldn't grate it and had to cut it into slices, that probably added a couple minutes. My husband and family really liked it, I would probably use a little less oil in it next time but I liked it too.
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Format: Hardcover Verified Purchase
It takes a formidable cookbook to gain entry to my kitchen. Counter and shelf space is limited. I doubted a cookbook this year would make the cut. Then How to Cook Everything Fast came along, and now it's in the kitchen--which makes sense because some of my other books in the kitchen are Mark Bittman books.

How to Cook Everything Fast is a veritable encyclopedia of how to get anything on the table in less time. With this book, you'll be able to fix something to eat much faster than by calling and waiting for takeout. It is a sturdy, hardbound book that lies open without the aid of a cookbook stand so that you can toss it on the counter and cook from it. The type for the actual recipes is a bit larger than I am accustomed to in my other cookbooks which is a huge perk. Those of you who buy cookbooks for the pictures will be a tad disappointed. In the tradition of Bittman's other "How to Cook Everything", you'll find a few sparse, line drawings. Bittman's recipes need no pictures. He is a concise and clear recipe author.

Another reviewer noted this book might not be for a beginner cook or someone who has a difficult time with directions. I agree. Bittman uses the principle of multi-tasking to get food on the table more quickly. The recipes use both blue and black type. The black type is an actual cooking step while the blue type directs you to prep another ingredient while your dish cooks. It's a terrific layout that illustrates how a seasoned home cook gets food on the table. Think of how often you chop veggies while your pasta water is boiling, and you'll get the picture. He also utilizes some different cooking techniques to streamline the process or add flavor to your food such as putting a little oil in the bottom of a roasting pan to get a nice sear on your meat.
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Format: Hardcover
Highly recommend. I already have the giant red book by Mark Bittman, How To Cook Everything, and I was pretty much against buying another giant book of the same sort, however after perusing through this at a local store I had to have it!

There are no secrets in How To Cook Everything Fast. It is truly like having a highly experienced friend guide you through 1) being efficient in the kitchen by taking advantage of downtime and 2) becoming a better chef through developing improvisation skills. The "Recipe-Free" cooking section really encourages this and you feel like you have someone holding your hand while you learn to experiment with recipes. I like to reference my The Flavor Bible by Karen Page and Andrew Dornenburg for ideas here as well. :)

The book opens with a reference chart describing exactly how to use this book. Its similar to the previous titles, but better. It's awesome. Each recipe has the following:

1. Cook time and Serving quantity - You'd be surprised how many cookbooks I own that don't indicate cooking time.
2. Shopping list (but you don't prep the ingredients here like in most other cookbooks!)
3. Prep/Cook instructions - all ingredient preparations happen here. Prep instructions are color-coated in blue text, while Cooking instructions are in black text, and everything is listed in the order you should do them. You're usually prepping the next ingredient while some other cooking is happening to take advantage of downtime. Ha, or he even says to hand off all the blue prep steps to another person if you have a helper handy. :) I also like how the ingredient quantities are repeated here to eliminate having to reference the ingredients list again for the correct amount.
4.
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