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

by Mark Bittman (Author)

469 ratings

Part of: How to Cook Everything Series (7 books)

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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.

Print length

1056 pages
Language

English
Publisher

Harvest
Publication date

October 7, 2014
Dimensions

8 x 2.42 x 9 inches
ISBN-10

0470936304
ISBN-13

978-0470936306
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From the Publisher

Fastest Chicken Parm from How to Cook Everything Fast

Time: 30 minutes | Serves: 4

This take on the classic couldn’t be easier: Instead of dredging and panfrying, you simply stack the ingredients in two stages on a baking sheet and broil. As an added bonus, the tomatoes taste fresh and juicy while the cheese and bread crumb topping stays crunchy. (For eggplant like this, see the Variations.)

Photo: Fred Conrad/The New York Times

Ingredients

5 tablespoons olive oil
3 medium ripe tomatoes
4 boneless, skinless chicken breasts (about 2 pounds)
Salt and pepper
8 ounces fresh mozzarella cheese
2 ounces Parmesan cheese (1/2 cup grated)
1 bunch fresh basil
1 cup bread crumbs

Step 1

Turn the broiler to high; put the rack 6 inches from the heat. Put 2 tablespoons olive oil on a rimmed baking sheet and spread it around; put the baking sheet in the broiler.

-Core and slice the tomatoes.

-Cut the chicken breasts in half horizontally to make 2 thin cutlets for each breast. Press down on each with the heel of your hand to flatten.

Step 2

Carefully remove the baking sheet from the broiler. Put the chicken cutlets on the sheet and sprinkle with salt and pepper. Top with the tomatoes, and broil one one side only until the chicken is no longer pink in the center, rotating the pan if necessary for even cooking, 5 to 10 minutes.

-Grate the mozzarella and Parmesan.

-Strip 16 to 20 basil leaves from the stems.

-Combine the bread crumbs, mozzarella, and Parmesan in a small bowl.

Step 3

When the chicken is cooked through, remove the baking sheet from the broiler. Lay the basil leaves on top of the tomatoes, sprinkle with the bread crumb and cheese mixture, and drizzle with 3 tablespoons olive oil.

Step 4

Return to the broiler, and cook until the bread crumbs and cheese are browned and bubbly, 2 to 4 minutes. Serve with a tossed salad.

Variation: Cubano Chicken

Use sliced dill pickles instead of the tomatoes and Swiss cheese instead of the mozzarella. Omit the basil. Before putting the pickles on top of the chicken in Step 2, spread a little Dijon mustard on the cutlets. Instead of the Parmesan, mix 1/2 cup chopped ham into the bread crumb and Swiss topping.

Variation: Fastest Eggplant Parm

Instead of the chicken, slice about 2 pounds large eggplant crosswise 1 inch thick. After the pan heats in Step 2, spread out the eggplant slices—but not the tomatoes—and turn to coat them in some oil and sprinkle with salt and pepper. Broil until softened and browned in places, about 3 to 5 minutes. Flip the eggplant, then top with the tomatoes and proceed with the recipe from the end of Step 2.

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 the author of more than thirty books, including the How to Cook Everything series and the #1 New York Times bestseller VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good. He was a food columnist, opinion columnist, and the lead magazine food writer at the New York Times, where he started writing in 1984 and remained for more than thirty years.

Bittman has starred in four television series, including Showtime’s Emmy-winning Years of Living Dangerously. He is a longtime Today regular and has made hundreds of television, radio, and podcast appearances, including on Jimmy Kimmel Live!, Real Time with Bill Maher, and CBS’s The Dish; and on NPR’s All Things Considered, Fresh Air, and Morning Edition.

Bittman has written for countless publications and spoken at dozens of universities and conferences; his 2007 TED talk “What’s wrong with what we eat?” has almost five million views. He was a distinguished fellow at the University of California, Berkeley, and a fellow at the Union of Concerned Scientists. He has received six James Beard Awards, four IACP Awards, and numerous other honors.

Bittman is currently special advisor on food policy at Columbia University’s Mailman School of Public Health, where he teaches and hosts a lecture series. He is also the editor in chief of Heated. His most recent book is his history of food and humanity, Animal, Vegetable, Junk.

Product details

Publisher ‏ : ‎ Harvest; First edition (October 7, 2014)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 1056 pages
ISBN-10 ‏ : ‎ 0470936304
ISBN-13 ‏ : ‎ 978-0470936306
Item Weight ‏ : ‎ 4.5 pounds
Dimensions ‏ : ‎ 8 x 2.42 x 9 inches

Best Sellers Rank: #86,165 in Books (See Top 100 in Books)
- #227 in Cooking, Food & Wine Reference (Books)
- #239 in Cooking Encyclopedias
- #566 in U.S. Regional Cooking, Food & Wine

Customer Reviews:
469 ratings

About the author

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Mark Bittman

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Mark Bittman is the author of thirty acclaimed books, including the How to Cook Everything series, the award-winning Food Matters, and the New York Times number-one bestseller VB6: Eat Vegan Before 6:00. For more than two decades his popular and compelling stories appeared in the New York Times, where he was ultimately the lead food writer for the Sunday magazine and became the country’s first food-focused Op-Ed columnist for a major news publication. Bittman has starred in four television series, including Showtime’s Emmy-winning Years of Living Dangerously. He has written for nearly every major newspaper and magazine in the United States, and has spoken at dozens of universities and conferences. His 2007 TED talk has more than four million views; in 2015 he was a distinguished fellow at the University of California, Berkeley. He is currently teaching at Columbia University’s Mailman School of Public Health, editing Heated, an online food magazine, and writing a book about understanding food. He can be found at markbittman.com, heated.medium.com, @bittman on Twitter, and @markbittman on Instagram.

Customer reviews

5 star		75%
4 star		13%
3 star		8%
2 star		2%
1 star		2%

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Top reviews from the United States

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DeeDiDee

Earned Shelf Space in My Kitchen

Reviewed in the United States on October 10, 2014

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. I had a dozen "Why didn't I think of that?" moments when I paged through the book for the first time.

Bittman also includes a terrific intro in the book that includes a handy substitution guide, the quickest methods to cut fruits and veggies, how to store pantry staples, what convenience items are worth the price, and how to reorganize your kitchen for speed. There is a short introduction before each recipe, and at the end of each recipe are lists of variations, suggestions to make the recipe faster or in some instances more leisurely (if you have extra time), and side suggestions. The ingredients are run of the mill, mostly whole foods that can be picked up at any supermarket chain. You will find that the end product may not be completely identical to the original will be just as flavorful. Recipes range from the practical (pizza wedges, creamed spinach, fish and chips) to the more updated (goat cheese truffles, cheddar waffles with bacon maple syrup, herb-rubbed leg of lamb with chopped Greek salad). There is something in this book for everyone!

Sections include: salads; sandwiches, soups and stews; pasta and noodles; rice and grains; vegetables; beans and tofu; seafood; chicken; meat; breakfast; appetizers; sides; dessert. The index is wonderfully done. I applaud the ease of use. One can use the traditional index or the vegetarian index. There is also a separate index for "kitchen notes" if you wish to brush up on a kitchen technique and an index for "fast navigation". I can't say enough about the features packed into this book.

I was absolutely floored by the pumpkin mousse. Having made a very technical mousse for a birthday party recently, the pumpkin mousse recipe was streamlined and a reminder of why fall is my favorite cooking season. The rosemary popcorn is also a new favorite. I also want to add that I have never had a Bittman recipe fail, and even top tier chefs deliver a flop every now and then!

The bottom line? I could have written a ten page essay on why this book is a must have in your kitchen. You will not find a more useful or informative cookbook on the new release table this fall. Buy it and enjoy it!

297 people found this helpful

Helpful

The recipes are OK

Reviewed in the United States on July 4, 2020

Verified Purchase

I am a reasonably good cook, have been cooking for close to 50 years, and I have tried several recipes from How to Cook Everything Fast: A Better Way to Cook Great Food. Last night I prepared Stir-Fried Noodles with Beef and Celery. The recipe went together fast as I used my Breville food processor to slice the veggies and the boneless rib eye steak.

It was a somewhat waste of a good steak (the recipe called for 12 ounces which meant the cost wasn't too bad to use the rib eye) as the dish lacked flavor. The next time I make this recipe, and I might, I will add more soy sauce and garlic. The recipe did not call for garlic but it sure would help correct the bland flavor. Bluntly put the recipe was bland and lacked flavor.

I have tried several other recipes with similar results.

Recommend with caveats given.

9 people found this helpful

Helpful

Rabid Reader

Bittman's the Best

Reviewed in the United States on November 15, 2018

Verified Purchase

I've been cooking--a lot--for decades and have read hundreds of cookbooks.
This one arrived the other day and I sat down and read it (yes, read).

I have always Bittman for his clarity of writing, his 'friendly' phrasing (a bit like cheerleading, as opposed to the older, nose-in-the-air sort of cooking instruction). And his recipes--concise, proper, well-thought out and with good technique; tasty, too.

Lovely surprise! The visual arrangement of this book is superior.
Each recipe has its own spread--very helpful especially if you are new to cooking.

I tried a few recipes and as usual, am very happy with them.

Personally, I'd happily give this as a gift to a friend starting out (along with the original book on How to Cook Everything).

I strongly recommend this book for the I-love-to-eat-well-but-don't-have-time person, the gift-giver, anybody getting her first apartment away from mom's cooking.

In fact, the entire group of these books could serve as all you need on your shelves to learn to be an excellent cook.

7 people found this helpful

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Top reviews from other countries

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Lala

A plethora of recipes and efficiencies for those who love good food.

Reviewed in Canada on July 19, 2016

Verified Purchase

I decided to write a quick review after considering an earlier comment that Bittman's book shows off his snobbery- a comment not explained as far as I could see. After my initial outrage at comment , because Bittman has made me a better, more efficient, and more economical cook with each cookbook of his purchased, I realized that some could find barriers to cooking with this particular volume. His earlier books do cover basics much more than this one but I find this book as indispensable as the others. Within days I was using the substitutions for ingredients and playing with recipe variations all with satisfying results. Frankly, the care and attention Bittman and his team have put into this book is obvious and appreciated. How that translates to snobbery is beyond me but to each his own. I tried it out through the public library first, then purchased it once I read it through. Size is a factor but recipes are plentiful and are easy to read. I recommend unreservedly but suggest you try one of the other "everything" books first if unfamiliar with Bittman. Happy Cooking!

One person found this helpful

Kim Werker

Outstanding.

Reviewed in Canada on January 20, 2015

Verified Purchase

This book is enormous, and it's wonderful (not because it's huge, but because it's so well considered). I'm a reluctant cook – I don't much enjoy cooking, but I have to do it. I've made two recipes from the book so far, and both have been outstanding, not only because they tasted great, but also because I wasn't miserable while making them. Bittman lays out prep steps in order along with cooking steps, and knowing when to do each step has made me feel competent in the kitchen for the first time in my life. I also very much appreciate his suggestions of simple variations for each recipe ("swap ingredient X out for ingredient Y and do this instead...") I highly recommend this book for anyone interested in learning how to cook (there isn't much in the way of actual instruction, though, so be adventurous!), and for anyone looking to up their game. I anticipate I'll actually be able to have two pots going on the stove at once without pulling my hair out. Eventually.

4 people found this helpful

Mummy11

This book is huge

Reviewed in Canada on May 31, 2015

Verified Purchase

This is a very BIG book with lots of recipes. I wish it had a chapter that specifically told you how to cook a specific form of food quickly ie) beef, pork, chicken etc...rather it has a bunch of recipes then little side notes and tips here and there.
The book itself is a little overwhelming b/c its sooo BIG! I bought the book b/c of a recipe that was published in the Oprah magazine (the speedy meatballs) which I still used today.

2 people found this helpful

Barbara Hodgson

but it looked very good.

Reviewed in Canada on July 19, 2018

Verified Purchase

Gave it as a gift so I'm not sure how it was received, but it looked very good.

Daniel M.

Tolle schnelle Rezepte

Reviewed in Germany on January 13, 2018

Verified Purchase

Die Rezepte kochen sich super und brauchen meistens nur leicht weniger Zeit als angegeben. Absolute Empfehlung für alle die trotz wenig Zeit ordentlich Essen wollen.

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