How to Cook Everything Fast: A Better Way to Cook Great Food

Custom made wonton soup in a short time. Chicken Parmesan without digging and browning. Organic product fresh on the burner. The key to cooking quick is cooking keen—picking and getting ready new fixings proficiently.

In How to Cook Everything Fast, Mark Bittman gives a course of action to improving as a, more instinctive cook while you awaken your week after week feast routine with 2,000 principle dishes and backups that are easy to make, universally roused, and overflowing with flavor.

Instructions to Cook Everything Fast is a book of kitchen developments. Time the executives—the basic guideline of quick cooking—is woven into progressive plans that do the deduction for you. You'll figure out how to exploit personal time to plan vegetables while a soup stews or toast bread garnishes while whisking a dressing. Simply cook as you read—and let the plans direct you rapidly and effectively toward a delightful outcome.

Bittman redesigns several works of art through astute (even irregular) utilization of gear and strategies—empowering what he calls "normally quick cooking"— and the outcomes are life-changing.

There are champions like Cheddar Waffles with Bacon Maple Syrup (striking flavors in less time); Charred Brussels Sprout Salad with Walnuts and Gorgonzola (the food processor smoothes out hacking); Spaghetti and Drop Meatballs with Tomato Sauce (no rolling or forming); and Apple Crumble Under the Broiler (practically moment dessert satisfaction).
All through, Bittman's rational counsel and abundant varieties give cooks opportunity and adaptability, with tips for crushing in additional alternate routes, smoothed out kitchen notes, and outlines to help you prep quicker or cook without a formula.

Instructions to Cook Everything Fast puts time on your side and makes a long period of hand crafted suppers an energizing and heavenly reality.

About the Author

MARK BITTMAN is the author of thirty acclaimed books, including the How to Cook Everything series, the award-winning Food Matters, and the New YorkTimes number-one bestseller, VB6: Eat Vegan Before 6:00. For more than two decades his popular and compelling stories appeared in the 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 in the United States and many magazines and has spoken at dozens of universities and conferences; his 2007 TED talk has had more than a million views. In 2015 he was a distinguished fellow at the University of California, Berkeley; he is currently a fellow at the Union of Concerned Scientists. Throughout his career Bittman has strived for the same goal: to make food, in all its aspects, understandable. He can be found at markbittman.com, @bittman on Twitter, and @markbittman on Instagram.

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. --Deedide

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. --Kim Werker

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! --Lala