How to Cook Everything Fast

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

Author: Visit Amazon’s Mark Bittman Page | Language: English | ISBN: 0470936304 | Format: PDF, EPUB

How to Cook Everything Fast: A Better Way to Cook Great Food – October 7, 2014
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• Hardcover: 1056 pages


• Publisher: Houghton Mifflin Harcourt; 2 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)


• Amazon Best Sellers Rank: #26 in Books (See Top 100 in Books)
  
  • #1 in Books > Cookbooks, Food & Wine > Cooking education & reference > Reference
  
  
  • #1 in Books > Cookbooks, Food & Wine > Cooking Methods > Quick & Easy
  
  
  • #1 in Books > Reference > Encyclopedias & Subject Guides > Cooking
  
  

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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.

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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