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

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

by Mark Bittman

Houghton Mifflin Harcourt | October 7, 2014 | Hardcover

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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.

InHow 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 Fastis 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 Fastputs time on your side and makes a lifetime of homemade meals an exciting and delicious reality.

Format: Hardcover

Dimensions: 1056 pages, 9 × 8 × 2.42 in

Published: October 7, 2014

Publisher: Houghton Mifflin Harcourt

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0470936304

ISBN - 13: 9780470936306

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– More About This Product –

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

by Mark Bittman

Format: Hardcover

Dimensions: 1056 pages, 9 × 8 × 2.42 in

Published: October 7, 2014

Publisher: Houghton Mifflin Harcourt

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0470936304

ISBN - 13: 9780470936306

From the Publisher

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.

InHow 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 Fastis 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 Fastputs time on your side and makes a lifetime of homemade meals an exciting and delicious reality.

About the Author

Mark Bittman is one of America''s best-known and most widely respected food writers. He covers food policy, cooking, and eating as an Opinion columnist for The New York Times and the paper''s Sunday Magazine. He produced "The Minimalist" column for 13 years and has starred in several popular Public Television cooking series. Now a frequent public speaker, he appears regularly on the Today Show and is a guest on a wide range of television and radio shows. Bittman has authored more than a dozen cookbooks, includingHow to Cook Everything(tm) The Basics,How to Cook Everything(tm),How to Cook Everything(tm) Vegetarian(all available as apps),Food MattersandThe Food Matters Cookbook, and the newVB6''¢: Eat Vegan Before 6:00. For more information go to markbittman.com.
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