How to Cook Everything Fast

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!

I wish I could give this book 10 stars. After hearing Bittman on NPR, I was intrigued with his philosophy of healthy, delicious meals that can be cooked easily and QUICKLY. I used to find myself eating pasta or perogies most nights because I just didn't have the time to cook anything more complicated. I also agree with his philosophy on reducing meat consumption, although I am by no means a vegetarian! Without having tried it, I bought this book for myself, my sister (who's New Year's resolution was to cook new and different things on week nights), and for my friend who can only cook fried eggs and is herself a vegetarian. It took me a few weeks to use this after I bought it, but one night I found a piece of cod in the freezer and thought, how could I make this? I found a cod stew recipe and I had all the ingredients on hand (dark greens, chickpeas, garlic, & onion) and I threw this dish together in under an hour. I was hooked after that! The next night I found quinoa in the cabinet and thought, how can I make this? Looked it up and again, had an amazing dish in under an hour with out stopping at the store! (I made the Quinoa Puttanesca- highly recommend!) Based on Bittman's advice, I keep a well stocked pantry, frozen vegetables, long lasting items like garlic, onion, potatoes, carrots, and frozen fish or chicken and I can make a gourmet meal every night. I feel like I'm eating healthier, saving money, and finding time to get a little creative after a long day of work. I am an intermediate cook coming into this, I know how to do a fair bit, but Bittman's advice and layout of the recipes helps achieve the quickest results the first time making something. He also sets you up to make similar recipes based on what you have on hand (no bok choy? use spinach, sub any thick fish fillet for another, endless spice and marinade substitutions). I made my very own fish and veggie recipe last night just based his steam methods and some helpful spice combinations. This book is great for beginners just learning to cook because it sets up good habits early, but it's also great for advanced cooks because the recipes themselves are just wonderful! I HIGHLY recommend. The only thing I would note is that the directions are written in black and light blue. Black is what to add per normal directions, blue is what to do while things are cooking (chop garlic, peel veggies, etc). I have missed a couple things by skipping over the blue directions like when to add grated cheese to a dish. Overall, you get used to it, but it may trip up advanced cooks who "know what they're doing". TRY THIS and you won't be unhappy :)

How to Cook Everything Fast has been a game changer for me in the two weeks I've had it. I love the Red book, but this one has more practical recipes with ingredients I use often, and the shortcuts inspire me to try things I don't usually make. I love having both cookbooks, because when I needed to know if vanilla was vital to french toast, I just did some research in the Red book. I'm already using this cookbook more than the Red book though. Everything I've tried has been delicious, from scrambled eggs with spinach and goat cheese to french toast, to chicken cutlets with parmesan cheese and proscuitto over greens. I just made the most delicious breakfast tacos based on other breakfast recipes, and the steak taco recipe, where Mark says he wants people to view tacos as a blank canvas. He gives you the framework to expand what you can make, once you feel comfortable with one recipe/technique. I have made almost every meal I've eaten since I got this cookbook, and I have not missed take out for a second. What's more, I don't have that same dread of, I'm just home from work and need to cook, work out, and then work in relaxing. Because I already know that the framework is there, I feel confident that things will go smoothly and it makes for a happier dinner/night. And I am NOT the quickest prep chef - I take my luxurious time and even still doing that, I'm making dinner much quicker than before. I looked over the pages you can see on Amazon before I bought it, and I was skeptical that there were enough recipes I'd actually use, but the one with creamed spinach and cashews with chicken sold me. But once I got the book and started flipping pages, I saw how many recipes there are that work for me. I am THRILLED with this cookbook! Especially if you felt intimidated yet intrigued by the Red How to Cook Everything book, this one is for you. Trust.

Good cookbook ... but not fabulous. Have some very good recipes in it, but I usually need to tweek them a little bit for our tastes and for some preparation. There have been recipes where the oven temperature was either way too high or cooking time way too long ... I understand there are differences in ovens, but this is just off. Basic ideas are very good (that's why I gave it 4 stars ... I've been cooking long enough that I can make those adjustments). Good ideas but could have gotten most of this from Internet without purchasing. Would not purchase another cookbook from Mark Bittman because I didn't get enough out of it to make it cost effective.

I like to read nearly anything Bittman writes about food. Whether it's good nutrition at home, locavore approaches to food, cooking for the inexperienced home cook, or seasonal ingredients unfamiliar to you, he has something to say that's worth hearing. He's one of the most accessible and most practical food writers around. I'm an accomplished non-professional home cook, but still learn a lot from Bittman's writing. I bought this book specifically for my husband. He's working out of state right now, and we've rented an apartment for him while he's gone. He's never really learned to cook, and was living on canned garbage he'd heat in the microwave. I FINALLY got him to read food labels with me, and he put the can opener down and asked for some cooking advice. I taught him a few basic things he can do with a slow cooker or dutch oven, but he wanted to explore more. He won't spend a lot of time cooking, doesn't want a lot of specialty ingredients, and won't buy special gear. When I found this book, I immediately ordered it online and had it shipped to him. Amazon will let you start reading the book online. I did that, and immediately bought a second copy for the house. It's a handy guide that provides instructions on basic cooking techniques. The recipes are well-written, easy-to-follow, and use ingredients that every cook should know, but might intimidate the less experienced cook. I'm delighted that my husband is learning to incorporate some new foods into his cooking repertoire - better nutrition and a more interesting diet.

If you aren't familiar with Mark Bittman, get familiar, you'll love him. A food writer, now blogger for the New York Time, his simple take on good, nutritious food has earned him much well-deserved respect. This cookbook is without a doubt my new favorite. We easily fall into the same old tired routine on the week nights for dinner. With work, after school activities and so on, there is little precious time to get a healthy meal onto the table - even with ample planning. In How To Cook Everything Fast , Bittman breaks down the process into simple, manageable steps. There is plenty of instruction on techniques, again in simple, direct language...there is nothing worse than being in the middle of a recipe and trying to reread the instructions and figure out where you left off. You can also see how all his recipes really build upon a simple concept and/or technique. Lest you think the recipes are too basic, fear not, Bittman gives plenty of advice on how to take almost all to another level and variation encouraging his readers to go forth and experiment! Another major bonus is the layout. It's simple and clean with one recipe spanning the two facing pages. Again, if you are somewhat inexperienced, or simply trying to hone your skills, you will love Bittman's style - It's direct, to the point, no flowery unnecessary words making it really easy to refer back to the book. And with plenty of white space, you can make notes about your experience with the recipe. You don't need any fancy ingredients or seasonings with Mr. Bittman's book, and there is a handy section on his go-to spice combinations. While nearly everything I've made was a home run with the family, we already have a few stand out favorites: the Sausage, Cannellini and Kale soup, Couscous Gratin with Leeks and Gruyere, Moroccan-Spice Chicken Cutlets with Chickpeas, Olive Oil-Poached Halibut with Endive, and Dried Fruit, and Pasta with Artichokes, Toasted Bread Crumbs, and Lemon. There is also a great recipe for Homemade Chicken Ramen, a super alternative to the high-fat, high salt content top ramen instant soup. Toss in some broccoli and you'll never buy the instant stuff again. The last big bonus of this book: clean-up is a snap. Bittman organizes his recipes so you need minimal cookware and dishes. It's one thing to get dinner on the table fast, but who wants to spend an hour cleaning up the kitchen? This book is an absolute must for any family struggling to bring some excitement back to the dinner table with consuming the entire evening.

Wasn't the simple but good comfort food recipes I was expecting. A good book for those who are already into cooking. Basically it was just raise the temperature to 400+ degrees and cook for a shorter period of time. It's fine if you have an overhead hood that exhausts to the outside, if not your kitchen gets smokey and your alarms go off. The book does have a good section on portions, spices, food preparation, but over all I was disappointed in this book. However I didn't get too far into it before I put it down. But leafing throw sections didn't make me want to go farther. I still have the book and expect to give it another attempt at reading and trying a few more recipes. So read other reviews before you decide if you want this book in your cooking library.

I received "How To Bake Everything" for my birthday a few months ago and was amazed at how simple and doable the recipes were! So I knew I had to buy the "How To Cook Everything Fast" cookbook as well. I love how the ingredients lists are not long, and that some of the expensive/complicated ingredients like saffron or dashi are optional, and the author provides alternatives, too. I also like how the author included variations to most recipes, so you don't get tired of the same dish. As for the procedures, they are short and not complicated. I wish the book had pictures but I guess, with pictures, the book would be so much thicker because there are a LOT of recipes included. I feel like I will never run out of food options with this cookbook, and being too lazy to cook is no longer an excuse because this book really teaches you how to cook fast. But, okay, I guess there will be days where I'd much rather eat leftovers, which is not an issue because the meals I have made so far are delicious, I can make big batches to eat for a few days!

Mark Bittman, of whom I am a big fan, wrote that he tried to create a system. Americans have, as a society, gotten sloppy in their cooking habits, preferring high-fat, high-sodium heat and eat products over truly cooked items. His first cookbook, "How to Cook Everything", was a success and is now still a classic because it took a basic approach towards cooking. That cookbook taught me how to cook and not be afraid to experiment. With this one, there are new recipes and it goes even a step lower in teaching others how to cook. This one would be good for overwhelmed two-income households or for a college student. Yet, it doesn't give the choice between the simple and complex that Bittman's prior cookbooks did. This only offers some new recipes and simple versions of Bittman's classics. If you just want simple and have never cooked very much, this one will help. If you know your way around the kitchen already you should stick to Bittman's "How to Cook Everything" and move up to other classics from there.

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!

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.

The master of minimalist home cooking works on the recipe medium. The result? Synthetic and clear recipes with no surprise with regards to ease and duration. Like to cook but don't always feel you have time? This book will help. Want to start home cooking more? Ditto. You might even find yourself rewriting recipes in other cook book in a similar format.

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.