I should have read How to Cook Everything Fast: A Better Way to Cook Great Food before I read How to Cook Everything Fast: A Better Way to Cook Great Food however, I was more pressed for time than I am a stickler. Of course, I read this book out of order. It is a substantial tome with enough recipes for a year of great cooking on a time budget. For example, the mole was made in a blender and then simmered while the chicken and peppers broiled.īittman's newest cookbook would be a great gift for a young person setting up a household for the first time, as it features sections on technique and how to stock a pantry. The chicken was tender, accompanied by smoky roasted red pepper slices in a savory mole sauce that came together in minutes. The entire dish was finished just as the rice was done. Last night, the Chicken Mole wowed the critics (I live with amateur food critics, one of whom is particularly candid about the food). But what if you could have a hot, delicious, healthy dinner on the table in less time than it would take you to get a restaurant meal? This is the gift of Bittman's latest book. It is tempting to get back in the car and head for the nearest fast food joint. The results are innovative, easy-to-follow recipes for the food you want to eat today and new strategies for becoming a faster-and-better-cook every time you use the book.Ĭoming home hungry at 6:00 at night to a cold, empty kitchen can be downright discouraging. Variations, tips, quick side dishes, make-ahead components, and kitchen insights abound.
New favorites include Chickpea Hash with Tahini Sauce, Gooey Stovetop Lasagna, Peanut Noodles with Whatever You Have, Caramelized Bananas, and so many more. In the spirit of fast and simple cooking, recipes have been retested and streamlined for this completely revised edition-which now also features dozens of vegan and vegetarian options and stunning all-new photography.
But "fast" doesn't mean compromising on quality or resorting to packaged shortcuts instead, Bittman offers savvy hacks-broiling rather than baking, using less liquid for a faster boil, and taking advantage of downtime for last-minute prep. In this new edition of How to Cook Everything Fast, Mark Bittman shares hundreds of simple, flavorful dishes-each ready in 30 minutes or less. The secret to cooking fast is cooking smart-choosing and preparing ingredients that make the most of your time in the kitchen. Featuring hundreds of easy and innovative recipes to get dinner on the table in no time flat, How To Cook Everything Fast Revised Edition, from acclaimed home-cooking expert and #1 New York Times bestselling author Mark Bittman, is now completely revised and includes gorgeous color photos.
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