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. How to Cook Everything Fast puts time on your side and makes a lifetime of homemade meals an exciting and delicious reality.Ĭoming home hungry at 6:00 at night to a cold, empty kitchen can be downright discouraging.
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. 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). Just cook as you read-and let the recipes guide you quickly and easily toward a delicious result.īittman 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. You’ll learn how to take advantage of downtime to prepare vegetables while a soup simmers or toast croutons while whisking a dressing. Time management- the essential principle of fast cooking- is woven into revolutionary recipes that do the thinking for you.
How to Cook Everything Fast is a book of kitchen innovations. In How 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.
The secret to cooking fast is cooking smart-choosing and preparing fresh ingredients efficiently. Chicken Parmesan without dredging and frying.
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