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How to Cook Everything Fast cookbook by Mark Bittman

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Books : Cooking : English
 

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?s not like a traditional chicken parmesan, this is layered
with tomatoes, basil, cheese & bread crumbs instead of dredging it in egg and breading.

The next recipe I
made from this was the White Beans with Sausage, Greens, and Garlic, (you can find it in the Amazon preview if you want
to try before you buy) and oh WOW this was really good and really fast - 22 minutes! I made it with spinach, and this
made a delicious, brothy lunch dish. My 14 year old daughter ate it too, and when I said I liked it, she said,
"Well, yeah, it's Mark Bittman, of course it's good." :-) Another thing to note - it said it made four
servings, but with both this and the Fast Chicken Parm, I thought they were awfully big servings. The bean dish made six
servings of the size we ate - about a cereal bowl full each. Men and teenagers may find the servings run true to size,
but I think a lot of us will find the servings very large.

One thing that may be different for a lot of
people - you are moving all the time when you make these recipes. Because the prep steps are built in to the recipe
instead of all done before hand, you have to hustle a bit. The trade-off here is that you work a bit, but then you get a
good meal faster than you can get a bad one - seriously, I can't drive to the nearest fast-food place and get burgers in
22 minutes or less, and the homemade food is a LOT cheaper and healthier!

I was also curious to see how this
book would 'sync up' with Mark Bittman's recent VB6 idea, to eat less animal foods. I was pleased to see that there are
a lot of 'less-meat' recipes and a lot of meatless recipes, but there is plenty here for the straight-up carnivore too.
A lot of the meat recipes also use a good amount of veg - it looks like he went for a ratio of at least 1 pound (or
more!) of veg to every 2 pounds of meat in a lot of the meat-heavy recipes, so you'll see things like Chicken with
Creamed Spinach with 2 pounds chicken to 1 1/2 pounds spinach, or Five-Spice Pork Meatballs with Bok Choy with 1 pound
ground pork to 1 1/2 pounds bok choy.

A couple little warnings - no cookbook is for everyone, after all. If
you are the kind of person who just CAN'T follow directions, this may be a bit tough for you. I learned this with the
Fast Chicken Parm - my substitution of fresh mozzarella for regular definitely added some time to the cooking. I think
you can tweak things once you kinda see what he is doing here, but I'd really recommend following the recipes as written
at least the first time, especially if you are not a very experienced cook. I also find that he always uses more oil and
fresh herbs than I can handle as a Midwestern gal - still getting used to EATING the parsley here, not just letting it
sit on the side of the plate, so using handfuls of it in one recipe is more than I can handle, LOL!! But, we all have
our preferences - you'll know your own, just adjust as you need to.

I think this book will be most useful for
busy people - working moms take note. The vast majority of the recipes are main dishes, always with suggestions of
SIMPLE sides, suitable for a weeknight after work. For example - a lot of the time, he suggests very similar sides -
Bruschetta, Warm Buttery Bread, simple noodles, a simple veg, a green salad. It's all about making it easy to come home
and make something decent and wholesome without killing yourself, it's not about whipping up a gourmet feast that will
impress your chef friends.

Finally, for all of you who like to read cookbooks (and I know I'm not the only
one!), there are a lot of sidebars and variations in this book, same as all of Bittman's other books. There are a number
of Master Recipes, focus pages on one particular ingredient, explanations of technique scattered through - you won't
find a list of these except in the BACK of the book, but I'd encourage you to seek them out! There's one for making your
own deli-style meats that I really need to try some weekend. I'd recommend this to anyone who wants or needs to cook on
a daily basis, this is bound to save you time and taste great!

- Denise Patterson, Amazon.com

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!

- bakerbronte, Amazon.com                                                             

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