--- product_id: 6587388 title: "How To Cook Everything Fast: A Better Way to Cook Great Food (How to Cook Everything Series, 6)" price: "£21.99" currency: GBP in_stock: true reviews_count: 13 url: https://www.desertcart.co.uk/products/6587388-how-to-cook-everything-fast-a-better-way-to-cook store_origin: GB region: United Kingdom --- # How To Cook Everything Fast: A Better Way to Cook Great Food (How to Cook Everything Series, 6) **Price:** £21.99 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** How To Cook Everything Fast: A Better Way to Cook Great Food (How to Cook Everything Series, 6) - **How much does it cost?** £21.99 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.co.uk](https://www.desertcart.co.uk/products/6587388-how-to-cook-everything-fast-a-better-way-to-cook) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description 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. 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. How to Cook Everything Fast is 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 Fast puts time on your side and makes a lifetime of homemade meals an exciting and delicious reality. Mark Bittman’s revolutionary approach to fast cooking includes: Revolutionary "Real-Time" Recipes: A groundbreaking format that weaves prep and cooking steps together. Just cook as you read and let the instructions guide you to a delicious result in record time. Over 2,000 Quick and Easy Recipes: Find your new favorite weeknight meals, from homemade wonton soup in 30 minutes to Spaghetti and Drop Meatballs, with main dishes and sides for any occasion. Essential Time Management: Learn to cook smarter, not harder. Discover clever techniques and efficiency strategies that help you get from ingredients to finished dish with minimal effort. Hundreds of Vegetarian Main Dishes: Enjoy a huge collection of globally inspired, meat-free options, proving that fast, flavorful cooking isn't just for meat-eaters. Review: Earned Shelf Space in My Kitchen - 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! Review: The only cook book I ACTUALLY use regularly - 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 :) ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #697,339 in Books ( See Top 100 in Books ) #748 in Cooking Encyclopedias #910 in Cooking, Food & Wine Reference (Books) #2,842 in Quick & Easy Cooking (Books) | | Customer Reviews | 4.6 out of 5 stars 516 Reviews | ## Images ![How To Cook Everything Fast: A Better Way to Cook Great Food (How to Cook Everything Series, 6) - Image 1](https://m.media-amazon.com/images/I/61NXI0ciDWL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ Earned Shelf Space in My Kitchen *by D***E on October 10, 2014* 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! ### ⭐⭐⭐⭐⭐ The only cook book I ACTUALLY use regularly *by L***D on February 6, 2015* 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 :) ### ⭐⭐⭐⭐⭐ Practical, quick recipes = Life Changer *by K***N on December 29, 2014* 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. 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