How to cook everything fast : great food in 30 minutes or less / Mark Bittman ; photography by Jim Henkens.
- 0 of 2 copies available at LARL/NWRL Consortium.
- 0 of 2 copies available at Lake Agassiz Regional Library. (Show preferred library)
3 current holds with 2 total copies.
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|Location||Call Number / Copy Notes||Barcode||Shelving Location||Status||Due Date|
|Ada Public Library||641.512 BIT (Text)||33500013675012||New||On holds shelf||-|
|Breckenridge Public Library||641.512 BIT (Text)||33500013675004||New||Checked out||10/14/2022|
- ISBN: 9780544790315
- ISBN: 0544790316
- Physical Description: x, 534 pages : color illustrations ; 24 cm
- Edition: Revised and updated edition.
- Publisher: New York : Harper, 
Previously published: Boston : Houghton Mifflin Harcourt, 2014.
"Hundreds of easy and innovative recipes to get dinner on the table in no time flat, from acclaimed home-cooking expert and #1 New York Times bestselling author Mark Bittman-completely revised and now featuring color photos. The secret to cooking fast is cooking smart-choosing and preparing ingredients that make the most of your time in the kitchen. 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. 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 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. New favorites include Chickpea Hash with Tahini Sauce, Gooey Stovetop Lasagna, Peanut Noodles with Whatever You Have, Caramelized Bananas, and so many more. Variations, tips, quick side dishes, make-ahead components, and kitchen insights abound. 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"-- Provided by publisher.
- Booklist Reviews : Booklist Reviews 2014 October #1
*Starred Review* Serious cooks may extol the thoughtful deliberateness of the slow-food movement, but most people with a daily responsibility to get dinner on the table more often than not must bow to time constraints that govern what's in fact possible to put on the family table. This 1,000-page compendium of speedy recipes avoids the lame shortcuts of overprocessed foods, calling only for pantry staples to supplement fresh meats, fruits, and vegetables. From just such a larder, Bittman creates a spicy Brazilian feijoada. In less than a half hour, dinner is ready, and he guides cooks to recipes for appropriate side dishes. Want to simplify even further? Bittman has alternatives. Want to make the dish even fresher? Bittman tells how. Want French instead of Brazilian? Just swap a few ingredients and transform feijoada into cassoulet. And there are hundreds more recipes, each fully and multidimensionally developed. The toughest challenge for the cook is hefting this brick of a tome onto the kitchen counter. Copyright 2014 Booklist Reviews.
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