How to Cook Everything Fast A Better Way to Cook Great Food, 2nd Edition ( PDFDrive )

OTHER BOOKS BY MARK BITTMAN How to Cook Everything How to Cook Everything Vegetarian How to Cook Everything The Basics VB6: Eat Vegan Before 6:00 The VB6 Cookbook Food Matters The Food Matters Cookbook The Best Recipes in the World Fish: The Complete Guide to Buying and Cooking Leafy Greens Mark Bittman’s Kitchen Express Mark Bittman’s Quick and Easy Recipes from The New York Times The Mini Minimalist Jean-Georges: Cooking at Home with a Four-Star Chef Simple to Spectacular Copyright © 2014 by Double B Publishing, Inc Design by MGMT design Illustrations copyright © 2014 by Houghton Mifflin Harcourt Illustrations by Olivia de Salve Villedieu All rights reserved For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003 www.hmhco.com Library of Congress Cataloging-in-Publication Data is available ISBN 978-0-470-93630-6 (cloth); ISBN 978-0-544-33340-6 (ebk) v1.1014 To my fabulous women-children, Kate and Emma, who have always been there for me Acknowledgments How to Cook Everything Fast—let’s just call it Fast—has been, like all the books in this series, a massive undertaking (do you feel how heavy it is?), a huge and (for those of us involved in it) hugely important project, many years in conception and quite a few in the making It’s not just a big book, and it’s not just a good recipe collection: It’s a collection of recipes in a style we’ve devised to teach you how to cook in the way people who really know how do all the time It wasn’t easy, and I didn’t do it by myself In fact, like all the How to Cook Everything books, this was a team effort Kerri Conan and I have now worked on something like ten books together, and none of them would’ve happened without her On this one, our efforts were eased by those of Daniel Meyer, who bore the lion’s share of recipe conception, writing, and testing; and Jennifer Griffin, who was the editor of the original How to Cook Everything (1997!) and has joined us in getting things ready for our current editors at HMH, chief among them the stellar Adam Kowit Others who deserve credit on “our” side include my agent of 25-plus years, Angela Miller; the great Chris Benton; and Megan Gourley, Eve Turow, Elena Goldblatt, Maria Fantaci, and David Bowers At HMH, we are lucky enough to have been working under the steady hands of Bruce Nichols and Natalie Chapman, and we owe gratitude to the amazing Rebecca Liss, the steadfast Linda Ingroia, and to Molly Aronica, Brad Parsons, Jessica Gilo, Marina Padakis Lowry, Jamie Selzer, David Futato, Tom Hyland, Kevin Watt, Michaela Sullivan, Melissa Lotfy, and of course the wonderful Laurie Brown We talk a lot about text and recipes, because we—most of the people mentioned above—work in words But designing Fast took about 30,000 iterations (okay, an exaggeration; 20,000) until it reached what we believe is the gorgeous, accessible, well-organized book you’re holding That design is thanks to MGMT Design: Alicia Cheng, Pilar Torcal, and Olivia de Salve Villedieu, who also did the helpful illustrations scattered throughout Some people’s roles cannot be easily defined but were critical nevertheless These folks include Sean Santoro, Wendy and Kim Marcus, John Willoughby, and Trish Hall Other friends and family will presumably forgive me for not singling them out—you know who you are Finally, the amount contributed here by Kelly Doe can’t be overestimated The imprints of her index finger are everywhere Mark Bittman New York City, Summer 2014 Contents FAST NAVIGATION VEGETARIAN MAIN DISHES KITCHEN NOTES TIME TO COOK THE FAST KITCHEN MAIN DISHES Salads Sandwiches Soups and Stews Pasta and Noodles Rice and Grains Vegetables Beans and Tofu Seafood Chicken Meat Breakfast ACCOMPANIMENTS Appetizers Sides Dessert INDEX Fast Navigation Helpful ways to search for recipes Recipes Within Recipes Go-to components, built into other recipes ... Chapman, and we owe gratitude to the amazing Rebecca Liss, the steadfast Linda Ingroia, and to Molly Aronica, Brad Parsons, Jessica Gilo, Marina Padakis Lowry, Jamie Selzer, David Futato, Tom Hyland, Kevin Watt, Michaela Sullivan, Melissa Lotfy, and of course the wonderful Laurie Brown... Fresh Tomato Sauce Fast Skillet Tomato Sauce Brown Butter Peanut Sauce Chile Oil Cilantro-Scallion Pesto Fresh Tomato-Garlic Sauce Fresh Apple Sauce Soy Dipping Sauce Tartar Sauce Saffron A? ?oli... Reinvented Recipes Classics, updated so now they’re both faster and better Steakhouse Salad Crab and Celery Root Remoulade Asparagus and Kale Caesar Salad Curried Tofu Salad with Pecans and Golden Raisins Warm Three-Bean Potato Salad