“It’s no coincidence that fast-casual restaurants are on the rise; we don’t even have time to eat anymore.
Nor, it seems, does anyone have time to cook. The publishing world has created a whole genre of cookbooks designed to help the harried put food on the table during a workday that seems to end only when head hits pillow.
Now one of the most influential and prolific voices in food has joined a crowded field of meals-in-minutes celebrities: New York Times columnist and author Mark Bittman has just released How to Cook Everything Fast: A Better Way to Cook Great Food (Houghton Mifflin Harcourt, $35), the fifth in his series of dense, recipe-rich tomes that place an emphasis on food preparation, not food-porn photos. ‘Fast’ spans more than 1,050 pages, most packed with recipes (approximately 2,000 of them, including variations), techniques and tips for working smarter in the kitchen.”
— “Mark Bittman’s ‘How to Cook Everything Fast,’ reviewed,” Tim Carman, Washington Post
Related:
“The Truth About Home Cooking,” Mark Bittman, TIME
Mark Bittman will talk about his new book with Joe Yonan on Saturday, October 11th at 7 PM at GWU’s Marvin Center (tickets here). He’ll also be at the Dupont Circle Freshfarm Market Sunday morning at 10 AM.
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