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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 mai 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.


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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 mai 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.

30 review for How to Cook Everything Fast: A Better Way to Cook Great Food

  1. 4 out of 5

    Elizabeth Theiss

    Coming home hungry at 6:00 at night to a cold, empty kitchen can be downright discouraging. It is tempting to get back in the car and head for the nearest fast food joint. But what if you could have a hot, delicious , healthy dinner on the table in less time than it would take you to get a restaurant meal? This is the gift of Bittman's latest book. Last night, the Chicken Mole wowed the critics (I live with amateur food critics, one of whom is particularly candid about the food). The entire dish Coming home hungry at 6:00 at night to a cold, empty kitchen can be downright discouraging. It is tempting to get back in the car and head for the nearest fast food joint. But what if you could have a hot, delicious , healthy dinner on the table in less time than it would take you to get a restaurant meal? This is the gift of Bittman's latest book. Last night, the Chicken Mole wowed the critics (I live with amateur food critics, one of whom is particularly candid about the food). The entire dish was finished just as the rice was done. The chicken was tender, accompanied by smoky roasted red pepper slices in a savory mole sauce that came together in minutes. The techniques are clever. For example, the mole was made in a blender and then simmered while the chicken and peppers broiled. Bittman's newest cookbook would be a great gift for a young person setting up a household for the first time, as it features sections on technique and how to stock a pantry. It is a substantial tome with enough recipes for a year of great cooking on a time budget.

  2. 5 out of 5

    Laura McLoughlin

    My go-to cookbook since I got it for Christmas. Cannot complain about any of the recipes we have tried. It is especially helpful for weeknight dinners (the 30 minute meals might take me closer to 40 minutes but that may improve with practice). My favorite recipes thus far - Eggplant Parmesan sub, Chicken Stroganoff, Ramen noodle stew, and quinoa mushroom puttanesca. A great edition to the "How to Cook Everything" series (we also have the red "How to Cook Everything" and the green "How to Cook Ev My go-to cookbook since I got it for Christmas. Cannot complain about any of the recipes we have tried. It is especially helpful for weeknight dinners (the 30 minute meals might take me closer to 40 minutes but that may improve with practice). My favorite recipes thus far - Eggplant Parmesan sub, Chicken Stroganoff, Ramen noodle stew, and quinoa mushroom puttanesca. A great edition to the "How to Cook Everything" series (we also have the red "How to Cook Everything" and the green "How to Cook Everything Vegetarian")

  3. 4 out of 5

    Ivonne Rovira

    Of course, I read this book out of order. I should have read How to Cook Everything Fast: A Better Way to Cook Great Food before I read How to Cook Everything Fast: A Better Way to Cook Great Food; however, I was more pressed for time than I am a stickler. When I bought both on sale in the Kindle format, I tackled How to Cook Everything Fast first. Mark Bittman has packed this cookbook with hundreds upon hundreds of excellent recipes, although his interpretation of fast differs from mine. While m Of course, I read this book out of order. I should have read How to Cook Everything Fast: A Better Way to Cook Great Food before I read How to Cook Everything Fast: A Better Way to Cook Great Food; however, I was more pressed for time than I am a stickler. When I bought both on sale in the Kindle format, I tackled How to Cook Everything Fast first. Mark Bittman has packed this cookbook with hundreds upon hundreds of excellent recipes, although his interpretation of fast differs from mine. While most recipes take 30 minutes or less, be aware that some will take up to 45 minutes (not my vision of “fast”). At the same time, Bittman thoughtfully adds extra steps to add flavor if you find yourself with a bit of extra time. From salads to soups and stews, from pasta to pork, from chicken to chocolate cake, from breakfast burritos to banana bread, it’s all here. And, Mark Bittman, the recipe for baking grilled cheese sandwiches for a crowd is a life-saver for a big family like mine. Thank you, thank you, thank you!

  4. 4 out of 5

    Robin

    This might just be the Joy of Cooking for a new generation of cooks. Mark Bittman is knowledgable and appealing, and his recipes are approachable for brand new cooks. How to Cook Everything Fast is a giant compendium of methods, cuisines, and courses. I'm a cookbook junkie but I can see how you could get by with this as your only book. A step up from "how to boil water," this would make a great gift for anyone starting off on his or her own in a first apartment. This might just be the Joy of Cooking for a new generation of cooks. Mark Bittman is knowledgable and appealing, and his recipes are approachable for brand new cooks. How to Cook Everything Fast is a giant compendium of methods, cuisines, and courses. I'm a cookbook junkie but I can see how you could get by with this as your only book. A step up from "how to boil water," this would make a great gift for anyone starting off on his or her own in a first apartment.

  5. 5 out of 5

    James

    A good beginner's cookbook with enough interesting recipes for continued use: 1) The uncluttered kitchen, have plenty of open counter space and keep the kitchen utensils basic. The only stuff I have that's not on his list is my coffee gear, a fast boiling electric kettle and an electric pressure cooker. The latter two help with fast cooking. My simple test for good enough organization, can I cook a meal without moving stuff around? 2) The basic good but not overflowing pantry, I have some addition A good beginner's cookbook with enough interesting recipes for continued use: 1) The uncluttered kitchen, have plenty of open counter space and keep the kitchen utensils basic. The only stuff I have that's not on his list is my coffee gear, a fast boiling electric kettle and an electric pressure cooker. The latter two help with fast cooking. My simple test for good enough organization, can I cook a meal without moving stuff around? 2) The basic good but not overflowing pantry, I have some additional ethnic items and I don't use coconut oil or many frozen vegies, but otherwise pretty close to my own. I can always whip something up unless I'm being lazy, good enough pantry! 3) Fast but good basic cooking, these instructions look good. I may replace my 40 year old food processor, the slicer attachment is dying. The recipe format is fairly unique, the prep and cooking instructions are arranged so that you are cooking and prepping at the same time. It's how practiced home chefs do it. Also lots of alternative ingredients and recommended sides, it's easy to vary the recipes and make them vegetarian in many cases, most are not really meat heavy anyway. Lots of Asian, Latin American and Mediterranean goodies so you're not stuck with American Nouveau. Now some nits: Most recipes are 4 servings and he doesn't seem to think of leftovers, not good for us bachelor types, will it taste as good the next day? No nutritional data. Old school pasta boiling, you can use far less water if you stir it from time to time. I'm not waiting 19 minutes for my pasta water to boil!

  6. 4 out of 5

    Deb

    Another great resource from Mark Bittman, filled with countless recipes--especially when you count the many variations to all of the main recipes. This book is especially good for the newer or non-intuitive cook as it provides step by step guidelines for the prepping and cooking of the recipes in a way that saves time to get them on the table in about 30 minutes or even less. Although I found myself skipping over the detailed steps a bit and doing things my own way, I can see where they would be Another great resource from Mark Bittman, filled with countless recipes--especially when you count the many variations to all of the main recipes. This book is especially good for the newer or non-intuitive cook as it provides step by step guidelines for the prepping and cooking of the recipes in a way that saves time to get them on the table in about 30 minutes or even less. Although I found myself skipping over the detailed steps a bit and doing things my own way, I can see where they would be helpful. And, the amount of recipes and creative variations also make this book worthwhile for a more experienced cook and a welcome addition to a cookbook library. I have many recipes tagged to make and the two I tried (both soups) were delicious--especially the pasta e fagioli variation--Spanish-Style Pasta e Fagioli (you can see the recipe and photos here: http://kahakaikitchen.blogspot.com/20...). The White Bean Soup with Rosemary and Lemon was also quick to make and full of flavor (recipe and photos here: http://kahakaikitchen.blogspot.com/20...). I will definitely be cooking more from this one.

  7. 4 out of 5

    Sarah Pierce

    This book is amazing, almost everything I have made from it has been delicious and flavorful. I am using spices I rarely use and learning techniques with the step by step instructions on when to do what. You really do cook things quickly and moving through the kitchen is more fluent. I am cooking fresher and healthier now thanks to this book.

  8. 4 out of 5

    Sara

    Not vegan, but lots of vegan recipes. I love the way he did this, with instructions written in a more intuitive way and accounting for prep overlapping with other parts of cooking. This is just the way I like to cook. Simple but delicious!

  9. 4 out of 5

    Deborah Cleaves

    What?! No pictures?!! Say it ain’t so, cookbooks without pictures are a sacrilege. Still, the instructions are straightforward and orderly, with variations of each handily close. Some instructions perplex. Why is all toast made in an oven? Except for tuna with peanut butter, the recipes sound full of flavor and simple enough for the majority of home cooks, even neophytes.

  10. 5 out of 5

    Lisa Anita

    I checked this book out from the library thinking it would be a primer on how to cook all the staples - fast. In fact it is a collection of hundreds of recipes by the author - many of them creative and original. I appreciate the heavy emphasis on plant based meals -though there are plenty of meat-based dishes as well. I tried 4 recipes. Three were hits: White bean and cucumber salad with yogurt and dill, squash au gratin with toasted nuts, and cauliflower polenta. I also tried the chicken with s I checked this book out from the library thinking it would be a primer on how to cook all the staples - fast. In fact it is a collection of hundreds of recipes by the author - many of them creative and original. I appreciate the heavy emphasis on plant based meals -though there are plenty of meat-based dishes as well. I tried 4 recipes. Three were hits: White bean and cucumber salad with yogurt and dill, squash au gratin with toasted nuts, and cauliflower polenta. I also tried the chicken with spinach-cashew sauce and found it be mediocre. This is a great resource -there are so many more recipes I would like to try. I will be purchasing this cookbook.

  11. 4 out of 5

    Stephanie

    It's rare for me to ever get excited about a cookbook without any photos. Not a single photo. Nada. Zip. Zilch. It's just black and white text (with some blue text thrown in for fun), a few step-by-step illustrations and weighs just enough to make me say 'Oooof' every time I pick it up. So, why did I pick up Mark Bittman’s How to Cook Everything Fast for a review? And why was I excited about it? Because it is USEFUL. This book is big. Really big. And like I said – no photos. The sheer size is a li It's rare for me to ever get excited about a cookbook without any photos. Not a single photo. Nada. Zip. Zilch. It's just black and white text (with some blue text thrown in for fun), a few step-by-step illustrations and weighs just enough to make me say 'Oooof' every time I pick it up. So, why did I pick up Mark Bittman’s How to Cook Everything Fast for a review? And why was I excited about it? Because it is USEFUL. This book is big. Really big. And like I said – no photos. The sheer size is a little daunting, but eveything is laid out very clearly and concisely and there is A LOT of information contained within these pages. The book starts off with a chapter called 'The Fast Kitchen' and goes through info like how to stop, store and use kitchen staples to speed up your kitchen, some 'fast strategies' and even how to use the book (which is probably handy since it’s so big). I love all the info in this first section – such useful things like 'interchangeable ingredients' and illustrations for 'Prep shortcuts'. Even a 2-page picture of how to set up your kitchen for speed. One of the most simple layouts of any cookbook, the recipes are incredibly easy and simple to follow. The ingredients are listed on the side, and the recipe steps are colour coded – blue for 'prep' steps and black for 'cook' steps. Since you often can prep while you're cooking, some of the steps take place simultaneously. Extras for some recipes include variation suggestions, notes (more shortcuts or less, depending on your time limitations) and even suggested side dishes (with page numbers so you can easily find that recipe as well). Let's be honest. Most of us just don't have the time to spend cooking all those delicious meals we want to show off. This book not only helps you cook some fantastic recipes, but it teaches you lots of tricks to become more efficient in the kitchen. With 2,000 recipes, there’s something for everyone (I have to be honest, I'm still discovering new dishes and I've been going through this book for weeks). There are classic dishes ('BBQ Baby Back Ribs'), creative new dishes ('Jalapeno-Scallion Johnnycakes') and dishes that leave no doubt that you're in a hurry ('Cold Peanut Noodles with Whatever You Have') One tiny feature that I love is that the prep/cook time is given (kind of) for each recipe. In the top left-corner of every recipe, a small clock icon is given. Each recipe is grouped into one of three 'time groups' to let you know how long it will take to prepare – 0 to 15 minutes, 16 to 30 minutes and 31 to 45 minutes – which implies that NONE of the 2,000 recipes in the book take more than 45 minutes. Fast indeed.

  12. 5 out of 5

    Lilyanne

    Unfortunately I don't seem to be as "fast" as Mark Bittman, but every single meal I've made out of this book has been delicious and healthy, and took less than an hour. Some favorites are: Red Lentils with Toasted Cauliflower, Chickpea and Couscous Stew with Moroccan Spices, Stewed Collard Greens, Smoky Bulgur with Eggplant, Dried Tomatoes and Feta, the list goes on. The big selling point is the way Bittman lays out the recipes. In between directions he tells you what other preparatory work you s Unfortunately I don't seem to be as "fast" as Mark Bittman, but every single meal I've made out of this book has been delicious and healthy, and took less than an hour. Some favorites are: Red Lentils with Toasted Cauliflower, Chickpea and Couscous Stew with Moroccan Spices, Stewed Collard Greens, Smoky Bulgur with Eggplant, Dried Tomatoes and Feta, the list goes on. The big selling point is the way Bittman lays out the recipes. In between directions he tells you what other preparatory work you should be doing (i.e. chop the onions while the skillet is heating up). Like I said at the outset, I can't seem to get everything done is quite the amount of time that he anticipates, but I think he would agree that the main goal is to look at the recipe and anticipate what will take what amount of time and what can be done when. I will definitely use the lessons gained from these recipes and apply them to others. His focus on efficiency in the kitchen really shines through in the introductory chapter with "Prep Shortcuts", "Setup for Speed", "Fast Equipment," and "Interchangeable Ingredients" in the introductory chapter. Super super useful.

  13. 4 out of 5

    Laura

    This is an incredible cookbook. It's very family-friendly; most ingredients are easy to get, and it really helps you get dinner on the table very fast. It's also good for collaborative cooking, since prep steps are in blue. So, if you've got a helper in the kitchen, you can just tell them to do the blue steps and you'll be in good shape. For me, the salads and soups were standouts. I also like his fish dishes; the sandwich chapter was probably the weakest, from my perspective. But really, it's al This is an incredible cookbook. It's very family-friendly; most ingredients are easy to get, and it really helps you get dinner on the table very fast. It's also good for collaborative cooking, since prep steps are in blue. So, if you've got a helper in the kitchen, you can just tell them to do the blue steps and you'll be in good shape. For me, the salads and soups were standouts. I also like his fish dishes; the sandwich chapter was probably the weakest, from my perspective. But really, it's all good - I can't imagine someone who wouldn't benefit from this or use it. This will definitely make it into heavy rotation in my kitchen. He also gives lots of variations for each recipe, and some overall quick-cooking tips. The only reason that this didn't get 5 stars is that there isn't nutritional information. I've come to expect more from Bittman, and while many of these dishes seem pretty healthy, this would be great to have. Except for that, this is a 5-star book.

  14. 5 out of 5

    Dan Gorman

    This enormous book contains something in the ballpark of 400 recipes, and many of them seem candidates for genuinely fast preparation. Bittman writes in a straightforward style and gives the style of one swapping cooking tips over dinner with friends. The downside is that a lot of these recipes rely on cheese, butter, and wine — great ingredients if you want to die happy, but perhaps not for losing weight in the new year!

  15. 4 out of 5

    Lisa

    A large, comprehensive cookbook. Even though I already knew most of the chopping techniques, I would recommend this book to anyone just getting started cooking, or looking to make their cooking more efficient. I marked quite a few recipes and appreciated the icons for various speeds of recipes. I also really liked that each recipe lists several other recipes from the book as sides. Helpful feature!

  16. 5 out of 5

    Jenn

    Since I only have an hour to drive to and from work, and prepare and eat dinner, this book was just what I needed. Though some of the recipes wouldn't appeal to me, since I'm such a picky eater, it did offer me a variety of things to try (and I'm more than ready to try new things at this point, since I find myself fixing the same things over and again). Can't wait to dig into these recipes. Since I only have an hour to drive to and from work, and prepare and eat dinner, this book was just what I needed. Though some of the recipes wouldn't appeal to me, since I'm such a picky eater, it did offer me a variety of things to try (and I'm more than ready to try new things at this point, since I find myself fixing the same things over and again). Can't wait to dig into these recipes.

  17. 4 out of 5

    Chris Cook

    During the process of reading through this book, I've also tried out at least half a dozen recipes, all of them good. It's my intention to work my way through the book, and make virtually everything. This will take a really, really long time. During the process of reading through this book, I've also tried out at least half a dozen recipes, all of them good. It's my intention to work my way through the book, and make virtually everything. This will take a really, really long time.

  18. 5 out of 5

    Patricia C

    The most worthwhile cookbook I've ever purchased! For a working individual with no time for elaborate meal prep but a deep love of food and a meager bank account, this book was a lifesaver. Cover to cover its worth it's weight in gold. The most worthwhile cookbook I've ever purchased! For a working individual with no time for elaborate meal prep but a deep love of food and a meager bank account, this book was a lifesaver. Cover to cover its worth it's weight in gold.

  19. 5 out of 5

    Craig Jones

    This is now my go-to cookbook.

  20. 5 out of 5

    Lucky

    Mark Bittman is one of my favorites. Very good book. Just read it!!

  21. 5 out of 5

    Sharon

    Disclaimer: I got this out of the library and only had time to make Beans on Toast before it was due. That being said, those were some delicious beans on toast and I never would have thought that would be a food type I would like. I really love Bittman's style of cooking and writing about food. On one hand it seems so simple and easy-breezy but it's also an elegant way of cooking food. He always comes through with solid recipes that are refined and delicious but makes it so simple. He guides you Disclaimer: I got this out of the library and only had time to make Beans on Toast before it was due. That being said, those were some delicious beans on toast and I never would have thought that would be a food type I would like. I really love Bittman's style of cooking and writing about food. On one hand it seems so simple and easy-breezy but it's also an elegant way of cooking food. He always comes through with solid recipes that are refined and delicious but makes it so simple. He guides you to learn to trust yourself in riffing off the basic recipe and shows you some great flavor and texture combination. I read through a good chunk of the recipes even though I didn't have time to make them. I found myself drooling over recipes for vegetables and beans. Vegetables. And. Beans. I'm not a vegetarian, but I could just taste the flavors from the recipes descriptions and it was good!

  22. 5 out of 5

    Danielle

    One of my favorite cookbooks. The recipes are all appealing, and I love how Bittman added mix and match options so that if you're sick of the same old thing, there are easy ideas right there to have a different dish. All the prep is part of the time included in the recipe and the instructions tell you when to prep and how to cook at the same time which is awesome. There are also suggested side dishes for each recipe and it's a HUGE book so you'll almost never get bored. If you are busy and/or ha One of my favorite cookbooks. The recipes are all appealing, and I love how Bittman added mix and match options so that if you're sick of the same old thing, there are easy ideas right there to have a different dish. All the prep is part of the time included in the recipe and the instructions tell you when to prep and how to cook at the same time which is awesome. There are also suggested side dishes for each recipe and it's a HUGE book so you'll almost never get bored. If you are busy and/or have a family, this is the cookbook you need in your life.

  23. 4 out of 5

    Naomi

    This book is LOADED with fantastic recipes that will satisfy people of all ages, but particularly a GREAT first cookbook for a young person heading into living on their own, who might not have the skill level to cook for themselves, but lack the money to eat out everyday. I see this book being a staple to any kitchen with interesting, quick recipes and accompaniments to support the main dish. I grabbed this book because it was a Kindle special, but grab the print copy. The book is massive on an This book is LOADED with fantastic recipes that will satisfy people of all ages, but particularly a GREAT first cookbook for a young person heading into living on their own, who might not have the skill level to cook for themselves, but lack the money to eat out everyday. I see this book being a staple to any kitchen with interesting, quick recipes and accompaniments to support the main dish. I grabbed this book because it was a Kindle special, but grab the print copy. The book is massive on an e-reader and recipes get lost. I ended up throwing 2 print copies into my Amazon cart.

  24. 5 out of 5

    Anthony Faber

    The speed limitation limits the amount of work involved, so the recipes aren't too involved and some of the recipes look very good, but does he have to tell us that each recipe is wonderful? If he didn't think so, he wouldn't have put it in the book, right? The speed limitation limits the amount of work involved, so the recipes aren't too involved and some of the recipes look very good, but does he have to tell us that each recipe is wonderful? If he didn't think so, he wouldn't have put it in the book, right?

  25. 4 out of 5

    Laura Gilfillan

    Some tips for cooking efficiently, and a series of recipes designed to be easy and quick, and flexible for variations. A number of recipes I'd like to try out sometime, but I'll have to get it out of the library again if I decide to. Some tips for cooking efficiently, and a series of recipes designed to be easy and quick, and flexible for variations. A number of recipes I'd like to try out sometime, but I'll have to get it out of the library again if I decide to.

  26. 4 out of 5

    Kirsti

    These are mostly relatively easy recipes designed to be made on weeknights. I enjoy the author's writing style and the ways he combines flavors. So far I have tried two recipes in this book, the piña colada smoothie and the savory tomato cobbler, and both turned out well. These are mostly relatively easy recipes designed to be made on weeknights. I enjoy the author's writing style and the ways he combines flavors. So far I have tried two recipes in this book, the piña colada smoothie and the savory tomato cobbler, and both turned out well.

  27. 4 out of 5

    Klyon

    Great ideas for the way I like to cook and eat.

  28. 5 out of 5

    Lisa

    Everything I've made has been delicious and didn't take too long. Everything I've made has been delicious and didn't take too long.

  29. 4 out of 5

    Conrad

    Great collection of recipes. I have marked many for trying out.

  30. 5 out of 5

    Kathleen

    There were a few that piqued my interest but I was glad my library had this. Nothing thrilling, his other books are better, I think.

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