In this must-have book, Mark Bittman streamlines and improves everyday cooking with 2,000 simple, innovative, and delicious recipes and a definitive game plan for becoming a faster, more intuitive cook. The secret to cooking fast is cooking smart-how you choose and prepare ingredients and use your time in the kitchen. In 'How to Cook Everything Fast', Mark Bittman's latest innovative, comprehensive, must-have culinary reference, he shows how anyone can make 2,000 simple, incredibly flavourful dishes incredibly fast-in under 45, 30, even 15 minutes-including Split Whole Chicken and Vegetables, Skillet Meat Loaf, Bahn Mi, Potato and Spinach Saag, and Crisp Pork and Watermelon Tacos. Approaching every part of cooking with a fresh eye, Mark reimagines how to use ingredients, equipment, and techniques to boost speed, such as running ziti under the broiler and simplifying mole to its flavourful essentials. Even the recipe format enables efficiency by assigning prep work to natural downtimes that occur in cooking. The result is a truly easy-to-follow game plan for discovering an all-new repertoire of fantastic recipes and, most importantly, for becoming a faster cook every time you use the book. AUTHOR: Mark Bittman is one of America's best-known and most widely respected food writers. He covers food policy, cooking, and eating as an Opinion columnist for The New York Times and the paper's Sunday Magazine. He produced "The Minimalist" column for 13 years and has starred in several popular Public Television cooking series. Now a frequent public speaker, he appears regularly on the Today Show and is a guest on a wide range of television and radio shows. Bittman has authored more than a dozen cookbooks, including 'How to Cook Everything The Basics' , 'How to Cook Everything', 'How to Cook Everything Vegetarian' (all available as apps), 'Food Matters 'and 'The Food Matters Cookbook ', and the new 'VB6: Eat Vegan Before 6:00'. Illustrated