20 Ways to Become a Better Cook

The dishes in Mark Bittman's How to Cook Everything Fast: A Better Way to Cook Great Food ($35) come together speedily thanks to a clever tweak to traditional recipe writing. Rather than including the required prep in the ingredients list, Bittman formats the recipes to have you prep as you go, so that not a moment is wasted. Small but important details like suggested sides for each main dish, tips for speeding things up (if you're truly short on time), and ways to add extra flavor if you have a few extra minutes, make this a must-read for pretty much any cook.

Recipes we can't wait to try:

• Warm pickled cauliflower salad with roasted red peppers
• Sriracha shrimp salad roll
• Couscous gratin with leeks and gruyère
• Glazed brussels sprouts with Vietnamese flavors
• Lentil and mushroom stew
• Tapenade-crusted chicken with eggplant
• Spice-rubbed pork with pineapple salsa