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How to Cook Everything
How To Cook Everything Fast Revised Edition: A Quick & Easy Cookbook
Featuring hundreds of easy and innovative recipes to get dinner on the table in no time flat, How To Cook Everything Fast Revised Edition, from acclaimed home-cooking expert and #1 New York Times bestselling author Mark Bittman, is now completely revised and includes gorgeous color photos.
The secret to cooking fast is cooking smart--choosing and preparing ingredients that make the most of your time in the kitchen. In this new edition of How to Cook Everything Fast, Mark Bittman shares hundreds of simple, flavorful dishes--each ready in 30 minutes or less. But "fast" doesn't mean compromising on quality or resorting to packaged shortcuts; instead, Bittman offers savvy hacks--broiling rather than baking, using less liquid for a faster boil, and taking advantage of downtime for last-minute prep.
In the spirit of fast and simple cooking, recipes have been retested and streamlined for this completely revised edition--which now also features dozens of vegan and vegetarian options and stunning all-new photography. New favorites include Chickpea Hash with Tahini Sauce, Gooey Stovetop Lasagna, Peanut Noodles with Whatever You Have, Caramelized Bananas, and so many more. Variations, tips, quick side dishes, make-ahead components, and kitchen insights abound.
The results are innovative, easy-to-follow recipes for the food you want to eat today and new strategies for becoming a faster--and-better--cook every time you use the book.
The secret to cooking fast is cooking smart--choosing and preparing ingredients that make the most of your time in the kitchen. In this new edition of How to Cook Everything Fast, Mark Bittman shares hundreds of simple, flavorful dishes--each ready in 30 minutes or less. But "fast" doesn't mean compromising on quality or resorting to packaged shortcuts; instead, Bittman offers savvy hacks--broiling rather than baking, using less liquid for a faster boil, and taking advantage of downtime for last-minute prep.
In the spirit of fast and simple cooking, recipes have been retested and streamlined for this completely revised edition--which now also features dozens of vegan and vegetarian options and stunning all-new photography. New favorites include Chickpea Hash with Tahini Sauce, Gooey Stovetop Lasagna, Peanut Noodles with Whatever You Have, Caramelized Bananas, and so many more. Variations, tips, quick side dishes, make-ahead components, and kitchen insights abound.
The results are innovative, easy-to-follow recipes for the food you want to eat today and new strategies for becoming a faster--and-better--cook every time you use the book.
544 pages, Hardcover
First published February 1, 2013
591 people are currently reading
5909 people want to read
About the author
Mark Bittman
66 books959 followers MARK BITTMAN is one of the country's best-known and most widely respected food writers. His How to Cook Everything books, with one million copies in print, are a mainstay of the modern kitchen. Bittman writes for the Opinion section of New York Times on food policy and cooking, and is a columnist for the New York Times Magazine. His "The Minimalist" cooking show, based on his popular NYT column, can be seen on the Cooking Channel. His most recent book, VB6, debuted at #1 on the New York Times bestseller list in its first week on sale.
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Displaying 1 - 30 of 79 reviews
October 27, 2014
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.
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.
June 1, 2015
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")
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")
November 17, 2018
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!
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!
October 22, 2014
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.
May 29, 2020
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!
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!
January 9, 2016
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!
December 6, 2014
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!
April 25, 2015
kind of weird to review it since i obviously haven't read it cover to cover but the eggs sukiyaki are super good when chris makes them!
February 5, 2015
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.
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.
December 21, 2014
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.
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.
March 14, 2017
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!
July 28, 2016
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.
September 6, 2015
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.
December 19, 2022
Mark is a go-to for food recipes. This one is thick with recipes. The recipes are limited to accessible ingredients and easy to follow directions.
November 4, 2014
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.
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.
November 22, 2019
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.
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.
December 17, 2021
I've had this book for awhile, and it's excellent for its target audience. It's not the best, most gourmet meals, but the recipes are actually, truly fast.
The recipe layout is excellent. It tells you prep timing in detail, and often reuses pans/utensils. So the recipe is laid out like: first defrost the shrimp, then boil rice water, then chop veggies, then heat up oil and stir the rice, then add veggies to oil and cook, then add shrimp.
The recipe layout is excellent. It tells you prep timing in detail, and often reuses pans/utensils. So the recipe is laid out like: first defrost the shrimp, then boil rice water, then chop veggies, then heat up oil and stir the rice, then add veggies to oil and cook, then add shrimp.
October 20, 2014
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.
August 19, 2018
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.
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.
August 12, 2015
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.
May 27, 2015
Mark Bittman is one of my favorites. Very good book. Just read it!!
May 9, 2017
This is now my go-to cookbook.
October 9, 2022
I am impressed with this cookbook! It is a thick, 500+ page collection of recipes, and a pleasant variety of them. It includes many helpful tips for fast cooking, including how to organize your kitchen, what staples to have on hand and how to store them, types of cooking equipment and notes on use, strategies for cooking efficiently and quickly, as well as ingredients that can be substituted for ones you may not have on hand.
The recipes are laid out in an easy to read format, many with beautiful, full-page photos. The step-by-step instructions include ingredient measurements and prepping that can be done while you wait in between steps. There are also several variations on each recipe which makes for so many more options.
I like how the author encourages more made-from-scratch ingredients, instead of processed ones. I look forward to making my own spaghetti sauce and salad dressing, and they are simple and fast which is even better. The only thing I can think of that is not here that other cookbooks usually have is the nutritional information. So it might not be convenient if you are counting calories, etc.
The recipes are laid out in an easy to read format, many with beautiful, full-page photos. The step-by-step instructions include ingredient measurements and prepping that can be done while you wait in between steps. There are also several variations on each recipe which makes for so many more options.
I like how the author encourages more made-from-scratch ingredients, instead of processed ones. I look forward to making my own spaghetti sauce and salad dressing, and they are simple and fast which is even better. The only thing I can think of that is not here that other cookbooks usually have is the nutritional information. So it might not be convenient if you are counting calories, etc.
November 16, 2022
I have a ton of cookbooks, most of which sit on shelves in my kitchen--nearly all that I've kept are good, but things get a bit repetitive after a while. This one offers recipes, mostly for familiar foods although many have new twists to excite the tastebuds. All are starting points, encouraging the cook to experiment as most have at least 3 variations, taking a dish from simple to nearly exotic with only a couple of ingredient changes. Things like frying salami strips crisp for a wedge salad--faster and not nearly as messy as frying bacon. All of the salads use simple dressings with stuff I already have in my kitchen, so no need to fill up my fridge with 10 different bottles or jars. I don't think a single recipe includes ingredients not easily available at my local supermarket. There are lots of vegetarian and vegan recipes or options.
February 9, 2023
Boy, when Mark Bittman says he's going to show you how to cook everything fast, he means EVERYTHING! And I love how simple and quick all of these recipes are! But they're not just the usual boring fare you find in every book. I found a lot of recipes in here that sound great, but what I'm most excited about is the Caramelized Bananas. Bananas cooked in butter, brown sugar, honey, and a pinch of salt. O..... M...... G...... genius!
December 25, 2023
I liked the idea of this more than the actual-ness. (I thought Josh would embrace it as part of his embrace of Efficiency and Expediency in the Food Realms.) (He didn't. I don't know why.)
I made the quinoa apricot garbanzo bean thing and ate it for several eons, until I remembered I don't really like apricots and don't understand why. Ditto goes for cooking everything and cooking fast. I still love you, Mark Bittman, even if I don't know why.
I made the quinoa apricot garbanzo bean thing and ate it for several eons, until I remembered I don't really like apricots and don't understand why. Ditto goes for cooking everything and cooking fast. I still love you, Mark Bittman, even if I don't know why.
August 30, 2025
I am so grateful for Mark Bittman. For inexperienced cooks he's a wealth of simple, user friendly info. For experienced, even seasoned cooks, he's got great ideas. I especially loved this book for his ideas about cooking things quickly, getting delicious from scratch food on the table in such a short time. Recommend!
November 29, 2022
*This was a GoodReads Giveaway*
The perfect addition to my cookbook collection. I'm enjoying cooking my way through it, and it's an excellent reference book and figuring out what I can cook with the ingredients on hand.
The perfect addition to my cookbook collection. I'm enjoying cooking my way through it, and it's an excellent reference book and figuring out what I can cook with the ingredients on hand.
December 1, 2022
Besides the great recipes, I learned a lot about food storage and pantry staples I can keep in the freezer. I loved how organized this cookbook was and how many resources and tips it had.
Thank you to the publisher for my copy of this book!
Thank you to the publisher for my copy of this book!
June 7, 2024
I flagged so many recipes of this cookbook I borrowed from the library that I finally just bought the book! The only thing I’d like more from this cookbook would be pictures of every recipe. Otherwise, almost perfection.
Displaying 1 - 30 of 79 reviews