Mark Bittman's Quick and Easy Recipes from the New York Times: Featuring 350 Recipes from the Author of How to Cook Everything and the Best Recipes in (Paperback)
Featuring 350 Recipes from the Author of How to Cook Everything and the Best Recipes in
Broadway Books, 9780767926232, 340pp.
Publication Date: May 22, 2007
Mark Bittman's New York Times column, "The Minimalist," is one of the most frequently clipped parts of the paper's Dining section. For Bittman's millions of fans who regularly pore over their clippings, here is reason to rejoice: A host of Bittman's wonderfully delicious and easy recipes, 350 in all, are now available in a single paperback.
In sections that cover everything from appetizers, soups, and sauces to meats, vegetables, side dishes, and desserts, Mark Bittman's Quick and Easy Recipes from The New York Times showcases the elegant and flexible cooking style for which Bittman is famous, as well as his deep appreciation for fresh ingredients prepared with minimal fuss. Readers will find tantalizing recipes from all over, each requiring little more than basic techniques and a handful of ingredients. Cold Tomato Soup with Rosemary, Parmesan Cups with Orzo Risotto, Slow-Cooked Ribs, Pumpkin Panna Cotta--the dishes here are perfect for simple weeknight family meals or stress-free entertaining.
Certain to appeal to anyone--from novices to experienced cooks--who wants to whip up a sophisticated and delicious meal easily, this is a collection to savor, and one destined to become a kitchen classic.
About the Author
Praise For Mark Bittman's Quick and Easy Recipes from the New York Times: Featuring 350 Recipes from the Author of How to Cook Everything and the Best Recipes in…
“Mark Bittman's quick and easy recipes are much more than that, a definitive collection that takes as little as a half hour and results in truly remarkable food. That alone should empower you to drive past the take-out place and do some cooking.”
“Some cooks enjoy giving the impression that their work requires esoteric language and complicated skills. Mark Bittman is just the opposite. He is devoted to making it clear that great food can be created with few ingredients and a minimum of effort.”
—John Willoughby and Chris Schlesinger, coauthors of The Thrill of the Grill and License to Grill
"Mark Bittman makes great everyday cooking and eating possible in a harried world. He is a master of streamlining good food down to its essence without losing a jot of taste. Mark understands and loves exceptional food and enjoys cooking it. Under his tutelage, we can, too."
-Lynne Rossetto Kasper, host of The Splendid Table® on PBS and author of The Italian Country Table