Mark Bittman's Quick and Easy Recipes from the New York Times by Mark Bittman
Featuring 350 recipes from the author of HOW TO COOK EVERYTHING and THE BEST RECIPES IN THE WORLD

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Synopsis

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 Mark Bittman

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Mark Bittman is one of the country's best-known, most widely respected food writers. His award-winning How to Cook Everything books, with more than one million copies in print, are a mainstay of the modern kitchen. He wrote the New York Times column "The Minimalist" for 13 years, and now writes for the Times' opinion section as well as the New York Times Magazine, and is a regular on the Today show . Learn more at markbittman.com or howtocookeverything.com.
 
Published October 6, 2010 by Clarkson Potter. 352 pages
Genres: Self Help, Cooking. Non-fiction

Unrated Critic Reviews for Mark Bittman's Quick and Easy Recipes from the New York Times

Publishers Weekly

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Bittman organizes this more than ample book into short sections devoted to individual fish: technical information on how to handle a lobster, for instance, is combined with consumer buying tips, then followed by nine recipes.

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Publishers Weekly

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Impressive but eminently do-able entrées like Curried Mussels, Roast Tomato Frittata, and Pasta with Dark Red Duck Sauce are probably his hallmark, but Bittman also shows a flair for assembling succulent, long-cooking dishes like Kale, Sausage and Mushroom Stew and Slow-Cooked Leg of Lamb with Fr...

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Publishers Weekly

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""I do not believe in 'miracle' recipes based on canned or dried soups, artificial mayonnaise, or powdered desserts,"" award-winning author Bittman declares in this handy cookbook, which gathers simple recipes from his beloved tome, How to Cook Everything.""Real cakes begin with flour and butter,...

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Publishers Weekly

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Bittman here offers a sampling of 404 inspiring recipes.

May 04 2009 | Read Full Review of Mark Bittman's Quick and Easy...

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