The Minimalist Cooks Dinner by Mark Bittman

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Synopsis

Back with another splendid collection, America’s most popular cooking authority and author of How to Cook Everything, presents more than 100 fast, sophisticated main courses for home cooks of every skill level.

The Minimalist Cooks Dinner showcases Mark Bittman’s signature ease and imagination, and focuses on center-of-the-plate main dishes. And, in this new volume, he also provides recipes for classic, versatile side dishes as well as recommendations for wine and food pairings. With a majority of its main dish recipes taking less than thirty minutes to prepare, this is truly the book every busy cook has been waiting for. Every recipe in The Minimalist Cooks Dinner is big on flavor, drawing on the global pantry and international repertoire that sets Bittman apart.

This inventive collection offers a refreshing new take on standards, along with ideas that will inspire both novices and experienced home cooks to branch out, making it the perfect solution for weeknight after-work meals or elegant weekend dinner parties. From Steamed Chicken Breasts with Scallion-Ginger Sauce to Korean-Style Beef Wrapped in Lettuce Leaves to Roast Fish with Meat Sauce, Bittman banishes the ordinary with an exciting range of choices. Also covering hearty pasta dishes, steaks, pork, veal, lamb, chicken, and a wide assortment of seafood, The Minimalist Cooks Dinner is the answer when you’re looking for “satisfying dishes with a minimum of effort.”


From the Hardcover edition.
 

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 July 21, 2010 by Clarkson Potter. 240 pages
Genres: Self Help, Cooking. Non-fiction

Unrated Critic Reviews for The Minimalist Cooks Dinner

Publishers Weekly

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Many of the recipes are easy and familiar (Pear and Gorgonzola Green Salad, Linguine with Garlic and Oil, Chicken with Vinegar and Strawberries with Balsamic Vinegar), while others offer more unusual combinations: Pasta with Red Wine Sauce calls for spaghetti to finish cooking in garlic-flavored ...

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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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Recipes from the past two years of "The Minimalist," Bittman's widely read weekly food column in the New York Times, shape this latest collection from the author of the phenomenally popular How to Cook Everything.

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