The Minimalist Cooks at Home by Mark Bittman
Recipes That Give You More Flavor from Fewer Ingredients in Less Time

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Synopsis

People are hungry for ways to simplify their cooking--without sacrificing quality or taste. Now you can satisfy that hunger with The Minimalist Cooks at Home.

Mark Bittman, author of the New York Times column "The Minimalist," brings one hundred of his innovative recipes (many never published before) right into your kitchen. But The Minimalist Cooks at Home is so much more than recipes. It features Mark's personal quick-cooking lessons, shortcuts, and ideas for variations, substitutions, and spin-offs.

Mark doesn't believe in arduous techniques, long lists of ingredients, and even longer hours in the kitchen. Instead, with a few choice ingredients and a few easy steps, dishes such as Paella, Fast and Easy; Ziti with Butter, Sage, and Parmesan; Spicy Chicken with Lemon-grass and Lime; and 15-Minute Fruit Gratin can be on your table in no time.

And by encouraging versatility, The Minimalist Cooks at Home allows cooks of all skill levels to create a tailored repertoire of sophisticated dinners. This is modern cooking at its best--flexible, fast, and fabulous.
 

About Mark Bittman

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Author of "The Minimalist," the weekly New York Times column, MARK BITTMAN's previous books include The Minimalist Cooks Dinner, How to Cook Everything (more than 400,000 copies in print), and Fish (winner of an IACP/Julia Child Cookbook Award). With Jean-Georges Vongerichten, he coauthored Jean-Georges (winner of a James Beard Award) and Simple to Spectacular. Bittman lives in Woodbridge, Connecticut.
 
Published September 10, 2002 by Broadway. 240 pages
Genres: Self Help, Cooking. Non-fiction

Unrated Critic Reviews for The Minimalist Cooks at Home

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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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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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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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