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 THE WORLD
by: Mark Bittman
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.
What Others Say
Good, but a not as good as I had hoped
The book has lots of recipes -- and they look relatively easy for someone that already has cooking experience and the text is informative as well. That being said, I've had the book for a month and haven't used any of the recipes yet -- which doesn't bode well for it being admitted into the sanctum of my most frequently consulted and favorite cookbooks.
As a non-New Yorker, and one who reads the Times infrequently, I wasn't familiar with Bittman's column (but had heard good things about it) and didn't really know what to expect. Many of the recipes are a little more exotic than the food my family enjoys -- and while I wish their palates were a little wider -- wishing won't make leeks something I can serve that will be eaten ... Read More
Simple and good
Much like Pepin's "Fast Food, My Way".
Simple, easy, fun.
I liked it even better than the "Short Attention Span Diet" ,
having discovered his "Alzheimer's Cookbook" tried to get away with just having
the same recipe on all the pages, thinking nobody would notice.
Quick, Easy, and DELICIOUS
I received Mark Bittman's Quick and Easy Recipes for Christmas. I am an avid cook, but find that lately I don't have the time or energy to cook a full meal when I get home from work. Mark's book makes cooking a delicious meal easy and accessible.
Additionally, the recipes use common ingredients--and a limited number of ingredients per recipe. For example, Chicken Curry in a Hurry calls for 4 ingredients: vidalia onions, curry powder, chicken breasts, and sour cream (excluding cooking oil, salt, and pepper: too ubiquitous to be considered ingredients). Egg Drop Soup calls for 5 ingredients: chicken stock/broth, eggs, soy sauce, sesame oil, and scallions.
I recommend 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 THE WORLD both to novice and experienced cooks that ... Read More
Three great books in one
Featuring 350 recipes from Bittman's "New York Times" column, "The Minimalist," and originally published as three cookbooks - "The Minimalist Cooks at Home, "The Minimalist Cooks Dinner," and "The Minimalist Entertains," this well-organized, no-nonsense paperback caters to the home cook with its emphasis on simple, fast, fresh, and delicious.
From Garlic Soup with Shrimp to Pear and Gorgonzola Green Salad with Walnuts, to Herb-Rubbed Salmon, Pot Roast with Cranberries, Fast Potato Gratin, Pasta with Clams and Tomatoes, and Sautéed Bananas, Bittman provides simple directions and numerous variations which inspire the cook to branch out with his or her own ideas.
A simple Asian-style Cucumber Salad becomes dinner with the ... Read More
"The Minimalist Cooks" v2.0 is a great value
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 THE WORLD appears to be contain the recipes from two previous NYT recipe compilations by Mark Bittman, "The Minimalist Cooks Dinner" and "The Minimalist Cooks At Home", possibly along with some new material (the cover copy also says it contains "The Minimalist Entertains", which I never got). I no longer have my copies of those Bittman books, so it is hard to certain. Since those collections were $25 hard backs and this is a $19 trade paperback, the savings are obvious, and any Bittman fan who doesn't have the "Minimalist" books will want to pick this up posthaste. The one draw back is that the design for this collection isn't as plush - no food photography, and no shiny pages. I also can't say how much overlap exists between the NYT "Minimalist" ... Read More
