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.Read more...
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.
The minimalist manifesto
"It all starts with simplicity," states Mark Bittman, aka "The Minimalist," whose hugely popular column has appeared in The New York Times "Dining In, Dining Out" section every Wednesday for the last 10 years. That's a long time to appeal to a savvy audience and that appeal comes not just from the fresh, sophisticated recipes, but from Bittman's underlying culinary philosophy. He believes that less is more, that flexibilityinterchanging, omitting and substituting ingredientsis paramount and that recipes are not ironclad dogma, but "descriptions of a general technique applied to a preferred set of ingredients." If that sounds a bit stuffy and academic, it's anything but and Mark Bittman's Quick and Easy Recipes from The New York Times a one-volume editionwith 350 agile, appealing recipesof his three previous Minimalist cookbooks, plus a few new additions, proves that his brand of everyday easy is elegant and exciting and a godsend to time-tormented cooks, whatever their level of expertise. This soup to sweets collectionwith fast, fabulous, foolproof dishes like Asian-style cucumber soup; coq au vin with prunes; kale, sausage and mushroom stew; pasta with zucchini; and super-easy strawberries with Swedish creamis bound to do wonders for your recipe repertoire.