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

Kobo eBook available

read instantly on your Kobo or tablet.

buy the ebook now

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

by Mark Bittman

Crown Publishing Group | May 22, 2007 | Trade Paperback

Not yet rated | write a review

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.

Format: Trade Paperback

Dimensions: 352 pages, 3.54 × 3.14 × 0.33 in

Published: May 22, 2007

Publisher: Crown Publishing Group

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0767926234

ISBN - 13: 9780767926232

save
37%

In Stock Hurry, only 0 left! Not yet released

$16.46  ea

Online Price

$24.95 List Price

or, Used from $5.05

eGift this item

Give this item in the form of an eGift Card.

+ what is this?

This item is eligible for FREE SHIPPING on orders over $25.
See details

Easy, FREE returns. See details

Item can only be shipped in Canada

Downloads instantly to your kobo or other ereading device. See details

All available formats:

Check store inventory (prices may vary)

Reviews

– More About This Product –

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

by Mark Bittman

Format: Trade Paperback

Dimensions: 352 pages, 3.54 × 3.14 × 0.33 in

Published: May 22, 2007

Publisher: Crown Publishing Group

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0767926234

ISBN - 13: 9780767926232

About the Book

Bittman's wonderfully simple 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, this text showcases the elegant and flexible cooking style for which Bittman is famous.

Read from the Book

COLD TOMATO SOUP WITH ROSEMARY MAKES 4 SERVINGS TIME: 15 MINUTES, PLUS TIME TO CHILL Good tomatoes are bursting with potential. The difference between consuming a tomato out of hand and slicing it, then sprinkling it with a pinch of salt and a few drops of olive oil, is the difference between a snack and a dish. And the great thing about tomatoes is that it takes so little to convert them from one to the other. In this instance--though not always--peeling and seeding the tomatoes is worth the effort. To do so, bring a pot of water to a boil. Meanwhile, cut a small X on the smooth (flower) end of each tomato. Drop them into the boiling water. In about thirty seconds, you''ll see the skin begin to loosen. Immediately remove from the boiling water and plunge into a bowl of ice water. When they''re cool, peel, then cut them in half through their equator. Squeeze and shake out the seeds. (For best flavor, do this over a strainer and recombine the reserved juices with the pulp.) Use fresh thyme (1 teaspoon), dill (1 tablespoon), basil (1/4 cup), parsley (1/4 cup), chervil (1 tablespoon), chives (1/4 cup), or a mixture of herbs to make this even better; garnish with fresh herbs, too, if you like. 2 slices good-quality stale white bread, crusts removed 3 pounds ripe tomatoes, peeled, seeded, and roughly chopped 1 teaspoon fresh rosemary leaves 1 small garlic clove, peeled 1 cup chicken stock or ice cubes Salt and freshly ground black pepper Juice of 1 lemon 1. Soak the bread in cold
read more read less

From the Publisher

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.

From the Jacket

"Mark Bittman's quick and easy recipes are much more than that, a definitive collection that takes as little as a half hour and results in truly remarkable food. That alone should empower you to drive past the take-out place and do some cooking."
-Mario Batali

"Some cooks enjoy giving the impression that their work requires esoteric language and complicated skills. Mark Bittman is just the opposite. He is devoted to making it clear that great food can be created with few ingredients and a minimum of effort."
-John Willoughby and Chris Schlesinger, coauthors of The Thrill of the Grill and License to Grill


"Mark Bittman makes great everyday cooking and eating possible in a harried world. He is a master of streamlining good food down to its essence without losing a jot of taste. Mark understands and loves exceptional food and enjoys cooking it. Under his tutelage, we can, too."
-Lynne Rossetto Kasper, host of The Splendid Table® on PBS and author of The Italian Country Table

About the Author

MARK BITTMAN is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.

Editorial Reviews

"Mark Bittman''s quick and easy recipes are much more than that, a definitive collection that takes as little as a half hour and results in truly remarkable food. That alone should empower you to drive past the take-out place and do some cooking."
-Mario Batali

"Some cooks enjoy giving the impression that their work requires esoteric language and complicated skills. Mark Bittman is just the opposite. He is devoted to making it clear that great food can be created with few ingredients and a minimum of effort."
-John Willoughby and Chris Schlesinger, coauthors of The Thrill of the Grill and License to Grill


"Mark Bittman makes great everyday cooking and eating possible in a harried world. He is a master of streamlining good food down to its essence without losing a jot of taste. Mark understands and loves exceptional food and enjoys cooking it. Under his tutelage, we can, too."
-Lynne Rossetto Kasper, host of The Splendid Table® on PBS and author of The Italian Country Table
Item not added

This item is not available to order at this time.

See used copies from 00.00
  • My Gift List
  • My Wish List
  • Shopping Cart