240 pages, 9.12 × 7.38 × 0.6 in
June 21, 2011
Simon & Schuster
The following ISBNs are associated with this title:
ISBN - 10: 1416575677
ISBN - 13: 9781416575672
About the Book
404 ideas for easy, seasonal recipes from Mark Bittman, "NY Times" columnist and bestselling author of "Food Matters" and "How to Cook Everything "
From the Publisher
DO YOU HAVE 20 MINUTES TO MAKE A GREAT MEAL?
In Mark Bittman’s Kitchen Express, “America’s foremost home cook” (New York Observer) presents more than 400 incredibly fast and easy recipes tailored to each season and presented in a simple, straightforward style. Bittman’s recipe sketches are the ideal mix of inspiration and instruction: everything a home cook needs to prepare a delicious, healthful, and cost-conscious repertoire of meals for any season and any time of day. And since they’re written with an eye for speed and flexibility, you can be cooking on a moment’s notice—just check the pantry or fridge and away you go. With Bittman’s trusted voice leading you, you’ll be in and out of your kitchen in 20 minutes or less. Bittman also includes a guide to the foods you’ll want on hand to cook the Kitchen Express way as well as suggestions for seasonal menus and lists of recipes for specific uses, like brown-bag lunches or the best dishes for reheating. You may never order takeout again!
About the Author
Mark Bittman has won IACP Julia Child Awards for his books Fish and How to Cook Everything, which has sold over 400,000 copies. He writes "The Minimalist" column for The New York Times, and his food writing appears in major publications nationwide. He is coauthor of the James Beard Award-winning Jean-Georges: Cooking at Home with a Four-Star Chef (Broadway Books, 1998).
“This is a man who loves food in the most unstuffy way possible.”
—The Chicago Tribune