|
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 | 
 enlarge | Author: Mark Bittman
Publisher: Broadway
Category: Book
List Price: $18.95
Buy New: $10.57
You Save: $8.38 (44%)
New (36) Used (12) from $5.81
Avg. Customer Rating:  5 reviews
Sales Rank: 5538
Media: Paperback
Number Of Items: 1
Pages: 352
Shipping Weight (lbs): 1.7
Dimensions (in): 8.7 x 7.9 x 0.7
ISBN: 0767926234
Dewey Decimal Number: 641.555
EAN: 9780767926232
Publication Date: May 22, 2007
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Brand new item. Over 3.5 million customers served. Order now. Selling online since 1995. Order with confidence. Code: B20081119222050T
|
| Similar Items:
|
| Editorial Reviews:
Product Description
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.
|
| Customer Reviews:
 Good, but a not as good as I had hoped October 17, 2008
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 by anybody at the table but me!
Overall though, the book looks like it has enough interesting material that I've decided to keep it rather than return it or try to resell it -- so I'm not unhappy with my purchase -- just not thrilled.
 Simple and good September 1, 2008
0 out of 1 found this review helpful
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 January 10, 2008
27 out of 27 found this review helpful
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 this book both to novice and experienced cooks that are looking for a go-to cookbook with reliable recipes.
Three great books in one January 3, 2008
28 out of 28 found this review helpful
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 Sauteed 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 addition of chicken or scallops and maybe some jicama, apples, bean sprouts or watercress. Braises change character with a change of herb, an addition of butter, or a tweak of technique, like caramelizing the onions rather than simply softening.
Bittman ranges across the world with dishes like Lemongrass-Ginger Soup with Mushrooms, Grilled Chicken Thighs with Sauce au Chien, Lamb with Peppers and Yogurt Sauce, Cauliflower with Garlic and Anchovy, Curried Tofu with Soy Sauce, Pasta Risotto Style.
There's plenty of homey familiar fare too - Creamy Mushroom Soup, Fastest Roast Chicken, Deviled Chicken Thighs, Braised Pork with Turnips, Spaghetti Carbonara, Maple Bread Pudding and more. Time estimates are accurate for the organized cook and although not all dishes can be on the table in 30 minutes or less, few require more than 20 to 30 minutes actual prep time.
This is a book for every kitchen, every day.
"The Minimalist Cooks" v2.0 is a great value May 27, 2007
92 out of 105 found this review helpful
This book 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" columns and "How To Cook Everything", since I don't have the Big Book (I was doing fine with the two "Minimalist" collections I had before they were lost in a move). Readers with a limited budget or minimal shelf space may need to compare this book with HTCE (and possibly "The Greatest Recipes In The World") to see if they really need or want this book.
But boy, I sure did like my two "Minimalist Cooks" collections, so I am delighted to have this compilation. Bittman makes even formidable sounding dishes sound approachable and his calm, spare, economical style makes me want to break out the pots and knives and have at the recipes without delay.
Some people might bridle at this as another "repackaging" of the Bittman brand name, but this particular collection just makes me happy.
|
|
|
Copyright 2006-07, VeggiePlaza.com | |
