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Mark Bittman's Quick and Easy Recipes from the New York Times: Featuring 350 recipes from...
by Mark Bittman
Available from Amazon
$12.89
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Features
Paperback: 352 pages
Publisher: Broadway May 22, 2007
Language: English
ISBN-10: 0767926234
ISBN-13: 978-0767926232
Product Dimensions:
8.7 x 7.9 x 0.7 inches
Shipping Weight: 1.6 pounds
From Publishers Weekly
Culling 350 recipes from his New York Times "The Minimalist" column, Bittman offers a go-to volume for anyone who enjoys cooking simply. His recipes are easy to follow and execute, but they maintain a level of sophistication and freshness that many super-quick cookbooks lack. All recipes are marked with a realistic estimate of how much time they require, start to finish: Chicken with Coconut and Lime takes 20 minutes; Sparkling Cider Poached Fish takes 15 minutes; Coq au Vin with Prunes takes an hour. Several of the longer-duration entries don't require much hands-on work; the Bread Pudding with Shiitake Mushrooms, requires "about 1 hour, largely unattended" and the Braised and Brown Lamb with Peaches needs "about 1 ½ hours, largely unattended." Simple sauces, condiments and desserts such as Dried Fruit Poached in Port and Ginger Pots de Crème round out the selection of mostly dinner-appropriate recipes, which are perfect for home cooks who want to put tasty, impressive meals on the table frequently and without much fuss. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Product Review
“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
Reader Reviews
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.
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Mark Bittman's Quick and Easy Recipes from the New York Times: Featuring 350 recipes from...
by Mark Bittman
Available from Amazon
$12.89
|
|
|
|
