Download PDF 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, by Mark Bittman
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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, by Mark Bittman
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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.
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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
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Product details
Paperback: 352 pages
Publisher: Clarkson Potter; 1st Edition edition (May 22, 2007)
Language: English
ISBN-10: 0767926234
ISBN-13: 978-0767926232
Product Dimensions:
8 x 0.8 x 9 inches
Shipping Weight: 1.7 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
58 customer reviews
Amazon Best Sellers Rank:
#461,546 in Books (See Top 100 in Books)
I do not post cookbook reviews. So often the books fall short and are not worth the effort. This one, however, is worthy of a review. I purchased this book on Kindle for my IPad. It is easy to maneuver through the book and quickly click to go to a recipe. The recipes are all quite simple in both ingredients and preparation. There has not been a bad recipe in the bunch. The French Bread recipe could not be easier or better, and frankly the recipe alone was worth the $2.99 Kindle price. If you are looking for classic foods with ingredients you can find everywhere, this book is perfect.
If you don't yet read Mark Bittman, if you don't spend time in the kitchen, if you shop the inside aisles in the supermarket, buy this book. Bittman will open your eyes and bring joy and adventure to your kitchen and your table. And you will soon want to read all that he has written. He is, quite simply, a national treasure and a constant companion in anyone's kitchen. This book will have a place in my kitchen for a half century or so.
I was already a fan of Mark Bittman from his New York Times column and videos and from another of his cookbooks How to Cook Everything The Basics: All You Need to Make Great Food -- With 1,000 Photos. I feel that I really learned a lot from that book and this one picks up where it leaves off with a wide selection of additional recipes. My favorite marinade for beef comes from P. 159 of this book, The Minimalist's Marinated Steak. Pretty much every course and ingredient is covered from soups, salads, pasta and bread, meats, vegetables, and desserts. There are some things I wouldn't have expected, like fairly quick and easy recipes for both roast chicken and roast duck. There are suggestions for pretty much every type of seafood. Each of the main recipes in all sections is accompanied by several variations.There is a definite international influence here, some of it Asian. You'll need ginger, soy sauce, Hoisin sauce, fresh limes, and perhaps even some lemon grass to make everything. However you will also find things from Italy and even a Spanish paella. I have been following the South Beach diet and I was glad to see that so many of the recipes here would qualify for South Beach Phase 2 which is the part of the plan where most time is spent.This book collects, as it says on the cover, recipes which were originally published as three separate cookbooks, so you might want to skip it if you already own one or two of the original books. Also, there are no photos or other illustrations, so this isn't for people who like to flip through nice color photographs of the completed dishes for inspiration. However, if you are comfortable sitting down and reading through all the choices here, I expect that you will find some things, as I did, that you'll be making again and again.
This book is great. I'm a big fan of Mr. Bittman, so I already have a few of the "How to..." books. (They also make great gifts!) The recipes are easy, good for new cooks, or for people looking for some new ideas.
Nice but the print is hard to read - smaller size and very light color of type makes it hard to read.
Best recipes ever! Several have become favorite go-to recipes for my family AND guests. I always get raves.
I love this cookbook and go to these kinds of recipes most often. While I have to agree with one of the reviewers that I do prefer cookbooks with pictures, Bitmann's Quick & Easy is wonderful for last minute great ideas. I attended a culinary writing seminar 3 years ago and when I brought up this publication with the published instructor and her agent, I was just about laughed out of the room. "Pour and dump," they said, "is not culinary expertise." I beg to differ. I think it is the highest form of culinary expertise: to take what is already in your kitchen and perform magic. This is exactly what Bittman has done, given us a manual for creating magic out of simple, everyday ingredients. While I do not live in an urban center with all kinds of fresh fish, for example, available to me on my way home from work, I AM looking for an easy way to create something smashing in the least amount of time possible. And I, personally, am of the humble opinion that this is what most "foodies" today want: a reprieve from convenience and fast food to please their palettes. Whole foods and tasty ingredients do give us that, if we know how to manipulate them. I love this book and it, and other publications like it, take the forefront of my extensive recipe collection.
Loved it! I frequently decide a meal in the grocery store. Having the book on my phone lets me get all the correct ingredients without guessing and forgetting items. All the standards are here.
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