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

Front Cover
Potter/TenSpeed/Harmony, Oct 6, 2010 - Cooking - 352 pages
0 Reviews
From the New York Times "The Minimalist" columnist and author of the How to Cook Everything books comes a host of wonderfully delicious and easy recipes--350 in all--now in a single book.

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.
 

What people are saying - Write a review

Mark Bittman's quick and easy recipes from the New York times

User Review  - Not Available - Book Verdict

Author of seven other cookbooks, Bittman has been writing his popular Minimalist column for theNew York Times food section since 1997. His new book includes 350 recipes from the column, most of which ... Read full review

Other editions - View all

Common terms and phrases

About the author (2010)

MARK BITTMAN is one of the country’s best-known and most widely respected food writers. His How to Cook Everything books, with over a million copies in print, are a mainstay of the modern kitchen, and his manifesto on pursuing a part-time vegan diet, VB6, debuted at #1 on the New York Times bestseller list. Bittman's writings on food policy and cooking appear in the Dining, Op-Ed, and Magazine sections of the New York Times.

Bibliographic information