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About the book
  • Published: 15 July 2007
  • ISBN: 9780767926232
  • Imprint: Broadway
  • Format: Trade Paperback
  • RRP: $37.99
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Mark Bittman's Quick And Easy Recipes From The New York Times


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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.

  • Pub date: 15 July 2007
  • ISBN: 9780767926232
  • Imprint: Broadway
  • Format: Trade Paperback
  • RRP: $37.99
Categories:

About the Author

Mark Bittman

Mark Bittman is the author of 30 acclaimed books, including the beloved ‘How to Cook Everything’ series. His TED Talk has more than 4 million views, and for more than two decades his popular and compelling stories appeared in the New York Times.

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Praise for Mark Bittman's Quick And Easy Recipes From The New York Times

“"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."”


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