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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 a,New
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Mark Bittmans New York Times column, The Minimalist, is one of the most frequently clipped parts of the papers Dining section. For Bittmans millions of fans who regularly pore over their clippings, here is reason to rejoice: A host of Bittmans 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 Bittmans 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, SlowCooked Ribs, Pumpkin Panna Cottathe dishes here are perfect for simple weeknight family meals or stressfree entertaining.Certain to appeal to anyonefrom novices to experienced cookswho wants to whip up a sophisticated and delicious meal easily, this is a collection to savor, and one destined to become a kitchen classic.
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