Mark Bittman's New York Times column, "The Minimalist," is a much-consulted source for easy but polished recipes. The Minimalist Cooks at...
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reviews
Sep 23, 2010
Cara
rated it: 
This is an awesome book. I've been wanting to know more chef-y sort of "oh, if I want to make something that's like this, I need to do more X." kind of stuff--the stuff that appears instinctive when someone knows it but is a complete mystery to those who don't. I'm at the point where I can make a lot of things that I really like, but they're all the same in a way: mushrooms, spinach, red peppers, garlic, onions. Rehash at will and put over pasta, next to meat, or in eggs. That's basica
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Jan 02, 2012
Olivier
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This book presents simple recipes in a very innovative and interesting way. On the left page, a description of the ingredients and basic recipes. In the margin, a comment by Bittman explaining why he chose this recipe. On the right page, information on ways to "jazz up" the recipe with "minimal effort" + cooking tips ("keys to success") to increase chances of success. Rather than having tons of recipes with photographs, we have fewer (still at least 100) but these a
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Nov 04, 2010
We've enjoyed almost everything we've cooked from this book. A standout is the Chicken with Coconut and Lime. Directions are clear and direct with good photographs. I love the "with minimal effort" section at the end of each recipe--easy ways to tweak the recipes for different effects.
Nov 26, 2008
I watch on video through New York Times Mark Bittman's cooking daily and wasn't disappointed to read his book.
If you like to cook or want to learn to cook his simple recipes are a must.
If you like to cook or want to learn to cook his simple recipes are a must.
Aug 09, 2010
Mamatoe
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I checked this out of the library on a whim and now I have to go and purchase it. Excellent advice on simple everyday food.
Nov 07, 2011
Haven
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This cookbook is geared toward the more experience chef. Bittman takes an recipe and then shows you how to change it. My favorite recipe is Cookie Dough - it allows you to make five different types of cookies in one batch. The recipes are fairly healthy, simple and Bittman teaches you how to make them your own. Highly recommend.
Dec 17, 2009
Dianne
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There aren't nearly enough recipes to justify the price of the book, and the ones that are there are dull and boring. Maybe if you are used to frozen TV dinners, this book will seem exciting by comparison. But if you're used to home cooking, find a better cookbook.
Dec 15, 2007
Steve
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Simple, easy recipes that can be adapted to whatever ingredients are on hand. Not exhaustive by any means, but a decent introduction to some basic dishes that can inspire improvisational cooking.
Dec 17, 2009
Renee
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Highly disappointing... Boring recipes with pasta, chicken, and fish... The paella recipe sounds like the same kind of ladies' magazine tripe that American culture has been feeding us for years.
Apr 29, 2007
Emerson
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I "discovered" Mark Bittman's New York Times column several weeks ago; since then, I have been the ultimate Bittman fan. I have learned so much, and I recommend everything he has ever written!
Nov 13, 2008
Catie
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I love this book because it offers simple, complete recipes AND optional ways to jazz up the dishes. Most recipes call for 5-6 ingredients, tops.
Dec 22, 2007
Jenna
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I use these recipes as a starting point for meals. Followed to the tee, the dishes are a little too simple and fundamental.
Oct 01, 2007
Tricia
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This is a great weeknight cookbook - easy and accessible recipes, minimal time/maximal flavor.
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