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Mark Bittman's Quick and Easy Recipes from the New York Times
by
Mark Bittman
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
Paperback, 352 pages
Published
May 22nd 2007
by Broadway
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I love this book! I've enjoyed everything Mike's made out of it, and recently have tried cooking from it myself. I'm generally not a cookbook user which means sometimes I'm on and sometimes I'm not. Bittman takes what one might normally do, what's intuitive about cooking, and adds precision to it. Plus he adds interesting combinations and great-tasting stuff. Can't recommend it enough. yum!
This is one of my favorite cookbooks. Bittman's recipes are easy to follow and allow for customization, which he encourages. One of my favorites is his French bread recipe: so, so easy and so delicious. I also enjoy reading Bittman's notes and suggestions throughout the book; there is nothing flowery or pompous here, just lots of great recipes.
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I made a couple of seafood recipes from this book and I liked them because they were good and simple.
He made his instructions very basic, but I somehow ended up with fancy looking (and tasting) food.
I probably won't buy this book, but might check it out from the library again.
He made his instructions very basic, but I somehow ended up with fancy looking (and tasting) food.
I probably won't buy this book, but might check it out from the library again.
Meh. They may be Quick and Easy but not necessarily things I am going to cook. Also, I like pictures in my cookbooks. I still love you, Mark Bittman. But, I am going to stick with you on the internet.
simple simon, bittman is definitely my celebrity chef guru of choice.
My favorite cookbook these days. In keeping with Bittman's minimalist shtick, everything in here requires few ingredients and little time. And tastes delicious.
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Mark Bittman is an American food journalist and author. He writes a weekly column for The New York Times dining section called The Minimalist.
In 2009 Bittman published Food Matters discussing the topics of environmental challenges, lifestyle diseases, and the overproduction and over consumption of meat, simple carbohydrates, and junk food.
Bittman is married to New York Time...more
More about Mark Bittman...
In 2009 Bittman published Food Matters discussing the topics of environmental challenges, lifestyle diseases, and the overproduction and over consumption of meat, simple carbohydrates, and junk food.
Bittman is married to New York Time...more
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