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Mark Bittman's Kitchen Express: 404 Inspired Seasonal Dishes You Can Make in 20 Minutes or Less

3.95  ·  Rating details ·  1,114 ratings  ·  90 reviews
101 super-quick and ultra-easy recipes for each of the four seasons--totaling a whopping 404 recipes--from award-winning cookbook author and popular New York Times columnist Mark Bittman.

- A celebrated author with a huge following: The author of the perennial bestseller How to Cook Everything, mark Bittman is known across the country as "The minimalist." His more than two
Hardcover, 240 pages
Published July 7th 2009 by Simon Schuster (first published 2009)
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 ·  1,114 ratings  ·  90 reviews

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Oct 05, 2009 rated it really liked it
Shelves: food-cookbooks
I'm biased. I love Mark Bittman's recipes - they are simple, easy to understand, and delicious. Perhaps best of all, he provides plenty of room for improvisation. This book is the epitome of leaving room for the chef's tastes and flavors to emerge. He basically gives just the gist of the recipe. It's fine as is, but there's room for addition/subtraction. The recipes are very brief - there are 2 - 3 per page.

Here's one called Broccoli Rabe and Garlic Soup: In a 450 degree oven, roast a handful
Aug 12, 2011 rated it really liked it
Shelves: food-drink
My husband brought home this book a few weeks ago, and we have been using it regularly since. It's basically my new favorite cookbook, and I cook from it almost every time it's my turn to make dinner.

1. The recipes are creative and sometimes surprising, and always good.
2. You really can make these recipes in about 20 minutes, if you have the right ingredients on hand.
3. Bittman begins this book by telling you how to stock your pantry so that you will have the right ingredients on hand.
4. The
Experience Life
Jan 08, 2010 rated it it was amazing
The fabulous new book from the bestselling author of How to Cook Everything could just as easily be called “How to Cook Everything, Fast.” Bittman groups his 404 recipes by season and points out that he chops slower than anyone he knows, so when he says you can get these dishes on the table in 20 minutes, he’s not exaggerating.

His “kitchen express” style is about three things: speed, flexibility and relaxation, so there aren’t many ingredients and he doesn’t expect you to measure them precisely.
Black Heart Magazine
Dec 08, 2009 rated it it was amazing
Shelves: cookbooks
Love the way these are broken down by season. This is a bit of a weird cookbook, though, as it's mostly about combining the same types of ingredients over and over in different ways. Bittman is a minimalist, so it's about having the kitchen stocked and ready to go, and then just mixing and matching flavors. So the "recipes" aren't very involved, and it takes a bit more work to get your kitchen set up to do these in 20 minutes or less, but it's an interesting way to do things. Plus it'll help you ...more
Christie Martel
Apr 14, 2010 rated it it was amazing
Mark Bittman is my hero! We only got this cookbook in February so we haven't tried a ton of recipes from it but we're about 5/5 or 6/6 already. I love the fact that it is separated out by season and you can find recipes that are specific to your season using only in-season ingredients. I was a little put out at first by the lack of an ingredient list for the recipes. I didn't know how much spice to add or how many chicken breasts to cook. But then I realised that this is the true beauty of this ...more
Jan 14, 2012 rated it it was amazing
I love this book because on my bookshelf of ridiculously intensive recipe books, this makes my life easy. This is all about buying fresh, in-season ingredients and cooking them simply. It is a great, weeknight meal planner. Because frankly, there are some nights that I don't want to spend an hour in the kitchen. I want to eat. Now. One caveat is that you really should know how to cook before you buy this. It is not going to teach you techniques or give you step-by-step advice. But if you are eve ...more
Jul 22, 2009 rated it it was amazing
Recipes distilled to their essence: this is good to eat; here's how to make it. I am the biggest Mark Bittman fanboy, and I'm not ashamed to admit it. ...more
Don Gillette
Jan 03, 2021 rated it really liked it
Surprisingly succinct, great directions, and some interesting recipes to throw together in no time if you've got the ingredients handy. Granted, some of them aren't something you'd find at the neighborhood grocery store unless you live in NYC, but for the most part they're accessible.
The breakdown by seasons was a little annoying since almost nothing is seasonal anymore, but other than that, well worth a look.
I read the Kindle version which makes for trouble in a cookbook, but this was good enou
Amy Beth
Feb 23, 2016 rated it really liked it
Shelves: cookbooks
I enjoyed this cookbook and every recipe I tried turned out great. That said, it isn't a cookbook for just anybody. I don't think if you are looking for your first cookbook that you would want this one. It seems to assume that you at least know your way AROUND the kitchen, not just know your way TO the kitchen. Bittman even says in the opening bits that the book assumes you are an "enthusiastic cook." There are no pictures and the recipes aren't exactly recipes with exact measurements, etc. The ...more
Aug 12, 2014 rated it it was ok
Shelves: nonfiction, cooking
Definitely not one of my favorite cookbooks. I dislike Cook's Illustrated (I know...heresy!) because I think that the recipes are way over-engineered, and I don't need my cooking to be perfect. I just want my food to taste goooooood.

I dislike Kitchen Express because it is so unstructured. I need more direction from recipes. It doesn't need to be in the form of photos, but it should be less loosey goosey in terms of measurements and ingredients.

I made the Jerk Chicken, Beef and Corn Tacos and th
Jun 04, 2012 rated it it was amazing
Shelves: cooking
This is one of those cookbooks I pulled off the library shelf randomly while my kids were being kids and putting us in danger of being asked to leave the library. When I started to flip through it in the waiting room of a doctor's office later in the day I knew I'd made a lucky grab, because in spite of my long, hot day of dragging unhappy kids on errands I really wanted to go home and cook some the food in this book. Now, several weeks, and several very successful meals later, I'm on my last po ...more
Aug 21, 2009 rated it it was amazing
What's not to love about Mark Bittman? This cookbook is formatted completely different from another one I have from him. I am a list girl and really like to see ingredients listed, which this book does not do. Mark has the ingredients only in the same paragraph he tells you how to make the recipe. It literally is a paragraph a recipe. I really like how he has sectioned recipes by season and of the recipes I've made so far they are all very quick and delicious. Another winner! ...more
Laila (BigReadingLife)
This is my husband's favorite cookbook (I'm getting him this for Christmas, actually), and one of mine as well. The recipes are all made with fresh, easy-to-find ingredients. Anyone with just a little bit of kitchen know-how can cook them, and they're quick too! Nothing processed or out of a box - just good flavorful food. Lots of vegetarian options, all types of meat dishes, as well as desserts and drinks. I *highly* recommend this cookbook. ...more
Oct 23, 2009 rated it it was amazing
A cook book for people who cook. This is not a book of recipes, so much as a book of ideas. Most of the recipes are in the form of "Sauté some onions in butter, add some mushroom, and ham, when cooked season to taste." . Measurements are only given when something is to be baked.

This is the book to reach for when the question is "What do I should I make for dinner?", not "How do I make this?".
Nov 08, 2009 rated it it was amazing
Shelves: 2009
I checked this out from the library to see if it is something to give my sister-in-law for Christmas. It's excellent! So much so, I'm ordering a copy for myself. The four to five sentence recipes are perfect for quick, throw-together meals. Mark Bittman's recipes have never steered me wrong, wether they come from his Minimalist pieces in NYT or "How To Cook Everything Vegetarian". He's excellent. ...more
Jeesun Hunting
May 10, 2012 rated it liked it
Shelves: cookbooks
I got this book because I love the Minimalist columns. It is written in the same way as the column (lots of room for improvising, simple ingredients, no-nonsense instructions) but I found it a little disappointing because most recipes are meat centered. I was hoping for a book that could provide quick weekday meals but it didn't really suit a flexitarian/on a budget diet. I was surprised because Bittman is a big proponent of "part-time vegetarianism". ...more
Aug 17, 2009 rated it liked it
Shelves: cook
hard to rate this one. I think the recipes are excellent. However they are written in a very casual, one short paragraph style. Several recipe ideas on each page. I think there is a lot of assumed kitchen confidence and experience. No photos.
Jul 09, 2013 rated it liked it
I think I 'm ready. This book is general directions, not specific recipes. Just mix the stuff together in the right order, cook as directed and voila, dinner. I wouldn't give this to my bachelor kids. Or my expert cook husband. Simple and delicious. ...more
Aug 30, 2012 rated it really liked it
After re-reading, I better understand the inspiration in creativity and freedom.
Tasya Iskandarsyah
Mar 09, 2014 rated it it was amazing
first book i bought when i came to i'm good at cooking simple american food.thanks to Mark! ...more
Aug 27, 2012 rated it really liked it
Red lentil soup with lemon and parsely
Mary Kay
Sep 08, 2019 rated it did not like it  ·  review of another edition
This is not a useful cookbook. The recipes are written as paragraphs without ingredient lists, so you can’t just glance at the recipe to see what ingredients are needed. Many recipes do not have measurements (example: “Whisk together sherry or rice vinegar, Dijon mustard, olive oil, minced shallot and some salt and pepper” How much vinegar? How much mustard? How much oil? What’s the ratio of ingredients? The recipe doesn’t specify- even a range would be helpful). Cooking instructions are vague ( ...more
Feb 17, 2020 rated it really liked it
Shelves: read-in-2020
“Read” is a category I can only loosely apply here, as I actually leafed through this book quickly before being forced to return it to the library. However, I can say that I found this cookbook accessible and inspiring, and quite the opposite of Bittman’s ambitious and authoritative, “How to Cook Everything.” Where that other title serves as an encyclopedia and instruction manual for the home cook, “Kitchen Express” is almost whimsical by comparison, both in its presentation and contents. Recipe ...more
Dec 31, 2018 rated it liked it
Shelves: cookbooks-opt
I had been planning to go back to this cookbook another time, as I had to return it to the library previously -- but I think I've read enough to get the gist, so I'll say I'm finished with it.
The recipes in Kitchen Express are mostly of the type that give you ideas for how to throw together a quick dinner in a saute pan in half an hour when you get home from work. They don't have a lot of ingredients or fussy preparation techniques, and the directions are pretty loose. It's the type of cooking a
Aug 19, 2018 rated it it was amazing
Okay, so I actually read cookbooks. There’s really not much text to read in this one, but boy does it have some terrific recipes.
So many seasonal recipes that sound basic, easy, and delicious. Can’t wait to trythe Vietnamese rice noodle salad with crab and the mussels in white wine!
This is a cookbook I’d happily add to my collection.
Mar 06, 2021 rated it it was ok
I bought from a online charity shop, so two stars because I only want to try 85 out of the 404 recipes. I may give it more stars as I start to use it, though, because I like cookbooks organized by seasons to take advantage of what’s fresh and delicious. The style doesn’t bother me as long as the recipes will be quick and tasty.
Gail Whitman
This is a little difficult to use. The recipes are not written in the usual format. They are written in paragraph form. After you get used to it, the recipes are good. I have made several things from the book and will make more. I love Mark Bittman's books--this is just not my favorite. ...more
Joseph Raborg
Sep 18, 2018 rated it it was amazing
All of Mark Bittman’s books are great to read. The recipes here are very simple. Yet, there is a great variety of food which can be made simply. He also offers some great advice for what should be stocked in your pantry and refrigerator in order to cook most dishes.
Feb 27, 2019 rated it it was amazing
Fast, easy, delicious meals! What isn't to love about this book? ...more
Mary C
Dec 12, 2019 rated it really liked it
Great idea for dinners for the family!!
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MARK BITTMAN is one of the country's best-known and most widely respected food writers. His How to Cook Everything books, with one million copies in print, are a mainstay of the modern kitchen. Bittman writes for the Opinion section of New York Times on food policy and cooking, and is a columnist for the New York Times Magazine. His "The Minimalist" cooking show, based on his popular NYT column, ...more

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