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 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.

Genres: Cookbooks, Food, Cooking, Nonfiction, Reference, Ebooks

352 pages, Paperback

First published May 22, 2007

About the author

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, can be seen on the Cooking Channel. His most recent book, VB6, debuted at #1 on the New York Times bestseller list in its first week on sale.

Reviews

[Ivonne Rovira · Rating 5 out of 5]

I have long been a fan of Mark Bittman and his Minimalist cooking column in The New York Times. So it was quite a pleasure to see so many of his recipes collected in this cookbook, which was on sale for a pittance in the Kindle format.

Bittman promises that his cookbook will be a boon to newbies and experts alike; however, I think that some of these recipes might be outside the ability of brand-new cooks. Still, the recipes are a wonderful, creative take on low-stress cooking. Highly recommended.

[Kjersti · Rating 4 out of 5]

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.

[Meadow · Rating 2 out of 5]

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.

[Melissa Riggs · Rating 2 out of 5]

Maybe because I was ready the Kindle version, but I only found 1 recipe I was interested in :(

"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."

[Dray · Rating 4 out of 5]

I am always pleasantly surprised by Mark Bittman's books. He really knows his stuff and is able to draw on that knowledge to present fairly well targeted recipes to his topic. I really appreciated the many added notes on variations, they extend the recipes in sometimes surprising directions. Well done.

[cindi · Rating 5 out of 5]

Absolutely five stars

I don't know why anyone wouldn't rate this cookbook five stars! Every recipe is so good and so easy! Just simple easy good food with clear instructions! BTW I rarely leave comments with my ratings but I did here. That's how amazing this cookbook is! More please.

[Crystal Hart · Rating 4 out of 5]

Well this was much better than I thought it was going to be. I actually saved several recipes and they all really are quick and easy.

[Kitty · Rating 4 out of 5]

Had to fight my anti-all things New Yorky prejudice on this one. Too cutesy/30something/Sex and the City for me, but I liked the recipes in many cases.

[Denise · Rating 3 out of 5]

Mark, I need pictures for inspiration.

[Shayne G.]

Good solid recipes.

[MM · Rating 5 out of 5]

I love this book! I've enjoyed everything 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!

[Katie · Rating 4 out of 5]

Some good ideas and suggestions. Worth reading just for the basic creamed soup recipes! If you like to read cookbooks, I think you would like this one. It fits my lifestyle because recipes can easily be adapted to what my family likes and what is available. Good source of ideas.

[Scott Andrews · Rating 5 out of 5]

Fun. Some need work, but it is a great place to start- esp. if you have little cooking knowledge, practice or skills.

I like all of his cookbooks.

A shame he is a Marxist on a rampage outside the recipe world.

[Mike · Rating 5 out of 5]

My favorite cookbook these days. In keeping with Bittman's minimalist shtick, everything in here requires few ingredients and little time. And tastes delicious.

[Theresa · Rating 4 out of 5]

Mark Bittman's Quick and Easy Recipes from the New York Times
Bittman, Mark *
a great collection of recipes based off his pbs show about the recipes that he reviewed and found thought out the world

[Ginnie Grant · Rating 1 out of 5]

This is very much a misnomer. These recipes are neither quick nor easy. I found them to be over-complicated.

[J Crossley · Rating 3 out of 5]

This is a collection of recipes from Mark Bittman that were published in the New York Times.