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Also by Mark Bittman:

The VB6 Cookbook, May 2014
Hardcover
VB6 Eat Vegan Before 6, May 2013
Hardcover
How to Cook Everything The Basics, March 2012
Hardcover
The Food Matters Cookbook, October 2010
Hardcover
Mark Bittman's Kitchen Express, July 2009
Hardcover
Food Matters, January 2009
Hardcover
How to Cook Everything, October 2008
Hardcover
How to Cook Everything Vegetarian, October 2007
Hardcover
Mark Bittman's Quick and Easy Recipes from the New York Times, June 2007
Paperback
How To Cook Everything: Simple Recipes for Great Foods, March 2006
Paperback (reprint)
The Best Recipes in the World, October 2005
Hardcover
How To Cook Everything, March 2005
Hardcover (reprint)
How to Cook Everything, March 2003
Hardcover

Mark Bittman's Kitchen Express
Mark Bittman

404 inspired seasonal dishes you can make in 20 minutes or less

Simon & Schuster
July 2009
On Sale: July 7, 2009
240 pages
ISBN: 1416575669
EAN: 9781416575665
Hardcover
$26.00
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Cookbooks

Cooking can be one of life's essential pleasures, even when you have to put dinner on the table every night. Now, with Mark Bittman's trusted voice as your guide, quick, easy, and fresh meals are always a realistic option.

Presented here are 404 dishes -- 101 for each season -- that will get you in and out of the kitchen in 20 minutes or less. Mark Bittman's recipe sketches provide exactly the directions a home cook needs to prepare a repertoire of eggs, seafood, poultry, meats, vegetables, sandwiches, and even desserts. Add a salad here, a loaf of bread there, and these dishes become full meals that are better than takeout and far less expensive.

These 404 recipes are as delicious and sophisticated as they are simple: Make the most of summer produce with Scallop and Peach Ceviche or Apricot Cream Upside-Down Pie. When the air starts to cool, try Salmon and Sweet Potato with Coconut Curry Sauce or Broiled Brussels Sprouts with Hazelnuts. On a cold winter night, warm up with White Bean Stew served over crusty slices of olive oil-brushed baguette. Or welcome spring with Shrimp with Asparagus, Dill, and Spice or Poached Eggs and Truffled Arugula Prosciutto Salad.

Because good ingredients are the backbone of delicious home cooking, Bittman includes a guide to the foods you'll want on hand to cook the Kitchen Express way, as well as suggestions for seasonal menus and lists of recipes for specific uses, like brown-bag lunches or the best dishes for reheating. With Mark Bittman's Kitchen Express, you can have dinner on the table in not much more time than it takes to read a traditional recipe.

Media Buzz

Today - January 6, 2010
Good Morning America - December 22, 2009
Today - November 19, 2009
Today - September 17, 2009
Today - August 5, 2009

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