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.
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