• $14.99

Publisher Description

From the New York Times "The Minimalist" columnist and author of the How to Cook Everything books comes a host of wonderfully delicious and easy recipes—350 in all—now in a single book.

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.

GENRE
Cookbooks, Food & Wine
RELEASED
2007
May 22
LANGUAGE
EN
English
LENGTH
352
Pages
PUBLISHER
Clarkson Potter/Ten Speed
SELLER
Penguin Random House Canada
SIZE
7.5
MB

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