The Minimalist Cooks at Home: Recipes That Give You More Flavor from Fewer Ingredients in Less Time

The Minimalist Cooks at Home Recipes That Give You More Flavor from Fewer Ingredients in Less Time People are hungry for ways to simplify their cooking without sacrificing quality or taste Now you can satisfy that hunger with The Minimalist Cooks at Home Mark Bittman author of the New York Times c

  • Title: The Minimalist Cooks at Home: Recipes That Give You More Flavor from Fewer Ingredients in Less Time
  • Author: Mark Bittman
  • ISBN: 9780767909266
  • Page: 117
  • Format: Hardcover

    • People are hungry for ways to simplify their cooking without sacrificing quality or taste Now you can satisfy that hunger with The Minimalist Cooks at Home Mark Bittman, author of the New York Times column The Minimalist, brings one hundred of his innovative recipes many never published before right into your kitchen But The Minimalist Cooks at Home is so much moPeople are hungry for ways to simplify their cooking without sacrificing quality or taste Now you can satisfy that hunger with The Minimalist Cooks at Home Mark Bittman, author of the New York Times column The Minimalist, brings one hundred of his innovative recipes many never published before right into your kitchen But The Minimalist Cooks at Home is so much than recipes It features Mark s personal quick cooking lessons, shortcuts, and ideas for variations, substitutions, and spin offs Mark doesn t believe in arduous techniques, long lists of ingredients, and even longer hours in the kitchen Instead, with a few choice ingredients and a few easy steps, dishes such as Paella, Fast and Easy Ziti with Butter, Sage, and Parmesan Spicy Chicken with Lemon grass and Lime and 15 Minute Fruit Gratin can be on your table in no time And by encouraging versatility, The Minimalist Cooks at Home allows cooks of all skill levels to create a tailored repertoire of sophisticated dinners This is modern cooking at its best flexible, fast, and fabulous.

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      Posted by:Mark Bittman
      Published :2020-011-19T11:59:30+00:00

    About "Mark Bittman"

    1. Mark Bittman

      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.

    344 thoughts on “The Minimalist Cooks at Home: Recipes That Give You More Flavor from Fewer Ingredients in Less Time”

    1. This is an awesome book. I've been wanting to know more chef-y sort of "oh, if I want to make something that's like this, I need to do more X." kind of stuff--the stuff that appears instinctive when someone knows it but is a complete mystery to those who don't. I'm at the point where I can make a lot of things that I really like, but they're all the same in a way: mushrooms, spinach, red peppers, garlic, onions. Rehash at will and put over pasta, next to meat, or in eggs. That's basically my who [...]

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    2. This is one of two Mark Bittman cookbooks which fed our family from the late 1990's to present and I cannot recommend it highly enough. Any recent purchases of this book have been for my daughters, now grown or for our vacation home.What I love about this book is the reliability of good tasting, simple recipes each on a two-page layout stating the time it will take to make, recommendations for accompanying dishes (and the recipes are in the same book), recommendations for accompanying beverages, [...]

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    3. This book presents simple recipes in a very innovative and interesting way. On the left page, a description of the ingredients and basic recipes. In the margin, a comment by Bittman explaining why he chose this recipe. On the right page, information on ways to "jazz up" the recipe with "minimal effort" + cooking tips ("keys to success") to increase chances of success. Rather than having tons of recipes with photographs, we have fewer (still at least 100) but these are presented very clearly. Eac [...]

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    4. This cookbook is geared toward the more experience chef. Bittman takes an recipe and then shows you how to change it. My favorite recipe is Cookie Dough - it allows you to make five different types of cookies in one batch. The recipes are fairly healthy, simple and Bittman teaches you how to make them your own. Highly recommend.

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    5. I prefer his other more comprehensive cookbooks which are my new go to cookbooks in my kitchen including How To Cook Everything, How To Cook Everything Vegetarian, and my favorite, How To Cook Everything Fast.

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    6. Sorry, any book where the appetizers/soups alone require a trip to the Asian market and $10-15 dollars is not my definition of minimalist. Also, most of the entrees take 45-60 minutes which is not exactly more in less time either.

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    7. We've enjoyed almost everything we've cooked from this book. A standout is the Chicken with Coconut and Lime. Directions are clear and direct with good photographs. I love the "with minimal effort" section at the end of each recipe--easy ways to tweak the recipes for different effects.

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    8. There aren't nearly enough recipes to justify the price of the book, and the ones that are there are dull and boring. Maybe if you are used to frozen TV dinners, this book will seem exciting by comparison. But if you're used to home cooking, find a better cookbook.

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    9. Some good ideas, but a little too fancy for my tastes. I don't want to have to search for ingredients and for minimalist recipes some of these still have a lot of steps or take a lot of time and planning.

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    10. I "discovered" Mark Bittman's New York Times column several weeks ago; since then, I have been the ultimate Bittman fan. I have learned so much, and I recommend everything he has ever written!

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    12. Love this cookbook-- simple flavorful recipes that are easy to prepare written in Mark Bittman's no-nonsense style.

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    14. Simple, easy recipes that can be adapted to whatever ingredients are on hand. Not exhaustive by any means, but a decent introduction to some basic dishes that can inspire improvisational cooking.

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    15. I watch on video through New York Times Mark Bittman's cooking daily and wasn't disappointed to read his book.If you like to cook or want to learn to cook his simple recipes are a must.

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    18. I use these recipes as a starting point for meals. Followed to the tee, the dishes are a little too simple and fundamental.

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    19. I checked this out of the library on a whim and now I have to go and purchase it. Excellent advice on simple everyday food.

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    20. Highly disappointing Boring recipes with pasta, chicken, and fish The paella recipe sounds like the same kind of ladies' magazine tripe that American culture has been feeding us for years.

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