The Minimalist Cooks at Home: Recipes That Give You More Flavor from Fewer Ingredients in Less Time
by Mark Bittman
The Minimalist, Mark Bittman's Cookbooks (4)
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Description
People are hungry for ways to simplify their cooking--without sacrificing quality or taste. Now you can satisfy that hunger withThe Minimalist Cooks at Home. Mark Bittman, author of theNew York Timescolumn "The Minimalist," brings one hundred of his innovative recipes (many never published before) right into your kitchen. ButThe Minimalist Cooks at Homeis so much more than recipes. It features Mark's personal quick-cooking lessons, shortcuts, and ideas for variations, substitutions, and show more 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 Homeallows cooks of all skill levels to create a tailored repertoire of sophisticated dinners. This is modern cooking at its best--flexible, fast, and fabulous. show lessTags
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Member Reviews
Of all this author's books (a few which I have read and others, perused), this one is the most straight-forward. It is the one I would own if I could find a second-hand copy. After an extensive cull of cookbooks about 5 years ago, I declared that "I'm not buying anymore cook books". This one is the first I've yearned to have.
The directions are crisply composed, the ingredients lists are neither exotic nor expensive. By my kitchen's standard, I would have most of the supplies already on hand. Additional love for the preparation being flexible and never tedious. I didn't read absolutely every recipe, but stopped at the ones which had intriguing ingredients or standard items used very creatively. So many of the recipes are intuitive and as show more the book title claims, fulfills a minimalist's dream. show less
The directions are crisply composed, the ingredients lists are neither exotic nor expensive. By my kitchen's standard, I would have most of the supplies already on hand. Additional love for the preparation being flexible and never tedious. I didn't read absolutely every recipe, but stopped at the ones which had intriguing ingredients or standard items used very creatively. So many of the recipes are intuitive and as show more the book title claims, fulfills a minimalist's dream. show less
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.
Not too useful in our home. Mark Bittman has so many other cookbooks that I don't really find myself ever tempted to even browse this one.
A book I keep coming back to. It lives up to its subtitle.
Recipes that give you more flavor from fewer ingredients in less time
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Author Information
56+ Works 12,653 Members
Mark Bittman has won IACP Julia Child Awards for his books Fish and How to Cook Everything, which has sold over 400,000 copies. He writes "The Minimalist" column for The New York Times, and his food writing appears in major publications nationwide. He is coauthor of the James Beard Award-winning Jean-Georges: Cooking at Home with a Four-Star Chef show more (Broadway Books, 1998). Mark's book, How to Cook Everything Fast: A Better Way to Cook Great Food, was a New York Times bestseller in 2014. (Bowker Author Biography) show less
Series
Common Knowledge
- Dedication
- For Karen
- Blurbers
- Boulud, Daniel; Pepin, Jacques; Kasper, Lynne Rossetto; Willoughby, John; Schlesinger, Chris
Classifications
Statistics
- Members
- 311
- Popularity
- 102,663
- Reviews
- 5
- Rating
- (4.02)
- Languages
- English
- Media
- Paper
- ISBNs
- 2
- ASINs
- 1
