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[share_ebook] Mark Bittman's Quick and Easy Recipes from the New York Times


Author: ": Featuring 350 recipes from the author of How to Cook Everything and The Best Recipe, Mark Bittman

Date: 2011-08-10

ISBN: 0307885488

Pages: 352

Publisher: Clarkson Potter

Category: Nonfiction


Posted on 2011-11-10, by sharebookfree.

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Mark Bittman's Quick and Easy Recipes from the New York Times


Mark Bittman's Quick and Easy Recipes from the New York Times
": Featuring 350 recipes from the author of How to Cook Everything and The Best Recipe, Mark Bittman | Clarkson Potter | 2011-08-10 | 352 pages | Other | EPUB

Mark Bittman, "Mark Bittman's Quick and Easy Recipes from the New York Times: Featuring 350 recipes from the author of How to Cook Everything and The Best Recipes of the World" Clarkson Potter | 2007 | ISBN: 0307885488, 0767926234 | 352 pages | EPUB | 2.21 Mb Culling 350 recipes from his New York Times "The Minimalist" column, Bittman offers a go-to volume for anyone who enjoys cooking simply. His recipes are easy to follow and execute, but they maintain a level of sophistication and freshness that many super-quick cookbooks lack. All recipes are marked with a realistic estimate of how much time they require, start to finish: Chicken with Coconut and Lime takes 20 minutes; Sparkling Cider Poached Fish takes 15 minutes; Coq au Vin with Prunes takes an hour. Several of the longer-duration entries don't require much hands-on work; the Bread Pudding with Shiitake Mushrooms, requires "about 1 hour, largely unattended" and the Braised and Brown Lamb with Peaches needs "about 1 ? hours, largely unattended." Simple sauces, condiments and desserts such as Dried Fruit Poached in Port and Ginger Pots de Creme round out the selection of mostly dinner-appropriate recipes, which are perfect for home cooks who want to put tasty, impressive meals on the table frequently and without much fuss.


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