Mark Bittman's Kitchen Express: 404 Inspired Seasonal Dishes You Can Make in 20 Minutes or Less by Mark Bittman, Hardcover | Barnes & Noble
Mark Bittman's Kitchen Express: 404 Inspired Seasonal Dishes You Can Make in 20 Minutes or Less
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Mark Bittman's Kitchen Express: 404 Inspired Seasonal Dishes You Can Make in 20 Minutes or Less

3.5 22
by Mark Bittman
     
 

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101 super-quick and ultra-easy recipes for each of the four seasons—totaling a whopping 404 recipes—from award-winning cookbook author and popular New York Times columnist Mark Bittman.

• A celebrated author with a huge following: The author of the perennial bestseller How to Cook Everything, mark Bittman is known across the

Overview

101 super-quick and ultra-easy recipes for each of the four seasons—totaling a whopping 404 recipes—from award-winning cookbook author and popular New York Times columnist Mark Bittman.

• A celebrated author with a huge following: The author of the perennial bestseller How to Cook Everything, mark Bittman is known across the country as “The minimalist.” His more than two million readers eagerly follow his weekly recipes and accompanying instructional online videos from The New York Times. His popular thirteen-part PBS series was named the Best National Cooking Series of 2005 by the prestigious James Beard Foundation.

• An easy, breezy read for busy cooks: 404 Express gives readers 101 quick recipes for each season, all of which can be prepared in ten minutes or less. For people who like to eat well without the fuss, mark Bittman offers his trademark pared-down elegance and contemporary style. Like his New York Times column, each recipe is presented with just a sentence or two and requires but a few ingredients. From seafood to pasta dishes, vegetarian specialties and desserts, Bittman covers every flavor for every season.

• Capitalizes on the “seasonal” food craze: With concerns about the environment, today more than ever, Americans are keen on cooking and eating seasonally. Each of the 404 recipes in this book make it easy for readers to choose meals made from fresh foods produced on local farms.

Editorial Reviews

From the Publisher
“I’d buy any cookbook Bittman wrote.”
The Miami Herald

“This is a man who loves food in the most unstuffy way possible.”
The Chicago Tribune

New York Times food columnist Mark Bittman is a minimalist with an expansive vision. The author of the How to Cook Everything series doesn't believe that you need either a French Culinary Institute degree or advanced training in kitchen chemistry to satisfy the appetites of yourself and your guests. Instead, he counsels simplicity. Each of these 404 seasonal recipes is presented in just one paragraph, but the results can tempt the sternest gourmet: Shrimp with Asparagus; Dill or Spice Poached Eggs; Truffled Arugula Prosciutto Salad; Apricot Cream Upside Down Pie; Salmon and Sweet Potato with Coconut Curry Sauce. Earns a place in your kitchen cabinet.
Publishers Weekly

Bittman here offers a sampling of 404 inspiring recipes. But don't expect another How to Cook Everything. This newest is of a different kind-simple and snappy, and rarely calls for measuring spoons. The no-sweat recipes are divided into four sections: summer, fall, winter and spring, capitalizing on the freshest ingredients of each season while whittling down the prep time of ordinarily elaborate dishes like coq au vin and ricotta cheesecake to 10 minutes or less. The book includes a drill-down of how best to stock your kitchen, and given the impromptu nature of the book, the substitution grid proves indispensable. While many dishes are sandwiches, dips or salads, Bittman offers a handful of innovative gems like figs in a blanket and pasta jambalaya, drawing from a diverse gastronomical panorama including Latin, Asian, Mediterranean and Creole flavors. And while quick, Bittman's recipes don't lack his signature creative punch. Lavender-thyme braised chicken, scallop and peach ceviche and a five-spice lobster sandwich will make most readers both salivate and appreciate the ease of his recipes. (June)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Library Journal

New York Times columnist Bittman (How To Cook Everything) here offers more than 400 quick and easy recipes inspired by the seasons. Rather than standard recipe style, each one is only one paragraph, written in a conversational style, with a one-line headnote. Bittman describes the recipes as "precisely imprecise," and most are open to variations and improvisation. Sure to be popular. [See Prepub Alert, LJ2/15/09.]


—Judith Sutton

Product Details

ISBN-13:
9781416575665
Publisher:
Simon & Schuster
Publication date:
07/07/2009
Pages:
240
Sales rank:
543,876
Product dimensions:
7.64(w) x 9.44(h) x 0.88(d)

Read an Excerpt

Introduction

The simple format of Kitchen Express belies all that it has to offer. Here are 101 incredibly fast and easy recipes for each season — 404 in all. The experienced home cook can play with each to great advantage, yet at their core, they're recipes presented in the simplest form possible, understandable and readily executed by anyone who's done some cooking.

As a group, they are precisely imprecise. This is unusual for recipes, but it's long been my belief that the most specific recipes are the most limiting. Specificity is fine for baking, where the chemistry among the ingredients often determines success or failure. But in savory cooking, where amounts can vary wildly — there's almost never a critical difference between one onion and two: A "head" of broccoli might weigh one or one-and-a-half pounds; a steak may be three-quarters to an inch and a half thick — to try to force cooks to follow recipes demanding precision robs them of the ability to improvise, to relax, to substitute, to use their own judgment.

Jacques Pepin once remarked to me that the old adage about never stepping foot in the same river twice holds true for recipes also: You don't start with the same amount of ingredients, they're not at the same temperature, they're not the same age or from the same place, the ambient temperature and humidity are probably different, as are your equipment and mood. Everything is different, and the results will be too.

These little recipes acknowledge that up front. I don't really care how much garlic you use in most recipes, so "some" is as good as "a teaspoon." Similarly, garnishes are garnishes: You use more, you use less, you leave them out — it shouldn't matter. "A carrot" in a soup could certainly be a big one or a small one, and so on. So I rarely give exact measurements, unless proportions are critical.

This style of cooking is about three things: speed, flexibility, and relaxation. If you read one of these recipes, if it inspires you, and if you have the ingredients (or something approximating them) to throw it together — then go into the kitchen, assemble what you need, and have at it. Twenty minutes later, max, you'll be eating something delicious. What's wrong with that? Copyright © 2009 by Mark Bittman

What People are saying about this

From the Publisher
“I’d buy any cookbook Bittman wrote.”

The Miami Herald

“This is a man who loves food in the most unstuffy way possible.”

The Chicago Tribune

Meet the Author

Mark Bittman is the creator and writer of the popular The New York Times column “The minimalist.” An award-winning cookbook author, he lives in Connecticut.

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