BN.com Gift Guide

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

Overview

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 more ...
See more details below
Available through our Marketplace sellers.
Other sellers (Hardcover)
  • All (58) from $1.99   
  • New (2) from $4.49   
  • Used (56) from $1.99   
Close
Sort by
Page 1 of 1
Showing All
Note: Marketplace items are not eligible for any BN.com coupons and promotions
$4.49
Seller since 2005

Feedback rating:

(158)

Condition:

New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

New
New York, NY 2000 Hard cover First edition. New in new dust jacket. Sewn binding. Cloth over boards. 248 p. Contains: Illustrations. Audience: General/trade. Gift Quality. ... Pristine Condition Brand New. Fast Arrival. Packaged and Shipped in bubble wrap. Please leave us positive feedback. Thanks! Free USPS Tracking. Read more Show Less

Ships from: Derby, CT

Usually ships in 1-2 business days

  • Canadian
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$50.00
Seller since 2014

Feedback rating:

(194)

Condition: New
Brand new.

Ships from: acton, MA

Usually ships in 1-2 business days

  • Standard, 48 States
  • Standard (AK, HI)
Page 1 of 1
Showing All
Close
Sort by
Sending request ...

Overview

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 more 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.
Read More Show Less

Editorial Reviews

From Barnes & Noble
Who says cooking has to be complicated and elaborate to be appealing and exciting? Mark Bittman, author of How to Cook Everything and Fish, as well as "The Minimalist" column in The New York Times, doesn't think so. He offers The Minimalist Cooks at Home, featuring recipes that are honest, warm, graceful, sophisticated, and most of all, simple. This book is not about cracking open a can or a jar or tearing open a box from the freezer. Bittman's wonderful recipes revel in the simplicity that good, fresh ingredients offer. Most appreciated by this novice cook is how Bittman champions improvisation, flexibility, and substitution in the kitchen, how no recipe is ironclad, and how he encourages the cook to play with the ingredients at hand. These recipes will tempt seasoned home cooks, while novices will embrace their effortlessness.
Forbes
New York Times columnist and author of the heroic How to Cook Everything, Mark Bittman spends hours in the kitchen so you don't have to. This new edition offers 100 recipes based on his column, all of them simple enough to be cooked by anyone old enough to be allowed around an open flame. Reformatted from the first edi-tion, this version offers not only ways to improve each dish "With Minimal Effort" but also "Keys to Success" cooking tips ("Buy...skinned salmon fillet taken from the thick [not the tail] end of the fish") and wine pairings. It drops--which seems like cheating--the first book's prep times. The Pasta with Potatoes, for instance, which the first book noted took 30 minutes of work time and 60 minutes of prep time is now listed simply as taking 60 minutes, making the identical recipe seem more "minimal"--until you try to cook it in less than 90 minutes. Still, Bittman's dishes nearly always come out wonderfully well, like the flavor-packed Quick Scallion Pancakes, or the juicy, almost self-saucing Chicken Under a Brick. The tips and improvements sections are well thought out and convey a wealth of shopping and cooking lore, all pared down and bullet-pointed to be read faster than it takes to cook the Ten-Minute Stir Fried Chicken with Nuts.
—Clarence Vaughan
Publishers Weekly - Publisher's Weekly
Adding to the popular subgenre of cookbooks that emphasize good food achieved with simplicity and speed, Bittman's latest delivers the goods. Exhibiting the lucid and breezy style that characterizes his weekly New York Times column, "The Minimalist," which served as a launchpad for this book, he notes the preparation and cooking time for each basic dish and provides suggestions for variations. Many of the recipes are easy and familiar (Pear and Gorgonzola Green Salad, Linguine with Garlic and Oil, Chicken with Vinegar and Strawberries with Balsamic Vinegar), while others offer more unusual combinations: Pasta with Red Wine Sauce calls for spaghetti to finish cooking in garlic-flavored wine; Negima is a Japanese dish that consists of thin slices of beef, chicken, veal or pork wrapped around scallion bundles and grilled. The Minimalist's Thanksgiving Turkey and the Minimalist's Choucroute take longer, requiring 2 1/2 hours and 2 hours, respectively; the former is stuffed with a Pierre Franey-inspired sandwich of bread, chicken livers and parsley. Among toothsome sides are Beet Roesti with Rosemary and a Fennel Gratin redolent with crumbled blue cheese. There are many inspired ideas here, but Bittman fans will also encounter a few reworked recipes from his previous books How to Cook Everything and Fish. (Apr.) Copyright 2000 Cahners Business Information.|
Publishers Weekly
Adding to the popular subgenre of cookbooks that emphasize good food achieved with simplicity and speed, the rerelease of Bittman's 2000 original delivers the goods. Exhibiting the lucid and breezy style that characterizes his weekly New York Times column, "The Minimalist," which served as a launchpad for this book, he notes the preparation and cooking time for each basic dish and provides suggestions for variations. Many of the recipes are easy and familiar (Pear and Gorgonzola Green Salad, Linguine with Garlic and Oil, Chicken with Vinegar and Strawberries with Balsamic Vinegar), while others offer more unusual combinations: Pasta with Red Wine Sauce calls for spaghetti to finish cooking in garlic-flavored wine; Negima is a Japanese dish that consists of thin slices of beef, chicken, veal or pork wrapped around scallion bundles and grilled. The Minimalist's Thanksgiving Turkey and the Minimalist's Choucroute take longer, requiring 2 1/2 hours and 2 hours, respectively; the former is stuffed with a Pierre Franey-inspired sandwich of bread, chicken livers and parsley. Among toothsome sides are Beet Roesti with Rosemary and a Fennel Gratin redolent with crumbled blue cheese. There are many inspired ideas here, but Bittman fans will also encounter a few reworked recipes from his previous books How to Cook Everything and Fish. Copyright 2003 Cahners Business Information.
Library Journal
Author of the best-selling How To Cook Everything, Bittman writes a popular weekly column for the New York Times, where his philosophy is "less is more." Some of the simple but mouth-watering recipes in his new book are from the column, but there are many new ones as well: Sparkling Cider-Poached Fish, Minty Broiled Shrimp Salad, and Chicken with Coconut and Lime are some of the appealing choices. Each one has an extended headnote, offering tips, alternatives for ingredients, serving suggestions, and more; and each also includes "With Minimal Effort," with more specific recipe variations and ideas. Step-by-step-technique photos, from how to slice gravlax to the easiest way to peel chestnuts, are scattered throughout. Highly recommended. Copyright 2000 Cahners Business Information.\
Read More Show Less

Product Details

  • ISBN-13: 9780767903615
  • Publisher: Broadway Books
  • Publication date: 4/1/2000
  • Edition description: 1 ED
  • Pages: 256
  • Product dimensions: 6.49 (w) x 9.64 (h) x 0.93 (d)

Meet the Author

Mark Bittman
Author of "The Minimalist," the weekly New York Times column, MARK BITTMAN's previous books include The Minimalist Cooks Dinner, How to Cook Everything (more than 400,000 copies in print), and Fish (winner of an IACP/Julia Child Cookbook Award). With Jean-Georges Vongerichten, he coauthored Jean-Georges (winner of a James Beard Award) and Simple to Spectacular. Bittman lives in Woodbridge, Connecticut.
Read More Show Less

Read an Excerpt

Salads


Grilled Bread Salad

Work Time: 20 minutes
Prep Time: 45 minutes
Can be easily multiplied
Makes 4 servings

Bread salad is a way of making good use of stale bread. The bread is softened, usually with water, olive oil, lemon juice, or a combination, then tossed with tomatoes and a variety of seasonings. Like many old-fashioned preparations created as a way to salvage food before it goes bad (count pickles and jam among these), bread salad has an appeal of its own. This is especially true in the summer, when good tomatoes are plentiful and may lead to the rather unusual problem of waiting around for bread to become stale.

Or, of course, making it stale. I'd always solved this problem by drying bread in the oven until I realized that using the grill or broiler would not only dry the bread more quickly but, by charring the edges slightly, add another dimension of flavor to the salad. This procedure is really the same as making toast--exposing the bread to direct heat (rather than the indirect heat of the oven) to brown it as well as dry it. There's another benefit to grilling the bread in order to dry it out: The added flavor makes it possible to strip the salad to its bare minimum.

This is a substantial salad, but it's still a side dish unless you're in the mood for a very light meal. (See "With Minimal Effort" for a couple of simple ideas for changing that.) Because it's juicy, almost saucy, and pleasantly acidic, this salad makes a nice accompaniment to simple grilled meat or poultry, and has a special affinity for dark fish such as tuna and swordfish.

The only tricks here involve timing. Youmust watch the bread care--fully as you grill or broil it; a slight char is good, but it's a short step from there to burned bread. And the time you allow the bread to soften after tossing it with the seasonings varies some; keep tasting until the texture pleases you. If your tomatoes are on the dry side, you might add a little extra liquid, in the form of more olive oil and lemon juice, or a light sprinkling of water.

1 small baguette (about 8 ounces) or other crusty bread
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice (good vinegar also works well)
2 tablespoons diced shallot, scallion, or red onion
1/4 teaspoon minced garlic, optional
1 1/2 pounds tomatoes, chopped
Salt and freshly ground black pepper
1/4 cup or more roughly chopped basil or parsley

1 Start a gas or charcoal grill or preheat the broiler; the rack should be 4 to 6 inches from the heat source. Cut the bread lengthwise into quarters. Grill or broil the bread, watching carefully and turning as each side browns and chars slightly; total time will be less than 10 minutes.

2 While the bread cools, mix together the next five ingredients in a large bowl. Mash the tomatoes with the back of a fork to release all of their juices. Season to taste with salt and pepper to taste. Cut the bread into 1/2- to 1-inch cubes (no larger) and toss it with the dressing.

3 Let the bread sit for 20 to 30 minutes, tossing occasionally and tasting a piece every now and then. The salad is at its peak when the bread is fairly soft but some edges remain crisp, but you can serve it before or after it reaches that state. When it's ready, stir in the herb and serve.

With MINIMAL Effort

Before grilling rub the bread, with a cut clove of garlic and/or brush it with some olive oil and a sprinkle of salt.

Add to the salad 1/4 cup chopped olives, 1 tablespoon capers, and/or 2 minced anchovy fillets.

For a one-dish meal, grill or broil some shrimp or boneless chicken alongside the bread, then add the chunks to the salad. Or add some leftover or canned tuna (the Italian kind, packed in olive oil) to the mix.


Pear and Gorgonzola Green Salad

Work Time: 15 minutes
Prep Time: 15 minutes
Can be prepared in advance; easily multiplied
Makes 4 servings

This salad is a far cry from iceberg lettuce and bottled dressing, but it isn't much more work. And it's a magical combination of powerful flavors made without cooking or any major challenges. No wonder it's become a turn-of-the-century classic.

Simple as it is, without top-quality ingredients this salad won't amount to much. I love a good Basic Vinaigrette made with either sherry vinegar or good balsamic vinegar. The pears must be tender and very juicy, so sample one before making the salad--it should not be crunchy, mushy, or dry. The Gorgonzola should be creamy; ask for a taste before buying it.

2 large pears, about 1 pound
1 tablespoon fresh lemon juice
4 ounces Gorgonzola or other creamy blue cheese
6 cups mixed greens, washed, dried, and torn into bite-sized pieces
About 1/2 cup Basic Vinaigrette made with sherry or balsamic vinegar

1 Peel and core the pears; cut them into 1/2-inch chunks and toss with the lemon juice. Cover and refrigerate until needed, up to 2 hours.

2 Crumble the Gorgonzola into small bits; cover and refrigerate until needed.

3 When you're ready to serve, toss the pears, cheese, and greens to-gether with as much of the dressing as you like. Serve immediately.

With MINIMAL Effort

Pear and Gorgonzola Salad with Walnuts: To add another dimension-crunchiness--place 1 cup walnuts in a dry skillet with the heat on medium, and toast them, shaking the pan frequently until they are aromatic and beginning to darken in color, 3 to 5 minutes. Set aside to cool while you prepare the other ingredients, then crumble them into bits over the salad. Try hazelnuts, too.

Substitute spinach, arugula, or any other strong-flavored salad green for the mesclun.

Add about a cup of diced cucumber or bell pepper (preferably red or yellow) to the greens when you toss them.

Crumble about 1/2 cup of crisp-cooked bacon over the salad in place of or along with the walnuts.

Omit the pears; just make a salad of greens and cheese. Nuts are great here too.
Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted March 28, 2001

    Thank Goodness for Mark!

    This is the best cookbook I've read in years. It not only gives simple easy to make recipes, it tells you how to substitute ingredients. You don't have a mile long list to take to the grocery store with you when preparing for Mark Bittman's recipes! It's a good read--you feel as though you're listening to your Dad or your Grandfather! It also includes the reasons why food dishes turn out well or awful. I think I'm going to be a much better cook after reading this. A basic for every kitchen.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted March 1, 2001

    Wonderful Guide!

    If you are a cook who is looking to take that big step away from always cooking with a recipe, this is a great guide. Love my copy!

    Was this review helpful? Yes  No   Report this review
Sort by: Showing all of 2 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)