|
Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
|
From 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.
“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
--This text refers to the
edition.
21/07/2009
I love this cookbook! WOW.
What I love about this book:
1) Recipes are sectioned with very little instruction (a pinch, a splash, drizzle, etc..)
3) At the beginning of the book, he gives you recommendations for a well-stocked pantry (I passed - woo hoo).
4) At the back of the book he provides tables for Kitchen Express Menus - Weeknight Dinner Party, Romantic Supper, Better-than-Chinese Takeout, Kids' night, Room-Temperature Buffet, Finger-food Cocktail Party, and Picnic/Road Trip, Holiday Blowout and Weekend Brunch. Each table is segmented listing potentially an appetizer, main course, salad or vegetable, side dish, dessert.
5) The food tastes great! My very picky eater 4 yr old son loved the Korean Barbecued Beef that I paired with rice and sugar snap peas.
I highly recommend this cookbook.
21/07/2009
I really like the book. I have Mark Bittmans' book "How to Cook Everything" too, which I've always loved. This is smaller but still has a ton of great recipes. This is perfect if you really like quick-cooking dishes. "How to Cook Everything" also has a lot of quick dishes but you have to find them (which takes time - and that's what I'm trying to save). The format is different - just a paragraph for each recipe - but I like it. He always makes everything simple and his dishes are delicious. He's also very practical. He also has a section on what substitutes you can use if you don't have an ingredient. I also have celiac disease and have to eat gluten-free. Most of his recipes lend themselves naturally to a gluten-free diet. He doesn't use processed foods and he doesn't use flour to make a lot of sauces. He might use flour to dredge meats but I usually just skip this step or you can use cornstarch or another wheat flour substitute. His ingredients are just simple, fresh ingredients....and he doesn't use too many.
21/07/2009
....this book is a real treat. I have been collecting the express entries from his "The Minimalist" columns and tucking them into my copy of his fabulous book How To Cook Everything. It's wonderful to have so many great ideas, inspired by the spirit of those columns, in book form. For those unfamiliar with Mr. Bittman, this book is a great introduction to his philosophy of simple, delicious, never boring cuisine. Another winner from one of my favorite food writers.
Your Name:
Your Review: Note: HTML is not translated!
Rating: Bad Good
Enter the code in the box below:
|
|
