Ebook Download , by Mark Bittman
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, by Mark Bittman
Ebook Download , by Mark Bittman
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Product details
File Size: 1941 KB
Print Length: 352 pages
Publisher: Clarkson Potter (October 6, 2010)
Publication Date: October 6, 2010
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B00444595Y
Text-to-Speech:
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Amazon Best Sellers Rank:
#18,271 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I do not post cookbook reviews. So often the books fall short and are not worth the effort. This one, however, is worthy of a review. I purchased this book on Kindle for my IPad. It is easy to maneuver through the book and quickly click to go to a recipe. The recipes are all quite simple in both ingredients and preparation. There has not been a bad recipe in the bunch. The French Bread recipe could not be easier or better, and frankly the recipe alone was worth the $2.99 Kindle price. If you are looking for classic foods with ingredients you can find everywhere, this book is perfect.
If you don't yet read Mark Bittman, if you don't spend time in the kitchen, if you shop the inside aisles in the supermarket, buy this book. Bittman will open your eyes and bring joy and adventure to your kitchen and your table. And you will soon want to read all that he has written. He is, quite simply, a national treasure and a constant companion in anyone's kitchen. This book will have a place in my kitchen for a half century or so.
I was already a fan of Mark Bittman from his New York Times column and videos and from another of his cookbooks How to Cook Everything The Basics: All You Need to Make Great Food -- With 1,000 Photos. I feel that I really learned a lot from that book and this one picks up where it leaves off with a wide selection of additional recipes. My favorite marinade for beef comes from P. 159 of this book, The Minimalist's Marinated Steak. Pretty much every course and ingredient is covered from soups, salads, pasta and bread, meats, vegetables, and desserts. There are some things I wouldn't have expected, like fairly quick and easy recipes for both roast chicken and roast duck. There are suggestions for pretty much every type of seafood. Each of the main recipes in all sections is accompanied by several variations.There is a definite international influence here, some of it Asian. You'll need ginger, soy sauce, Hoisin sauce, fresh limes, and perhaps even some lemon grass to make everything. However you will also find things from Italy and even a Spanish paella. I have been following the South Beach diet and I was glad to see that so many of the recipes here would qualify for South Beach Phase 2 which is the part of the plan where most time is spent.This book collects, as it says on the cover, recipes which were originally published as three separate cookbooks, so you might want to skip it if you already own one or two of the original books. Also, there are no photos or other illustrations, so this isn't for people who like to flip through nice color photographs of the completed dishes for inspiration. However, if you are comfortable sitting down and reading through all the choices here, I expect that you will find some things, as I did, that you'll be making again and again.
This book is great. I'm a big fan of Mr. Bittman, so I already have a few of the "How to..." books. (They also make great gifts!) The recipes are easy, good for new cooks, or for people looking for some new ideas.
Nice but the print is hard to read - smaller size and very light color of type makes it hard to read.
Best recipes ever! Several have become favorite go-to recipes for my family AND guests. I always get raves.
I love this cookbook and go to these kinds of recipes most often. While I have to agree with one of the reviewers that I do prefer cookbooks with pictures, Bitmann's Quick & Easy is wonderful for last minute great ideas. I attended a culinary writing seminar 3 years ago and when I brought up this publication with the published instructor and her agent, I was just about laughed out of the room. "Pour and dump," they said, "is not culinary expertise." I beg to differ. I think it is the highest form of culinary expertise: to take what is already in your kitchen and perform magic. This is exactly what Bittman has done, given us a manual for creating magic out of simple, everyday ingredients. While I do not live in an urban center with all kinds of fresh fish, for example, available to me on my way home from work, I AM looking for an easy way to create something smashing in the least amount of time possible. And I, personally, am of the humble opinion that this is what most "foodies" today want: a reprieve from convenience and fast food to please their palettes. Whole foods and tasty ingredients do give us that, if we know how to manipulate them. I love this book and it, and other publications like it, take the forefront of my extensive recipe collection.
Loved it! I frequently decide a meal in the grocery store. Having the book on my phone lets me get all the correct ingredients without guessing and forgetting items. All the standards are here.
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