Mark Bittman's Quick and Easy Recipes from the New York Times (ePub)
Featuring 350 Recipes from the Author of HOW TO COOK EVERYTHING and THE BEST RECIPES IN THE WORLD: A Cookbook
(Sprache: Englisch)
From the New York Times "The Minimalist" columnist and author of the How to Cook Everything books comes a host of wonderfully delicious and easy recipes-350 in all-now in a single book.
In sections that cover everything from appetizers, soups, and sauces...
In sections that cover everything from appetizers, soups, and sauces...
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From the New York Times "The Minimalist" columnist and author of the How to Cook Everything books comes a host of wonderfully delicious and easy recipes-350 in all-now in a single book.
In sections that cover everything from appetizers, soups, and sauces to meats, vegetables, side dishes, and desserts, Mark Bittman's Quick and Easy Recipes from The New York Times showcases the elegant and flexible cooking style for which Bittman is famous, as well as his deep appreciation for fresh ingredients prepared with minimal fuss. Readers will find tantalizing recipes from all over, each requiring little more than basic techniques and a handful of ingredients. Cold Tomato Soup with Rosemary, Parmesan Cups with Orzo Risotto, Slow-Cooked Ribs, Pumpkin Panna Cotta-the dishes here are perfect for simple weeknight family meals or stress-free entertaining.
Certain to appeal to anyone-from novices to experienced cooks-who wants to whip up a sophisticated and delicious meal easily, this is a collection to savor, and one destined to become a kitchen classic.
In sections that cover everything from appetizers, soups, and sauces to meats, vegetables, side dishes, and desserts, Mark Bittman's Quick and Easy Recipes from The New York Times showcases the elegant and flexible cooking style for which Bittman is famous, as well as his deep appreciation for fresh ingredients prepared with minimal fuss. Readers will find tantalizing recipes from all over, each requiring little more than basic techniques and a handful of ingredients. Cold Tomato Soup with Rosemary, Parmesan Cups with Orzo Risotto, Slow-Cooked Ribs, Pumpkin Panna Cotta-the dishes here are perfect for simple weeknight family meals or stress-free entertaining.
Certain to appeal to anyone-from novices to experienced cooks-who wants to whip up a sophisticated and delicious meal easily, this is a collection to savor, and one destined to become a kitchen classic.
Autoren-Porträt von Mark Bittman
MARK BITTMAN has had a uniquely successful career in cookbooks and food journalism. He's written more than a dozen books, including the now-classic How to Cook Everything and the bestselling VB6 (Vegan Before 6), which defined a new style of American eating. His 13-year New York Times column "The Minimalist" was among the most popular in the paper, and he just completed a five-year run on the OpEd pages of the Times, where he was the first (and most influential) weekly columnist tackling food issues for a major media outlet.
Bibliographische Angaben
- Autor: Mark Bittman
- 2010, 352 Seiten, Englisch
- Verlag: Clarkson Potter/Ten Speed
- ISBN-10: 0307885488
- ISBN-13: 9780307885487
- Erscheinungsdatum: 06.10.2010
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eBook Informationen
- Dateiformat: ePub
- Grösse: 2.21 MB
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Sprache:
Englisch
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