The Minimalist Entertains: Forty Seasonal Menus for Dinner Parties, Cocktail Parties, Barbecues, and More by Mark Bittman

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  • Pasta with dark red duck sauce

    • EMichels on November 15, 2013

      Added peppers; Need to season duck well (not mentioned in recipe); Nice flavor from sauce; Would be much better with some fresh tagliatelle

  • Roast shrimp with tomato, zucchini, and onion

    • slimmer on April 27, 2018

      I use a couple tablespoons of Penzey's Turkish seasoning instead of the individual seasonings in recipe.

  • Cod with chickpeas and sherry

    • Lchyi on May 11, 2022

      I used chickpea pasta instead of chickpeas and also reduced the oil. I had basil not parsley. But overall, the recipe worked really well and was pretty straightforward. I should have done less of an initial cook time on the pasta since it has so much time in the sherry.

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  • ISBN 10 0767911938
  • ISBN 13 9780767911931
  • Published Mar 18 2003
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Broadway Books

Publishers Text

A cocooning trend and economic woes have more and more American's foregoing restaurants. But how does one prepare a super dinner party without spending all day in the kitchen? The author of the popular New York Times column and the previous Minimalist cookbooks is the man withe the answers. Famous for recipes that can be made in a flash, the Minimalist's latest installment couldn't be published at a better time.

Organized by season, with ten menus for each, this cookbook covers all varieties of parties and themes: elegant dinners, cocktail fetes, buffets, barbecues, and even an indoor clambake. Your guests will rave for weeks about Bittman's creative menus, from a springtime Pan-Asian Dinner to A Light and Elegant Mid-Winter Meal. Wine pairings and timesaving tips are included as well.

"Let's face it: entertaining is a slightly scary business for just about everybody. But in this book, Mark Bittman's trademark brand of delicious but easy recipes is joined by a 'Let's just have fun' attitude that makes you actually want to have folks over for dinner. So bring on the guests - you'll not only be a success, you'll enjoy yourself, too."
--John Willoughby and Chris Schlesinger, coauthors of The Thrill of the Grill and License to Grill

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