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

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Notes about this book

  • Eat Your Books

    2001 International Association of Culinary Professionals Award Winner

Notes about Recipes in this book

  • Chicken with rice

    • jp010038 on February 27, 2014

      My 1-year old thinks this is the most delicious food on earth. When we make it, we use chicken broth and we generally use more than the 3 cups called for in the recipe, would say more like 4 cups.

  • Chicken with coconut and lime

    • bethannecarr on September 03, 2014

      I have the first edition of this book -- I'm not sure why they left out major ingredients from the recipe. I cannot see how it is assumed that everyone would have nam pla (fish sauce), scallions, and cilantro on hand. I also don't think they would have been eliminated from the recipe in a revised edition.

  • Roast duck in one hour

    • wodtke on June 26, 2014

      As I don't have any of the Bittman cookbooks in which this recipe appears, I made it from the recipe in the Times at http://dinersjournal.blogs.nytimes.com/2009/01/20/recipe-of-the-day-roast-duck-in-one-hour/?_php=true&_type=blogs&_r=0. There isn't much to it, but I don't think you can slate someone calling himself "The Minimalist" for that. Just start with the duck breast down, flip halfway, at high-heat and with a few bastings with soy sauce to color the skin. (I can't imagine the skin would be less than burnished without the soy, given the high temp, but who knows.) I thought the duck was tougher than it would have been with a 325 roast, but that could have been just a variation in the birds. I don't believe I would bother to do this again, just because I can't see any advantage. For those in a hurry, however, it might be worth a try.

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  • ISBN 10 0767909267
  • ISBN 13 9780767909266
  • Linked ISBNs
  • Published Feb 01 2002
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Bantam Doubleday Dell Publishing Group
  • Imprint Broadway Books

Publishers Text

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.



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