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The Minimalist Cooks Dinner: More Than 100 Recipes for Fast Weeknight Meals and Casual Entertaining by Mark Bittman

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Notes about this book

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Notes about Recipes in this book

  • The minimalist's corn chowder

    • Bloominanglophile on September 30, 2012

      I found this recipe in Epicurious. I am not rating it since I altered the recipe per many of the suggestions made on that site. I cooked up one slice of bacon per serving (about 6) and used the rendered fat to cook the onions. I also added thyme sprigs in with the onion along with 2 minced cloves of garlic. To make the corn stock, I added the cobs to 3 cups of homemade chicken stock along with 2 cups of water (ending with 4 total cups of stock after cooking with the cobs). After the potatoes cooked until tender, I added about 2/3 of the kernels to the pot (from 6 ears of corn), cooked them for a few minutes, then partially pureed the soup with an imersion blender. I then added the rest of the corn kernels and cooked until tender. I also added 1/2 cup cream along with the milk. Each serving was topped with one strip of bacon, crumbled, and some grated cheddar cheese. It turned out really well and I plan on making it again next corn season.

  • Pasta, risotto style

    • HarlanH on August 01, 2011

      Adding mushrooms are very good. Add a bit of white wine vinegar.

  • Stir-fried noodles with shrimp

    • HarlanH on August 01, 2011

      Snap peas instead of sprouts are very good.

  • Shrimp, roman style

    • HarlanH on August 01, 2011

      Could use more oil and tomato, less chiles.

  • Spicy shrimp

    • CarterB on March 01, 2012

      One of our favorite recipes. Easy, strong flavors, little cleanup

  • Seared and steamed chicken breasts

    • HarlanH on August 01, 2011

      Pastured chicken makes a BIG difference. Don't bother with Purdue. Very good with mushrooms, tomatoes, and capers.

  • Chicken-mushroom "cutlets" with Parmesan

    • HarlanH on August 01, 2011

      Way too much garlic. Use just 1 small clove, or roast first.

  • Skirt steak with plum purée sauce

    • HarlanH on August 01, 2011

      Apricot sauce with white wine and thyme is very good.

  • Steak with chimichurri sauce

    • HarlanH on August 01, 2011

      Make sauce ahead. Use a leaner steak for this one.

    • westminstr on March 18, 2014

      The advantage of this sauce is that it is made entirely with a knife, but that is also a disadvantage. I think I prefer the smoother texture of a blended sauce. This sauce was fine but the flavor was a bit simplistic (not surprising given the source). On the other hand it was very streamlined and easy for a weeknight.

  • Vietnamese-style pork

    • HarlanH on August 01, 2011

      Higher sauce to meat ratio. Reduce honey, increase nam pla.

  • Raw beet salad

    • ellencooks on March 06, 2017

      This was really good, even with dried parsley.

  • Crisp potatoes

    • HarlanH on August 01, 2011

      replace half the olive oil with butter

  • Crisp pan-fried noodle cake

    • sandahld on September 14, 2011

      This was a really nice change of pace. I used soba noodles, peanut oil and tamari sauce and I replaced the scallions with a half cup or so of braised leeks left over from the night before.

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  • ISBN 10 0767906713
  • ISBN 13 9780767906715
  • Linked ISBNs
  • Published Mar 21 2002
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Broadway Books (A Division of Bantam Doubleday Dell Publishing Group Inc)
  • Imprint Broadway Books (A Division of Bantam Doubleday Del

Publishers Text

Back with another splendid collection, America's most popular new cooking authority and author of How to Cook Everything presents more than 100 fast yet sophisticated main courses for home cooks of every skill.

Showcasing Mark Bittman's signature ease and imagination, this cookbook puts the focus on center-of-the-plate main dishes. And, in this new volume, he also provides recipes for classic, versatile side dishes as well as recommendations for wine and food parings. With a majority of its main dish recipes taking less than 30 minutes to prepare, this is truly the book every busy cook has been waiting for. Drawing on the global pantry and international repertoire that sets Bittman apart, each selection is big on flavor and time-saving techniques.

The perfect solution for weeknight afterwork meals or casual dinner parties, this inventive collection offers a refreshing new take on standards, along with ideas that will inspire both novices and experienced home cooks to branch out.



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