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Mark Bittman's Kitchen Express: 404 Inspired Seasonal Dishes You Can Make in 20 Minutes or Lessby Mark Bittman
Synopses & Reviews
Cooking can be one of life's essential pleasures, even when you have to put dinner on the table every night. Now, with Mark Bittman's trusted voice as your guide, quick, easy, and fresh meals are always a realistic option.
Presented here are 404 dishes — 101 for each season — that will get you in and out of the kitchen in 20 minutes or less. Mark Bittman's recipe sketches provide exactly the directions a home cook needs to prepare a repertoire of eggs, seafood, poultry, meats, vegetables, sandwiches, and even desserts. Add a salad here, a loaf of bread there, and these dishes become full meals that are better than takeout and far less expensive.
These 404 recipes are as delicious and sophisticated as they are simple: Make the most of summer produce with Scallop and Peach Ceviche or Apricot Cream Upside-Down Pie. When the air starts to cool, try Salmon and Sweet Potato with Coconut Curry Sauce or Broiled Brussels Sprouts with Hazelnuts. On a cold winter night, warm up with White Bean Stew served over crusty slices of olive oil-brushed baguette. Or welcome spring with Shrimp with Asparagus, Dill, and Spice or Poached Eggs and Truffled Arugula Prosciutto Salad.
Because good ingredients are the backbone of delicious home cooking, Bittman includes a guide to the foods you'll want on hand to cook the Kitchen Express way, as well as suggestions for seasonal menus and lists of recipes for specific uses, like brown-bag lunches or the best dishes for reheating. With Mark Bittman's Kitchen Express, you can have dinner on the table in not much more time than it takes to read a traditional recipe.
Bittman, author of the popular "New York Times" column "The Minimalist" and the bestselling How to Cook Everything series, offers readers a new level of ease with recipes that are as sophisticated as they are simple.
101 super-quick and ultra-easy recipes for each of the four seasonsand#8212; totaling a whopping 404 recipesand#8212;from award-winning cookbook author and popular New York Times columnist Mark Bittman.andlt;BRandgt; andlt;BRandgt;and#8226; A celebrated author with a huge following: The author of the perennial bestseller How to Cook Everything, mark Bittman is known across the country as and#8220;The minimalist.and#8221; His more than two million readers eagerly follow his weekly recipes and accompanying instructional online videos from The New York Times. His popular thirteen-part PBS series was named the Best National Cooking Series of 2005 by the prestigious James Beard Foundation. andlt;BRandgt; andlt;BRandgt;and#8226; An easy, breezy read for busy cooks: 404 Express gives readers 101 quick recipes for each season, all of which can be prepared in ten minutes or less. For people who like to eat well without the fuss, mark Bittman offers his trademark pared-down elegance and contemporary style. Like his New York Times column, each recipe is presented with just a sentence or two and requires but a few ingredients. From seafood to pasta dishes, vegetarian specialties and desserts, Bittman covers every flavor for every season. andlt;BRandgt; andlt;BRandgt;and#8226; Capitalizes on the and#8220;seasonaland#8221; food craze: With concerns about the environment, today more than ever, Americans are keen on cooking and eating seasonally. Each of the 404 recipes in this book make it easy for readers to choose meals made from fresh foods produced on local farms.
People who like to eat well without the fuss have always turned to Mark Bittman for his trademark pared-down elegance and contemporary style. In 404 Express, Bittman, author of the popular New York Times column "The Minimalist" and the bestselling How to Cook Everything series, offers readers a new level of ease with recipes that that are no more than a paragraph long.
The 404 seasonal recipes are sophisticatedas they are simple: on a cold winter night, warm up with White Bean Stew served over crusty slices of oil-rubbed baguette. Welcome spring with Shrimp with Asparagus, Dill or Spice Poached Eggs and Truffled Arugula Prosciutto Salad. Make the most of summer produce with Scallop and Peach Ceviche or Apricot Cream Upside Down Pie, and try Salmon and Sweet Potato with Coconut Curry Sauce or Broiled Brussels Sprouts with Hazelnuts when the air starts to cool.
The beautiful, two color cookbook also includes Bittman's complete guide to stocking your pantry, menus for a variety of occasions, and recipe lists that span the seasons.
About the Author
Mark Bittman is the author ofandnbsp;andlt;Iandgt;Food Matters,andlt;/Iandgt;andnbsp;andlt;iandgt;How to Cook Everythingandlt;/iandgt; and other cookbooks, and of the weekly andlt;iandgt;New York Timesandlt;/iandgt; column, andlt;iandgt;The Minimalistandlt;/iandgt;. His work has appeared in countless newspapers and magazines, and he is a regular on the andlt;iandgt;Todayandlt;/iandgt; show. Mr. Bittman has hosted two public television series and has appeared in a third.
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