Bittman's Kitchen: What I Grill and Why (Kindle Single) [Kindle Edition]

Mark Bittman (Author)

Book Description

Mark Bittman, America's favorite home cook and author of the award-winning How to Cook Everything, finally reveals his favorite grilling recipes. These are the essentials, the ones that Bittman goes back to time and again. Easy and accessible, each of these is a delicious excuse to grab a spatula and head outside. And, each is accompanied by short essay written in Bittman's trademark conversational style--so you feel like he's right there with you at the grill, sharing a story while the coals heat up. With this must-have grilling collection, Bittman also serves up a short but comprehensive guide to the grill, including how to get started, how to master doneness, what to grill, and what to keep in the pantry to make planning simple. Whether you cook everyday or pick up a set of tongs only on holiday weekends, these recipes are the ones you'll want to have on hand all summer long.

Editorial Reviews

Amazon.com Review

Mark Bittman encourages readers to play with fire in this culinary Kindle Single. Broken up into sections on meat, chicken, fish and shellfish, vegetables and bread, Bittman's Kitchen: What I Grill and Why is a concise collection of his favorite grilling recipes which, after giving them a try, will likely become your favorites too. Beyond recipes, Bittman also offers helpful advice ranging from how to get a grill going, to the elusive art of discerning when the dish du jour is properly done—a section I read, twice, to a griller friend of mine whose hamburgers often taste like charcoal briquettes (yep, they’re done!). Whether you’ve got a hankerin’ for herb-crusted butterflied lamb, chili-lime marinated swordfish, charred corn with chili-aioli, or just a “real burger,” Bittman’s Kitchen will inspire you to “get your grill on.” It embodies Bittman’s grilling philosophy, which is to say that it’s not simply about “cooking outside,” but rather a method, like sautéing or roasting, employed to conjure that signature smoky, slightly-charred taste that can’t be achieved by broiler or blow torch.--Erin Kodicek

Product Details

• File Size: 126 KB
• Print Length: 52 pages
• Sold by: Amazon Digital Services, Inc.
• Language: English
• ASIN: B0051BO2AM
• Text-to-Speech: Enabled
• X-Ray: Enabled
• Lending: Enabled
• Amazon Best Sellers Rank: #70,345 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
  • #21 in Kindle Store > Kindle Singles > Society
  • #33 in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Outdoor Cooking

Most Helpful Customer Reviews

14 of 14 people found the following review helpful

5.0 out of 5 stars Good recipes May 26, 2011

By S. Tnine

Format:Kindle Edition|Amazon Verified Purchase

This is a well laid out ebook cookbook. The Table of contents have the necessary links to their respective recipes. Although there aren't any photos, this is compensated for in the recipes with complete directions for each. There are recipes for a variety of grilled foods, meat as well as vegetables. I will enjoy using this cookbook!

13 of 15 people found the following review helpful

5.0 out of 5 stars A Griller is Born May 25, 2011

By CaliforniaGrillin

Format:Kindle Edition

How do I love grilling now? Let me count the ways... thanks to Mark Bittman. Let me be clear, I'm not a big cook, but now I can't wait for the weekends so I can try another recipe. Everything is so concise and clear, it truly removes the guess work and makes the entire experience enjoyable. The tone is easy and light and, unlike with some other cooking books, I didn't need a dictionary along side to reference. As for the complaints about no pictures -- seriously? The recipes are so easy to follow, and we're talking about grilling, I would hope folks out there know what a nice piece of grilled swordfish looks like. Truly a great find and even though there are only 15 recipes, I can see coming back to this over and over again!

5 of 5 people found the following review helpful

5.0 out of 5 stars Exactly what it promises to be June 20, 2011

By Watson

Format:Kindle Edition|Amazon Verified Purchase

I love this guide to grilling. I've been grilling haphazardly for years with no real technique. Mr. Bittman's guide opened my eyes to some new techniques and some delicious flavor combinations. I've already made one recipe from this book (delicious!), and look forward to trying more!

More About the Author

Mark Bittman is one of the country's best-known, most widely respected food writers. His How to Cook Everything books, with one million copies in print, are a mainstay of the modern kitchen. Bittman writes for the Opinion section of the New York Times on food policy and cooking and is a columnist for the New York Times magazine. He is regularly featured on the Today Show in How To Cook Everything Today cooking segments. For 13 years he wrote "The Minimalist" column and now a "Minimalist" cooking show is featured on the Cooking Channel. The How to Cook Everything series is highly respected: the first edition of the flagship book How to Cook Everything won both the IACP and James Beard Awards, and How to Cook Everything Vegetarian won the 2008 IACP award. He is also the author of Food Matters, Food Matters Cookbook, Fish, and Leafy Greens.