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Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less Hardcover – Bargain Price, July 7, 2009
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From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
—The Miami Herald
“This is a man who loves food in the most unstuffy way possible.”
—The Chicago Tribune --This text refers to an out of print or unavailable edition of this title.
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Top Customer Reviews
What I love about this book:
1) Recipes are sectioned by season
2) All recipes are written in paragraph form - with very little instruction (a pinch, a splash, drizzle, etc..)
3) At the beginning of the book, he gives you recommendations for a well-stocked pantry (I passed - woo hoo).
4) At the back of the book he provides tables for Kitchen Express Menus - Weeknight Dinner Party, Romantic Supper, Better-than-Chinese Takeout, Kids' night, Room-Temperature Buffet, Finger-food Cocktail Party, and Picnic/Road Trip, Holiday Blowout and Weekend Brunch. Each table is segmented by season - listing potentially an appetizer, main course, salad or vegetable, side dish, dessert.
5) The food tastes great! My very picky eater 4 yr old son loved the Korean Barbecued Beef that I paired with rice and sugar snap peas.
I highly recommend this cookbook.
I stood there in Costco in the books section. I had been looking at the Ad Hoc at Home on Amazon and was happy to see it in person. Oh, so tempting. Maybe, I too could cook like Thomas Keller might at home. However the recipes are still exacting, and there is a level of planning ahead that I know means I would rarely use that book.
On the other hand, right next to it, was this little gem: Kitchen Express. I've made some of Bittman's recipes in the past from the NY Times and the Minimalist podcast (Sauteed Brussel Sprouts with Bacon was a hit with the family.) I've had the book for a couple of weeks and have used it or been inspired by it almost every day.
1. Recipes are organized into seasons, so it's easy to refer to it before a trip to the farmer's market for fresh foods.
2. Additionally, they are indexed by type - one-dish cooking, potluck dishes, picnic dishes, etc. There are also several suggested menus.
3. The kitchen pantry section gives a good overview of useful items to have on hand.
4. There's a generous substitution list that gives you full permission to substitute red onions for shallots, for example. This is great for my wife who is often substituting completely random things in recipes in ways that totally change the dish.
Things I like about this:
1. 20 minutes per dish, max. Meals really don't take long - under 30 total.
2. Generally very healthy dishes - he relies on butter and bacon as cooking aids, not as the main attraction.Read more ›
That said, I don't think it's any secret at this point that Bittman is one of the most influential American food writers out there right now; the No-Knead Bread column he wrote in 2006 took off like wildfire and lit up the culinary blogosphere in a manner that has only ever been equaled by the Bacon Explosion. How to Cook Everything Vegetarian is one of the biggest go-to books since Moosewood for people who want vegetarian recipes without the self-righteousness of Christina Pirello or the hucksterism of macrobiotics, and overall Bittman might just be the modern oracle of American food. But he's always writing for a very basic audience that doesn't always have a firm grasp of technique or food science; this is fine, but it can be somewhat limiting to someone who is comfortable in skills and just wants to tap in and hit a vein of inspiration on the first try. Enter "Kitchen Express".
This is a most curious book to a modern reader -- dish after dish, laid out on the page and described in a short, dense paragraph. It's not a beginner's book -- these recipes are for people who know what they're doing and just need quick inspiration.Read more ›
Most Recent Customer Reviews
This is a terrific little book for the confident cook who wants some quick ideas and has mastered basic cooking skills. Read morePublished 1 month ago by Sandy Toes
Such a great cookbook. I wouldn't recommend to anyone who doesn't feel comfortable in the kitchen as his measurements are things like "some" and "a little" rather... Read morePublished 5 months ago by Craig
Saves so much time. At first, I was put off by the ingredients not being listed, along with measurements. Read morePublished 5 months ago by Kelly
Not a hold your hand, step by step cookbook. I like Bittman for his minimalist view and easy, not fussy attitude about food.Published 6 months ago by JM
Good recipe book! Easy to make recipes that are quick. I also really like the seasonal divide. I'm taking off a star because it's not perfect. But it's pretty good!Published 7 months ago by Dan Marshall
If someone likes to cook and wing it, this is a perfect book for them.Published 10 months ago by Debra Weisman