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Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less Hardcover – July 7, 2009
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From Publishers Weekly
Bittman here offers a sampling of 404 inspiring recipes. But don't expect another How to Cook Everything. This newest is of a different kind—simple and snappy, and rarely calls for measuring spoons. The no-sweat recipes are divided into four sections: summer, fall, winter and spring, capitalizing on the freshest ingredients of each season while whittling down the prep time of ordinarily elaborate dishes like coq au vin and ricotta cheesecake to 10 minutes or less. The book includes a drill-down of how best to stock your kitchen, and given the impromptu nature of the book, the substitution grid proves indispensable. While many dishes are sandwiches, dips or salads, Bittman offers a handful of innovative gems like figs in a blanket and pasta jambalaya, drawing from a diverse gastronomical panorama including Latin, Asian, Mediterranean and Creole flavors. And while quick, Bittman's recipes don't lack his signature creative punch. Lavender-thyme braised chicken, scallop and peach ceviche and a five-spice lobster sandwich will make most readers both salivate and appreciate the ease of his recipes. (June)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
“I’d buy any cookbook Bittman wrote.”
—The Miami Herald
“This is a man who loves food in the most unstuffy way possible.”
—The Chicago Tribune
Top customer reviews
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I have been cooking for a while by mostly following very precise recipes. I consider myself an intermediate cook and this book is great for me. I really like that the recipes in this book are just general ideas without exact measures. This is because it gives me a general idea for something delicious and simple while inciting me to experiment and trust my instincts.