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The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques Hardcover – April 10, 2018
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"Neverworld Wake" by Marisha Pessl
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From the Publisher
White Wine Spring Pasta
This pasta recipe is salty from the bacon, sweet from the peas and wine, and peppery from the arugula and red pepper flakes. If I’m not serving a side salad, I like to go ahead and top my pasta with greens. They soften slightly from the heat but not to the point of wilty, a texture I don’t care for. I love the efficiency of this recipe—reusing pans and cooking asparagus in the leftover bacon fat. It just works.
Hands-on: 30 min. Total: 30 min. Yields: 3 to 4 servings.
Pasta: 3 cups short-grain pasta, Kosher salt for salting water, 1 cup frozen peas.
Bacon + Asparagus: 2 slices bacon, 1 bunch asparagus (about 1 pound), woody ends removed, and chopped into 2-inch segments, 1⁄4 teaspoon kosher salt.
White Wine Sauce: 1 tablespoon salted butter, 2 cloves garlic, minced, 1 tablespoon unbleached all-purpose flour, 1 cup sweet white wine (like Moscato), 1⁄4 cup heavy cream, 3⁄4 teaspoon salt, A couple cracks of pepper.
Garnish: 1 cup arugula, Red pepper flakes (optional), Grated Parmesan (optional).
1. Cook the pasta. Fill a large saucepan two-thirds full with water; bring to a boil. Liberally salt the water just before adding in the noodles. Cook the pasta according to the package instructions until al dente, stirring in the peas with 4 minutes remaining. Drain, reserving ½ cup pasta water in a liquid measuring cup.
2. Meanwhile, cook the bacon. In a cast-iron skillet over medium heat, cook the bacon until crispy. Remove and place on paper towels. Once cooled, chop the bacon. Carefully remove some of the leftover fat in the pan with a paper towel and discard. Add the asparagus and salt to the pan; cook for about 5 minutes or until browned, stirring occasionally.
3. Make the sauce. In the saucepan used to cook the noodles, heat the pan over medium and add the butter. Once melted, add the garlic and cook for 30 seconds. Whisk in the flour until evenly combined and cook for another 30 seconds. Pour in the reserved pasta water, wine, and all the remaining sauce ingredients, and whisk to combine. (If you forgot to reserve the water, it happens, use stock.) Cook for about 3 minutes until thickened. Add the pasta and peas back in. Cook for 2 minutes more to coat the noodles. Taste and add more salt if necessary.
4. To serve, divide the pasta evenly among plates. Top the pasta with the asparagus, bacon, and arugula. Sprinkle with the Parmesan and red pepper, if desired.
Make this a vegetarian dish by leaving out the bacon. Instead, cook the asparagus in 1 tablespoon of olive oil.
This sounds crazy, but I prefer the texture of frozen peas to fresh peas, so I stock and use them year-round. Frozen produce is picked at the peak of harvest season, so you can trust the flavor. As for asparagus, I typically only buy it in season. To remove the woody ends, break them off where they naturally break.
“Melissa helps you bring calm to the chaos of your kitchen. This book is a feel-good, can-do pep talk about how to keep your pantry in order, your utensils from getting out of control, and how to create delicious meals for weekdays and occasions without getting overwhelmed.” —JEANINE DONOFRIO, author of The Love & Lemons Cookbook
“This book is stunning and so clever. My kitchen is the opposite of minimal so it was so inspiring to read handy tips and easy changes to make life simpler in the kitchen! I went straight out and bought food storage containers to get my cupboards in order like a woman possessed!” —MARTHA COLLISON, Great British Bake Off quarter-finalist and author of Twist
“I had the good fortune of sampling some of these recipes before the book was published, and most of our dinners were followed up with a text the next day: Hey Melissa, can you send me that recipe from the book? This book is a game-changer. It not only gives you practical recipes that you will actually make, but it also teaches you to approach cooking (and maybe life in general) with a fresh, modern perspective.” —LINDSAY OSTROM, Pinch of Yum
“Melissa is the reason my pantry is now filled with tidy rows of lidded glass jars each with a pristine label. My spice drawer now brings me great joy every time I slip it open. In The Minimalist Kitchen, Melissa inspires tidiness and a pared-down kitchen with joy and creativity at the heart of it all. With less clutter we are freed up to enjoy the task of cooking and can then spend more time at the table eating with the ones we love.” —ASHLEY RODRIGUEZ, Not Without Salt
“With a welcoming tone, The Minimalist Kitchen invites readers to choose quality over quantity and gently guides with efficiency. Melissa's book is gorgeous and thoughtful, with a strong focus on wholesome ingredients and simplicity that is often lacking in American kitchen culture. But, most importantly, her book contains recipes that actually make me excited about cooking dinner again.” —SARAH KIEFFER, The Vanilla Bean
“As a new mom I've struggled to find time to cook for my family. I truly miss the time I used to have to make wholesome meals for the people I love. The Minimalist Kitchen is a great resource for simplifying your approach to meal planning so you're able to find the rhythm of your new routine and provide homemade meals without sacrificing quality time with your family.” —KATE ARENDS, Wit & Delight
“A meal planner’s dream tool...this book is for the person looking for quick, weeknight, crowd-pleasers made from ingredients you likely have in your pantry, or will have no trouble finding.”—SARA FORTE, The Sprouted Kitchen
"An easy approach to organizing the kitchen and cooking....plenty will appeal to those who are on the hunt for swift, simple, palatable fare." —Publishers Weekly
“With many make-ahead and weeknight-friendly recipe options, Coleman’s concept of minimalism will interest cooks who dream of a functional, organized, and stylish living space.”—Library Journal
"Melissa Coleman’s The Minimalist Kitchen shows home cooks how easy and affordable it is to make dinner when your kitchen is pared down to the essentials." —The Wall Street Journal
"Melissa Coleman shares easy recipes that shine with few ingredients." —Woman's Day
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Oh! And there is a great section on organization and achieving a more minimalist home. Some day I'll refer back to this chapter. It spoke to me, for sure.
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From the very first words of the introduction, Melissa Coleman's warm tone and witty writing...Read more