Mark Bittman's Quick and Easy Recipes from The New York Times

Mark Bittman, Author
Mark Bittman, Author . Broadway $19.95 (340p) ISBN 978-0-7679-2623-2
Reviewed on: 03/19/2007
Release date: 05/01/2007

Culling 350 recipes from his New York Times "The Minimalist" column, Bittman offers a go-to volume for anyone who enjoys cooking simply. His recipes are easy to follow and execute, but they maintain a level of sophistication and freshness that many super-quick cookbooks lack. All recipes are marked with a realistic estimate of how much time they require, start to finish: Chicken with Coconut and Lime takes 20 minutes; Sparkling Cider Poached Fish takes 15 minutes; Coq au Vin with Prunes takes an hour. Several of the longer-duration entries don't require much hands-on work; the Bread Pudding with Shiitake Mushrooms, requires "about 1 hour, largely unattended" and the Braised and Brown Lamb with Peaches needs "about 1 ½ hours, largely unattended." Simple sauces, condiments and desserts such as Dried Fruit Poached in Port and Ginger Pots de Crème round out the selection of mostly dinner-appropriate recipes, which are perfect for home cooks who want to put tasty, impressive meals on the table frequently and without much fuss. (May)

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