The Minimalist Cooks Dinner

by Mark Bittman

ISBN-10: 0767906713
ISBN-13: 9780767906715
Region: USA
Publisher: Broadway
Publication Date: September, 2001
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Recipe Index

Recipesort icon Page Rating
60-Minute Bread 207
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Asian Pot Roast with Turnips 168
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Asian-Style Cucumber Soup 8
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Baked Eggs with Onions and Cheese 146
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Beef Wrapped in Lettuce Leaves, Korean Style 154
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Black Skillet Mussels 60
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Black-Eyed Pea Soup with Ham and Greens 12
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Boneless Lamb Shoulder Roast 188
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Broiled Cornish Hens with Lemon and Balsamic Vinegar 142
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Cauliflower Curry with Chicken 16
0
Chicken Breast with Eggplant, Shallots, and Ginger 124
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Chicken Curry with Coconut Milk 122
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Chicken with Apricots 132
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Chicken with Sorrel 128
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Chicken-Mushroom “Cutlets” with Parmesan 126
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Chickpea Soup, with or without Meat 14
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Coconut Rice and Beans 211
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Cold Noodles with Sesame Sauce 210
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Cold Poached Shrimp with Marjoram “Pesto” 68
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Cornbread 209
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Crabby Crabcakes 64
0
Crisp Pan-Fried Noodle Cake 212
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Crisp Potatoes 206
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Curried Scallops with Tomatoes 84
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Curried Tofu with Soy Sauce 18
0
Easy Rice 204
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European-Style Cucumber Soup 9
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Fast Chicken Tandoori 120
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Fast Mushroom Soup, Creamy or Low-Fat 22
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Fast Tomato Salsa 199
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Fastest Roast Chicken 138
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Fennel-Steamed Mussels, Provence Style 62
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Fish Braised with Leeks 96
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Fish Simmered in Spicy Soy Sauce 102
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Forty-Minute Cassoulet 180
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Fresh Chinese Noodles with Brown Sauce 48
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Glazed Carrots 201
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Green Salad with Soy Vinaigrette 197
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Grilled Boneless Leg of Lamb 190
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Grilled Chicken Thighs with Sauce au Chien 134
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Grilled Chicken Thighs with Sauce au Chien 134
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Grilled Chicken Wings with Anchovy Dipping Sauce 136
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Grilled Flank Steak with Kimchee-Style Coleslaw 152
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Grilled Lamb Ribs 182
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Grilled Steaks with Roquefort Sauce 160
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Lamb with Peaches 184
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Lamb with Peppers and Yogurt Sauce 186
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Linguine with Tomato-Anchovy Sauce 40
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Mashed Potatoes 205
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Nearly Instant Miso Soup with Tofu 4
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Olive Oil Croutons 208
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Pasta alla Gricia 28
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Pasta with Anchovies and Arugula 30
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Pasta with Cauliflower 32
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Pasta with Clams and Tomatoes 42
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Pasta with Fresh Herbs 34
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Pasta with Green Beans, Potatoes, and Pesto 38
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Pasta with Parsley Sauce 36
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Pasta, Risotto Style 26
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Pizza with Arugula, Corn, and Bacon 56
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Pizza with Four Cheeses and Basil 55
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Pizza with Green Tomatoes 54
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Pizza with Tomatoes, Onions, and Olives 52
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Pizza with Zucchini and Sausage 53
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Pork Cutlet with Miso-Red Wine Sauce 178
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Pot Roast with Cranberries 170
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Pot Stickers 150
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Raw Beet Salad 194
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Rib-Eye Steaks with Anchovy-Red Wine Sauce 164
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Rice Salad with Peas and Soy 200
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Roast Fish with Crisp Potatoes, Olives, and Bay Leaves 98
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Roast Fish with Meat Sauce 100
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Roast Salmon Steaks with Pinot Noir Syrup 104
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Roast Salmon with Spicy Soy Oil 106
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Roast Sirloin of Beef 166
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Roasted and Braised Duck with Sauerkraut 144
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Roasted Chestnut Soup 10
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Roasted Peppers 195
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Salmon Roasted with Herbs 108
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Sautéed Shiitake Mushrooms 202
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Scallops a la Plancha 82
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Scallops with Almonds 86
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Seared and Steamed Chicken Breasts 116
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Shad Roe with Mustard 112
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Shrimp Cooked in Lime Juice 72
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Shrimp in “Barbecue” Sauce 78
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Shrimp with Better Cocktail Sauce 76
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Shrimp, Roman Style 74
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Simple Green Salad 196
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Simplest Sautéed Chicken with Garlic 130
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Simplest Steamed Fish 94
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Skirt Steak with Compound Butter 156
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Skirt Steak with Plum Purée Sauce 158
0
Slow-Cooked Ribs 176
0
Southeast Asian Shrimp and Grapefruit Salad 66
0
Soy-Poached Chicken 140
0
Spanish-Style Shrimp 70
0
Spicy Shrimp 80
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Squid in Red Wine Sauce 90
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Steak with Chimichurri Sauce 162
0
Steamed Broccoli (or Other Vegetable) 203
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Steamed Chicken Breasts with Scallion-Ginger Sauce 118
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Stir-Fried Coconut Noodles 44
0
Stir-Friend Noodles with Shrimp 46
0
The Minimalist’s Corn Chowder 6
0
The Minimalist’s Pizzas 50
0
Tomato Salad with Basil 198
0
Triple Sesame Salad with Scallops 88
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Tuna or Swordfish with Onion Confit 110
0
Veal Stew 172
0
Vichyssoice with Garlic 2
0
Vietnamese-Style Pork 174
0
Whole-Meal Chicken Noodle Soup, Chinese Style 20
0

Publishers Information

About The Minimalist Cooks Dinner

Publisher Web Link: http://www.randomhouse.com/crown/broadway-books/

Back with another splendid collection, America’s most popular cooking authority and author of How to Cook Everything, presents more than 100 fast, sophisticated main courses for home cooks of every skill level. 

The Minimalist Cooks Dinner showcases Mark Bittman’s signature ease and imagination, and focuses on center-of-the-plate main dishes. And, in this new volume, he also provides recipes for classic, versatile side dishes as well as recommendations for wine and food pairings. With a majority of its main dish recipes taking less than thirty minutes to prepare, this is truly the book every busy cook has been waiting for. Every recipe in The Minimalist Cooks Dinner is big on flavor, drawing on the global pantry and international repertoire that sets Bittman apart. 

This inventive collection offers a refreshing new take on standards, along with ideas that will inspire both novices and experienced home cooks to branch out, making it the perfect solution for weeknight after-work meals or elegant weekend dinner parties. From Steamed Chicken Breasts with Scallion-Ginger Sauce to Korean-Style Beef Wrapped in Lettuce Leaves to Roast Fish with Meat Sauce, Bittman banishes the ordinary with an exciting range of choices. Also covering hearty pasta dishes, steaks, pork, veal, lamb, chicken, and a wide assortment of seafood, The Minimalist Cooks Dinner is the answer when you’re looking for “satisfying dishes with a minimum of effort.”

(http://www.randomhouse.com/)

Author Information

About Mark Bittman

Author Web Link: http://www.markbittman.com/

I’m not a chef, and I never have been. And though I’ve cooked with some of the best-known chefs in the world, I’ve never had formal training, and I’ve never worked in a restaurant. None of which has gotten in the way of my mission to get people cooking simply, comfortably, and well.

I’ve been an avid home cook since 1968, a journalist for nearly as long (longer if you count my high school yearbook!) and a professional food writer since 1980. In 1987 I became the senior writer (later editor) ofCook’s (the predecessor of Cook’s Illustrated), and in 1990 I began writing for The New York Times. Within the next few years I’d writtenHow to Cook Everything and begun to write my weekly column, “The Minimalist.”

Since then the books have come steadily, and How to Cook Everythinghas been completely revised for its tenth birthday. The companion volume, How to Cook Everything Vegetarian (inspired by my realization that the world will inevitably move in the lessmeatarian direction, and why not?), led me to write the just-published (and happily well-received) Food Matters, a look at the links among eating too much meat, obesity, global warming, and other nasty features of modern life. (It has good recipes, too.)

I’m not only in print: We’ve been making weekly videos of “The Minimalist” for a few years now, you can catch me on the Today Show every couple of weeks, and I hosted a public television series based onHow to Cook Everything and another of my bigger books, The Best Recipes in the World. This past year I traveled to Spain with a couple of well-known cronies and taped Spain: On the Road Again, another series for public television.

What’s next? Take a look at my schedule, and feel free to drop me a note. You can also check out a recent article about what I’m up to from theNew York Observer. (www.markbittman.com)

Cookbooks by Mark Bittman