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

The bestselling, six-time James Beard Award-winning food writer shares nearly every recipe from his long-running "e;The Minimalist"e; column. There's a method to Mark Bittman's minimalist madness. These timeless recipes are stripped down to their essentials with interchangeable ingredients, creating satisfying dishes with a minimum of effort. This simplicity and versatility allow readers to learn contemporary cooking basics, while developing a sixth sense that comes with experience. Including fish, meat, vegetables, noodles, desserts, and more, these recipes are inspired by informal, quick, everyday food from all over the world. From Nearly Instant Miso Soup with Tofu to Forty-Minute Cassoulet, Grilled Pizza to Pad Thai, you can elevate family dinners, parties, and cookouts without worrying about having the perfect ingredients or chef-level skills. Good food made with good intentions is what Bittman's philosophy and this cookbook are all about. Originally published as The Minimalist Cooks at Home, The Minimalist Cooks Dinner, and The Minimalist Entertains"e;Minimalism in cooking is what every cook dreams of but rarely manages to achieve. Mark Bittman has definitely mastered the art of simplicity while keeping food flavorful and appetizing."e; Daniel Boulud"e;Minimum ingredients, great techniques, and maximum flavor; that's what Mark is all about."e; Jean-Georges Vongerichten, coauthor of Jean-Georges: Cooking at Homewith a Four-Star Chef"e;Mark Bittman makes great everyday cooking and eating possible in a harried world."e; Lynne Rossetto Kasper, author of The Italian Country Table