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Mark Bittman's Quick and Easy Recipes from the New York Times: Featuring 350 recipes from the author of HOW TO COOK EVERYTHING and THE BEST RECIPES IN THE WORLD Paperback – May 22 2007


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Customers buy this book with How to Cook Everything The Basics: All You Need to Make Great Food -- With 1,000 Photos CDN$ 26.46

Mark Bittman's Quick and Easy Recipes from the New York Times: Featuring 350 recipes from the author of HOW TO COOK EVERYTHING and THE BEST RECIPES IN THE WORLD + How to Cook Everything The Basics: All You Need to Make Great Food -- With 1,000 Photos
Price For Both: CDN$ 42.10

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Product Details

  • Paperback: 352 pages
  • Publisher: Clarkson Potter (May 22 2007)
  • Language: English
  • ISBN-10: 0767926234
  • ISBN-13: 978-0767926232
  • Product Dimensions: 22.9 x 20.2 x 2.3 cm
  • Shipping Weight: 735 g
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: #83,974 in Books (See Top 100 in Books)


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By Doug W. Murray on Nov. 18 2013
Format: Paperback Verified Purchase
Who can argue with any book Bittman writes. I have several and use them all the time. The instructions are clear and easy to follow.
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Format: Paperback Verified Purchase
Recipes are simple and make use of pantry staples - if I don't have time to go to the grocery store I flip through this book and am sure to make something tasty with whatever I have on hand. Great chapter on soups.

There are no pictures, but the recipes are simple and straightforward. The intros to the recipes are informative and most recipes come with instructions for substitutions that are really entirely new recipes. Simple, tasty and good. I still cook from it even though I have (and enjoy) How To Cook Everything.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 30 reviews
84 of 85 people found the following review helpful
Three great books in one Jan. 3 2008
By Lynn Harnett - Published on Amazon.com
Format: Paperback
Featuring 350 recipes from Bittman's "New York Times" column, "The Minimalist," and originally published as three cookbooks - "The Minimalist Cooks at Home, "The Minimalist Cooks Dinner," and "The Minimalist Entertains," this well-organized, no-nonsense paperback caters to the home cook with its emphasis on simple, fast, fresh, and delicious.

From Garlic Soup with Shrimp to Pear and Gorgonzola Green Salad with Walnuts, to Herb-Rubbed Salmon, Pot Roast with Cranberries, Fast Potato Gratin, Pasta with Clams and Tomatoes, and Sautéed Bananas, Bittman provides simple directions and numerous variations which inspire the cook to branch out with his or her own ideas.

A simple Asian-style Cucumber Salad becomes dinner with the addition of chicken or scallops and maybe some jicama, apples, bean sprouts or watercress. Braises change character with a change of herb, an addition of butter, or a tweak of technique, like caramelizing the onions rather than simply softening.

Bittman ranges across the world with dishes like Lemongrass-Ginger Soup with Mushrooms, Grilled Chicken Thighs with Sauce au Chien, Lamb with Peppers and Yogurt Sauce, Cauliflower with Garlic and Anchovy, Curried Tofu with Soy Sauce, Pasta Risotto Style.

There's plenty of homey familiar fare too - Creamy Mushroom Soup, Fastest Roast Chicken, Deviled Chicken Thighs, Braised Pork with Turnips, Spaghetti Carbonara, Maple Bread Pudding and more. Time estimates are accurate for the organized cook and although not all dishes can be on the table in 30 minutes or less, few require more than 20 to 30 minutes actual prep time.

This is a book for every kitchen, every day.
103 of 106 people found the following review helpful
Quick, Easy, and DELICIOUS Jan. 10 2008
By JMG - Published on Amazon.com
Format: Paperback
I received Mark Bittman's Quick and Easy Recipes for Christmas. I am an avid cook, but find that lately I don't have the time or energy to cook a full meal when I get home from work. Mark's book makes cooking a delicious meal easy and accessible.

Additionally, the recipes use common ingredients--and a limited number of ingredients per recipe. For example, Chicken Curry in a Hurry calls for 4 ingredients: vidalia onions, curry powder, chicken breasts, and sour cream (excluding cooking oil, salt, and pepper: too ubiquitous to be considered ingredients). Egg Drop Soup calls for 5 ingredients: chicken stock/broth, eggs, soy sauce, sesame oil, and scallions.

I recommend this book both to novice and experienced cooks that are looking for a go-to cookbook with reliable recipes.
115 of 133 people found the following review helpful
"The Minimalist Cooks" v2.0 is a great value May 26 2007
By Lemon Magic - Published on Amazon.com
Format: Paperback
This book appears to be contain the recipes from two previous NYT recipe compilations by Mark Bittman, "The Minimalist Cooks Dinner" and "The Minimalist Cooks At Home", possibly along with some new material (the cover copy also says it contains "The Minimalist Entertains", which I never got). I no longer have my copies of those Bittman books, so it is hard to certain. Since those collections were $25 hard backs and this is a $19 trade paperback, the savings are obvious, and any Bittman fan who doesn't have the "Minimalist" books will want to pick this up posthaste. The one draw back is that the design for this collection isn't as plush - no food photography, and no shiny pages. I also can't say how much overlap exists between the NYT "Minimalist" columns and "How To Cook Everything", since I don't have the Big Book (I was doing fine with the two "Minimalist" collections I had before they were lost in a move). Readers with a limited budget or minimal shelf space may need to compare this book with HTCE (and possibly "The Greatest Recipes In The World") to see if they really need or want this book.

But boy, I sure did like my two "Minimalist Cooks" collections, so I am delighted to have this compilation. Bittman makes even formidable sounding dishes sound approachable and his calm, spare, economical style makes me want to break out the pots and knives and have at the recipes without delay.

Some people might bridle at this as another "repackaging" of the Bittman brand name, but this particular collection just makes me happy.
18 of 19 people found the following review helpful
Kindle version only--a big readability problem Dec 13 2010
By The Empress Josephine - Published on Amazon.com
Format: Paperback
This book was typeset with all the ingredients and recipe notes in a very light tan ink color. In the Kindle version this translates to a very, very light gray. Do not buy the Kindle version of this book without trying the sample first to see if you can live with that. My husband and I decided we could not.
7 of 8 people found the following review helpful
Excellent Sept. 3 2009
By A. Kelly - Published on Amazon.com
Format: Paperback
I find this book to be one of best cookbooks I've owned. The recipes are really quick & easy (and tasty). Its perfect for anyone who works and then wants to come home and have a real dinner. But doesn't want to wait until 9pm to eat. Haven't found a recipe I didn't like yet.

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