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

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Mark Bittman's Quick and Easy Recipes from the New York Times
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  • Leveringstid 5-7 hverdage
  • Forventet levering 28-01-2020
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Format:
Bog, paperback
Udgivelsesdato:
22-05-2007
Sprog:
Engelsk
Sidetal:
340
  • Beskrivelse
  • Yderligere info
  • Anmeldelser

Mark Bittman's New York Times column, "The Minimalist," is one of the most frequently clipped parts of the paper's Dining section. For Bittman's millions of fans who regularly pore over their clippings, here is reason to rejoice: A host of Bittman's wonderfully delicious and easy recipes, 350 in all, are now available in a single paperback.

In sections that cover everything from appetizers, soups, and sauces to meats, vegetables, side dishes, and desserts, Mark Bittman's Quick and Easy Recipes from The New York Times showcases the elegant and flexible cooking style for which Bittman is famous, as well as his deep appreciation for fresh ingredients prepared with minimal fuss. Readers will find tantalizing recipes from all over, each requiring little more than basic techniques and a handful of ingredients. Cold Tomato Soup with Rosemary, Parmesan Cups with Orzo Risotto, Slow-Cooked Ribs, Pumpkin Panna Cotta--the dishes here are perfect for simple weeknight family meals or stress-free entertaining.

Certain to appeal to anyone--from novices to experienced cooks--who wants to whip up a sophisticated and delicious meal easily, this is a collection to savor, and one destined to become a kitchen classic.

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E-bog, ePub

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Udgivelsesdato:
22-05-2007
ISBN13:
9780767926232
Vægt:
739 g
Dybde:
22 mm
Bredde:
201 mm
Højde:
228 mm
Forlag:
Broadway Books
Format:
Paperback
Udgave:
0
Forfattere
Bibliotekernes beskrivelse Bittman's wonderfully simple recipes, 350 in all, are now available in a single paperback. In sections that cover everything from appetizers, soups, and sauces to meats, vegetables, side dishes, and desserts, this text showcases the elegant and flexible cooking style for which Bittman is famous.

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