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Award-winning cookbook author and popular New York Times columnist Mark Bittman offers 404 quick, easy seasonal recipes, now in paperback.
DO YOU HAVE 20 MINUTES TO MAKE A GREAT MEAL?
In Mark Bittman’s Kitchen Express, “America’s foremost home cook” (New York Observer) presents more than 400 incredibly fast and easy recipes tailored to each season and presented in a simple, straightforward style. Bittman’s recipe sketches are the ideal mix of inspiration and instruction: everything a home cook needs to prepare a delicious, healthful, and cost-conscious repertoire of meals for any season and any time of day. And since they’re written with an eye for speed and flexibility, you can be cooking on a moment’s notice—just check the pantry or fridge and away you go. With Bittman’s trusted voice leading you, you’ll be in and out of your kitchen in 20 minutes or less. Bittman also includes a guide to the foods you’ll want on hand to cook the Kitchen Express way as well as suggestions for seasonal menus and lists of recipes for specific uses, like brown-bag lunches or the best dishes for reheating. You may never order takeout again!
- Sales Rank: #122262 in Books
- Published on: 2011-06-21
- Released on: 2011-06-21
- Original language: English
- Number of items: 1
- Dimensions: 9.13" h x .60" w x 7.37" l, 1.10 pounds
- Binding: Paperback
- 240 pages
From Publishers Weekly
Bittman here offers a sampling of 404 inspiring recipes. But don't expect another How to Cook Everything. This newest is of a different kind—simple and snappy, and rarely calls for measuring spoons. The no-sweat recipes are divided into four sections: summer, fall, winter and spring, capitalizing on the freshest ingredients of each season while whittling down the prep time of ordinarily elaborate dishes like coq au vin and ricotta cheesecake to 10 minutes or less. The book includes a drill-down of how best to stock your kitchen, and given the impromptu nature of the book, the substitution grid proves indispensable. While many dishes are sandwiches, dips or salads, Bittman offers a handful of innovative gems like figs in a blanket and pasta jambalaya, drawing from a diverse gastronomical panorama including Latin, Asian, Mediterranean and Creole flavors. And while quick, Bittman's recipes don't lack his signature creative punch. Lavender-thyme braised chicken, scallop and peach ceviche and a five-spice lobster sandwich will make most readers both salivate and appreciate the ease of his recipes. (June)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
“I’d buy any cookbook Bittman wrote.”
—The Miami Herald
“This is a man who loves food in the most unstuffy way possible.”
—The Chicago Tribune
About the Author
Mark Bittman is the author of Food Matters, How to Cook Everything and other cookbooks, and of the weekly New York Times column, The Minimalist. His work has appeared in countless newspapers and magazines, and he is a regular on the Today show. Mr. Bittman has hosted two public television series and has appeared in a third.
Most helpful customer reviews
110 of 113 people found the following review helpful.
Terrific "busy Mom" cookbook!
By Jill Anderson
I love this cookbook! WOW.
What I love about this book:
1) Recipes are sectioned by season
2) All recipes are written in paragraph form - with very little instruction (a pinch, a splash, drizzle, etc..)
3) At the beginning of the book, he gives you recommendations for a well-stocked pantry (I passed - woo hoo).
4) At the back of the book he provides tables for Kitchen Express Menus - Weeknight Dinner Party, Romantic Supper, Better-than-Chinese Takeout, Kids' night, Room-Temperature Buffet, Finger-food Cocktail Party, and Picnic/Road Trip, Holiday Blowout and Weekend Brunch. Each table is segmented by season - listing potentially an appetizer, main course, salad or vegetable, side dish, dessert.
5) The food tastes great! My very picky eater 4 yr old son loved the Korean Barbecued Beef that I paired with rice and sugar snap peas.
I highly recommend this cookbook.
58 of 62 people found the following review helpful.
Simple, fast recipes with few ingredients
By Gluten free mom
I really like the book. I have Mark Bittmans' book "How to Cook Everything" too, which I've always loved. This is smaller but still has a ton of great recipes. This is perfect if you really like quick-cooking dishes. "How to Cook Everything" also has a lot of quick dishes but you have to find them (which takes time - and that's what I'm trying to save). The format is different - just a paragraph for each recipe - but I like it. He always makes everything simple and his dishes are delicious. He's also very practical. He also has a section on what substitutes you can use if you don't have an ingredient. I also have celiac disease and have to eat gluten-free. Most of his recipes lend themselves naturally to a gluten-free diet. He doesn't use processed foods and he doesn't use flour to make a lot of sauces. He might use flour to dredge meats but I usually just skip this step or you can use cornstarch or another wheat flour substitute. His ingredients are just simple, fresh ingredients....and he doesn't use too many.
32 of 33 people found the following review helpful.
Fast, casual cooking at it's best - makes every dish better.
By John Dark
Executive Summary: Great book, get it. Maybe not as your first cookbook, and not as your only cookbook, but for everyday meals, nothing beats this.
I stood there in Costco in the books section. I had been looking at the Ad Hoc at Home on Amazon and was happy to see it in person. Oh, so tempting. Maybe, I too could cook like Thomas Keller might at home. However the recipes are still exacting, and there is a level of planning ahead that I know means I would rarely use that book.
On the other hand, right next to it, was this little gem: Kitchen Express. I've made some of Bittman's recipes in the past from the NY Times and the Minimalist podcast (Sauteed Brussel Sprouts with Bacon was a hit with the family.) I've had the book for a couple of weeks and have used it or been inspired by it almost every day.
Cookbook Elements
1. Recipes are organized into seasons, so it's easy to refer to it before a trip to the farmer's market for fresh foods.
2. Additionally, they are indexed by type - one-dish cooking, potluck dishes, picnic dishes, etc. There are also several suggested menus.
3. The kitchen pantry section gives a good overview of useful items to have on hand.
4. There's a generous substitution list that gives you full permission to substitute red onions for shallots, for example. This is great for my wife who is often substituting completely random things in recipes in ways that totally change the dish.
Things I like about this:
1. 20 minutes per dish, max. Meals really don't take long - under 30 total.
2. Generally very healthy dishes - he relies on butter and bacon as cooking aids, not as the main attraction. This is a good cookbook overall to go with the Abs Diet or P90X diet because it relies on fresh whole foods and lean proteins overall.
3. He uses lemon frequently (really, it's in a lot of dishes in the summer section, but it always adds a little life) and bacon/pancetta (but in very small quantities).
4. Because of the low-committment nature of the recipes, it's great if you're looking in your cupboard and just need to make something with the food on hand - it may inspire you to add an herb or spice you hadn't thought of to an unrelated dish.
Who is it not for?
1. Need shopping lists? Need exact quantities? Sorry, look elsewhere. It helps to have a little experience in cooking because it relies upon your own sense of doing things.
2. Want to bake? Sorry, no bread or cookies here (though the desserts look awesome, high in flavor, but low in sugar.)
3. Just want someone to tell you exactly what to do? Sorry, this is more like being in the kitchen with Mark telling you what to do.
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