Mark Bittman zählt zu den angesehensten kulinarischen Schriftstellern des Landes, dessen Kochansatz zu einem festen Bestandteil moderner Küchen geworden ist. Er schreibt für die Meinungssektion der New York Times über Lebensmittelpolitik und kulinarische Praktiken und ist zudem Kolumnist für das New York Times Magazine. Seine einzigartige Stimme beleuchtet die Schnittstelle von Lebensmitteln, Kultur und Politik und macht komplexe kulinarische Themen für ein breites Publikum zugänglich und ansprechend. Mit seinen umfangreichen Schriften vertritt Bittman einen durchdachten und praktischen Ansatz für Lebensmittel, der sowohl Hobbyköche als auch kulinarische Enthusiasten tief anspricht.
Sind Fette und Kohlenhydrate nun gesund oder ungesund? Darf man frühstücken und wenn ja, wie viel? Sollte man besser für immer auf Fleisch verzichten? Beim Thema Ernährung den Durchblick zu behalten scheint schier unmöglich. Doch Mark Bittman und Dr. David L. Katz bringen Licht ins Dunkel. Alle Fragen rund ums Essen beantworten sie einfach und verständlich. Ihr Wissen ist der Schlüssel, sich selbst ein Urteil zu bilden. Damit sind die Zeiten von Verunsicherung und Irritation vorbei, und nur der eigene, gesunde Menschenverstand bestimmt, was auf den Teller kommt.
Mark Bittman's award-winning cookbook has been revised and expanded, making it essential for anyone who cooks or aspires to. With nearly half of the material new, this edition offers straightforward instructions and advice that empower home cooks to create delicious, crowd-pleasing meals using fresh ingredients, simple techniques, and basic equipment. Bittman encourages readers to relax and enjoy the cooking process for any occasion. Esteemed chefs and personalities praise the book, emphasizing its reliability and modern approach. Al Roker expresses his excitement about the new edition, while Mario Batali declares it his ultimate cookbook choice. Bobby Flay commends Bittman for improving upon a classic, and Jean-Georges Vongerichten highlights its necessity for every kitchen. Isaac Mizrahi insists that Bittman's foolproof recipes surpass all others, and Mollie Katzen calls it an indispensable reference for cooks of all levels. Lisa Loeb shares her personal journey of learning to cook creatively from the book and plans to gift it to new couples, affirming that with this book, one truly needs no others.
In the most comprehensive book of its kind, Mark Bittman offers the ultimate baker's resource. The recipes satisfy every flavor craving thanks to more than 2,000 recipes and variations.
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!
The Complete Guide to Buying and Cooking: A Seafood Cookbook
384 Seiten
14 Lesestunden
Mark Bittman's guide simplifies cooking fish with 500 delicious and healthy recipes, featuring dishes like Conch Fritters, Stir-Fried Bluefish with Scallops, and Grilled Mussels. This collection is designed to make preparing seafood accessible and enjoyable for home cooks, emphasizing both flavor and nutrition.
How to Cook Everything: The Basics gives you essential recipes and easy-to-follow guidance to help you cook with confidence. Mark Bittman, the bestselling, award-winning author of How to Cook Everything, shows you how to make a good burger or delicious pasta for everyday meals as well as chicken soup on a cold day, lasagne because you love it, and prime rib for company. Not only will you make some of the best food you’ve ever eaten, you’ll save money and eat more healthfully, too. Anyone can cook Simple, satisfying recipes with easy-to-follow directions Tips to help you shop for, prepare, and cook the recipes Recipe variations and lists of ideas to adapt dishes to your taste Step-by-step illustrations for tricky techniques like mincing garlic Simple. Straightforward. Just what you need to cook well.
Empowering children in the kitchen, this cookbook equips young chefs with essential skills to select, prepare, and cook their favorite foods alongside family and friends. As part of the beloved How to Cook Everything series, it encourages creativity and confidence in cooking, making it an ideal resource for kids eager to explore culinary adventures.
A definitive, one-stop vegetarian cookbook showcases more than two thousand different recipes and variations for simple meatless meals, including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes
Featuring 350 Recipes from the Author of How to Cook Everything and The Best Recipes in the World - Originally Published as The Minimalist Cooks at Home, The Minimalist Cooks Dinner, and The Minimalist Entertains
352 Seiten
13 Lesestunden
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.
