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: A Cookbook

Without a doubt, Mark Bittman'sNew York Timescolumn, "The Minimalist," is one of the most frequently clipped parts of the paper's popular Dining In, Dining Out section. For Bittman's multitude of fans who regularly pore over their clippings, here is reason to rejoice: 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,Mark Bittman's Quick and Easy Recipes from The New York Timesshowcases 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 basic techniques and a handful of ingredients. Cold Tomato Soup with Rosemary, Parmesan Cups with Orzo Risotto, Slow-Cooked Ribs, Pumpkin Panna Cottathe dishes here are perfect for simple weeknight family meals or stress-free entertaining. Certain to appeal to anyonefrom novices to experienced cookswho wants to whip up a sophisticated and delicious meal easily, this is a collection to savor, and one destined to become a kitchen classic.