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  • The Minimalist Cooks Dinner
  • Written by Mark Bittman
  • Format: eBook | ISBN: 9780307488275
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The Minimalist Cooks Dinner

More Than 100 Recipes for Fast Weeknight Meals and Casual Entertaining

Written by Mark BittmanAuthor Alerts:  Random House will alert you to new works by Mark Bittman

eBook

List Price: $12.99

eBook

On Sale: July 21, 2010
Pages: 240 | ISBN: 978-0-307-48827-5
Published by : Clarkson Potter Crown Illustrated
The Minimalist Cooks Dinner Cover

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Synopsis|Excerpt

Synopsis

Back with another splendid collection, America’s most popular cooking authority and author of How to Cook Everything, presents more than 100 fast, sophisticated main courses for home cooks of every skill level.

The Minimalist Cooks Dinner showcases Mark Bittman’s signature ease and imagination, and focuses on center-of-the-plate main dishes. And, in this new volume, he also provides recipes for classic, versatile side dishes as well as recommendations for wine and food pairings. With a majority of its main dish recipes taking less than thirty minutes to prepare, this is truly the book every busy cook has been waiting for. Every recipe in The Minimalist Cooks Dinner is big on flavor, drawing on the global pantry and international repertoire that sets Bittman apart.

This inventive collection offers a refreshing new take on standards, along with ideas that will inspire both novices and experienced home cooks to branch out, making it the perfect solution for weeknight after-work meals or elegant weekend dinner parties. From Steamed Chicken Breasts with Scallion-Ginger Sauce to Korean-Style Beef Wrapped in Lettuce Leaves to Roast Fish with Meat Sauce, Bittman banishes the ordinary with an exciting range of choices. Also covering hearty pasta dishes, steaks, pork, veal, lamb, chicken, and a wide assortment of seafood, The Minimalist Cooks Dinner is the answer when you’re looking for “satisfying dishes with a minimum of effort.”


From the Hardcover edition.

Excerpt

Pot Roast with Cranberries

Unlike their cousin, the blueberry -- which is sometimes used in savory cooking, although almost never successfully -- cranberries are not at all sweet, and so make a much more natural companion for meat. This is a gutsy, appealing, and unusual pot roast, and one you can make quickly or slowly, depending on your time, taste, and budget.

Time: 1 1/2 hours, or more
Makes: 4 to 6 servings

Ingredients

1 tablespoon butter or extra virgin olive oil
1/2 cup sugar
2- to 3-pound piece of chuck or brisket
Salt and freshly ground black pepper
1/2 cup sherry vinegar or good wine vinegar
12 ounces fresh or frozen cranberries
1 orange
Cayenne

1. Put the butter in a casserole or skillet and turn the heat to medium-high. Put the sugar on a plate and dredge the meat in it until all the surfaces are coated. Reserve the remaining sugar. When the butter foam subsides, brown the meat on all sides --this will take about 15 minutes -- seasoning it with salt and pepper as it browns.

2. When the meat is nicely browned, add the vinegar and cook for a minute, stirring. Add the cranberries and remaining sugar and stir. Strip the zest from the orange (you can do it in broad strips, with a small knife or vegetable peeler) and add it to the skillet. Juice the orange and add the juice also, along with a pinch of cayenne. Turn the heat to low and cover; the mixture should bubble but not furiously.

3. Cook, turning the meat and stirring about every 30 minutes, for 2 hours or longer, or until the meat is tender. When the meat is done, taste and adjust the seasoning if necessary. Turn off the heat and let the roast rest for a few minutes, then carve and serve, with the sauce.

Keys To Success

DUSTING THE MEAT with some of the sugar makes the browning process go much more rapidly, and leaves behind a caramelized residue that is deglazed by the vinegar when you add it. All of this lends complexity to the final dish.

MOST POT ROASTS depend for their flavor on the juices exuded by the meat itself; that's why tough, slow-cooking cuts like brisket or chuck are usually preferable. But since the meat's contribution here is minimized by the powerful cranberry-based combination, a faster-cooking cut like tenderloin works perfectly, reducing the cooking time to just over an hour.

With Minimal Effort
Faster Pot Roast with Cranberries: Substitute a 2-to-3-pound piece of tenderloin (filet mignon) for the chuck or brisket and reduce the cooking time to about 1 hour, or until the internal temperature is 125° to 130°F (medium-rare); you can cook it longer than that if you like.

Wine: Rioja, Merlot, or another soft red


From the Hardcover edition.
Mark Bittman

About Mark Bittman

Mark Bittman - The Minimalist Cooks Dinner

Photo © Charles Harris

When Mark Bittman writes and talks about food, America listens. In his weekly New York Times food column, his monthly New York Times travel features, his bestselling cookbooks, and his award-winning public television series, Bittman grabs our attention–and keeps it.

Bittman’s bible of cooking, How to Cook Everything, has sold over a million copies. Dubbed “the new, hip Joy of Cooking” by the Washington Post and winner of both the Julia Child and the James Beard Awards (plus several others), it's a must-have book for every American Kitchen, the favorite of millions of American cooks. In 2005 Broadway Books published his eagerly awaited follow-up: The Best Recipes in the World.

His weekly cooking column, The Minimalist, is followed by more than two million readers, including home cooks and professionals, and has profoundly influenced American cooking since its inception. (Three award-winning cookbooks have resulted from his column: The Minimalist Cooks at Home; The Minimalist Cooks Dinner; and The Minimalist Entertains. These three will be published in an omnibus paperback edition in the spring of 2007, entitled Mark Bittman’s Quick and Easy Recipes from the New York Times.)

And when Bittman branches out, his fans follow: his recent New York Times piece on the best of Tuscan food was the paper’s travel section’s best-read article ever, reaching nearly three million readers.

In the late ’90s, Bittman formed a best-selling collaboration with the internationally celebrated chef, Jean-Georges Vongerichten. Their classic book, Jean-George: Cooking at Home with a Four-Star Chef, won a James Beard award and is widely considered to be among the most accessible chef’s cookbooks ever published. That was followed in 2000 with Simple to Spectacular, the groundbreaking cookbook that shows readers how to master a basic recipe then take it in almost limitless directions.

Bittman’s PBS series, Bittman Takes on America’s Chefs, was awarded the Best National TV Cooking Series of 2005 by the James Beard Foundation. In April ’07 his second series, The Best Recipes in the World, will premiere. In the fall of ’07 Wiley will publish the groundbreaking How to Cook Everything Vegetarian, and Bittman is currently completing the revision of How to Cook Everything, to be published in fall 2008, the tenth anniversary of the original.

A regular on NBC’s The Today Show and NPR’s All Things Considered, Bittman has been profiled in newspapers and magazines including Food & Wine, Real Simple, People, The Washington Post, the Los Angeles Times, The Boston Globe, The Dallas Morning News and more.

Mark Bittman is working on his first novel, and is a licensed pilot who continues to humbly cook dinner for friends and family several times a week.

  • The Minimalist Cooks Dinner by Mark Bittman
  • July 21, 2010
  • Cooking - American
  • Clarkson Potter
  • $12.99
  • 9780307488275

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