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  • The Mini Minimalist
  • Written by Mark Bittman
  • Format: Hardcover | ISBN: 9780307985552
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The Mini Minimalist

Simple Recipes for Satisfying Meals

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

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ABOUT THE BOOK ABOUT THE BOOK
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Synopsis|Table of Contents

Synopsis

Bestselling cookbook author and New York Times op-ed columnist Mark Bittman anthologizes his popular recipes from the Minimalist series in this easy-to-reference slipcase set of four miniature cookbooks: (1) Small Plates and Soups; (2) Pasta, Pizza, and Grains; (3) Meat, Fish, and Poultry; (4) Vegetables.
     
This boxed set contains over 160 recipes ideal for the harried chef who is still interested in serving delicious meals. Mark Bittman, renowned for the quick and easy recipes featured in his weekly New York Times food column, prunes his collection in order to minimize the effort and ingredients required for each dish featured in this anthology. The ideal size and packaging for gift giving, this small slipcase set of cookbooks makes a thoughtful housewarming or holiday gift for the everyday gourmand or novice chef.

Table of Contents

Small Plates and Soups
Small Plates
PROSCIUTTO, FIG, AND PARMESAN ROLLS
FIGS STUFFED WITH GOAT CHEESE
FIG RELISH
PARMESAN CUPS WITH ORZO RISOTTO
HERBED FARMER, GOAT, OR CREAM CHEESE
ROSEMARY-LEMON WHITE BEAN DIP
REAL ONION SOUR CREAM DIP
DRIED MUSHROOM PUREE
GRILLED EGGPLANT DIP
CANAPES WITH PIQUILLO PEPPERS AND ANCHOVIES
CHAWAN-MUSHI
GRAVLAX
MINTY BROILED SHRIMP SALAD
SOY-DIPPED SHRIMP
SHRIMP WITH BETTER COCKTAIL SAUCE
STUFFED SCALLOPS
SCALLOP SEVICHE
MISO-BROILED SCALLOPS
MUSSELS, ASIAN STYLE
FENNEL-STEAMED MUSSELS, PROVENCE STYLE
CRABBY CRAB CAKES
 
Soups
COLD TOMATO SOUP WITH ROSEMARY
JEAN-GEORGES’S TOMATO-MELON GAZPACHO
ASIAN-STYLE CUCUMBER SOUP
PEA AND GINGER SOUP
LEMONGRASS-GINGER SOUP WITH MUSHROOMS
NEARLY INSTANT MISO SOUP WITH TOFU
THE MINIMALIST’S CORN CHOWDER
CREAM OF SPINACH SOUP
CREAMY BROCCOLI SOUP
CREAMY MUSHROOM SOUP
MUSHROOM BARLEY SOUP
PAN-ROASTED-ASPARAGUS SOUP WITH TARRAGON
PUMPKIN SOUP
CURRIED SWEET POTATO SOUP WITH APRICOT
VICHYSOISSE WITH GARLIC
STRACCIATELLA
GARLIC SOUP WITH SHRIMP
PROSCIUTTO SOUP
BLACK-EYED PEA SOUP WITH HAM AND WATERCRESS
CHICKPEA SOUP WITH SAUSAGE
RICH CHICKEN NOODLE SOUP WITH GINGER
 
Pizza, Pasta, and Grains
Pizza
PIZZA DOUGH                                              
PIZZA WITH FOUR CHEESES AND BASIL
PIZZA WITH GREEN TOMATOES
PIZZA WITH TOMATOES, ONIONS, AND OLIVES
PIZZA WITH ZUCCHINI AND SAUSAGE
PIZZA WITH ARUGULA, CORN, AND BACON
 
Pasta
LINGUINE WITH FRESH HERBS
LINGUINE WITH TOMATO-ANCHOVY SAUCE
SPAGHETTI WITH FRESH TOMATO SAUCE
SPAGHETTI WITH ZUCCHINI
ZITI WITH BUTTER, SAGE, AND PARMESAN
ZITI WITH CHESTNUTS AND MUSHROOMS
PENNE WITH BUTTERNUT SQUASH
PASTA WITH ANCHOVIES AND ARUGULA
PASTA WITH PARSLEY SAUCE
PASTA WITH CAULIFLOWER
PASTA WITH CLAMS AND TOMATOES
PASTA WITH GORGONZOLA AND ARUGULA
PASTA ALLA GRICIA
PASTA WITH GREEN BEANS, POTATOES, AND PESTO
PASTA WITH WALNUTS
PASTA WITH FAST SAUSAGE RAGÙ
PASTA WITH DARK RED DUCK SAUCE
PASTA WITH RED WINE SAUCE
PASTA WITH MEATY BONES
STIR-FRIED COCONUT NOODLES
RICE NOODLES WITH BASIL
STIR-FRIED NOODLES WITH SHRIMP
CRISP PAN-FRIED NOODLE CAKE
FRESH CHINESE NOODLES WITH BROWN SAUCE
COLD NOODLES WITH SESAME SAUCE
“RISOTTO” WITH COCONUT MILK AND SEAFOOD
 
Grains
60-MINUTE BREAD
CORN BREAD
SPANISH TORTILLA
BREAD PUDDING WITH SHIITAKE MUSHROOMS
GRILLED BREAD SALAD
COCONUT RICE AND BEANS
PERSIAN RICE AND POTATOES
GOLDEN PILAF WITH SAFFRON
PILAF WITH PINE NUTS AND CURRANTS
RICE SALAD WITH PEAS AND SOY
GARLIC-MUSHROOM FLAN
 
Meat, Fish and Poultry
Fish
BROILED SALMON WITH BEURRE NOISETTE                 
SALMON AND TOMATOES COOKED IN FOIL
ROAST SALMON STEAKS WITH PINOT NOIR SYRUP
TUNA AU POIVRE
SAUTÉED RED SNAPPER WITH RHUBARB SAUCE
ROAST STRIPED BASS WITH TOMATOES AND OLIVES
BROILED BLUEFISH OR MACKEREL WITH GREEN TEA SALT
EMMA’S COD AND POTATOES
COD WITH CHICKPEAS AND SHERRY
SALT-CURED COD WITH ARUGULA SAUCE
ROASTED BAY SCALLOPS WITH BROWN BUTTER AND SHALLOTS
CHILE-FRIED SHRIMP WITH SCALLIONS AND ORANGES
BOUILLABAISSE
PAELLA, FAST AND EASY
 
Poultry
STEAMED CHICKEN BREASTS WITH SCALLION-GINGER SAUCE
CHICKEN CURRY WITH COCONUT MILK
CHICKEN BREAST WITH EGGPLANT, SHALLOTS, AND GINGER
FASTEST ROAST CHICKEN
BROILED CORNISH HENS WITH LEMON AND BALSAMIC VINEGAR
CHICKEN THIGHS WITH MEXICAN FLAVORS
CHICKEN WITH PANCETTA AND BALSAMIC VINEGAR
COQ AU VIN WITH PRUNES
ROAST DUCK IN ONE HOUR
SLOW-COOKED DUCK LEGS WITH OLIVES
BRAISED GOOSE WITH PEARS OR APPLES
 
Meat
SKIRT STEAK WITH PLUM PUREE SAUCE
GRILLED FLANK STEAK WITH PROVENÇAL SPICES
GRILLED STEAKS WITH ROQUEFORT SAUCE
ROAST SIRLOIN OF BEEF
POT ROAST WITH CRANBERRIES
BEEF WITH CARMELIZED SUGAR
OSSO BUCO
CRISP ROASTED RACK OF LAMB
LAMB WITH PEACHES
BROILED LAMB CHOPS WITH MINT CHUTNEY
GRILLED SOY-AND-GINGER BONELESS LEG OF LAMB
CUMIN-RUBBED LAMB CHOPS WITH CUCUMBER SALAD
BREADED LAMB CUTLETS
SLOW-COOKED LAMB WITH FRESH MINT SAUCE
SLOW-COOKED RIBS WITH BLACK BEANS
CRISPY PORK BITS WITH JERK SEASONINGS
VIETNAMESE-STYLE PORK
PORK CUTLETS WITH MISO–RED WINE SAUCE
 
VEGETABLES
SIMPLE GREEN SALAD                                                                   
HERBED GREEN SALAD WITH NUT VINAIGRETTE
HERBED GREEN SALAD WITH SOY VINAIGRETTE
BIG CHOPPED SALAD WITH VINAIGRETTE
PEAR AND GORGONZOLA SALAD WITH WALNUTS
SIMPLE CUCUMBER SALAD
SEAWEED SALAD WITH CUCUMBER
TOMATO SALAD WITH BASIL
RAW BEET SALAD
BEET ROESTI WITH ROSEMARY
GRILLED ASPARAGUS WITH LEMON DRESSING
ROASTED ASPARAGUS WITH PARMESAN
GREEN BEANS WITH LEMON
GREEN BEANS WITH TOMATOES
STEAMED BROCCOLI WITH BEURRE NOISETTE
COOL COOKED GREENS WITH LEMON
TENDER SPINACH AND CRISP SHALLOTS
ENDIVES BRAISED IN BROTH WITH PARMESAN
STIR-FRIED LEEKS WITH GINGER
FENNEL WITH OLIVE OIL DIPPING SAUCE
FENNEL GRATIN
PIQUILLO PEPPERS WITH SHIITAKES AND SPINACH
GRILLED RED PEPPERS WITH OLIVE OIL AND SHERRY VINEGAR
ROASTED RED PEPPERS
ROAST TOMATO FRITTATA
CHIPOTLE-PEACH SALSA
GLAZED CARROTS
GRILLED WHITE-AND-SWEET POTATO SALAD
GRILLED CORN
GRILLED ZUCCHINI
PAN-CRISPED POTATOES
FAST POTATO GRATIN
ROAST NEW POTATOES WITH ROSEMARY
NEW POTATOES WITH BUTTER AND MINT
MASHED POTATOES
SKEWERED CRISP SHIITAKES WITH GARLIC
PORCINI-SCENTED “WILD” MUSHROOM SAUTÉ
QUICK SCALLION PANCAKES
MARINATED OLIVES
WATERMELON, THAI STYLE
CAULIFLOWER WITH GARLIC AND ANCHOVY
 
Mark Bittman

About Mark Bittman

Mark Bittman - The Mini Minimalist

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.
Mark Bittman

Mark Bittman Events>

Mark Bittman - The Mini Minimalist

Photo © Charles Harris

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  • The Mini Minimalist by Mark Bittman
  • October 16, 2012
  • Cooking - Quick & Easy; Cooking
  • Clarkson Potter
  • $19.95
  • 9780307985552

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