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The Mini Minimalist

The Mini Minimalist

Simple Recipes for Satisfying Meals

by Mark Bittman
Hardback
Publication Date: 15/10/2012

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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."
ISBN:
9780307985552
9780307985552
Category:
Quick & easy cooking
Format:
Hardback
Publication Date:
15-10-2012
Language:
English
Publisher:
Random House USA Inc
Country of origin:
United States
Pages:
96
Dimensions (mm):
149x102x53mm
Weight:
0.72kg
Mark Bittman

Mark Bittman is the author of 20 acclaimed books, including the How to Cook Everything series, the award-winning Food Matters, and the New YorkTimes number-one bestseller, VB6: Eat Vegan Before 6:00.

For more than two decades his popular and compelling stories appeared in the Times, where he was ultimately the lead food writer for the Sunday magazine and became the country's first food-focused Op-Ed columnist for a major news publication.

Bittman has starred in four television series, including Showtime's Emmy-winning Years of Living Dangerously. He has written for nearly every major newspaper in the United States and many magazines, and has spoken at dozens of universities and conferences; his 2007 TED talk has had more than a million views.

In 2015 he was a distinguished fellow at the University of California, Berkeley; he is currently a fellow at the Union of Concerned Scientists. Throughout his career Bittman has strived for the same goal: to make food, in all its aspects, understandable.

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