The Minimalist Entertains

by Mark Bittman

The popular New York Times columnist and award-winning, bestselling cookbook author Mark Bittman now shares his winning strategies for creating elegant, delicious dinner parties with no fuss. Famous as “the Minimalist” for delicious recipes that can be made in a flash, Bittman’s entertaining cookbook is a must-have for hosts and home cooks of all skill levels.

The book features more than 150 recipes in 40 menus organized by season. Bittman’s signature “Keys to Success” offer a wealth of tips, from choosing the best ingredients to improving and streamlining your cooking techniques. Invaluable “Timetables” break down the process of preparing the meal step-by-step, including what can be made ahead of time (the day before or even earlier) and—that most daunting of tasks for home cooks—how to make several recipes at once. The menus, which include recipes for starters, main dishes, side dishes, and desserts, as well as wine suggestions, are tailored for all kinds of parties—barbecues, buffets, picnics, sit-down dinners, cocktail fêtes, and even an indoor or outdoor clambake.

Each menu draws on the peak ingredients of the season as well as foods that are always readily available. Spring encompasses menus like A Tuscan-Style Meal (Pasta with Dark Red Duck Sauce, Cauliflower with Garlic and Anchovy, Olive Oil Cookies with Red Wine and Rosemary) and A Simple Spring Dinner (Pan-Roasted Asparagus Soup with Tarragon, Broiled Salmon with Beurre Noisette, Pan-Crisped Potatoes, Ricotta with Walnuts and Honey). Summer features Grilling, Asian Style (Soy-Dipped Shrimp; Grilled Skirt Steak with Thai-Style Sauce; Grilled Corn; Pineapple Ginger Sorbet) and A Cool Dinner for a Hot Night (Cold Pea Soup; Salted Watermelon, Thai-Style; Grilled Chicken, Sausage, and Vegetable Skewers; Lemon Granita).

For autumn, there’s A Cool-Weather Feast with Asian Flavors (Rich Chicken-Noodle Soup with Ginger; Broiled Bluefish or Mackerel with Green Tea Salt; Spareribs, Korean-Style; Herbed Green Salad with Soy Vinaigrette; Coconut Rice Pudding) and A Crowd-Pleasing Mexican Buffet (Shrimp “Seviche,” Fish Tacos with Fresh Salsa, Chicken Thighs with Mexican Flavors, Lime Granita).

When the weather turns wintry, try A Hearty Midwinter Sit-Down (Mushroom Barley Soup, Breaded Lamb Cutlets, Pilaf with Pine Nuts and Currants, Tender Spinach and Crisp Shallots, Maple Bread Pudding) or A Cocktail Party (Prosciutto, Fig, and Parmesan Rolls; White Bean Dip; Skewered Crisp Shiitakes with Garlic; Miso-Broiled Scallops; Fennel, Orange, and Apple Skewers).

Forget hard-to-find ingredients and hours in the kitchen. With The Minimalist Entertains , you’ll look like a five-star host but feel like a carefree guest.

Genres: Cookbooks, Food, Cooking, Nonfiction, Reference

288 pages, Hardcover

First published January 1, 2003

About the author

MARK BITTMAN is one of the country's best-known and most widely respected food writers. His How to Cook Everything books, with one million copies in print, are a mainstay of the modern kitchen. Bittman writes for the Opinion section of New York Times on food policy and cooking, and is a columnist for the New York Times Magazine. His "The Minimalist" cooking show, based on his popular NYT column, can be seen on the Cooking Channel. His most recent book, VB6, debuted at #1 on the New York Times bestseller list in its first week on sale.

Reviews

[S Vanorse · Rating 1 out of 5]

Library book sale find I was originally excited about, will be donated back again next year. Love Bittman, but not a thing in this I would make. Nothing even remotely sounds appetizing, not one single picture so you can maybe think you would give something a try based on a photo. Bittman must have made it, is it so hard to take a photo. First cookbook I have never marked a page ever.

[Rivkah · Rating 2 out of 5]

I love Mark Bittman, but did not love this cookbook. Shocking, I know! It may be that there is the use of many non-kosher ingredients, or that I entertain in a different style, but it really did not speak to me at all...and the cover graphic just doesn't work. Sorry Mark...but I do own 5 other books of yours and look forward to your new writing for the New York Times.

[Mary Ann · Rating 5 out of 5]

I will add this book to my cookbook shelf. Bittman presents some very creative, yet simple, ideas for entertaining with food. As usual, a satisfying read.

[Shannon · Rating 5 out of 5]

excellent, easy, good food, and different

[Ivonne]

15?