The Minimalist Cooks at Home: Recipes That Give You More Flavor from Fewer Ingredients in Less Time

The New York Times–bestselling, six-time James Beard Award–winning author "makes great everyday cooking and eating possible in a harried world" (Lynne Rossetto Kasper, host of "The Splendid Table" radio show and two-time James Beard Award–winner).

There's no better time for the minimalist philosophy of iconic food writer Mark Bittman. Today's home cooks need fast, flexible, flavorful recipes that are simply sourced, easy to prepare, and never boring. Stripping recipes to their bare essentials—while allowing for variations and spinoffs—is part of Bittman's plan and offers building blocks for cooks of every level. Substitute chicken in his Roast Cod with Tangerine Sauce or build on his basic batter to make a variety of taste-tempting cookies.

The Minimalist Cooks at Home includes such simple, seasonal recipes as 30-Minute Clam Chowder, Perfect Grilled Steak, Chicken Curry in a Hurry, The Minimalist's Thanksgiving Turkey, Sausage with Grapes, 10-Minute Stir-Fried Chicken with Nuts, and 15-Minute Fruit Gratin, along with sauces and condiments to transform each dish. You'll wonder how you ever lived without it . . .

"All of his recipes offer a range of easygoing variations, and this antiauthoritarian congeniality allows you to make a tasty meal that accords with what you feel like and what you've got on hand." —The New York Times Book Review

"A comprehensive collection that ranges from American specialties, such as deviled chicken thighs, to international classics, like an eight-ingredient version of choucroute. Each recipe, from soup to dessert, includes Bittman's clear and reliable directions, along with prep and cooking times." —Bon Appétit

"With its combination of food history, practical instructions, and improvisation, The Minimalist goes a long way towards demystifying cooking." —Chicago Sun-Times