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Mark Bittman's Quick and Easy Recipes from the New York Times: 350 Recipes
US $4.99
ApproximatelyRM 21.10
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Condition:
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages.
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Shipping:
US $5.50 (approx RM 23.26) USPS First Class®.
Located in: Longmont, Colorado, United States
Delivery:
Estimated between Wed, 10 Sep and Sat, 13 Sep to 94104
Returns:
30 days return. Seller pays for return shipping.
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(Not eligible for eBay purchase protection programmes)
Seller assumes all responsibility for this listing.
eBay item number:226072793550
Item specifics
- Condition
- ISBN
- 9780767926232
About this product
Product Identifiers
Publisher
Crown Publishing Group, T.H.E.
ISBN-10
0767926234
ISBN-13
9780767926232
eBay Product ID (ePID)
57033055
Product Key Features
Book Title
Mark Bittman's Quick and Easy Recipes from the New York Times : Featuring 350 Recipes from the Author of HOW to COOK EVERYTHING and the BEST RECIPES in the WORLD: a Cookbook
Number of Pages
352 Pages
Language
English
Topic
Regional & Ethnic / International, Methods / Quick & Easy, Regional & Ethnic / American / General, Seasonal
Publication Year
2007
Genre
Cooking
Format
Trade Paperback
Dimensions
Item Height
0.8 in
Item Weight
27.5 Oz
Item Length
8.9 in
Item Width
8 in
Additional Product Features
Intended Audience
Trade
LCCN
2006-030529
Dewey Edition
22
Reviews
"Mark Bittman's quick and easy recipes are much more than that, a definitive collection that takes as little as a half hour and results in truly remarkable food. That alone should empower you to drive past the take-out place and do some cooking." -Mario Batali "Some cooks enjoy giving the impression that their work requires esoteric language and complicated skills. Mark Bittman is just the opposite. He is devoted to making it clear that great food can be created with few ingredients and a minimum of effort." -John Willoughby and Chris Schlesinger, coauthors ofThe Thrill of the GrillandLicense to Grill "Mark Bittman makes great everyday cooking and eating possible in a harried world. He is a master of streamlining good food down to its essence without losing a jot of taste. Mark understands and loves exceptional food and enjoys cooking it. Under his tutelage, we can, too." -Lynne Rossetto Kasper, host ofThe Splendid Table®on PBS and author ofThe Italian Country Table, " Mark Bittman's quick and easy recipes are much more than that, a definitive collection that takes as little as a half hour and results in truly remarkable food. That alone should empower you to drive past the take-out place and do some cooking." -- Mario Batali " Some cooks enjoy giving the impression that their work requires esoteric language and complicated skills. Mark Bittman is just the opposite. He is devoted to making it clear that great food can be created with few ingredients and a minimum of effort." -- John Willoughby and Chris Schlesinger, coauthors of "The Thrill of the Grill" and "License to Grill ""Mark Bittman makes great everyday cooking and eating possible in a harried world. He is a master of streamlining good food down to its essence without losing a jot of taste. Mark understands and loves exceptional food and enjoys cooking it. Under his tutelage, we can, too." -Lynne Rossetto Kasper, host of "The Splendid Table(R) "on PBS and author of "The Italian Country Table ", "Mark Bittman makes great everyday cooking and eating possible in a harried world. He is a master of streamlining good food down to its essence without losing a jot of taste. Mark understands and loves exceptional food and enjoys cooking it. Under his tutelage, we can, too." -Lynne Rossetto Kasper, host of "The Splendid Table(R) "on PBS and author of "The Italian Country Table ", "Mark Bittman's quick and easy recipes are much more than that, a definitive collection that takes as little as a half hour and results in truly remarkable food. That alone should empower you to drive past the take-out place and do some cooking." Mario Batali "Some cooks enjoy giving the impression that their work requires esoteric language and complicated skills. Mark Bittman is just the opposite. He is devoted to making it clear that great food can be created with few ingredients and a minimum of effort." John Willoughby and Chris Schlesinger, coauthors of The Thrill of the Grill and License to Grill "Mark Bittman makes great everyday cooking and eating possible in a harried world. He is a master of streamlining good food down to its essence without losing a jot of taste. Mark understands and loves exceptional food and enjoys cooking it. Under his tutelage, we can, too." -Lynne Rossetto Kasper, host of The Splendid Table on PBS and author of The Italian Country Table, "Mark Bittman makes great everyday cooking and eating possible in a harried world. He is a master of streamlining good food down to its essence without losing a jot of taste. Mark understands and loves exceptional food and enjoys cooking it. Under his tutelage, we can, too." -Lynne Rossetto Kasper, host ofThe Splendid Table®on PBS and author ofThe Italian Country Table
Dewey Decimal
641.5/55
Synopsis
Mark Bittman' s" New York Times" column, " The Minimalist, " is one of the most frequently clipped parts of the paper's Dining section. For Bittman's millions of fans who regularly pore over their clippings, here is reason to rejoice: A host of Bittman's wonderfully delicious and easy recipes, 350 in all, are now available in a single paperback. In sections that cover everything from appetizers, soups, and sauces to meats, vegetables, side dishes, and desserts, "Mark Bittman's Quick and Easy Recipes from The New York Times" showcases the elegant and flexible cooking style for which Bittman is famous, as well as his deep appreciation for fresh ingredients prepared with minimal fuss. Readers will find tantalizing recipes from all over, each requiring little more than basic techniques and a handful of ingredients. Cold Tomato Soup with Rosemary, Parmesan Cups with Orzo Risotto, Slow-Cooked Ribs, Pumpkin Panna Cotta-- the dishes here are perfect for simple weeknight family meals or stress-free entertaining. Certain to appeal to anyone-- from novices to experienced cooks-- who wants to whip up a sophisticated and delicious meal easily, this is a collection to savor, and one destined to become a kitchen classic., Mark Bittman's New York Times column, "The Minimalist," is one of the most frequently clipped parts of the paper's Dining section. For Bittman's millions of fans who regularly pore over their clippings, here is reason to rejoice- A host of Bittman's wonderfully delicious and easy recipes, 350 in all, are now available in a single paperback. In sections that cover everything from appetizers, soups, and sauces to meats, vegetables, side dishes, and desserts, Mark Bittman's Quick and Easy Recipes from The New York Times showcases the elegant and flexible cooking style for which Bittman is famous, as well as his deep appreciation for fresh ingredients prepared with minimal fuss. Readers will find tantalizing recipes from all over, each requiring little more than basic techniques and a handful of ingredients. Cold Tomato Soup with Rosemary, Parmesan Cups with Orzo Risotto, Slow-Cooked Ribs, Pumpkin Panna Cotta-the dishes here are perfect for simple weeknight family meals or stress-free entertaining. Certain to appeal to anyone-from novices to experienced cooks-who wants to whip up a sophisticated and delicious meal easily, this is a collection to savor, and one destined to become a kitchen classic., Mark Bittman's New York Times column, "The Minimalist," is one of the most frequently clipped parts of the paper's Dining section. For Bittman's millions of fans who regularly pore over their clippings, here is reason to rejoice: A host of Bittman's wonderfully delicious and easy recipes, 350 in all, are now available in a single paperback. In sections that cover everything from appetizers, soups, and sauces to meats, vegetables, side dishes, and desserts, Mark Bittman's Quick and Easy Recipes from The New York Times showcases the elegant and flexible cooking style for which Bittman is famous, as well as his deep appreciation for fresh ingredients prepared with minimal fuss. Readers will find tantalizing recipes from all over, each requiring little more than basic techniques and a handful of ingredients. Cold Tomato Soup with Rosemary, Parmesan Cups with Orzo Risotto, Slow-Cooked Ribs, Pumpkin Panna Cotta--the dishes here are perfect for simple weeknight family meals or stress-free entertaining. Certain to appeal to anyone--from novices to experienced cooks--who wants to whip up a sophisticated and delicious meal easily, this is a collection to savor, and one destined to become a kitchen classic., Bittman's wonderfully simple recipes, 350 in all, are now available in a single paperback. In sections that cover everything from appetizers, soups, and sauces to meats, vegetables, side dishes, and desserts, this text showcases the elegant and flexible cooking style for which Bittman is famous.
LC Classification Number
TX833.5.B556 2007
Item description from the seller
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- Évaluations automatiques eBay- Feedback left by buyer.Past monthCommande terminée - avec suivi et dans les délais
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- b***i (304)- Feedback left by buyer.Past monthVerified purchaseNice jacket, as described. Satisfied buyer.
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Seller feedback (2,366)
- Évaluations automatiques eBay- Feedback left by buyer.Past monthCommande terminée - avec suivi et dans les délais
- Évaluations automatiques eBay- Feedback left by buyer.Past monthCommande terminée - avec suivi et dans les délais
- b***i (304)- Feedback left by buyer.Past monthVerified purchaseNice jacket, as described. Satisfied buyer.