| Imagine being able to prepare a flavorful sophisticated meal in under thirty minutes (without resorting to take out). Mark Bittman author of "How to Cook Everything" offers a variety of recipes (taken from his weekly New York Times column "The Minimalist") for home cooks of every skill level. International influences abound with entrEes such as Korean Style Beef Wrapped in Lettuce Leaves and Scallops with Almonds. But there are lots of recipes that connect with American cuisine such as Roast Salmon Steaks with Pinot Noir Syrup or Black-Eyed Peas Soup with Ham & Greens.Special notes and tips in the "With Minimal Effort" side bars offer ways to enhance the original dish. If you like to spend a short amount of time making dinner yet get a big payoff in terms of flavor this book is like manna from heaven for you.By Mark Bittman Over 100 fast and sophisticated main course selections plus recipes for versatile sides soups stews pasta No photos No nutritional analysis provided Food and wine pairing recommendations 288 Pages hardcover 7 1/2" x 9 1/2" |
