Mark Bittman's Quick and Easy Recipes From the New York Times - Mark Bittman [0]
PUBLISHED BY BROADWAY BOOKS
Copyright © 2007 by Mark Bittman
All Rights Reserved
Published in the United States by
Broadway Books, an imprint of The
Doubleday Broadway Publishing
Group, a division of Random House,
Inc., New York.
www.broadwaybooks.com
BROADWAY BOOKS and its logo, a letter
B bisected on the diagonal, are
trademarks of Random House, Inc.
Book design by Elizabeth Rendfleisch
Library of Congress Cataloging-in-
Publication Data
Bittman, Mark.
Mark Bittman’s quick and easy
recipes from the New York Times / by
Mark Bittman.
p. cm.
1. Quick and easy cookery. 2. Cookery,
International. I. Title.
TX833.5.B556 2007
641.5‘5—dc22
eISBN: 978-0-307-88548-7
2006030529
v3.1
ALSO BY THE AUTHOR
HOW TO COOK EVERYTHING
FISH: THE COMPLETE GUIDE TO BUYING AND COOKING
THE MINIMALIST COOKS DINNER
THE MINIMALIST COOKS AT HOME
THE MINIMALIST ENTERTAINS
HOW TO COOK EVERYTHING: THE BASICS
HOW TO COOK EVERYTHING: BITTMAN TAKES ON AMERICA’S CHEFS
THE BEST RECIPES IN THE WORLD
with Jean-Georges Vongerichten
JEAN-GEORGES: COOKING AT HOME WITH A FOUR-STAR CHEF
SIMPLE TO SPECTACULAR
CONTENTS
Cover
Title Page
Dedication
Copyright
Other Books by this Author
ACKNOWLEDGMENTS
INTRODUCTION
SOUPS
SALADS
SHELLFISH
FISH
POULTRY
BEEF AND VEAL
LAMB
PORK
VEGETABLES
BREAD, NOODLES, AND RICE
SAUCES AND CONDIMENTS
DESSERTS
INDEX
About the Author
ACKNOWLEDGMENTS
In 1995 Trish Hall, then editor of the New York Times Living section, asked me to develop a weekly column. Two years later, when the section was re-launched as Dining In/Dining Out, that column became “The Minimalist.” The column title, and indeed its theme, were the brainchildren of Rick Flaste, an inspired and inspiring editor and person. Though there are dozens of people I’m grateful to for their help and support in my work at the Times and on my cookbooks, Trish and Rick were largely responsible for beginning a weekly relationship that as of this writing is going on eleven years, and I’m eternally grateful.
During that period I have outlasted a slew of editors but have enjoyed none more than my current chief, Nick Fox. I’ve happily worked with deputy Pat Gurosky from the beginning. I’d also like to single out Sam Sifton, now a big honcho at the paper, who not only reinspired me during a rough patch but had the savvy to bring Nick on board.
Scores of chefs, fellow food writers, and home cooks, especially in the New York area but all over the world, have given me great ideas for “the Mini”—trying to single them out would only offend those I miss. Special thanks go to Jennifer Josephy, my editor at Broadway, to Bill Shinker, who brought the Minimalist books there about ten years ago, and to Steve Rubin, my publisher and friend. Peter “The Kid” Meehan and Chris Benton also played key roles in pulling this book together.
Many of my close friends and colleagues have made my life easier and fuller over the years, but again to mention them individually would only get me in trouble. The exceptions are my closest confidants, companions, and spiritual advisers: Angela Miller, John H. Willoughby, Charlie Pinsky, and the indefatigable Reverend Dr. L. Serene Jones. My family—in all its forms—has played a big role in inspiring and supporting me and in eating the food I cook, like it or not. Though the days of raising a young family have passed for me, they are a constant reminder of the importance of cooking in daily life. I wish I could talk about this with the first great cook I knew, Helen Art, who would probably love the Minimalist—critically, of course.
INTRODUCTION
THIS COLLECTION OF RECIPES includes just about everything I’ve published in the New York Times Dining section in the last ten years. “The Minimalist,” my weekly column, was launched then, with the idea of offering people a simple and easy recipe (sometimes three or four recipes) every week, recipes that more often than not could be put together quickly, on a weeknight. The idea is no longer novel, but it was