Save 32% Off: 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 Review & Ratings

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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 Review

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I received Mark Bittman's Quick and Easy Recipes for Christmas. I am an avid cook, but find that lately I don't have the time or energy to cook a full meal when I get home from work. Mark's book makes cooking a delicious meal easy and accessible.
Additionally, the recipes use common ingredients--and a limited number of ingredients per recipe. For example, Chicken Curry in a Hurry calls for 4 ingredients: vidalia onions, curry powder, chicken breasts, and sour cream (excluding cooking oil, salt, and pepper: too ubiquitous to be considered ingredients). Egg Drop Soup calls for 5 ingredients: chicken stock/broth, eggs, soy sauce, sesame oil, and scallions.
I recommend this book both to novice and experienced cooks that are looking for a go-to cookbook with reliable recipes.

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 Overview

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