Kegami To see what your friends thought of this book, please sign up. I was a little put out at first by the lack of an ingredient list for the recipes. I think this cookbook is most useful for confident, experimental cooks who want more ideas for their everyday cooking. Nothing processed or out of a box — just good flavorful food. And as for 1, I should say that my husband is intractably picky and something of a food snob. Love the way these are broken down by season.

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Delish editors handpick every product we feature. We may earn money from the links on this page. Check out our interview with self-proclaimed minimalist Mark Bittman on his latest cookbook, Kitchen Express.

Mar 17, Evan Sung Self-described minimalist and author Mark Bittman has just released his latest cookbook, if you can call it that. A cookbook without measurements? Instead, Bittman, in his own wry way, manages to give home cooks just the right amount of information.

That is how Kitchen Express reads: as a conversation. We spoke with Bittman to find out why he thought cooks would approve of his "precisely imprecise" recipes and to get a few of his favorites, like Prosciutto, Peach, and Mozzarella Salad. MB: It was in part because we had such an amazing response to the series [in the New York Times]. It was clear that people thought it was cool to have this format of just throw some ideas out there and wing it.

But it also has its roots in wine writing, which I did when I was just beginning as a freelancer 30 years ago. The more specific you were, the more people were turned off. This [book] is a direct descent of this kind of thinking. It is precise in the ways the flavors in the ultimate dish are there, and the ingredients you need to get are also in there. The book is precise in that matter. I think it is a good way to approach things; you just need a certain leap of faith and level of confidence.

MB: The most critical thing a cook can have, other than a decent knife and cutting board, is a well-stocked pantry. MB: Olive oil, decent vinegar, pasta, canned tomatoes, soy sauce Have as much as you want to stock.

Have it all, all the time. Prosciutto, Peach and Mozzarella Salad: Peaches are an up-and-coming salad ingredient because they are juicy, but not too sweet. And the not-quite-famous but should be famous Shrimp with Cilantro, Garlic, and Lime. Fabulous stuff.

Charred Tomato Bisque Heat the broiler. Cut four or six large ripe tomatoes into thin slices and spread them out on a rimmed baking sheet, along with three smashed garlic cloves, olive oil, salt, and pepper.

Broil until the tomatoes are beginning to blacken, turning as necessary, about eight minutes total; remove the garlic as soon as it turns golden.

Puree everything with a cup of cream and a half-cup of basil leaves. Warm gently in a saucepan or chill for a few minutes in the freezer. Serve with grilled cheese sandwiches or breadsticks. Prosciutto, Peach, and Mozzarella Salad For each person, cut a fresh peach into eight wedges. Tear prosciutto and sliced mozzarella into bite-size pieces. Dress mixed greens with olive oil, lemon juice, and salt and pepper. Toss in the peaches, prosciutto, and cheese and serve.

Shrimp with Cilantro, Garlic, and Lime In a large bowl, combine a handful or so of chopped cilantro, some minced garlic, the zest and juice of a lime, a tablespoon of fish sauce, salt, and pepper. In vegetable oil, cook a pound of shrimp until pink and no longer translucent, three or four minutes. Or use squid; cook it for even less time.

Toss the shrimp in the cilantro mixture and serve alone, over noodles or rice, or even as part of a salad. Advertisement - Continue Reading Below.


Tips from Cookbook Author Mark Bittman


AR 350-38 PDF






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