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Book description
People are hungry for ways to simplify their cooking--without sacrificing quality or taste. Now you can satisfy that hunger with The Minimalist Cooks at Home. Mark Bittman, author of the New York Times column "The Minimalist," brings one hundred of his innovative recipes (many never published before) right into your kitchen. But The Minimalist Cooks at Home is so much more than recipes. It features Mark's personal quick-cooking lessons, shortcuts, and ideas for variations, substitutions, and spin-offs. Mark doesn't believe in arduous techniques, long lists of ingredients, and even longer hours in the kitchen. Instead, with a few choice ingredients and a few easy steps, dishes such as Paella, Fast and Easy; Ziti with Butter, Sage, an... Rest of this review on the detail page
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Reviews (2) and details of The Minimalist Cooks at Home: Recipes That Give You More Flavor Out of Fewer Ingredients in Less Time

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Review:
Jeffrey Steingarten was a lawyer until 1989, when an invitation to write for American Vogue effected his metamorphosis into a food writer--unquestionably a higher form of life. As the self-styled Man Who Ate Everything, he could allow himself no favourite foods nor irrational dislikes; consequently, the first piece in the book describes his heroic efforts to purge himself of all food phobias in preparation for his new post. The Six-Step Programme he devised was largely successful: as a result, kimchi (Korean pickled cabbage), anchovies, Greek food and clams ("I feel a mild horror about what goes on in the moist darkness between the shells of all bivalves...is the horror deeper than I know?) all assumed a place in his diet. He became the "... Rest of this review on the detail page
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Reviews (1) and details of The Man Who Ate Everything: And Other Gastronomic Feats, Disputes and Pleasurable Pursuits

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Reviews (0) and details of But the Crackling Is Superb: An Anthology on Food and Drink by Fellows and Foreign Members of the Royal Society

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Review:
Jamie Oliver's Happy Days with the Naked Chef is in the same mold as his bestselling cookbooks, The Naked Chef and The Naked Chef Takes Off: recipes for simple, comforting food. This time, however, he has some interesting additions from his travels to Australia, New Zealand, America, and Japan. There are three new ideas in Happy Days with the Naked Chef. Oliver has included a chapter on "Comfort Food"--the kind of cooking Nigel Slater and Nigella Lawson specialize in. There are recipes for British favorites like Toad in the Hole, Fish Finger Buttie, and Sticky Sausage Bap with Melted Cheese and Brown Sauce. In his "Quick Fixes" chapter, Oliver has selected dishes where saving time and minimal washing up are the key ingredients. These incl... Rest of this review on the detail page
(Review by amazon.co.uk)
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Reviews (1) and details of Happy Days with the Naked Chef

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Book description
In this #1 international bestseller with more than 300,000 copies sold in the U.K., London's hottest young chef strips fine food down to the bare essentials. Naked? It's not him it's the food! Jamie Oliver a.k.a. the Naked Chef is England's #1 bestselling food sensation, a charismatic, streetwise culinary wonder boy whose personality is as fresh and unpretentious as his cooking. In this extraordinary cookbook, Jamie takes all of the trade secrets he has accumulated since he started cooking at age eight and distills them into a refreshingly simple style that really works for people who are passionate about food, but don't always have a lot of time, money, or space. Jamie has applied his strip it bare then make it work principle to all h... Rest of this review on the detail page
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