The Minimalist Entertains: 40 Seasonal Menus for Dinner Parties, Cocktail Parties, Barbecues, and More
About this ebook
No matter the occasion—from cocktail parties to buffets to elegant sit-down dinners—Mark Bittman has you covered. Toss out the idea that you have to deliver near-perfect, super expensive food to entertain family and friends. His creative menus are packed with simple, flavorful dishes for starters, main courses, sides, and desserts—all made with easily found ingredients and requiring minimal preparation.
Organized by menus and seasons, this book serves up recipes along with "Keys to Success" that focus on stand-out ingredients and offer suggestions for adding a dish or two to make the menu more elaborate; a "Timetable" section that gives you tips and tricks on organizing the meal prep; and basic wine selections.
From a Pan-Asian Dinner in the spring (Risotto with Coconut Milk and Seafood, Broiled Lamb Chops with Mint Chutney, Herbed Green Salad with Soy Vinaigrette, and Pineapple-Ginger Sorbet) to a wintertime Informal Italian Dinner (Pasta with Fast Sausage Ragù, Chicken with Pancetta and Balsamic Vinegar, Porcini-Scented "Wild" Mushroom Sauté, and Ricotta with Walnuts and Honey), The Minimalist Entertains makes it easier than ever to combine food, fun, and friends.
"Let's face it: entertaining is a slightly scary business for just about everybody. But in this book, Mark Bittman's trademark brand of delicious but easy recipes is joined by a 'let's just have fun' attitude that makes you actually want to have folks over for dinner." —John Willoughby and Chris Schlesinger, coauthors of The Thrill of the Grill and License to Grill
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About the author
Mark Bittman is the author of thirty acclaimed books, including the How to Cook Everything series, the award-winning Food Matters, and the New York Times #1 bestseller VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . For Good. For more than two decades his popular and compelling stories appeared in the New York Times, where he was the lead food writer for the New York Times magazine and became the United States's first food-focused op-ed columnist for a major news publication. Bittman has starred in four television series, including Showtime's Emmy Award–winning Years of Living Dangerously. He has written for nearly every major newspaper and magazine in the US and has spoken at dozens of universities and conferences. His 2007 TED Talk has more than four million views, and in 2015, he was honored as a Distinguished Fellow at the University of California, Berkeley. He is currently teaching at Columbia University's Mailman School of Public Health, editing the online food magazine Heated, and writing a book about understanding food. He can be found at markbittman.com, heated.medium.com, @bittman on Twitter, and @markbittman on Instagram.
