Review: The Minimalist Entertains

Title: The Minimalist Entertains
Author: Mark Bittman
Publishing date: 2003
ISBN 0-7679-1193-8
Publisher Broadway Books
Photos: No

This book is divided into the 4 seasons and then into menus for different types
of interesting dinner parties, cocktail parties, barbecues and more entertaining
occasions. The book is based on the popular NY Times column written by Mark
Bittman. There are 40 seasonal menus for entertaining included in this book.

For instance in the Autumn section an informal buffet consists of Roast Tomato
Frittata; Kale, Sausage, Mushroom Stew; Bread; Big chopped Salad with
Vinaigrette; and for dessert, Pumpkin Panna Cotta. Then it has the recipes for
all except the bread.

A sample Winter menu is A hearty midwinter sit-down and includes Mushroom-Barley
Soup; Breaded Lamb Cutlets; Pilaf with Pine Nuts and Currants; Tender Spinach
and Crisp Shallots; and Maple Bread Pudding, which is also the dessert for an
old-fashioned menu that is included in the winter section as well.
In the spring section a sample menu is A Simple Spring Dinner which includes
Pan-Roasted Asparagus Soup with Tarragon; Broiled Salmon with Beurre Noisette;
Pan-Crisped Potatoes; and Ricotta With Walnuts and Honey.

Finally from the Summer section a sample menu is Grilling Asian-style and
includes Soy-Dipping Shrimp; Grilled Skirt Steak with Thai-Style Sauce; Grilled
Corn; and Pineapple-Ginger Sorbet. For each menu it lists the items for the
meal, then a blurb about the menu, then keys to success, Wine suggestions and a
timetable. There are useful and interesting tips included with each recipe.

For cookie lovers there are two unusual to me sounding cookies included as
desserts for a couple of the menus. They are, Olive Oil with Red Wine and
Rosemary and Olive Oil Sugar Cookies.

The writing in this book is green, ingredients and tips or information about the
recipe in a lighter green and instructions id darker green. This doesn't bother
me but it might some.