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Food Matters: A Guide to Conscious Eating with More Than 75 Recipes
 
 
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Food Matters: A Guide to Conscious Eating with More Than 75 Recipes (Hardcover)

by Mark Bittman (Author)
4.0 out of 5 stars  See all reviews (2 customer reviews)
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Food Matters: A Guide to Conscious Eating with More Than 75 Recipes + How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food + How to Cook Everything: 2,000 Simple Recipes for Great Food
Total List Price: CDN$ 109.98
Price For All Three: CDN$ 69.28

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Product Description

Product Description

From the award-winning champion of culinary simplicity who gave us the bestselling How to Cook Everything and How to Cook Everything Vegetarian comes Food Matters, a plan for responsible eating that's as good for the planet as it is for your weight and your health.

We are finally starting to acknowledge the threat carbon emissions pose to our ozone layer, but few people have focused on the extent to which our consumption of meat contributes to global warming. Think about it this way: In terms of energy consumption, serving a typical family-of-four steak dinner is the rough equivalent of driving around in an SUV for three hours while leaving all the lights on at home.

Bittman offers a no-nonsense rundown on how government policy, big business marketing, and global economics influence what we choose to put on the table each evening. He demystifies buzzwords like "organic," "sustainable," and "local" and offers straightforward, budget-conscious advice that will help you make small changes that will shrink your carbon footprint -- and your waistline.

Flexible, simple, and non-doctrinaire, the plan is based on hard science but gives you plenty of leeway to tailor your food choices to your lifestyle, schedule, and level of commitment. Bittman, a food writer who loves to eat and eats out frequently, lost thirty-five pounds and saw marked improvement in his blood levels by simply cutting meat and processed foods out of two of his three daily meals. But the simple truth, as he points out, is that as long as you eat more vegetables and whole grains, the result will be better health for you and for the world in which we live.

Unlike most things that are virtuous and healthful, Bittman's plan doesn't involve sacrifice. From Spinach and Sweet Potato Salad with Warm Bacon Dressing to Breakfast Bread Pudding, the recipes in Food Matters are flavorful and sophisticated. A month's worth of meal plans shows you how Bittman chooses to eat and offers proof of how satisfying a mindful and responsible diet can be. Cheaper, healthier, and socially sound, Food Matters represents the future of American eating.



About the Author

Mark Bittman is the author of How to Cook Everything and other cookbooks, and of the weekly New York Times column, The Minimalist. His work has appeared in countless newspapers and magazines, and he is a regular on the Today show. Mr. Bittman has hosted two public television series and is currently appearing in a third.
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Food Matters: A Guide to Conscious Eating with More Than 75 Recipes
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9 of 12 people found the following review helpful:
3.0 out of 5 stars A Food Writer and Cookbook Author Describes How to Eat Healthier and Reduce Your Carbon Footprint, Mar 18 2009

Food Matters is a lightweight (pun intended) look at how your eating choices affect the environment, your health, and your weight. Mark Bittman provides familiar arguments in favor of enjoying food choices that don't use as many resources that are also good for you to eat. To underscore the point, he describes how he lost weight by changing to more environmentally friendly choices (fruits, vegetables, nuts, whole grains, and relatively little eggs, dairy, fish, chicken, and beef). The book ends with some recipes to help you switch from animal-protein-centered dishes to ones that either have little protein or none. He also teaches you how to prepare and keep masses of vegetable- and fruit-based ingredients ready to go for tasty eating.

As far as this book goes, it's well done . . . but it's just not enough for many people to buy and use the book. Here are some examples of problems with the book:

1. He argues that you shouldn't buy out-of-season fruits and vegetables from halfway around the world because of all energy expended. In many developing countries, out-of-season fruits and vegetables are the way that poor farmers are trying to get out of poverty and use less environmentally damaging methods. Mr. Bittman doesn't differentiate between who is producing the out-of-season fruits and vegetables and how they are produced. In some cases at least, doing the opposite of his advice can be an environmentally friendly decision.

2. He focuses on food-related ways to reduce the carbon footprint without considering how you cook and store the food and that impact on carbon footprint.

3. He talks about the wonders of various fruits, vegetables, and whole-grain alternatives without usually giving you the details about what each one offers in the way of nutrition and digestion characteristics, depending on how they are prepared.

4. He expounds upon all of the problems of feed-lot produced beef, likes the idea of grass-fed beef, but never tells you in detail the benefits of grass-fed cattle.

5. The list of recipes is a good one, but it's hardly enough to provide all of your eating needs. Why not provide a full cookbook to support his concept?

6. I went to the store to check out those dastardly food manufacturers to see if they were in fact pulling all of the tricks that he described. Some were and some weren't. It made me realize that I need to develop a list of items that I've researched and why I chose them so that I can then compare them to new offerings when those are provided.

7. When all was said and done, I was struck that what he was telling me to do was pretty similar to what I do already. So what did I gain from the book that I didn't know already? Mainly that seltzer bottles use a lot of energy in their production. I'll skip seltzer in the future and go back to tap water exclusively. If I had bought a vegetarian cookbook, I think I would have been better off.

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5.0 out of 5 stars Great information!, April 21 2009
Everyone should read this book to get a grip on what we are doing to ourselves, animals, and the effect of it all on our planet. Easy to read, and informative without being extremist, and half the book is recipes. If you have not yet, definitely check out Mark Bittman's column, The Minimalist, in the New York Times, and also his other GIANT recipe books, which are encyclopedias for the kitchen.
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