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Product Description
Review
— Mark Knoblauch, Booklist
“…further proof (as if it were needed) that Bittman belongs on every cook’s bookshelf.” – Daily Beast
“Bittman's works encompass the full scope of contemporary cookery.” –Louisville Courier-Journal
“The Food Matters Cookbook is a fantastic cookbook for anyone who is interested in eating more healthy meals. It's perfect for the beginner but will be enjoyed by even the most accomplished chef because of the variety of creativity of the recipes.” –Blog Critics.org
“Practical and balanced, this collection will shape the way we cook for years to come.”
--Publishers Weekly (starred review)
"Those of us who love reading about food and recipes should find Mark Bittman's new book, The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living, a cookbook worth reading."
--Jewish Chronicle
Product Description
There are vegetarian recipes, too, and they have flair without being complicated—recipes like Beet Tartare, Lentil "Caviar" with All the Trimmings, Radish-Walnut Tea Sandwiches, and Succotash Salad. Bittman is a firm believer in snacking, but in the right way. Instead of packaged cookies or greasy chips, Bittman suggests Seasoned Popcorn with Grated Parmesan or Fruit and Cereal Bites. Nor does he skimp on desserts; rather, he focuses on
fruit, good-quality chocolate, nuts, and whole-grain flours, using minimal amounts of eggs, butter, and other fats. That allows for a whole chapter devoted to sweets, including Chocolate Chunk Oatmeal Cookies, Apricot Polenta Cake, Brownie Cake, and Coconut Tart with Chocolate Smear.
True to the fuss-free style that has made him famous, Bittman offers plenty of variations and substitutions that let you take advantage of foods that are in season—or those that just happen to be in the fridge. A quick-but-complete rundown on ingredients tells you how to find sustainable and flavorful meat and shop for dairy products, grains, and vegetables without wasting money on fancy organic labels. He indicates which recipes you can make ahead, those that are sure to become pantry staples, and which ones can be put together in a flash. And because Bittman is always comprehensive, he makes sure to include the building-block recipes for the basics of home cooking: from fast stocks, roasted garlic, pizza dough, and granola to pots of cooked rice and beans and whole-grain quick breads.
With a tone that is easygoing and non-doctrinaire, Bittman demonstrates the satisfaction and pleasure in mindful eating. The result is not just better health for you, but for the world we all share.
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Most helpful customer reviews
4 of 4 people found the following review helpful
4.0 out of 5 stars
GOURMET RECIPES FOR HEALTHFUL MEALS,
By
This review is from: Food Matters Cookbook: 500 Recipes for Conscious Eating (Hardcover)
In his opening remarks author Mark Bittman mentioned that he had been writing about food for 30 years noted that the American diet had 'undergone some changes, few of them for the better.' At about the same time Mr. Bittman had also experienced some changes - he was over weight, his blood sugar and cholesterol were up, he had sleep apnea, and recently underwent knee surgery. His doctor suggested he become a vegan. Of course, Mr. Bittman strenuously objected to this suggestion, reminding the doctor that he was a food writer.The doctor's reply? He reminded him that he was a smart guy and that his condition was serious. 'Figure something out' was the doctor's injunction. As we now know Mr. Bittman more than figured something out. With his bestseller FOOD MATTERS he brought to light the impossible amount of meat we consume and the ensuing effects on both our health and environment. He devised a plan for addressing these issues. Now, with THE FOOD MATTERS COOKBOOK he provides us with 500 recipes that are not only a pleasure for our palates but also intelligent choices that are healthful and environmentally friendly. His focus is on grains, vegetables, and legumes, reminding us that in no time this way of eating will become natural to us as we 'shift the proportions of what you eat and make your diet as plant-heavy as you can.' Bittman tells us it is a case of seeing and presenting animal products as garnishes rather than the main dish. We're not giving up meat, we're simply rethinking the way we eat it. If there's anyone who doubts that these recipes are not gourmet quality, just taste Pasta with Cumin-Scented Squash and Lamb or Kohlrabi Stir-Fry with Pork, plus a multitude of others. Not at all dictatorial in suggesting we change our eating habits, Mr. Bittman says, 'Sane eating is about moderation, not deprivation, so feel free to eat the foods you'd miss, just in smaller portions and less frequently.' THE FOOD MATTERS COOKBOOK makes responsible, good sense - enjoy!
3 of 3 people found the following review helpful
5.0 out of 5 stars
Amazing,
By
This review is from: Food Matters Cookbook: 500 Recipes for Conscious Eating (Hardcover)
The book is crammed full of great healthy recipes. It's full of food ideas that I've never found in other cook books and I have lots of cookbooks.
1 of 1 people found the following review helpful
5.0 out of 5 stars
Love this recipe book!,
By
This review is from: Food Matters Cookbook: 500 Recipes for Conscious Eating (Hardcover)
I really love this cookbook. I am infamous for buying cookbooks and making one or two recipes and than never opening them again. I can honestly say I have used this book the most. I have made about 10-15 recipes and so far only one that wasn't that great (polenta pizza). I have made the cauliflower mac and cheese, chicken, wine and mushroom pasta and breakfast rice pilaf just to name a few and my husband and our guests have absolutely raved. My favourite thing about the cookbook is that there are not a ton of ingredients that I have to purchase to make one recipe. I usually just have to buy the fresh ingredients that I need (and he gives you tips on substituting for in season ingredients and giving you options to use what you have), the pantry items that are in the recipes are pretty standard and I usually have all of them. It is really nice to go to the grocery and get the ingredients for two recipes and only have a few items in hand. I find the timing of the recipes very bang on. If it says 45 minutes, it usually is 45 minutes. I also find Mark's direction very easy to follow and if you follow the steps one by one his tips can really help you cook efficiently. I also find his recipes are easy to change from 4 to 6 servings if you want more leftovers or if you are having company. He also shares how to make each recipe with different ingredients (including if you want to make it vegetarian). Tonight I am making spicy pork and cabbage pasta and it looks delicious!
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