When you start to learn about cooking, and chefs, and all the stuff that goes along with becoming a foodie, Mark Bittman is one of the names you’ll start to read about. I’ve never been one to like things or people because they are popular; in fact, I hated New Kids on the Block when I was growing up just because they were everywhere (OK it was the 90s, give me a break). But when I got a review copy of The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living, I started to see what all the fuss was about.
For starters, there’s his approach to cooking, which he describes as “delicious foods that are as good for you as they are the planet.” OK, my interest is piqued!
His introduction won me over, although I don’t see myself becoming vegan or semi-vegan anytime soon, and I do hope to read more about his philosophy in his book Food Matters: A Guide to Conscious Eating with More Than 75 Recipes. He provides a couple of introductory chapters in The Food Matters Cookbook, but the majority if it is recipes.
The recipes are divided into traditional courses (appetizers and snacks; soups; salads and dressings; pasta, noodles, and dumplings; rice and grains; beans; vegetables; bread, pizza, sandwiches and wraps; desserts and sweet snacks). And, there are some handy recipe lists, sources, and index in the back.
Overall I really like his style. He provides a main recipe and then offers variations on the theme, which I now understand is part of the approach behind yet another one of his books that I want: How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food. (I noticed he likes to add the number of recipes in his books’ subtitles, too, LOL).
If you’d like to learn more about Mark Bittman, you can check out his website/blog at http://markbittman.com.
Come back tomorrow when I share the recipe I made from The Food Matters Cookbook.
I have two of his cookbooks, but am embarassed to say I rarely look at them. I should take another look, eh? (they are big fat books and I am currently using them under a small table lamp to make it taller!)
I too, was late to the Bittman bandwagon but now I really love his books – I love that his recipes can be either for the novice or the experienced. Looking forward to what you are going to make. Please link it up to the hop!
Thanks for sharing your review with the Tackling Bittman Recipe Hop!
Hi there – I don’t have this book yet, but it is definitely on my list as I really appreciate Bittman’s food philosophy as well as his simple, no-nonsense approach to cooking. Thanks so much for sharing your review with the Tackling Bittman Recipe Hop 🙂
Sue
Okay, I am getting the picture here – you are one of MANY who have this cookbook and are recommending it. I love his How to Cook Everything, so looks like I’m off to get this one too!
Thanks for sharing with the Tackling Bittman Recipe Hop!
Dr. Laura
If you were to get just one Bittman book, which would it be? My budget keeps me from buying books very often.