The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living

The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living

by Mark Bittman

Hardcover

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Product Details

ISBN-13: 9781439120231
Publisher: Simon & Schuster
Publication date: 09/21/2010
Pages: 656
Sales rank: 257,006
Product dimensions: 7.60(w) x 9.40(h) x 1.50(d)

About the Author

Mark Bittman is the author of Food Matters, 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 has appeared in a third.

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Food Matters Cookbook: 500 Revolutionary Recipes for Better Living 3.1 out of 5 based on 0 ratings. 30 reviews.
GailCooke More than 1 year ago
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! - Gail Cooke
read_nature More than 1 year ago
Having cooked from this book for several years now, I can wholeheartedly recommend it, and have in fact, given copies to several people as presents. The recipes are delicious and not difficult if you have basic cooking skills. I particularly like Bittman's earth-friendly, health-conscious approach and his instructions on how to substitute ingredients and improvise with what you have or what's in season. My family is vegetarian, but there's plenty there for us, and many of the meat-added recipes are good when adapted to using quorn or seitan. My only caveat is that the bread recipes could be a little more detailed--I use other cookbooks for baking.
Anonymous More than 1 year ago
L.A.Carlson-writer More than 1 year ago
Are you looking for a common sense approach to eating and cooking? You've found it when you read this book. Bittman gives us straight forward facts on what the food industry is doing to our health and our world. Yes, he still eats meat but not as much and stresses eating a diet higher in veggies, whole grains, legumes and fruit The numbers are rather alarming; 70% of Americans get their calories from food that is either processed or animal based; 30% of our calories come from natural or whole foods i.e. the good stuff. The cheap food comes at a cost; higher obesity costs taxpayers $840 billion annually. I learned so much from this book; the differences between fresh greens, substitutions for common foods, the various kinds of beans and most of all recipes that are easy, refreshing and new. I made my own Chicken stock, page 139, made the Pasta dish with asparagus and bacon on page 219 and made melt in your mouth Pear turnovers on page 365-all in one day. Bittman's approach is one everyone should incorporate for a satisfying and healthy approach to food! Bravo!
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Anonymous More than 1 year ago
My general belief is that everything Mark Bittman touches turns to gold (ever since I discovered How To Cook Everything Vegetarian, shortly after graduating college and busting out on my own). I am a carnivore again, but I love this man's approach to food. It's the right balance of gourmet, health, and ethics rolled into one- which leads to a truly satisfying meal. I recently made the tofu chocolate pudding for a vegan coworker. It was delicious and she loved the effort. Kudos, Mr. Bittman!!!
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