The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living
Mark Bittman
Language: English
Pages: 656
ISBN: 1439120234
Format: PDF / Kindle (mobi) / ePub
From the award-winning champion of conscious eating and author of the bestselling Food Matters comes The Food Matters Cookbook, offering the most comprehensive and straightforward ideas yet for cooking easy, delicious foods that are as good for you as they are for the planet.
The Food Matters Cookbook is the essential encyclopedia and guidebook to responsible eating, with more than 500 recipes that capture Bittman’s typically relaxed approach to everything in the kitchen. There is no finger-wagging here, just a no-nonsense and highly flexible case for eating more plants while cutting back on animal products, processed food, and of course junk. But for Bittman, flipping the ratio of your diet to something more virtuous and better for your body doesn’t involve avoiding any foods—indeed, there is no sacrifice here.
Since his own health prompted him to change his diet, Bittman has perfected cooking tasty, creative, and forward-thinking dishes based on vegetables, fruits, and whole grains. Meat and other animal products are often included—but no longer as the centerpiece. In fact the majority of these recipes include fish, poultry, meat, eggs, or dairy, using them for their flavor, texture, and satisfying nature without depending on them for bulk. Roasted Pork Shoulder with Potatoes, Apples, and Onions and Linguine with Cherry Tomatoes and Clams are perfect examples. Many sound downright decadent: Pasta with Asparagus, Bacon, and Egg; Stuffed Pizza with Broccoli, White Beans, and Sausage; or Roasted Butternut Chowder with Apples and Bacon, for example.
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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brine-cured black olives, pitted and chopped ½ cup green olives, pitted and chopped 2 tablespoons capers ¼ cup chopped red onion 2 celery stalks, chopped 1 small red bell pepper, preferably roasted (page 417), chopped 1 tablespoon chopped fresh oregano, or 1 teaspoon dried 1 teaspoon minced garlic 1 tablespoon sherry or wine vinegar 4 crusty sandwich rolls or buns, preferably whole grain 2 ripe tomatoes, sliced 1. If time allows, sprinkle the eggplant liberally with
vary it any number of ways: Substitute rye flour for half of the whole wheat, or omit the sesame seeds and add a pinch of dried thyme instead. You can also make these smaller or larger; just divide the dough into more or fewer pieces in Step 2. 1½ cups all-purpose flour, plus more as needed 1½ cups whole wheat flour 3 tablespoons olive oil, plus more for greasing the pan and brushing the finished loaves 2 teaspoons instant yeast 2 teaspoons salt ½ teaspoon honey or molasses 2
boil. Reduce the heat to low and-bubble gently, whisking frequently, until thick, 10 to 15 minutes. Remove from the heat and let cool slightly. 2. Combine the flour and baking powder in a bowl. With an electric mixer (or a whisk) to beat ⅓ cup oil with the sugar until creamy; add the egg yolks and beat until thick, scraping down the sides of the mixing bowl as necessary (this will take 5 to 7 minutes). Mix in the polenta until smooth, then mix in the dry ingredients until smooth. Add the orange
on, or just pulse a few times. Add a few ice cubes, one at a time, just enough to keep the machine working, and blend or pulse until smooth or chunky. Put the gazpacho in the fridge to chill a bit if you like, up to several hours. 2. Just before serving, taste the gazpacho and add more salt, pepper, or lemon juice as needed (remember you’ll be adding feta, which is usually salty). Pour the gazpacho into 4 bowls, top with the feta, drizzle with a few drops of olive oil, garnish with the herb, and
general, you can use whatever shape you like. The rule of thumb is to use strands for smooth sauces, and tubes and cut pasta with chunky ones, but it’s the kind of rule that has a lot of exceptions, even in Italy, so don’t worry much about it. Among the most common of Asian noodles are pure-white rice noodles, ranging from the angel-hair-thin vermicelli to the wider linguine-like strands; all are often referred to as rice sticks. Though they are the least nutritious of your options, you can use