New Mark Bittman Cookbook Inspired By “Food Matters” Bestseller

Posted by on Oct 18

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Author of the New York Times bestseller "Food Matters," Mark Bittman is a NY Times columnist already with a number of successful cookbooks under his belt. And as of last month, Bittman has released a companion cookbook to his bestseller, titled "The Food Matters Cookbook: 500 Revolutionary Recipes For Better Living." It's yet another cookbook that is well on its way to achieving the same five-star status.

In "The Food Matters Cookbook," Bittman encourages readers to take their love of sustainable, simple, and healthy eating to the next level by putting their beliefs to good use in the kitchen. To make it easier to peruse, the cookbook is split up into standard categories of common ingredients (appetizers, grains, desserts, etc.), but also features an index that splits up the recipes into three cooking genres:  Make-Ahead, Fast, and Pantry Staple.

Recipes include mashed fava beans with tomatoes and feta, crispy rice cakes with stir fried vegetables and chicken, Boston baked beans, spaghetti with seared radicchio, brown rice pudding with coconut milk, curried chickpeas and cauliflower with chicken, white beans and shrimp burgers, lemony zucchini risotto, and beer-glazed black beans with chorizo and orange. Home chefs will quickly recognize the cookbook's emphasis on different kinds of flavors to make each dish interesting, as well as a shifted focus for the main ingredients. Most cookbooks might list a recipe as "curried chicken with chickpeas and cauliflower," for example. But the change in perspective is just one more subtle, yet effective, way that Bittman gets his point across.

"The Food Matters Cookbook" was published by Simon & Schuster on September 21, 2010, and is available in bookstores nationwide and online.

LA Weekly

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