The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living
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.
oyster(s): Kimchi Pancakes, 456 and Vegetable Pancakes, Korean Style, 455–56 Paella Made with Noodles, 229–30 Pan Roast, Not-So-Classic, 443–44 Salad, Thai, 182 substituting, 23 Tuscan Tomato-Farro Soup with, 103 and Vegetable Pancakes, Korean Style, 455–56 see also clams; crab(s); fish; scallop(s); shrimp; squid sea greens, 31 Lentil “Caviar” with All the Trimmings, 64 Seaweed Gorp, 40 Soba Salad with Walnuts, Miso Dressing and, 168–69 Seasoned
Some tortilla soups are based on a complicated broth, but I’ve saved the frills for the toppings. Consider all of the garnishes optional—you can enjoy tortilla soup with just a few chopped scallions and crumbled tortillas on top—but try this at least once brimming precariously with fresh veggies, salsa (for homemade, see page 46), and chips. 2 tablespoons olive oil 8 ounces bone-in chicken thighs or beef chuck steak (or use brisket, shank, even sirloin; cut it into chunks) Salt and
they’re browned on the other side, a couple of minutes more. As they finish, transfer them to the oven while you cook the remaining batter. Serve drizzled with molasses or maple syrup. Coconut Flapjacks Makes: 4 servings Time: 30 minutes Coconut and its milk provide so much richness that you can make these pancakes without any eggs or dairy at all. Fresh or dried fruit is a great topping here, but I like the slight crunch of sugar crystals combined with a few drops of lime juice.
able to pierce the thickest part with a knife). Plunge the asparagus into ice water to stop the cooking. 2. Dry out the skillet and set it over high heat until very hot, 3 to 4 minutes. Add the oil, then the asparagus. Cook, stirring, for about a minute. Add the garlic, ginger, and chile. Cook until the asparagus is dry and beginning to brown, 5 to 10 minutes. Stir in the edamame, soy sauce, and a small splash of water; cook, stirring and adding just enough water to keep everything from
you don’t want too much heat, skip the dried chiles and proceed directly to Step 2. Since this keeps and reheats so well, the ingredients here make a big batch. Serve it to a crowd, plan to eat it over a few days, or freeze what’s left. 2 (or more) dried hot chiles (like chipotle), optional Boiling water as needed 2 tablespoons olive oil 1 onion, chopped 1 red bell pepper, chopped 2 tablespoons minced garlic 3 tablespoons tomato paste 2 tablespoons chili powder Salt