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The food matters cookbook : 500 revolutionary recipes for better living 1st Simon & Schuster hardcover ed.
    Bittman, Mark.
Publisher: Simon & Schuster,
Pub date: c2010.
Pages: x, 645 p. ;
ISBN: 9781439120231
Item info: 6 copies available at Elmira - Central (Steele) Library, Hammondsport - Fred and Harriett Taylor Memorial Library, Hornell Public Library, Horseheads Branch, Van Etten Library, and Watkins Glen Public Library.
Elmira - Central (Steele) Library Copies Material Location
641.3 B624 1 Adult NonFiction Book Standard shelving location
Hammondsport - Fred and Harriett Taylor Memorial Library Copies Material Location
641.3 BIT 1 New NonFiction Book New
Hornell Public Library Copies Material Location
641.3 BIT 1 Adult NonFiction Book Standard shelving location
Horseheads Branch Copies Material Location
641.3 B624 1 Adult NonFiction Book Standard shelving location
Van Etten Library Copies Material Location
641.3 B624 1 Adult NonFiction Book Standard shelving location
Watkins Glen Public Library Copies Material Location
641.3 BIT 1 Adult NonFiction Book Standard shelving location
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. Distributed by Syndetic Solutions, Inc.
Publishers Weekly Review
Bittman, New York Times columnist and bestselling author (How to Cook Everything) provides a rational approach to eating that not only improves health but also helps the environment. Extolling the benefits of a plant-heavy diet, Bittman offers more than 500 healthful recipes that feature unprocessed fruits, vegetables, legumes, nuts, and whole grains and reduce all types of meat to backup players. In addition, he shares five basic principles for sane eating that are easy to implement and understand as well as an unusually helpful pantry section and handy charts for substituting produce and seafood by season. Recipes focus on flavor, such as lemony zucchini risotto, which uses brown rice, and curried chickpeas and cauliflower with chicken. His chapter on beans offers a particularly varied selection, like a lentil stir-fry with mushrooms and caramelized onions, white beans and shrimp burgers, and beer-glazed black beans with chorizo and orange. Bittman also provides a resourceful index of dishes that can be made quickly as well as meals that can be made ahead of time. Practical and balanced, this collection will shape the way we cook at home for years to come. (Sept.) (c) Copyright PWxyz, LLC. All rights reserved From: Reed Elsevier Inc. Copyright Reed Business Information
Library Journal Review
Bittman's newest cookbook complements his Food Matters: A Guide to Conscious Eating, in which he argues the need for Americans to change their diets for medical and ethical reasons. His two goals with this collection of recipes are to help people to eat healthier to lose weight and to eat more sustainably. Sustainable eating means eating seasonally, limiting damage to the environment, avoiding exploitation of people or animals, and cutting out junk food and processed foods and limiting animal products. The bulk of our diet should come from fresh produce, whole grains, and legumes. Meats, cheeses, and alcohol are not completely removed but reduced and are ingredients in some of the recipes. Most of the recipes are short and easy to follow. Almost everything can be found in local supermarkets, as Bittman aims to make eating well easy. He includes variations that will give readers inspiration to experiment. Verdict Highly recommended for everyone looking to improve their health or eat responsibly. [See Prepub Alert, LJ 5/15/10.]-Kimberly Bartosz, Univ. of Wisconsin-Parkside, Kenosha (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted. From: Reed Elsevier Inc. Copyright Reed Business Information
Author Biography
Distributed by Syndetic Solutions, Inc.

Childrens Literature Comprehensive Database Review

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Leader am8a
key ocn535493054
Data source OCoLC
Fixed field data 100726s2010 nyu 000 0 eng
LCCN 2010028623
ISBN 9781439120231 : $35.00
ISBN 1439120234
LC Call Number TX353 .B614 2010
Dewey Decimal Classification Number 641.3 22
Personal Author Bittman, Mark.
Title The food matters cookbook : 500 revolutionary recipes for better living / by Mark Bittman.
Edition 1st Simon & Schuster hardcover ed.
Publication info New York : Simon & Schuster, c2010.
Projected pub date 1009
Physical description x, 645 p. ; 24 cm.
Summary This follow up to Mark Bittman's "NY Times" bestseller, "Food Matters: The Cookbook" offers around 450 recipes that will save your health and the planet.
Subject term Food.
Subject term Nutrition.
Subject term Health.
Subject term Cookbooks.