Mark Bittman s Kitchen Matrix

Author: Mark Bittman
Publisher: Clarkson Potter
ISBN: 9780804188029
Release Date: 2015-10-27
Genre: Cooking

Bestselling author Mark Bittman anthologizes his popular Matrix series in a boldly graphic new cookbook that emphasizes creativity, improvisation, and simplicity as the keys to varied cooking. For years, Mark Bittman has shared his formulas, recipes, and kitchen improvisations in his popular New York Times Eat column, in which an ingredient or essential technique is presented in different variations in a bold matrix. Accompanied by striking photographs and brief, straightforward instructions, these thematic matrices show how simple changes in preparation and ingredient swaps in a master recipe can yield dishes that are each completely different from the original, and equally delicious. In Mark Bittman’s Kitchen Matrix, Mark’s matrices come together to create a collection of over 400 flexible recipes covering vegetables, fruits, meats and chicken, and even desserts. Whether you're cooking up soup (creamy, brothy, earthy, or hearty), freezing ice pops (in fruity, savory, creamy, or boozy varieties), or preparing asparagus (steamed, roasted, stir-fried, or grilled), following Mark’s approach to culinary improvisation will deliver stand-out results.

Mark Bittman s Kitchen Matrix

Author: Mark Bittman
Publisher: Clarkson Potter
ISBN: 9780804188012
Release Date: 2015
Genre: Cooking

Bestselling author Mark Bittman anthologizes his popular Matrix series in a boldly graphic new cookbook featuring 400 recipes that emphasize creativity, improvisation, and simplicity as the keys to varied cooking. For years, Mark Bittman has shared his formulas, recipes, and kitchen improvisations in his popular New York Times Eat column, in which an ingredient or essential technique is presented in different variations in a bold matrix. Accompanied by striking photographs and brief, straightforward instructions, these thematic matrices show how simple changes in preparation and ingredient swaps in a master recipe can yield dishes that are each completely different from the original, and equally delicious. In Mark Bittman's Kitchen Matrix, Mark's matrices come together to create a collection of over 400 flexible recipes covering vegetables, fruits, meats and chicken, and even desserts. Whether you're cooking up soup (creamy, brothy, earthy, or hearty), freezing ice pops (in fruity, savory, creamy, or boozy varieties), or preparing asparagus (steamed, roasted, stir-fried, or grilled), following Mark's approach to culinary improvisation will deliver stand-out results.

Mark Bittman s Kitchen Express

Author: Mark Bittman
Publisher: Simon and Schuster
ISBN: 1416578986
Release Date: 2009-07-07
Genre: Cooking

People who like to eat well without the fuss have always turned to Mark Bittman for his trademark pared-down elegance and contemporary style. In 404 Express, Bittman, author of the popular New York Times column "The Minimalist" and the bestselling How to Cook Everything series, offers readers a new level of ease with recipes that that are no more than a paragraph long. The 404 seasonal recipes are sophisticated as they are simple: on a cold winter night, warm up with White Bean Stew served over crusty slices of oil-rubbed baguette. Welcome spring with Shrimp with Asparagus, Dill or Spice Poached Eggs and Truffled Arugula Prosciutto Salad. Make the most of summer produce with Scallop and Peach Ceviche or Apricot Cream Upside Down Pie, and try Salmon and Sweet Potato with Coconut Curry Sauce or Broiled Brussels Sprouts with Hazelnuts when the air starts to cool. The beautiful, two color cookbook also includes Bittman's complete guide to stocking your pantry, menus for a variety of occasions, and recipe lists that span the seasons.

The Best Recipes in the World

Author: Mark Bittman
Publisher: Clarkson Potter
ISBN: 9780307482174
Release Date: 2009-02-25
Genre: Cooking

The author of How to Cook Everything takes you on the culinary trip of a lifetime, featuring fifty-two international menus. Mark Bittman traveled the world to find and bring back the best recipes of home cooks from 44 countries. This bountiful collection of new, easy, and ultra-flavorful dishes will add exciting new tastes and cosmopolitan flair to your everyday cooking and entertaining. With his million-copy bestseller How to Cook Everything, Mark Bittman made the difficult doable. Now he makes the exotic accessible. In this highly ambitious, accomplished, globe-spanning work, Bittman gathers the best recipes that people from dozens of countries around the world cook every day. And when he brings his distinctive no-frills approach to dishes that were once considered esoteric, America's home cooks will eagerly follow where they once feared to tread. In more than a thousand recipes, Bittman compellingly demonstrates that there are many places besides Italy and France to which cooks can turn for inspiration. In addition to these favorites, he covers Spain, Portugal, Greece, Russia, Scandinavia, the Balkans, Germany, and other European destinations, giving us easy ways to make dishes like Spanish Mushroom and Chicken Paella, Greek Roast Leg of Lamb with Thyme and Orange, Russian Borscht, and Swedish Appletorte. Asian food now rivals European cuisine’s popularity, and this book reflects that: It’s the first to emphasize European and Asian cuisines equally, with easy-to-follow recipes for favorites like Vietnamese Stir-Fried Vegetables with Nam Pla, Pad Thai, Japanese Salmon Teriyaki, Chinese Black Bean and Garlic Spareribs, and Indian Tandoori Chicken. Nor is the rest of the world ignored: there are hundreds of recipes from North Africa, the Middle East, and Central and South America, too. All will be hits with home cooks looking to add exciting new tastes and cosmopolitan flair to their everyday repertoire. Shop locally, cook globally–Mark Bittman makes it so easy: • Hundreds of recipes that can be made ahead or prepared in under 30 minutes • Informative sidebars and instructional drawings explain unfamiliar techniques and ingredients • An extensive International Pantry section and much more make this an essential addition to any cook’s shelf The Best Recipes in the World is destined to be a classic that will change the way Americans think about everyday food. It’s simply like no other cookbook in the world.

The VB6 Cookbook

Author: Mark Bittman
Publisher: Clarkson Potter
ISBN: 9780385344838
Release Date: 2014-05-06
Genre: Cooking

Following up on his bestselling diet plan, VB6, the incomparable Mark Bittman delivers a full cookbook of recipes designed to help you eat vegan every day before 6:00 p.m.--and deliciously all of the time. Whether you call it flexitarian, part-time veganism, or vegetable-centric, the plant-based, real-food approach to eating introduced in Bittman's New York Times bestselling book VB6 has helped countless people regain their good health, control their weight, and forge a smarter, more ethical relationship with food. VB6 does away with the hard and fast rules, the calorie-counting, and the portion control of conventional diets; it's a regimen that is designed to be easy toa dopt and stick to for a lifetime. When Bittman committed to a vegan before 6:00 pm diet, he quickly realized that everything about it became easier if he cooked his own meals at home. In The VB6 Cookbook he makes this proposition more convenient than you could imagine. Drawing on a varied and enticing pantry of vegan staples strategically punctuated with "treat" foods (including meat and other animal products), he has created a versatile repertoire of recipes that makes following his plan simple, satisfying, and sustainable. Breakfasts, the most challenging meal of the day for some vegans, are well represented here, with a full range of hot cereals, whirl-and-go-dairy free smoothies, toast toppers, and brunch-worthy entrees. Lunches include hearty soupls, sandwiches, beans, grains, and pastas to pack along wherever the day takes you, and more than a dozen snack recipes provide the perfect afternoon pick-me-up to banish the vending-machine cravings that can undo a day of eating well. Dinners are flexitarian, focusing on vegetable-forward meals that are augmented by a range of animal products for fullest flavor, satisfaction, and nutrient density. A chapter devoted entirely to "building blocks"--make-ahead components you mix and match--ensures that a flavorful and healthy meal is never more than a few minutes away. If you've thought of trying a vegan diet but worry it's too monotonous or unfamiliar, or simply don't want to give up foods you love to eat, Bittman's vegan and flexitarian recipes will help you cook your way to a new, varied and quite simply better way of eating you can really commit to...for life. From the Hardcover edition.

How to Bake Everything

Author: Mark Bittman
Publisher: Houghton Mifflin Harcourt
ISBN: 9780544798861
Release Date: 2016-10-04
Genre: Cooking

In the most comprehensive book of its kind, Mark Bittman offers the ultimate baker’s resource. Finally, here is the simplest way to bake everything, from American favorites (Crunchy Toffee Cookies, Baked Alaska) to of-the-moment updates (Gingerbread Whoopie Pies). It explores global baking, too: Nordic ruis, New Orleans beignets, Afghan snowshoe naan. The recipes satisfy every flavor craving thanks to more than 2,000 recipes and variations: a pound cake can incorporate polenta, yogurt, ricotta, citrus, hazelnuts, ginger, and more. New bakers will appreciate Bittman’s opinionated advice on essential equipment and ingredient substitutions, plus extensive technique illustrations. The pros will find their creativity unleashed with guidance on how to adapt recipes to become vegan, incorporate new grains, improvise tarts, or create customized icebox cakes using a mix-and-match chart. Demystified, deconstructed, and debunked—baking is simpler and more flexible than you ever imagined.

How to Cook Everything Fast

Author: Mark Bittman
Publisher: Houghton Mifflin Harcourt
ISBN: 9780470936306
Release Date: 2014-10-07
Genre: Cooking

Demonstrates how to minimize cooking times while becoming more intuitive in the kitchen, sharing hundreds of simple, flavorful dishes that can be prepared in fifteen to forty-five minutes.

Home Cooking With Jean Georges

Author: Jean-Georges Vongerichten
Publisher: Clarkson Potter
ISBN: 9780307717955
Release Date: 2011-11-01
Genre: Cooking

The celebrated French-born chef of New York's Jean George presents his most personal book to date in a collection of favorite casual recipes inspired by his family's dedication to two-day weekends, providing instructions for preparing such options as Crab Toasts with Sriacha Mayonnaise, Parmesan-Crusted Chicken and Buttermilk Pancakes with Warm Berry Syrup.

The Kitchn Cookbook

Author: Sara Kate Gillingham
Publisher: Clarkson Potter
ISBN: 9780770434441
Release Date: 2014-10-07
Genre: Cooking

From Apartment Therapy's cooking site, The Kitchn, comes 150 recipes and a cooking school with 50 essential lessons, as well as a guide to organizing your kitchen--plus storage tips, tool reviews, inspiration from real kitchens, maintenance suggestions, 200 photographs, and much more. WITH 18 RECIPES EXCLUSIVE TO THE EBOOK EDITION. “There is no question that the kitchen is the most important room of the home,” say Sara Kate Gillingham and Faith Durand of the beloved cooking site and blog, The Kitchn. The Kitchn offers two books in one: a trove of techniques and recipes, plus a comprehensive guide to organizing your kitchen so that it’s one of your favorite places to be. For Cooking: · 50 essential how-to's, from preparing perfect grains to holding a chef’s knife like a pro · 150 all-new and classic recipes from The Kitchn, including Breakfast Tacos, Everyday Granola, Slow Cooker Carnitas, One-Pot Coconut Chickpea Curry, and No-Bake Banana and Peanut Butter Caramel Icebox Cake For Your Kitchen: · A shopping list of essentials for your cabinets and drawers (knives, appliances, cookware, and tableware), with insider advice on what’s worth your money · Solutions for common kitchen problems like limited storage space and quirky layouts · A 5-minute-a-day plan for a clean kitchen · Tips for no-pressure gatherings · A look inside the kitchens of ten home cooks around the country, and how they enjoy their spaces The Kitchn Cookbook gives you the recipes, tools, and real-life inspiration to make cooking its own irresistible reward.

Infuse

Author: Eric Prum
Publisher: Clarkson Potter
ISBN: 9780804186773
Release Date: 2015-05-19
Genre: Cooking

From the authors of Shake: A New Perspective on Cocktails comes Infuse, a recipe book filled with fresh and flavorful oil, spirit, and water infusions. Authors Eric Prum and Josh Williams’ passion for infusing oils, spirits and waters began one summer nearly a decade ago when the two first made peach-infused bourbon. They were awestruck. The seemingly simple process of adding fresh, local peaches to a Mason jar of Kentucky Bourbon, and infusing the mixture for a handful of weeks had somehow resulted in something so much greater than the sum of its parts. In Infuse the authors share not only their favorite infusion recipes, but also how to use them in food and cocktails, like a spicy chili oil added to a grilled pizza bianca or a hot toddy spiked with the peach bourbon that started it all years ago. With more than 50 recipes for infusing oils, spirits and waters, Infuse provides instructions, quick tips and plenty of inspiration for how you can make delicious infusions part of your everyday. From the Trade Paperback edition.

Leafy Greens

Author: Mark Bittman
Publisher: Houghton Mifflin Harcourt
ISBN: 9780544187122
Release Date: 2012-10-03
Genre: Cooking

Mark Bittman's handy, healthy guide to greens—now back in print! Mark Bittman is one of the nation's best-known and most widely respected food writers. The author of the legendary How to Cook Everything and How to Cook Everything Vegetarian, he's a master of the art of simple, healthy home cooking. In this new reissue of Leafy Greens, he describes and explains more than 30 different types of greens—from arugula to kale to wakame (a sea vegetable)—and offers healthy recipes for each green along the way. As one blogger celebrating the book recently put it, "it demystifies obscure greens and celebrates overlooked ones." You'll find more than 120 delicious anti-oxidant-packed recipes for salads, soups, stews, stir-fries, sautés, and more, as well as nutritional information, advice on buying and cooking greens, and which greens make good substitutes for one another. Includes more than 120 savory recipes like Bitter Greens with Bacon, Grilled Radicchio, and Risotto with Arugula and Shrimp Features more than 65 illustrations that help you quickly identify different types of greens Begins with a new Introduction by Mark Bittman If you love healthy cooking or just love greens, this is your ultimate source for handy information, tasty recipes, and fresh meal ideas.

Dashing Dish

Author: Katie Farrell
Publisher: Thomas Nelson
ISBN: 9780718021627
Release Date: 2015-01-06
Genre: Cooking

The Dashing Dish is an inspirational cookbook chock-full of healthy, innovative yet simple recipes, most of which are gluten-free, sugar-free, and abundant in whole grains. Like many of us, twenty-four-year-old author Katie Farrell has struggled with her weight and healthy eating. As a teen she went through yo-yo dieting and was prone to eating disorders. But through God and a passion for food and cooking, she hit upon the formula that would transform her from unhealthy girl to confident woman. In warm, accessible language and beautiful photographs, Katie shares 100 recipes for clean eating. Every recipe is simple to make and delicious to eat. Katie uses gluten-free oat flour in place of wheat flour, cottage cheese and yogurt in place of fat, and Stevia in place of sugar. Her tips are practical, her tone inspirational. Anyone looking to eat better for the rest of their life will want to own this book.

VB6

Author: Mark Bittman
Publisher: Clarkson Potter
ISBN: 9780385344753
Release Date: 2013-04-30
Genre: Cooking

If you’re one of the millions who have thought of trying a vegan diet but fear it’s too monotonous or unfamiliar, or simply don’t want to give up the foods you love to eat, VB6 will introduce a new, flexible, and quite simply better way of eating you can really live with for life. Six years ago, an overweight, pre-diabetic Mark Bittman faced a medical directive: adopt a vegan diet or go on medication. He was no fan of a lifelong regimen of pills, but as a food writer he lived—and worked—to eat. So neither choice was appealing. His solution was a deal with himself. He would become a “flexitarian.” He adopted a diet heavy in vegetables, fruits, and grains by following a healthy vegan diet (no meat, dairy, or processed foods) all day. After 6:00 p.m. he’d eat however he wanted, though mostly in moderation. Beyond that, his plan involved no gimmicks, scales, calorie counting, or point systems. And there were no so-called forbidden foods—he ate mostly home-cooked meals that were as varied and satisfying as they were delicious. He called this plan Vegan Before 6:00 (VB6 for short), and the results were swift and impressive. Best of all, they proved to be lasting and sustainable over the long haul. Bittman lost 35 pounds and saw all of his blood numbers move in the right direction. Using extensive scientific evidence to support his plan, the acclaimed cookbook author and food policy columnist shows why his VB6 approach succeeds when so many other regimens not only fail, but can actually lead to unwanted weight gain. He then provides all the necessary tools for making the switch to a flexitarian diet: lists for stocking the pantry, strategies for eating away from home in a variety of situations, pointers for making cooking on a daily basis both convenient and enjoyable, and a complete 28-day eating plan showing VB6 in action. Finally, Bittman provides more than 60 recipes for vegan breakfasts, lunches, and snacks, as well as non-vegan dinners that embrace the spirit of a vegetable- and grain-forward diet. “I live full-time in the world of omnivores, and I’ve never wanted to leave. But the Standard American Diet (yes, it’s SAD) got to me as it gets to almost everyone in this country.”

The Art of Simple Food II

Author: Alice Waters
Publisher: Clarkson Potter
ISBN: 9780770433475
Release Date: 2013-10-29
Genre: Cooking

Alice Waters, the iconic food luminary, presents 200 new recipes that share her passion for the many delicious varieties of vegetables, fruits, and herbs that you can cultivate in your own kitchen garden or find at your local farmers’ market. A beautiful vegetable-focused book, The Art of Simple Food II showcases flavor as inspiration and embodies Alice’s vision for eating what grows in the earth all year long. She shares her understanding of the whole plant, demystifying the process of growing and cooking your own food, and reveals the vital links between taste, cooking, gardening, and taking care of the land. Along the way, she inspires you to feed yourself deliciously through the seasons. From Rocket Salad with Babcock Peaches and Basil to Moroccan Asparagus and Spring Vegetable Ragout to Chicken with 40 Cloves of Garlic, Alice shares recipes that celebrate the ingredients she loves: tender leaf lettuces, fresh green beans, stone fruits in the height of summer, and so much more. Advice for growing your own fruits and vegetables abounds in the book—whether you are planting a garden in your backyard or on your front porch or fire escape. It is gleaned from her close relationships with local, sustainable farmers.

Jacques P pin Heart Soul in the Kitchen

Author: Jacques Pépin
Publisher: Houghton Mifflin Harcourt
ISBN: 9780544302266
Release Date: 2015-10-06
Genre: Cooking

In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family. Jacques Pépin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friends—200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world’s best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate soufflés. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce. Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more. For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.