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Mark Bittman's Kitchen Matrix: Visual Recipes to Make Cooking Easier Than Ever by Mark Bittman

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Notes about this book

Notes about Recipes in this book

  • Kale salad with raisins and blue cheese

    • emiliang on October 12, 2016

      A really good salad. Used shaved Parmesan instead of blue cheese.

  • Marinated celery

    • jbny on January 11, 2017

      nice warmed with feta

  • Cold cream of tomato and peach soup

    • Braco777 on September 04, 2016

      Made it today with Cuor di bue/Oxheart tomatoes and panna di cucina, but no tarragon (difficult to get). Very recommendable

  • Banh mi slaw

    • rionafaith on July 26, 2016

      Very easy (when using the food processor shredding disk) and simple but tasty. I was a bit worried as my daikon was very bitter when I tasted it while prepping, but after being salted and dressed it was fine. The veggies didn't drain very much water, so I squeezed some of the moisture out with my hands and I would wring them out even more next time, as the slaw is quite wet. I added a bit more sriracha and a splash more rice vinegar at the end since I wanted a little more flavor.

  • Lobster chowder with corn and potatoes

    • damazinah on November 23, 2016

      Very good, although mine came out a little more brothy and less chunky than I'd prefer. Next time, I may cut back on the liquid a bit, or increase the corn, potatoes, and seafood. I used shelled langostinos in place of live lobsters, which made it so much easier. This would be a good seafood chowder too, with shrimp, scallops, and mussels.

  • Watermelon ice pops

    • emiliang on June 27, 2016

      Simple and delicious summer treat. The quantities given in the recipe yielded enough material for about four popsicles.

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  • ISBN 10 0804188017
  • ISBN 13 9780804188012
  • Published Oct 27 2015
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Pam Krauss Books

Publishers Text

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.



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