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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

  • Curried cauliflower soup

    • rionafaith on January 06, 2018

      Used a whole (smallish) head of cauliflower, subbed chicken stock for water, omitted ginger because I didn't have any on hand, and added 2 cloves garlic. Tasty and super quick. I'll double this next time, as it doesn't make a huge quantity and will probably freeze well! UPDATE: This froze and defrosted beautifully, heated on very low heat on the stovetop, however it was a touch bland the second time so I'd increase (maybe even double) the spices next time if planning to freeze.

  • Kale salad with raisins and blue cheese

    • emiliang on October 12, 2016

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

  • Celery salt

    • rionafaith on March 21, 2017

      Realized I have a few recipes on the to-cook list that call for celery salt but that's not something I stock in my pantry, so I turned to this. Great way to use up those celery leaves that seem to have no other purpose than being thrown in the freezer for the next batch of stock! My coarse sea salt is VERY coarse, so we'll see how that is once I use this in some dishes... it may turn out that something flakier or just regular kosher would have been a better choice. Will update!

  • 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

  • Corn and tomato soup

    • nicolepellegrini on August 25, 2018

      Recipe link here is missing quantities of several major ingredients (cornmeal, potatoes) as well as full cooking instructions. More complete recipe can be found at this link: https://cooking.nytimes.com/recipes/12713-fresh-corn-and-tomato-soup It makes for a decent light corn soup, though adding more varied fresh herbs (basil and oregano) helped heighten the flavors considerably.

  • 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.

  • Whole roasted cauliflower with Romesco

    • EmilyR on January 13, 2019

      I used this recipe, but with a few amendments. For the romesco I used mini peppers seeded and cut in half then baked skin side up on a cast iron plancha. In lieu of the marcona almonds I used half almonds and half macadamia. Pureeing the sauce was a little bit of a challenge as I don't own a food processor and the quantity wasn't enough for a vitamix, so I turned to my immersion blender. I added preserved lemon to the romesco sticking a few pieces in between the florets. After coating with avocado oil since high temps don't do great with olive oil it went into a Dutch oven without parboiling and with a very scant amount of water in the bottom of the pan to create steam. It was finished after 35 minutes and then broiled for a few mroe to create charred spots.

  • Poached salmon with tarragon mayonnaise

    • lorloff on March 20, 2018

      Bittman’s technique for poaching salmon is foolproof. I used the version in his Fish cookbook and the sauce from here. I used home made court bouillon which I had frozen. Served the salmon at a dinner party and it was a big hit. I made two sauces this one with tarragon and then one with basil and garlic. Will make again.

  • 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.

  • Lamb with herb paste and spinach

    • rionafaith on April 15, 2018

      Super tasty. I actually used a whole bunch of parsley and nearly a whole bunch of dill and doubled the other paste ingredients, as it didn't seem like that much and I didn't want to have a ton of herbs left over. It was great, totally not too much! For anchovy haters: this definitely doesn't taste like anchovies, just salty and savory and delicious. The pine nuts and currants were great with the spinach. I did not make the breadcrumbs and didn't miss them.

  • 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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