Food Matters: A Guide to Conscious Eating with More Than 75 Recipes by Mark Bittman

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Notes about Recipes in this book

  • Tabbouleh, my way

    • PennyG on October 06, 2013

      I use this as my template tabbouleh recipe. Usually I make a tabbouleh "base," including the bulgur, parsley and scallions mixed with the vinaigrette. I keep this in the fridge then when ready to eat I add tomatoes, olives, radishes, edamame ... whatever! I often take this to work for lunch.

  • Curried lentil soup with potatoes

    • 5Pickles on September 03, 2010

      I haven't made this as it appears but I did make it when I needed to use up some butternut squash. I skilled the potatoes and zucchini and used Thai red curry paste instead of the curry powder and it was outstanding!

  • Creamy carrot soup

    • jenmacgregor18 on April 02, 2015

      Made it with carrots & parsnips--excellent with lots of fresh black pepper.

  • Noodles with mushrooms

    • mharriman on March 04, 2022

      I love mushrooms and dried porcini broth, and I was hoping those would carry this very basic recipe, but alas, they didn’t, even with copious amounts of freshly ground pepper during the cooking of the mushrooms and afterwards. I added a tablespoon of dry sherry to the mushrooms without much improvement to the finished product. Quite bland. Probably won’t repeat unless I’m wanting a very neutral-tasting pasta meal.

  • Eggplant and chicken Parmesan

    • Lindabeautiful on October 07, 2017

      Very tasty, added a layer of prosciutto

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  • ISBN 10 1416575642
  • ISBN 13 9781416575641
  • Linked ISBNs
  • Published Dec 30 2008
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Simon & Schuster

Publishers Text

From the award-winning champion of culinary simplicity who gave us the bestselling How to Cook Everything and How to Cook Everything Vegetarian comes Food Matters, a plan for responsible eating that's as good for the planet as it is for your weight and your health.

We are finally starting to acknowledge the threat carbon emissions pose to our ozone layer, but few people have focused on the extent to which our consumption of meat contributes to global warming. Think about it this way: In terms of energy consumption, serving a typical family-of-four steak dinner is the rough equivalent of driving around in an SUV for three hours while leaving all the lights on at home.

Bittman offers a no-nonsense rundown on how government policy, big business marketing, and global economics influence what we choose to put on the table each evening. He demystifies buzzwords like organic, sustainable, and local and offers straightforward, budget-conscious advice that will help you make small changes that will shrink your carbon footprint -- and your waistline.

Flexible, simple, and non-doctrinaire, the plan is based on hard science but gives you plenty of leeway to tailor your food choices to your lifestyle, schedule, and level of commitment. Bittman, a food writer who loves to eat and eats out frequently, lost thirty-five pounds and saw marked improvement in his blood levels by simply cutting meat and processed foods out of two of his three daily meals. But the simple truth, as he points out, is that as long as you eat more vegetables and whole grains, the result will be better health for you and for the world in which we live.

Unlike most things that are virtuous and healthful, Bittman's plan doesn't involve sacrifice. From Spinach and Sweet Potato Salad with Warm Bacon Dressing to Breakfast Bread Pudding, the recipes in Food Matters, are flavorful and sophisticated. A month's worth of meal plans shows you how Bittman chooses to eat and offers proof of how satisfying a mindful and responsible diet can be. Cheaper, healthier, and socially sound, Food Matters represents the future of American eating.

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