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

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Notes about this book

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Notes about Recipes in this book

  • Creamy carrot soup

    • jenmacgregor18 on April 02, 2015

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

  • 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!

  • Eggplant and chicken Parmesan

    • Lindabeautiful on October 07, 2017

      Very tasty, added a layer of prosciutto

  • 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.

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  • ISBN 10 1416578978
  • ISBN 13 9781416578970
  • Published Dec 30 2008
  • Format Paperback
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Simon & Schuster


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