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. Read more...
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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Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2015-09-21
- Reviewer: Staff
Bittman (VB6, How to Cook Everything, etc.) continues his winning approach to simplifying recipes for the average home cook in this terrific collection of more than 400 customizable recipes. Beginning with a basic ingredient (beets, soft-shell crab, pork ribs) or concept (gnocchi, spring rolls, slow cooker recipes), Bittman extrapolates on each entrys inherent appeal and qualities, showing readers how to fight palate fatigue with just a few shifts of preparation or seasoning. Its a terrific approach, particularly for readers who find themselves with a bounty of zucchini (zucchini carpaccio, curried zucchini soup, sautéed zucchini with sausage and pasta), corn (a cold salad with seafood and tarragon; corn and crab cakes), scallops (Bittman suggests a tartare), or chicken (try grilling it tandoori style or sautéing it with asparagus). While the books many riffs and recipes are certainly inventive, not all can be whipped up in minutes. Spicy Big Tray Chicken, an adaptation of one of Bittmans favorite dishes from a local Chinese restaurant, and Smoked and Roasted Spare Ribs are sure to deliver, but require some patience and planning. That said, readers tired of the same old, same old will find this book to be a godsend, and cooks in search of new ideas are sure to find a few new culinary avenues to explore. (Oct.)