Download Mark Bittman's Kitchen Matrix: More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities, by Mark Bittman
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Mark Bittman's Kitchen Matrix: More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities, by Mark Bittman
Download Mark Bittman's Kitchen Matrix: More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities, by Mark Bittman
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Review
"From the man who tried to teach you How to Cook Everything comes this, a book on how to improvise in the kitchen. Kitchen Matrix is a somewhat genius concept: take an ingredient or dish (tomatoes), offer a few base recipes (salad, soup, stuffed, sauce), and some basic variations on those recipes (a BLT salad, or a tomato eggplant caponata sauce). The goal is to get people comfortable going off book with their own cooking, and it's presented in a fun and engaging way. If you like the variations in the How to Cook Everything books—and there are people who think those variations are the best part—here's an entire book of them." -Epicurious“Mark Bittman is the master of uncomplicated cooking, and fans will no doubt be familiar with the concept behind his latest cookbook: Learn a handful of basic recipes and with a little creativity, you can prepare a lifetime of satisfying meals.” – Tasting Table"Bittman continues his winning approach to simplifying recipes for the average home cook in this terrific collection of more than 400 customizable recipes…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. " – Publishers Weekly (Starred Review)“Beautifully photographed and designed…[Mark Bittman’s Kitchen Matrix] embraces a bold, fresh way to share recipes.” – Associated Press“[Mark Bittman’s Kitchen Matrix] is an immersive visual guide of his trademark dishes: basic recipes paired with inventive variations. The striking images remind us that prepping herbs and veggies is rewarding for the eyes – and the nose, too. The resulting meals are vivid and delicious.” – House Beautiful
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About the Author
MARK BITTMAN has had a uniquely successful career in cookbooks and food journalism. He’s written more than a dozen books, including the now-classic How to Cook Everything and the bestselling VB6 (Vegan Before 6), which defined a new style of American eating. His 13-year New York Times column “The Minimalist” was among the most popular in the paper, and he just completed a five-year run on the OpEd pages of the Times, where he was the first (and most influential) weekly columnist tackling food issues for a major media outlet.
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Product details
Hardcover: 304 pages
Publisher: Clarkson Potter; First Edition edition (October 27, 2015)
Language: English
ISBN-10: 9780804188012
ISBN-13: 978-0804188012
ASIN: 0804188017
Product Dimensions:
8.8 x 1 x 10.3 inches
Shipping Weight: 3.1 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
106 customer reviews
Amazon Best Sellers Rank:
#75,634 in Books (See Top 100 in Books)
This is a great book because a) it's beautiful, and b) it's also super practical. I already own (and love) How to Cook Everything, How to Cook Everything Vegetarian, and How to Cook Everything Fast. So did I NEED this book? No. But all the books in Bittman's How to Cook Everything series are extremely text-heavy. It's not a bad thing, and I've gotten well past their dollar value in ideas and inspiration, but I love that Kitchen Matrix is so deliciously visual. It's glance-and-go inspiration. The way Bittman writes in this book is the way I want to train myself to think in the kitchen. I'm an experienced home cook, but I still rely too much on recipes; I think this book has a good chance of changing that. With one quick skim-over of this book, I feel confident that I'll be able to bring home just about anything that looked good at the store and translate it into 10 delicious versions. In short, this book is, to me, not so much about having an exciting new volume of tasty recipes (though it is that) as it is about learning a new way to think about food and cooking. One thing that I think is weird about this book is the occasional inclusion of more complicated recipes like Whole Duck Cassoulet or Knafeh a la Creme. I'm sure they're delicious, but they seem out of step with the rest of the shorter, simpler recipes in the book.
A couple of days ago I came home to find a whole slew of packages on my front porch, one of which contained the review copy of this book that Pam Krauss Books (the publisher) sent my way for review purposes. I'll admit, I was surprised at it's petite size. The front cover points out that it contains more than 700 simple recipes, but what it doesn't say is that these recipes are packed into a mere 300 pages.The good news is that it's bigger on the inside.The minimal design of this book packs multiple recipes on to a single page—it's the most efficient cookbook design I think I've ever seen. You start off with a master recipe, or as the cookbook calls it—universal instructions. I'll use Tomato Sauce +9 Ways on page 237 as an example. You have a master recipe for tomato sauce and eight other variations all listed on the same page. If you feel like something different than basic tomato sauce, try the tomato sauce with fresh herbs, cheesy tomato sauce, or use the recipes as inspiration to come up with a sauce all on your own. The Kitchen Matrix system is meant to inspire creativity in the kitchen and I think it does an excellent job.As much as I love the book, the layout isn't quite perfect. It could use a little fine-tuning to make it easier to use. The chapter indexes (you know, those pages that tell you which recipes are in each chapter) are a beautiful dark orange-red with tiny black text. It's incredibly hard to read in low-light and lets face it, most kitchens have poor lighting.The other issue I have with the book is that you have to physically turn it to read some of the recipe generators. The layout for items like vinaigrette or sandwiches aren't meant to be read from left to right as we are accustomed to, but instead top to bottom. This is a huge pain if you have a small workspace or prefer to keep your cookbooks on a stand. Fortunately there are only a small handful of these pages, but I still find them annoying.Even though this book has a few quirks, I think it's a great. The recipes may be a little minimal for the budding cook in your life who may need more instruction at first, but as they develop their skills they'll find this book a valuable resource providing endless amounts of inspiration. For the intermediate cook looking to shake things up a bit, this is the book for you.
Very cool concept for a book, although when I read one other reviewer's comment that most of the recipes are in his other books, I did some researching and chose 50 recipes at random -- all but three are versions of recipes from his other books. My neighbor, a huge Bittman fan, had all of the books and I bought them from her with all of her cookbooks when she abruptly moved abroad a few months ago to go to work for an international aid organization.If you don't have any of his other books, that probably isn't a big deal but if you do, well, you're getting a visual index of sorts. The versions of the recipes in this book are very short and make a lot of assumption of the skill level of the cook using the book. So I think this book is best for more experienced cooks.The organization is quite clever though, as it helps you think of multiple ways of cooking the same ingredients (similar to his other books in the How to Cook Everything series), and this is useful if you're in a rut with your cooking or you're staring down some vegetables in your fridge and don't have an idea of what to do with them. If you like step by step photos, though, this book doesn't have any - just shots of the finished dishes, although there are a lot of them and pretty much a shot of every recipe.
This is now one of my favorite cookbooks. This approach to cooking is from a way different direction, more construction oriented, I think. Starts with individual main ingredients, and then lists many ways to cook,(or make raw dishes), with a variety of seasonings and other ingredients.Says 700 recipes, but if you mix and match from his lists,they could number in the thousands.A big point for me is I can look in the fridge, see what's there, and look up in this book many ways to fix what I have on hand.One complaint: Very few recipes for cauliflower or broccoli, which are two of the most popular vegetables, and are very versatile.
I love the way this book is organized, and I love the way it gets one to thinking.The commentary is intelligent and interesting. The printing is almost large enough to read easily, and, thank goodness, it's in black on white (instead of the ridiculous grey that some recent cookbooks have adopted), and the photography is excellent and well-presented. In fact, I liked it so much I bought two more for gifts.
This book is not usable in the digital format. The search function does not work on the computer (Dell) and it is ipossible to re-find a recipe on IBM or the kindle version. I wish I could return it! Did not realize that was not an option when I purchased it.
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