Mark Bittman's Kitchen Matrix
More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities: A Cookbook
Nonfiction, Food & Drink, Professional, Healthy Cooking, Natural Foods, Reference
| Author: | Mark Bittman | ISBN: | 9780804188029 |
| Publisher: | Potter/Ten Speed/Harmony/Rodale | Publication: | October 27, 2015 |
| Imprint: | Clarkson Potter | Language: | English |
| Author: | Mark Bittman |
| ISBN: | 9780804188029 |
| Publisher: | Potter/Ten Speed/Harmony/Rodale |
| Publication: | October 27, 2015 |
| Imprint: | Clarkson Potter |
| Language: | English |
Bestselling author Mark Bittman anthologizes his popular Matrix series in a boldly graphic new cookbook featuring 400 recipes that emphasize 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), followingMark’s approach to culinary improvisation will deliver stand-out results.
Bestselling author Mark Bittman anthologizes his popular Matrix series in a boldly graphic new cookbook featuring 400 recipes that emphasize 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), followingMark’s approach to culinary improvisation will deliver stand-out results.
