The Food Matters Cookbook - Review

500 Revolutionary Recipes for Better Living

By Mark Bittman

(Simon & Schuster, 2010)

Mark Bittman, the prominent New York Times columnist and bestselling author of Food Matters and How to Cook Everything continues his mission to turn Americans into "sane" eaters with the publication of the minimalist The Food Matters Cookbook, featuring 500 recipes from appetizers to desserts including snacks, rice, grains, beans, sandwiches, pastas, and of course, plenty of vegetables.

Bittman's cooking philosophy espouses the use of fewer animal products, the avoidance of processed foods and the focus on real, good ingredients. He's especially concerned about our country's devotion to meat, pointing out that raising animals to produce food is inefficient and that our current consumption of animals is not sustainable. He reminds us that while processed foods such as white flour and hydrogenated vegetable shortening make up almost one third of our caloric intake, they are destructive to human health. Meanwhile, the best foods, such as unprocessed fruits and vegetables, amount to less than six percent. Given these facts and the knowledge that a plant-heavy diet is healthier for our bodies, he calls for a major change: his "sane way" to eat and cook.

Bittman's mission as a food writer is to help people understand that cooking can be inexpensive, easy and fulfilling. He emphasizes that you can buy everything you need to eat sanely at any supermarket. He also provides a list of pantry staples for ease of shopping, and symbols on each recipe so you can identify which dishes you can prepare quickly or ahead of time. His no-nonsense book includes recipes such as pasta with smashed peas, chopped cauliflower, North African style, ten-minute green salad, tomato and bread soup with fennel and fish.

Reviewed by Emily Carroll