Mark Bittman's Kitchen Matrix: More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities

Mark Bittman

ISBN 10: 0804188017 / ISBN 13: 9780804188012

Published by Pam Krauss Books, 2015

About this Item

Num Pages: 304 pages, 4c throughout. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 226 x 261 x 25. Weight in Grams: 1358. . 2015. First Edition. Hardcover. . . . . Books ship from the US and Ireland.

Seller Inventory # V9780804188012

Bibliographic Details

• Title: Mark Bittman's Kitchen Matrix: More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities
• Publisher: Pam Krauss Books
• Publication Date: 2015
• Language: English
• ISBN 10: 0804188017
• ISBN 13: 9780804188012
• Binding: Hardcover
• Condition: New

About this title

Synopsis

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), following Mark’s approach to culinary improvisation will deliver stand-out results.

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.