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Entries tagged with 'The Food Matters Cookbook'
Embracing a less-is-more philosophy when it comes to animal products, these New Crab Cakes are made with equal parts lump crab (preferably responsibly caught and American-sourced) and creamy, mild celery root. If it sounds like an odd combination, all I can say is, don't knock it until you try it. There's something about the sweet shredded celery root that mimics the texture of crab beautifully.
My first foray into the world of Bittman's new take on responsible eating was this Spicy Fried Rice with Bean Sprouts, Chicken, and Peanuts, a spin on (not that great for you) pad thai and fried rice. Bittman uses a few simple rules to turn takeout go-tos into an inexpensive, simple to make, easy to enjoy one-plate meal that is far more enjoyable than anything that comes in a styrofoam container.
Mark Bittman's latest, The Food Matters Cookbook, is all about conscious and responsible eating. In an effort to eat better both for personal health and the health of the planet, The Food Matters Cookbook is focused on upping our intake of fruits, vegetables, and whole grains, and cutting back on animal products. But in typical Bittman fashion, these decidedly healthy recipes are not about going without or sacrificing tastiness.