Honestly, what would we do without Mark Bittman? His How to Cook Everything series along with his long-running Minimalist column in The New York Times brought so many into the kitchen, with an easygoing "If I can do it, you can do it" perspective. But ease of preparation aside, what really makes Bittman's recipes great is that they pretty much always taste great.
His 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.
Bittman never asks you to forgo meat or dairy; instead, he cuts back on the animal products in favor of less expensive (and better for you) fruits, veggies, and grains. And after testing out a few recipes from The Food Matters Cookbook it becomes quite clear that Bittman's take on responsible eating is just as doable, enjoyable, and satisfying as his previous volumes. This weekend we are going to be sharing a few recipes from The Food Matters Cookbook as a taste of Bittman's new outlook on food including a Spicy Fried Rice with Bean Sprouts, Chicken, and Peanuts inspired by pad thai and Crab Cakes that have an unlikely secret ingredient.
Win 'The Food Matters Cookbook'
Thanks to the generous folks over at Simon and Schuster, we are giving away five (5) copies of The Food Matters Cookbook this week. All you have to do is tell us about how you are eating more responsibly in the comments section below.
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