Kitchen Matrix by Mark Bittman’s Book Review

 

Bestselling author Mark Bittman anthologizes his popular Matrix series in a boldly graphic new cookbook that emphasizes 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.  

My Thoughts:

I like cookbooks and I really like finding unique cookbooks that are practical for the at home every day cook like me. I don’t need fancy meals that that have ingredients I have to look all over town for or need to order online. There are a few recipes but, not many that are a bit more complicated for those who have time to do so like duck. Another odd one that isn’t found in my part anywhere near me is squid. Which I wouldn’t eat anyways!

I enjoy taking the base of a recipe and changing it up by adding spices to change it into a new recipe.

This is a hardback cookbook that the cookbook is well-bounded and it folds out nicely without closing on you when you are using it. Always a plus for me when I am using a cookbook. It has 304 pages that are made of a sturdy glossy paper. Which makes it nice for cleaning up if you get splatters on a page. Every page is illustrated with very delightful photos.

The chapters are as follows:

Introduction

Appetizers and Entertaining

Soups, Stews, and Sandwiches

Vegetables

Pasta, Grains, and Beans

Fish and Seafood

Poultry and Eggs

Meat
Condiments and Seasonings

Fruit

Desserts and Baking

Index

Mark Bittman starts out with a base recipe to start with. Then a short paragraph or two about the food. Some have tips on cooking the food properly and others just some other information of the main ingredient.

One section of Brown Rice and then it has +12 Ways to make it different from pilafs, stews, salads, and rice cakes with a different variety in each category. Another section on Pears +10 Ways to prepare a recipe from salsa to salads.

Overall, this is a neat and unique cookbook that I plan on using once I get unpacked and settled in our new home.

Disclaimer: I was provided a copy of this book from Blogging for Books- Waterbrook for free in order to write this review. All thoughts and opinions are mine and were not subject to editing from the publisher.