44 internautes sur 44 ont trouvé ce commentaire utile
- Publié sur Amazon.com
Mark Bittman makes eating a plant-based diet accessible and delicious. The basic structure of his recipes is elegant--not a one too many ingredient, not one less. The recipes also allow for one's own food preferences and creativity with his lists of variations on the basic recipe as a guide. For example, Green Apple Stir Fry with Cashews notes the variations: Plum Stir fry with Pecans; Apricot Stir Fry with Almonds (yum!); Cantaloupe Stir Fry with Pistachios; Grapefruit Stir Fry with Coconut; and Pineapple Stir Fry with Hazelnuts. For anyone venturing on a plant-based diet, this book is essential and provides a 4 week Vegan Before 6 eating plan. For me, who already eats vegan, this cookbook is an exciting addition to my collection--and the 4 week plan gives me an abundance of recipes, ideas and inspiration. Mark Bittman is a major player in changing the way we eat for the health of ourselves and our planet.
37 internautes sur 39 ont trouvé ce commentaire utile
- Publié sur Amazon.com
This book adds a number of recipes to Bittman's 2013 book that argued we should basically be vegans during the day, eating high quality (i.e., not a lot of processing) plant based food, and then consider adding moderate amounts of meat, poultry, fish and dairy to our meals at dinner (dessert included). This approach derive's from Bittman's own experience (told here and in his earlier books) of being a rather unhealthy middle age man who was given the choice of eating better or going on a lifetime drug regime.
The approach of eating more of a plant-based diet makes good sense, both for health reasons and also the environmental/animal welfare issues presented well in Bittman's "Food Matters" book. This book recaps the VB6 book and then presents a good set of recipes to help implement this way of eating (I prefer not to use the word "diet," given its connotation of short-run approaches to weight loss). Like all of Bittman's cookbooks, the recipes are very clearly written, with lists of (usually not hard to find) ingredients and then necessary steps to prepare a dish, along with estimates of preparation time. There are perhaps 100 basic recipes here (organized around breakfast, lunch, snacks, dinner, and dessert) with 2 or 3 variations presented for each one. Bittman is a wonderful writer, and each recipe is introduced with a short paragraph that usually makes it quite appealing.
Bittman here and elsewhere (including pages of the New York Times) argues for (mostly) plant-based eating with minimally processed food. I suppose my only issue with this book is that it puts a particular structure on when you are vegan and when you are not. Someone might, for example, like to have eggs at breakfast and not wait until 6 to have some cheese. I would think you could still eat this mix of foods throughout the day and meet the goal of less meat and better quality food if you are watchful.
This is a very good cookbook for vegan dishes before 6 and good dishes for dinner that don't use too much meat. It is a great cookbook for what it is (and can be enjoyed by most people, whatever their eating) but for me is a bit narrow. I prefer the approach in Bittman's Food Matters book (and cookbook), which really is pretty much the same but without the element of being vegan and then possible switching at dinner.
Whether or not you go for this specific approach to eating or prefer something a bit more flexible, it is a great resource of good recipes that can only help quality of your eating.
27 internautes sur 28 ont trouvé ce commentaire utile
- Publié sur Amazon.com
Mark Bittman's cookbooks have yet to disappoint and this companion of his earlier edition of The VB6 Cookbook is no exception. If not familiar with the concept, the idea is to eat vegan during the day and dishes using a small quantity of meat, cheese or eggs for the evening meal. Whether to head off possible health problems or make diet adjustments for current issues, this book offers clear suggestions/solutions in a user friendly, and of course, delicious way. The concept is stated, but I take a more flexible approach as to which meal I consume meat - or whether I consume any on a day-by-day basis.
The book contains over 350 recipes (115 basic recipes with variations) divided through chapters organized by meal - Breakfast, Lunch, Snacks, Dinner and Dessert. There is also an essential chapter called VB6 Building Blocks that contains 15 make ahead recipes for use during the week like Big Batch Brown Rice and Grains, All-Purpose Tomato Sauce, Everyday Salad Bowl, Your Own Salad Dressing, Big Batch Cooked Vegetables, etc. Utilizing some or all of these preparatory recipes is yet another tool smartly included to help the user work efficiently so cooking meals is less time consuming. Also within the book are information and ingredients recommended to have a pantry ready for action organized in three ways - Unlimited, Flexible and Treat.
Specifics for the book construction - this is a hardback book made with quality paper that when a page is splashed, remains undamaged if the spill is wiped up promptly. The binding is tight and it will take some time for it to relax so for the time being the book is not willingly laying open on the counter top, so a cookbook holder is in use.
I counted 33 full color pictures with the majority of them located in the Dinner chapter where they really matter. Most of us know what oatmeal should look like so not photograph is necessary, but that is not the case with some main dishes, so a shot of the finished Mussels in Coconut Broth or Red Paella with Scallops dishes is appreciated.
Except for headings, the text is printed in black ink which makes the small font size used for the recipes, mostly 8 and 9 point along with a little 10 point, as easy to read as possible. The comprehensive index makes locating any recipe quick and easy, and I am surprised how often I don't find one in a cookbook.
I tested the Mushroom Nut Burgers over Greens and as suggested in the recipe, made more than one batch of the burgers and froze them for future meals. The seasonings were excellent, so I made no adjustments -- and the burgers delicious. Next I prepared the Walnut Banana Bread which uses whole wheat flour, cooked brown rice, ripe bananas, walnuts, and, among other ingredients, 3/4 of a cup of maple syrup. The expense of maple syrup probably dictates I won't prepare this sweet loaf often, but it did not disappoint.
Southwestern Bean Dip with Peppers whipped up quickly and is a great replacement for the commercial bean dips I normally purchase. The Tofu Jerky was a happy surprise. The taste satisfies when only something spicy (like barbecue potato chips) sounds good, yet it is reasonably healthy and protein dense. Finally, I prepared Sweet Potato Shepherd's Pie, substituted ground turkey breast for beef or lamb. The inclusion of half a head of chopped cabbage added a subtle flavor component and made the reduced quantity of meat less noticeable.
Not surprisingly, I encountered no problems while preparing any of the recipes I tried, and was pleased with the results and will make them again. And, there are many more dishes I look forward to testing. The recipes in this book are not filled with exotic ingredients that require extensive searching in specialty shops. The author clearly wants to offer delicious solutions to a healthier way of eating and make it accessible to all. I am impressed with this well thought out cookbook.
32 internautes sur 39 ont trouvé ce commentaire utile
Matthew C. Haas
- Publié sur Amazon.com
In theory I think this is a great idea, and will probably have to make ahead a lot of stuff. The recipes sound delish. I am a big fan of Mark Bittman. Here's the caveat. I've read the introduction, sounds great. I've just read the breakfast recipes and the shortest amount of cooking/ prep time is 20 min with some being closer to an hour! Who has time for that in the morning? I work full time and hate doing dishes. Also, being that I'm cooking for one,I could not imagine how much it would cost to use the menu ideas as each meal contains different fruits and veggies every day for a week. I foresee a lot of rotten veggies or quite a bit of repetition. The book also seems heavy on the reliance of soy products. I thought soy was the new no no ?
22 internautes sur 27 ont trouvé ce commentaire utile
- Publié sur Amazon.com
I bought this book because I want to kiddie pool my way into veganism, which is so obviously the right/healthy/ecological thing to do. However, the Carne Asada-loving part of me despairs at a life of kale drinks and quinoa cakes. I'm a huge fan of Mr Bittman's "Vegan Before 6" idea. The initial chapters of this book are a great framework for thinking about eating healthy…like the notion that Italian pasta is a "once in a while" dish not an everyday one.
However the recipes are a serious letdown. Page after page is devoted to smoothies, which barely qualify as "food" in my book. Call me old fashioned…
There's more than significant space devoted to recipes which aren't vegan at all. This is a huge letdown, because I was eager to hear more from the author about how to make good vegan food that doesn't taste like raw organic cardboard with Bragg's amino acid liquid sprinkled on it.
You could've done better than this, Mr Bittman!