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The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living (English Edition) par [Bittman, Mark]
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The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living (English Edition) Format Kindle

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Descriptions du produit

Revue de presse

"Bittman’s visionary imagination sparkles on every page." (Mark Knoblauch Booklist)

“…further proof (as if it were needed) that Bittman belongs on every cook’s bookshelf.” (The Daily Beast)

The Food Matters Cookbook is a fantastic cookbook for anyone who is interested in eating more healthy meals. It's perfect for the beginner but will be enjoyed by even the most accomplished chef because of the variety of creativity of the recipes.” (

“Bittman's works encompass the full scope of contemporary cookery.” (Louisville Courier-Journal)

“Practical and balanced, this collection will shape the way we cook for years to come.” (Publishers Weekly (starred review))

"Those of us who love reading about food and recipes should find Mark Bittman's new book, The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living, a cookbook worth reading." (Jewish Chronicle)

Présentation de l'éditeur

From the award-winning champion of conscious eating and author of the bestselling Food Matters comes The Food Matters Cookbook, offering the most comprehensive and straightforward ideas yet for cooking easy, delicious foods that are as good for you as they are for the planet.

The Food Matters Cookbook
is the essential encyclopedia and guidebook to responsible eating, with more than 500 recipes that capture Bittman’s typically relaxed approach to everything in the kitchen. There is no finger-wagging here, just a no-nonsense and highly flexible case for eating more plants while cutting back on animal products, processed food, and of course junk. But for Bittman, flipping the ratio of your diet to something more virtuous and better for your body doesn’t involve avoiding any foods—indeed, there is no sacrifice here.

Since his own health prompted him to change his diet, Bittman has perfected cooking tasty, creative, and forward-thinking dishes based on vegetables, fruits, and whole grains. Meat and other animal products are often included—but no longer as the centerpiece. In fact the majority of these recipes include fish, poultry, meat, eggs, or dairy, using them for their flavor, texture, and satisfying nature without depending on them for bulk. Roasted Pork Shoulder with Potatoes, Apples, and Onions and Linguine with Cherry Tomatoes and Clams are perfect examples. Many sound downright decadent: Pasta with Asparagus, Bacon, and Egg; Stuffed Pizza with Broccoli, White Beans, and Sausage; or Roasted Butternut Chowder with Apples and Bacon, for example.

There are vegetarian recipes, too, and they have flair without being complicated—recipes like Beet Tartare, Lentil "Caviar" with All the Trimmings, Radish-Walnut Tea Sandwiches, and Succotash Salad. Bittman is a firm believer in snacking, but in the right way. Instead of packaged cookies or greasy chips, Bittman suggests Seasoned Popcorn with Grated Parmesan or Fruit and Cereal Bites. Nor does he skimp on desserts; rather, he focuses on

fruit, good-quality chocolate, nuts, and whole-grain flours, using minimal amounts of eggs, butter, and other fats. That allows for a whole chapter devoted to sweets, including Chocolate Chunk Oatmeal Cookies, Apricot Polenta Cake, Brownie Cake, and Coconut Tart with Chocolate Smear.

True to the fuss-free style that has made him famous, Bittman offers plenty of variations and substitutions that let you take advantage of foods that are in season—or those that just happen to be in the fridge. A quick-but-complete rundown on ingredients tells you how to find sustainable and flavorful meat and shop for dairy products, grains, and vegetables without wasting money on fancy organic labels. He indicates which recipes you can make ahead, those that are sure to become pantry staples, and which ones can be put together in a flash. And because Bittman is always comprehensive, he makes sure to include the building-block recipes for the basics of home cooking: from fast stocks, roasted garlic, pizza dough, and granola to pots of cooked rice and beans and whole-grain quick breads.

With a tone that is easygoing and non-doctrinaire, Bittman demonstrates the satisfaction and pleasure in mindful eating. The result is not just better health for you, but for the world we all share.

Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 1436 KB
  • Nombre de pages de l'édition imprimée : 656 pages
  • Editeur : Simon & Schuster (21 septembre 2010)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • ASIN: B003L785WO
  • Synthèse vocale : Activée
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  • Composition améliorée: Non activé
  • Moyenne des commentaires client : 4.0 étoiles sur 5 1 commentaire client
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Par Gail Cooke TOP 1000 COMMENTATEURS le 15 janvier 2011
Format: Relié
In his opening remarks author Mark Bittman mentioned that he had been writing about food for 30 years noted that the American diet had "undergone some changes, few of them for the better." At about the same time Mr. Bittman had also experienced some changes - he was over weight, his blood sugar and cholesterol were up, he had sleep apnea, and recently underwent knee surgery. His doctor suggested he become a vegan. Of course, Mr. Bittman strenuously objected to this suggestion, reminding the doctor that he was a food writer.

The doctor's reply? He reminded him that he was a smart guy and that his condition was serious. "Figure something out" was the doctor's injunction. As we now know Mr. Bittman more than figured something out. With his bestseller FOOD MATTERS he brought to light the impossible amount of meat we consume and the ensuing effects on both our health and environment. He devised a plan for addressing these issues.

Now, with THE FOOD MATTERS COOKBOOK he provides us with 500 recipes that are not only a pleasure for our palates but also intelligent choices that are healthful and environmentally friendly. His focus is on grains, vegetables, and legumes, reminding us that in no time this way of eating will become natural to us as we "shift the proportions of what you eat and make your diet as plant-heavy as you can." Bittman tells us it is a case of seeing and presenting animal products as garnishes rather than the main dish. We're not giving up meat, we're simply rethinking the way we eat it.

If there's anyone who doubts that these recipes are not gourmet quality, just taste Pasta with Cumin-Scented Squash and Lamb or Kohlrabi Stir-Fry with Pork, plus a multitude of others.

Not at all dictatorial in suggesting we change our eating habits, Mr.
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Commentaires client les plus utiles sur (beta) HASH(0x8eb10abc) étoiles sur 5 93 commentaires
283 internautes sur 289 ont trouvé ce commentaire utile 
HASH(0x8f0da858) étoiles sur 5 So far, fantastic! 19 septembre 2010
Par b - Publié sur
Format: Relié
One day with the book, and I've made 3 recipes already and shopped for groceries to make several more. It's very encouraging and the 3 dishes I've made have blown me (and my picky housemates) away.

Breakfast: I tried the Anadama Waffles (p. 283). The flavor came out very hearty, wheat-y and otherwise ok. The texture was good and the flavor made a great base for what you typically put on a waffle. So I was happy and I'd make them again, although I might try another recipe before coming back.

Dinner: Corn and Sweet Potato Chowder with Chipotle. Amazing. I don't like veggie soup and I don't like corn chowder. My housemates don't like sweet potato or overly spicy foods in their respective peculiarities. However, we all love this dish so much that we had a little politeness war over who would have priority on the leftovers :) It's sweet and spicy and I'd make it again. This all coming from a household that loves pork pozolle!

Desert: I cheated a little. In his other book (the one with narrative and recipes), there's a nice recipe for fruit sorbet. I used chocolate and black cherry as the base and it turned out fantastic.

About the book in general:

I'm excited about the recipes I see and encouraged because I know they were built for healthy and responsible living. We'll just have to wait and see if we all magically lose weight.

The layout of the book is visually what you would expect. Information for prep time and yield is available and interesting descriptions appear above each recipe to tell you the background or whet your appetite and set your expectations.

The pages are white which makes the text much brighter than his big-red-book. Also, the pages properly lay open, even in the front and back of the book, without the need to hold the thing open (which would be cumbersome while cooking - I only mention it because some books are very good at closing themselves).

The recipes were clear and easy enough to follow as I've come to expect of Bittman. So far the taste has been great although I can't speak for the whole book as I haven't been through all of it!


1. No calorie counts. I know, he isn't about calorie counts and it'd have taken a lot of time and money to do that for each of 500 dishes, but I still hoped it would be there. Not a deal breaker.

2. There is no single list of the recipes in the book or each section. Many other cookbooks I own have a list of recipes in the front of the book or each section and this one doesn't which is a little annoying for meal planning purposes. There *are*, however, 3 lists in the back of the book for 'Fast Recipes', 'Make-Ahead Recipes', and 'Recipes for Pantry Staples'. So at least I have those.

I'll continue to cook my way through this and let you know what I find in an update, but right now I'm thrilled with my purchase and would recommend this book to anyone.

UPDATE: I'm adding a couple photos of things I've made so far. Just snaps from my kitchen, so don't expect studio quality ;)

UPDATE 2: Within a week or two I'll probably add more details about other recipes I've tried. It's still going great, but I wanted to add a comparison for reference. Yesterday I was making a recipe from a recent weight watchers cookbook. In the past, I've found their recipes to be light and tasty, though sometimes a little weird. However, after spending a while eating this plant-heavy food, I was honestly a bit sickened when cooking one of the weight watchers cookbook's chicken recipes. It's funny, but I just felt like it had way too much meat, sugar and fat. I guess it's a good thing, but now I'm a little concerned I won't enjoy a juicy steak dinner ;)
128 internautes sur 130 ont trouvé ce commentaire utile 
HASH(0x8f0154bc) étoiles sur 5 A nice step forward 11 octobre 2010
Par Kyle - Publié sur
Format: Relié
I am thoroughly enjoying this book. This is not a "health-food" cookbook. It simply looks at food through a slightly different lens, such that the emphasis is placed on fruits and vegetables, not meats and dairy. There is still plenty of meat and dairy for those of us who find meat and dairy quite satisfying.

We've been moving toward this kind of diet for some time now. I've lost 25 pounds over the last year by eating this way and by exercising. My blood pressure is at a record low, and my doctor is thrilled with the changes. However, while I'm a pretty decent home cook, I am not the most imaginative cook in the world; this book has given me plenty of fresh ideas.

We have tried enough recipes with success that I feel comfortable recommending this book to others. It's simple food, and my always-skeptical sweetheart has been cleaning his plate. It doesn't matter how healthy it is if they won't eat it.

I think this is a strong addition to any cookbook collection.

Edited 12/25/10: I just wanted to add that I've been using this cookbook for over two months now, and I still find it immensely useful and use it regularly. We've considered tweaking a recipe here or there, which is normal for us. Even though we had already been moving toward this kind of diet, we've made even bigger strides over the last two months. It was a bit of a surprise when we went grocery shopping for Christmas dinner and ended up with cart almost exclusively full of vegetables with half a turkey breast and nearly no simple carbs or processed foods. It's becoming more and more natural for us to eat this way, even on special occasions.
71 internautes sur 76 ont trouvé ce commentaire utile 
HASH(0x8ec5cbd0) étoiles sur 5 Bittmanesque healthy recipes 9 octobre 2010
Par Steven Peterson - Publié sur
Format: Relié Achat vérifié
Another in Mark Bittman's corpus of work. I have always enjoyed his cookbooks, and I have incorporated a number of his recipes into my cooking "cycle." This book focuses on healthier dishes. Early on, he notes (Page ix): "If you swap the basic proportions in your diet--increasing unprocessed fruits, vegetables, legumes, nuts, and whole grains--you'll wind up losing your weight and improving your overall health. . . ."

One thing that he aims to do in this cookbook is to reduce the percentage of calories coming from animal based food or highly processed food. The recipes come in several categories here: appetizers and snacks, soups, salads and dressings, pasta (and noodles and dumplings), rice and grains, beans, vegetables, bread (and pizza and sandwiches and wraps), and desserts and sweet snacks.

While Bittman's recipes cut the amount of meat, he does not present us with a vegetarian/Vegan cookbook. There is a provision of meat or seafood or poultry in a number of the recipes.

Some illustrative recipes: Cucumber-wasabi tea sandwiches; Olives, cucumbers, and tuna, Mediterranean style; Mini potato-parmesan rostis; Provencal soup (a play on ratatouille); Mushroom stew with beef chunks; Smashed potato salad with escarole; Thai beef salad; Pasta with asparagus, bacon, and egg (Odd, but yummy!); Black bean chili mac; Vegetable and shrimp fried rice; Chickpea tagine with chicken and bulgur; Scrambled tomatoes and herbs (easy and tasty); Grilled turkey hash with red wine glaze; Grilled tomato sandwich, with or without cheese.

All in all, an interesting cookbook if you wish to improve the quality of your diet. Recipes are doable. Some seem to me to be fairly bland. But it is a tradeoff--health versus our acquired taste for highly processed food and too much meat.
35 internautes sur 36 ont trouvé ce commentaire utile 
HASH(0x8ec8ec18) étoiles sur 5 A pathway to healthier eating 27 novembre 2010
Par Brian Sniatkowski - Publié sur
Format: Relié
If you're looking for "health food" this isn't the book. The book features some fried dishes and others that use ingredients such as sausage, not exactly health food. But if you are looking for a tasty way to improve your diet, this cook book is an outstanding starting point. My wife has been moving toward more of a vegetarian diet and I still love my meat (and she hasn't totally abandoned it), so the recipes in this book allow me to have my beloved meat, while she can stay true to her move toward less meat in her diet.

In this book, meat no longer takes the center stage, as has been traditional in the US. Instead meat is used more for flavoring and texture, the way many Asian cuisines use it. We've tried about about 1/4 of the recipes already and have yet to come up with a clunker.

I own roughly two dozen cookbooks. With most I've tried a few recipes, after which they gather dust on my shelf. I only use 3 consistently (The Joy of Cooking, Cooks Illustrated's American Classics and The Barbecue Bible). Since I've purchased this cook book I now have 4 in my regular rotation.
20 internautes sur 22 ont trouvé ce commentaire utile 
HASH(0x8f42ef6c) étoiles sur 5 So far, not so good 4 avril 2012
Par elliot8814 - Publié sur
Format: Relié Achat vérifié
I was really excited for this cookbook as the philosophy that Mark Bittman espouses inside is something I believe in - eating well (both in relation to taste and healthiness) - and trying to demphasize meat in our daily diets. Unfortunately, I have made about ten items from this cookbook over the last several months and have only found one that was not in need of serious work. Frequently, the recipes are just really bland or are nothing very special. I try not to add any more salt than necessary and would hope that in a cookbook that talks about improving the way we eat, various techniques to bring out the full flavor of our food (other than salt) would be highlighted. I'm going to keep plugging away at this book, but so far, I'm not impressed.
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