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Mark Bittman's Kitchen Matrix ─ More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities
- ISBN13：9780804188012
- 出版社：Random House Inc
- 作者：Mark Bittman
- 裝訂／頁數：精裝／304頁
- 規格：26cm*22.2cm*1.9cm (高/寬/厚)
- 出版日：2015/10/27
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作者簡介
商品簡介
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 popularNew 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. InMark 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), followingMark’s approach to culinary improvisation will deliver stand-out results.
For years, Mark Bittman has shared his formulas, recipes, and kitchen improvisations in his popularNew 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. InMark 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), followingMark’s approach to culinary improvisation will deliver stand-out results.
作者簡介
MARK BITTMAN is one of the country's best-known and most widely respected food writers. HisHow to Cook Everything books, with one million copies in print, are a mainstay of the modern kitchen, andVB6 debuted at #1 on the New York Times bestseller list in its first week on sale. Bittman writes for the Opinion section ofNew York Times on food policy and cooking, and is the voice behind his popularNew York Times Magazine column, "Eat." His heavy media presence has garnered Bittman an ever-growing fan base and critical acclaim.
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