I read cookbooks like most people read novels. I don’t just read the recipes; I read the intros and the sidebars. I flip through every single page and look at every recipe until I get to the index. I stick post-its on every recipe that appeals to me, even if its unlikely I’ll ever get around to trying it. My latest read is Mark Bittman’s The Food Matters Cookbook. It’s a collection of recipes based on his arguments in his preceding book, Food Matters.
I really enjoy reading Bittman’s writing. I used to read his pieces in The New York Times, back when I had to time to actually read a newspaper, and I follow his blog daily. My family are unknowing fans, as I’ve backed countless loaves of his famous No-Knead Bread. He’s a no-nonsense cook without the expecting his readers to be skilled culinary artists with copious amounts of time to spend in the kitchen. I like cooking, but I don’t want to spend my entire life doing it.
When I came across this book at Powells on the sale rack, I grabbed it and half debated whether I’d just skip the rest of the work day to go home and start reading it. When I finally had the chance to crack it open, I was instantly hooked. I grabbed my blue post-its and immediately started marking recipes.
Here’s the thing. I’ve been feeling like most recipes I come across are either meat-centric or very vegetarian. While I enjoy eating meat, I don’t need it to be the main attraction, and while I enjoy eating vegetables, I sometimes feel like it lacks depth of flavor when it stands alone. I’m also married to man who loves for his protein to come in animal form. I’m not joking; he eats with such fervor when his plate is piled with meat. But I feel gluttonous when the only vegetable on my plate is the onion in the sauce, so I try to offset it with a vegetarian meal on occasion. I can’t tell you how many times I’ve seen him sit at the table and quietly (read: sadly) eat his veggie dinner, only to get up and grab a yogurt from the fridge as soon as he has eaten a sufficient amount that won’t raise my eyebrows.
Thankfully, The Food Matters Cookbook gives me the best of both worlds: meals that are chock full of vegetables and grains but also include meat and fish. But unlike so many of the other cookbooks on my shelf, the dishes don’t overwhelm you with meat. The amount is just enough to flavor and satiate. I’m so excited to try out some of these recipes, I’m almost itching to go to the grocery store right now! I can imagine what my husband might say as he reads this post: if a cookbook can actually get me excited enough to go shopping…



