A perfect cookbook for us non-cooks
A special shout out to New York Times columnist and best-selling author Mark Bittman for a writing a cookbook in a language that even I, a not-so-good-cook, can read and speak. If recipes with a long list of ingredients and lots of detailed measuring have your head hurting and your fingers dialing for take out, Kitchen Express is the book for you. The book contains 404 recipes divvied up by season and each recipe is only a few sentences long.
For example, on page 126:
Pear, Bacon and Goat Cheese Sandwich
"Fry a few slices of bacon until crisp. Smear slices of good bread with goat cheese and layer with thinly sliced pears and the bacon. Drizzle with a little balsamic vinegar and serve."
I love his “smear a little goat cheese on some good bread” approach. Because that, I can do.
Between Bittman and Chopped (see previous entry), my family is eating more real food. And my kids are starting to see (or should I say taste?) that McDonald’s, and every processed-serving-knock-off like it, can’t compare. Stupid plastic toy or not.
Who is Mark Bittman? Watch his 2007 TED talk to find out why he is such an important player in the world of prevention. Two of my favorite quotes from this talk: "organic in letter, but certainly not in spirit" and "stop raising them industrially, stop eating them thoughtlessly".