Food writer Mark Bittman has put together a road map for the practice of the concepts in Michael Pollan’s In Defense of Food. He made the rounds in Canada’s two national papers this weekend, with a Q&A in the National Post and he made a video for The Globe & Mail. The New book is called Food Matters and is a common sense approach to eating, namely less meat and more plants. Check, lentil soup on the menu at my house tonight. I predict quasi-vegetarianism is a trend on the rise. It makes sense in light of our infatuation with pork belly and short ribs, maybe it’s sensible to forgo flesh occasionally so that when you do eat meat, it can be enjoyed as a treat and not a staple.
~KT
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I think the Globe interview said that he was basically vegan until dinner time (or something like that).
It’s a great approach to eating – less meat, but better quality and more enjoyment. I’ve never understood the appeal of cottony pumped up chicken breasts that everyone eats for the sake of healthiness. Tastes awful, bad for environment, bad chicken karma
I recently bought a book for a person interested in learning to cook. It was Mark Bittman’s “How to Cook Everything”, 944 pages of solid information. As the cover blurb announces, “Think of it as a more hip Joy of Cooking.”
I found this great reference at bookcloseouts.com where its about $20.
How to Cook Everything is also currently available at the new Burnaby Costco for $19.
HtCE, ironically has a lot of great meat recipes. The Chinese soy sauce simmered chicken is authentic and tasty – especially great with chickent wings.