Friday, March 4, 2011

Mark Bittman's appetizing soups

I just finished reading an informative article on various soups by New York Times food writer Mark Bittman. 
Photo from Bittman's own website. Credit: Sally Stein. 

A little background on Bittman for those who don't know: In addition to the column he writes for the NYTimes, titled 'The Minimalist', Bittman has written a handful of books including  'How to Cook Everything' and 'How to Cook Everything Vegetarian'. 

What I personally find most interesting about Bittman is this idea he spearheaded called, 'Vegan before Six'. In order to consume fewer animal products and more fresh, healthy produce, Bittman follows a vegan diet for breakfast and lunch and eats a normal SAD (Standard American Diet) meal for dinner. 

While some vegans were up in arms about this diet ('the word vegan shouldn't be used in that context' etc.), I think it's a wonderful illustration of how we don't have to be so black and white, and how different lifestyles work for different people. 

Additionally, if you haven't watched any of Bittman's cooking videos, you should check them out. They're all relatively short and very easy to follow. 

What's nice about the soup article is that he shows you how to easily make four types of soup (creamy, brothy, earthy, hearty), and each one's cooking directions are maybe 2-3 sentences. Soup is hard to mess up, but even so, it's nice to know these are really no fail. And don't require a particularly long attention span either. 
From left: Creamy spinach soup, squash and ginger soup, curried cauliflower soup. 

The article can be found here

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