What do you think?
Rate this book
Mark Bittman's Kitchen Matrix: More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities
Bestselling author Mark Bittman anthologizes his popular Matrix series in a boldly graphic new cookbook featuring 400 recipes that emphasize creativity, improvisation, and simplicity as the keys to varied cooking.
For years, Mark Bittman has shared his formulas, recipes, and kitchen improvisations in his popular New 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.
In Mark 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) , following Mark’s approach to culinary improvisation will deliver stand-out results.
For years, Mark Bittman has shared his formulas, recipes, and kitchen improvisations in his popular New 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.
In Mark 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) , following Mark’s approach to culinary improvisation will deliver stand-out results.
304 pages, Hardcover
First published October 27, 2015
303 people are currently reading
1074 people want to read
About the author
Mark Bittman
66 books959 followers MARK BITTMAN is one of the country's best-known and most widely respected food writers. His How to Cook Everything books, with one million copies in print, are a mainstay of the modern kitchen. Bittman writes for the Opinion section of New York Times on food policy and cooking, and is a columnist for the New York Times Magazine. His "The Minimalist" cooking show, based on his popular NYT column, can be seen on the Cooking Channel. His most recent book, VB6, debuted at #1 on the New York Times bestseller list in its first week on sale.
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 30 of 75 reviews
January 18, 2016
I had such high hopes for this book. Its premise of understanding the component parts of recipes so that one can switch the ingredients with component part and end up with a quite different finished dish is one of the ways I explain cooking to newbies.
I've given it 4 stars because:
a) there are not many other books like it and its presentation is the best that I've seen so far (I didn't really like the Flavour Thesaurus)
b) the "Recipe Generator" pages are, I think, the most helpful parts of the book - they do give ideas to mix and match
c) the quality of the photos, colour, layout and general print of the book is solid
But there are a number of things I wasn't so keen on:
a) the book starts with Cocktails +12 ways and as far as I can see is just a bunch of pictures and recipes with four of the main base alcohols (Gin, Vodka, Tequila and Bourbon*)
It is not laid out in a way that would clearly suggest any trends or patterns with the ingredients or the proportions. When I worked as a cocktail bartender, a friend (it was mostly his genius) created a neat table from which we learned about 200 recipes. It would have been helpful if this book featured 12 in that way for the layperson.
*it is an American book after all
b) It then moves to Party Dips +3 ways and once again it's just three suggestions of dips, there's no obvious matrix. Or perhaps it's subtle and has gone over my head
c) my last "complaint" (it's more a sadness of a missed opportunity...rather than an armchair critic's rant at the imperfections of someone else's respectable work. I have a lot of time for people who get off their arse and actually produce decent stuff)
many of the other suggestions in the book like "Pancakes +13 ways" are just ideas of fillings like chicken or olives. It would have been far more interesting and helpful to have a pancake variations - what happens when you switch the base grain (e.g. wheat for rice) or liquid component (milk for buttermilk)
Maybe I should get off my arse and write a book and not just timidly write book reviews. (I'm working on it!)
I've given it 4 stars because:
a) there are not many other books like it and its presentation is the best that I've seen so far (I didn't really like the Flavour Thesaurus)
b) the "Recipe Generator" pages are, I think, the most helpful parts of the book - they do give ideas to mix and match
c) the quality of the photos, colour, layout and general print of the book is solid
But there are a number of things I wasn't so keen on:
a) the book starts with Cocktails +12 ways and as far as I can see is just a bunch of pictures and recipes with four of the main base alcohols (Gin, Vodka, Tequila and Bourbon*)
It is not laid out in a way that would clearly suggest any trends or patterns with the ingredients or the proportions. When I worked as a cocktail bartender, a friend (it was mostly his genius) created a neat table from which we learned about 200 recipes. It would have been helpful if this book featured 12 in that way for the layperson.
*it is an American book after all
b) It then moves to Party Dips +3 ways and once again it's just three suggestions of dips, there's no obvious matrix. Or perhaps it's subtle and has gone over my head
c) my last "complaint" (it's more a sadness of a missed opportunity...rather than an armchair critic's rant at the imperfections of someone else's respectable work. I have a lot of time for people who get off their arse and actually produce decent stuff)
many of the other suggestions in the book like "Pancakes +13 ways" are just ideas of fillings like chicken or olives. It would have been far more interesting and helpful to have a pancake variations - what happens when you switch the base grain (e.g. wheat for rice) or liquid component (milk for buttermilk)
Maybe I should get off my arse and write a book and not just timidly write book reviews. (I'm working on it!)
March 20, 2016
The idea of creating meals with this matrix formula is amazing. It's what many of us do, but Mark Bittman takes it to a whole new level with the ingredients and flavor combinations he uses. This is a beautiful book, for someone who loves cookbooks, it's tons of fun! The Roasted beets with Pine nuts, lemon, and parm, was absolutely delicious! I've made it three times already and have stored the recipe in my favorites. This is short of four stars because of his dried beans recipe. It called for 1lb of dried beans and 4 cups of water. I knew it wouldn't work, but thought "Hmmm...this is Mark Bittman...I'm sure it's been tested!" Anyway all was not lost, I was able to add the 5 more cups water needed before it was too late.
September 22, 2016
It's impossible to see this book and consider it as anybody other than myself. I am a good home cook; I have gotten better at improvising, but I love following new recipes. And Mark Bittman kind of talks about that in the forward -- he used to slavishly follow recipes, but as time and his confidence grew, he just instinctively knew how to combine things. I think that's what happens if you keep playing, and are interested in food -- you just develop an instinct for how to put together flavors/textures/ideas together. But could I learn to cook from this book? Maybe not. But I could learn about flavor profiles and combos, or learn to expand them.
So, if you aren't that kind of home cook, would this book be helpful to you? If the way Bittman has laid out this book doesn't work for the way you think through cooking, would you dislike it? Well, I will say this: his thought process generally works for me. I am stopping on my way home from work to pick up tarragon to make the pickled cherry salad with frisee and brie because, duh, that sounds amazing. There are enough ideas in here to make it a home run for me.
So, if you aren't that kind of home cook, would this book be helpful to you? If the way Bittman has laid out this book doesn't work for the way you think through cooking, would you dislike it? Well, I will say this: his thought process generally works for me. I am stopping on my way home from work to pick up tarragon to make the pickled cherry salad with frisee and brie because, duh, that sounds amazing. There are enough ideas in here to make it a home run for me.
March 4, 2016
This is a must-have in the kitchen because the variety of recipes, techniques, and simplicity makes it accessible to anyone, no matter the skill level. The Kitchen Matrix is the first cookbook that everyone in this household looked at, and truly enjoyed. It’s a cookbook that is cooking friendly for everyone, regardless of what’s available in the pantry, budget, experience. The design and photographs are beautiful, and display the dishes wonderfully. I was surprised by the amount of tips, variations, advice, and cooking techniques available that actually help teach you how to accomplish it all. If you aren’t sure what to do with a particular ingredients(s), or you’re tired of cooking the same meals every week, this is a great resource to have readily available.
I received this cookbook through Blogging for Books for reviewing purposes.
I received this cookbook through Blogging for Books for reviewing purposes.
June 30, 2020
This book has gorgeous photographs and a lovely design. It's probably the most visually stunning of any of Mark Bittman's books that I've used. At the same time, I just didn't find any recipes that screamed -- "Make me!" And, with a Bittman cookbook, there are usually dozens.
August 12, 2025
This is one of my favorite cookbooks as it is truly full of variations and has photos for everything! It has the usual chapters, but it is so much more creative and fun to page through than most boring recipe books. For example, in the Appetizers and Entertaining chapter, it has 12 different cocktails that can be made from a bar consisting of just bitters, sweet vermouth, Triple Sec, simple syrup, soda, and of course citrus and alcohol. That same chapter goes on to give 3 different party dips, a tartar recipe generator, tiny pancakes 13 ways, a stuffed grape leaf recipe generator, a finger foods recipe generator, a dinner party matrix, and three different ways to pack a picnic basket. Now seriously, what other cookbook provides that much fun in the first 33 pages???
February 14, 2016
4.5 stars. Mark Bittman manages to be both casual and commanding in his instructions. His comfort and flexibility with cooking and adapting recipes is showcased well here, and is a little infectious.
I really enjoyed the presentation of the recipes -- 3-4 sentences for each variation. Actually cooking from the recipes might be a little confusing as you might have to look at two boxes (both the base recipe and the variant), but since they're all so short it shouldn't be challenging.
I appreciate the willingness to try something different in cookbook presentation -- not a perfect execution, but very good. I wasn't sure why some vegetables warranted ten recipes while others were omitted or had only three, and the ordering of some of the sections felt a bit odd (especially the last section). Some pages were "recipe generators" which wouldn't be especially helpful for someone who doesn't already know which types of flavorings go together traditionally -- those recipe generators would be enhanced by combining the concept of the dish from this book with The Flavor Bible's recommendations on what tastes good with what.
I think I'll buy it because it inspired me. Even though I'm a vegetarian, the majority of the book seemed to be dishes I could either make as-is or adapt easily (e.g. omit bacon). I prefer this to "How to Cook Everything Vegetarian" because I'm a visual person and enjoy the photos.
I really enjoyed the presentation of the recipes -- 3-4 sentences for each variation. Actually cooking from the recipes might be a little confusing as you might have to look at two boxes (both the base recipe and the variant), but since they're all so short it shouldn't be challenging.
I appreciate the willingness to try something different in cookbook presentation -- not a perfect execution, but very good. I wasn't sure why some vegetables warranted ten recipes while others were omitted or had only three, and the ordering of some of the sections felt a bit odd (especially the last section). Some pages were "recipe generators" which wouldn't be especially helpful for someone who doesn't already know which types of flavorings go together traditionally -- those recipe generators would be enhanced by combining the concept of the dish from this book with The Flavor Bible's recommendations on what tastes good with what.
I think I'll buy it because it inspired me. Even though I'm a vegetarian, the majority of the book seemed to be dishes I could either make as-is or adapt easily (e.g. omit bacon). I prefer this to "How to Cook Everything Vegetarian" because I'm a visual person and enjoy the photos.
February 25, 2016
I originally rated as 4 stars--good, easy recipes, but nothing that new or exciting.
After having it for a few more weeks, I'm upgrading to 5 stars! I like that it's set up by ingredient, and then gives you many options of what to do with it. It's a perfect idea generator for easy weeknight cooking. Most of the other components are pantry staples and these are all healthy ideas that come together quickly.
Not the most exciting cookbook on my shelf, but will likely be one of the most used.
After having it for a few more weeks, I'm upgrading to 5 stars! I like that it's set up by ingredient, and then gives you many options of what to do with it. It's a perfect idea generator for easy weeknight cooking. Most of the other components are pantry staples and these are all healthy ideas that come together quickly.
Not the most exciting cookbook on my shelf, but will likely be one of the most used.
March 5, 2016
One of my new favorites. Nearly perfect!
June 11, 2016
Some good recipe ideas. Even a vegan section! Good focus on vegetables.
January 10, 2019
If you like quick, basic recipes with many variations and minimal instructions this may be a good choice. Recipes run the gamut of ethnicities and encourage creative combinations. If you like lots of guidance and direction and don’t want to pick which seasoning to use, this is probably not the cookbook you want.
What I appreciate as a pretty advanced cook is just thinking about how different foods could be combined, most of these recipes are already in my repertoire. I would like a kitchen matrix 2 where Bittman takes things up a level to capture more unique combinations. There are a few really intriguing dishes that achieve a level of uniqueness like his celery salt or celery noodles (Bittman goes a little crazy with the celery) and the knafeh a la creme, for example. But the book offers little that goes beyond the expected. The section on using thanksgiving leftovers is good if short.
What I appreciate as a pretty advanced cook is just thinking about how different foods could be combined, most of these recipes are already in my repertoire. I would like a kitchen matrix 2 where Bittman takes things up a level to capture more unique combinations. There are a few really intriguing dishes that achieve a level of uniqueness like his celery salt or celery noodles (Bittman goes a little crazy with the celery) and the knafeh a la creme, for example. But the book offers little that goes beyond the expected. The section on using thanksgiving leftovers is good if short.
July 11, 2019
I didn't so much "read" this book as savor it. It's like a thesaurus of food, and can be used in similar ways for gustatory compositions instead of literary ones. It's aptly named: it contains a network of ingredients, each linked with others in interesting ways that encourage experimentation and exploration. It has gorgeous pictures and layouts, practical and easy-to-use accompanying descriptions and recipes, and is altogether one of the more beautiful books I've ever owned. I'd highly recommend it for anyone interested in cooking as self-expression as well as those with more pragmatic interests such as just trying to use up a few pantry items before they get old, or adding some variation to their daily meal planning
July 20, 2017
Oh, he's done it again. Though I suppose this book came out a couple of years ago and I only just happened upon it at my library. This is very much in the same format/spirit as his "How to Cook Everything" cookbooks, but with awesome, simple photographs. It's great fun to look at and read through, and I'm always a fan of his simple, yet unique recipes and how he makes cooking more broadly accessible and works to help prevent ingredient fatigue. Yay!
March 10, 2017
I love this cookbook. I borrowed it from the library 4 separate times, then finally bought it.
The format of the recipes and variations are unlike other cookbooks- you can have one page with 9 possibilities for one star ingredient. Most of the recipes are very uncomplicated. I have come back to this book many times, have easily found inspiration, and cooked food the whole family loves.
The format of the recipes and variations are unlike other cookbooks- you can have one page with 9 possibilities for one star ingredient. Most of the recipes are very uncomplicated. I have come back to this book many times, have easily found inspiration, and cooked food the whole family loves.
February 23, 2020
I appreciate how this cookbook is organized -- but my brain doesn't work that way when I'm crunched on time & need to cook a good, filling, healthy meal for 6 people fast.
I'm always on the lookout for potential family favorites -- that is, keeper recipes I can add to my repertoire to use again & again. With this book I walked away with only 2 possible keeper recipes: jam + donuts.
I'm always on the lookout for potential family favorites -- that is, keeper recipes I can add to my repertoire to use again & again. With this book I walked away with only 2 possible keeper recipes: jam + donuts.
July 15, 2023
Incredible but needs more chocolate
I don't know why anyone wouldn't rate this cookbook five stars! Every recipe is so good and so easy! Just simple easy good food with clear instructions! BTW I rarely leave comments with my ratings but I did here. That's how amazing this cookbook is! More please.
I don't know why anyone wouldn't rate this cookbook five stars! Every recipe is so good and so easy! Just simple easy good food with clear instructions! BTW I rarely leave comments with my ratings but I did here. That's how amazing this cookbook is! More please.
February 1, 2017
Debating whether to get a copy for myself, but I haven't had a chance to actually try any of the recipes yet. Liked the format a lot, gleaned lots of ideas / inspirations, which is what makes a good cookbook.
January 13, 2020
Amazing. Takes single food items and prepares many different ways with different cooking style and several recipes per style. Salmon 12 ways, spinach 12 ways, recipe generators, tips, just an all-around solid guide. Buy!
March 18, 2022
Mark Bittman knows food and knows recipes. Although this book has some misses it is unique in how it organizes recipe content and helps break your unconscious patterns in approaching flavors, which is extremely useful. Very well conceived and creative. Overall a solid resource.
March 22, 2017
It's hard to say I "read" this book. More like a test drive, which is what I always do with cookbooks--get them from the library and see if I like it. I like the approach which gets you thinking about what to do with ingredients you might have, with lots of variations. I was hoping it would shake me out of a cooking creativity rut, and it did the trick. The "what to do with lamb shank" page was mind-blowing when I made it. Good chance I'll buy it for the permanent collection
October 2, 2017
Not as easy to follow as his other books.
Wasn't the matrix I expected, for making dinner easier.
Wasn't the matrix I expected, for making dinner easier.
July 6, 2018
Lots of great ideas! Got this from the library but want to buy it now. Not amazing for meal planning though as similar ingredients are scattered across different pages.
January 13, 2019
Such a great way to approach cooking. I’ve learned a lot about how to throw something together and trust my instincts from this cookbook.
September 2, 2019
Interesting book. I liked that it wasn't full of complicated recipes. It feels like a book that would be very useful. I'd consider buying it in the future.
December 14, 2019
Mark used a different take on cooking. One basic ingredient was used many ways to create interesting recipes. I love this book.
June 23, 2021
Excited to try the Caramelized Onion Dip, Grilled Gazpacho, and the Carbonara with Leeks recipes.
This entire review has been hidden because of spoilers.
September 4, 2022
Fun and inspiring cookbook - I use it almost everyday
July 4, 2023
Some interesting cooking ideas
Read
February 2, 2025That's a lot of recipes! Would almost work better as an app where you can filter or randomize.
October 17, 2015
I had read the book A Bone to Pick by this author who also has a column in the New York Times Magazine called “Eat”, he started writing in 2011 and continues today. I found the book insightful and disturbing as I learned about the food we eat and where it comes from. Because I learned so much I couldn’t wait to check out one of his cook books. I found this book informative, fascinating and very helpful. I’m a visual learner and found the design and color pictures in this hardback book wonderful.
In this book here are over 750 simple recipes and techniques to mix and match.
This cookbook has several categories; first there is the introduction to the book and how it all works. First there is the section on Appetizers and Entertaining, then Soups, Stews and sandwiches; Vegetables, Pasta, Grains and Beans; Fish and Seafood; Poultry and Eggs; Meat; Condiments and Seasonings; Fruit; Desserts and Baking.
I appreciated the fact that they included pictures of ingredients on one section. Some of these ingredients I’ve never seen in its original form only in a ground up form in a jar. I liked the fact that he puts together flavors that complement one another and taste good. He’s taken the guess work out cooking for me. I liked the section on entertaining. I love having a go to book where I can look at what’s in my cupboard and see what I can create from it. I’m excited that now I have a tool I can use to be creative and cook good healthy food.
Beautiful color pictures are on every page of this wonderful and helpful book. It’s said we first enjoy a meal with eyes; that is so true. Each chapter has an introduction to what to expect and how to use the recipes in each section. The recipes are simple and the instructions easy to follow with ingredients I can easily find in the local grocery store.
There are some fun sections I can’t wait to try like the one on burgers. The author says, “…for the sake of mixing it up – and frankly, because you probably don’t need me telling you how to make a classic burger – here are nine burgers that move beyond beef.” Oh, Yeah I think so!
I also can’t wait to start on the veggie chapter. This author says, “You can probably tell by the length of this chapter that I’m a little obsessed with vegetables. Not only are they what we should be eating more of than anything else, but there are nearly countless varieties that can be prepared (cooked or not), in an endless number of ways…this chapter is ordered largely by season, which is meant to facilitate the kind of ingredients – driven cooking that I highly recommend when it comes to produce.”
He encourages readers to see ingredients in the grocery story that look great and then go home and find recipes to make wonderful meals. There are a variety of recipes in the book that look yummy. He also includes a page on Vegetable show stoppers that are a substitute for meaty main courses. Some of the vegetables listed are corn, celery, potatoes, tomatoes, cabbage, peppers, eggplant, root veggies and many more.
This is my new go to book for the vegetable seasons. I look forward to all I’m going to learn from this author. There is also a fun section titled Thanksgiving leftovers that is creative and know I’ll be using it really soon. Some of the desserts look great too. Some that stand out are the recipes on donuts, brownies, Ice pops and Fruit desserts look wonderful too. This book would make a great gift for the skilled and unskilled cook!
Disclosure of Material Connection:
I received a complimentary copy of this book from Blogging for Books site. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 “Guides Concerning the Use of Endorsements and Testimonials in Advertising”
Nora St Laurent
TBCN Where Book Fun Begins! www.bookfun.org
The Book Club Network blog www.psalm516.blogspot.com
Book Fun Magazine www.bookfunmagazine.com
In this book here are over 750 simple recipes and techniques to mix and match.
This cookbook has several categories; first there is the introduction to the book and how it all works. First there is the section on Appetizers and Entertaining, then Soups, Stews and sandwiches; Vegetables, Pasta, Grains and Beans; Fish and Seafood; Poultry and Eggs; Meat; Condiments and Seasonings; Fruit; Desserts and Baking.
I appreciated the fact that they included pictures of ingredients on one section. Some of these ingredients I’ve never seen in its original form only in a ground up form in a jar. I liked the fact that he puts together flavors that complement one another and taste good. He’s taken the guess work out cooking for me. I liked the section on entertaining. I love having a go to book where I can look at what’s in my cupboard and see what I can create from it. I’m excited that now I have a tool I can use to be creative and cook good healthy food.
Beautiful color pictures are on every page of this wonderful and helpful book. It’s said we first enjoy a meal with eyes; that is so true. Each chapter has an introduction to what to expect and how to use the recipes in each section. The recipes are simple and the instructions easy to follow with ingredients I can easily find in the local grocery store.
There are some fun sections I can’t wait to try like the one on burgers. The author says, “…for the sake of mixing it up – and frankly, because you probably don’t need me telling you how to make a classic burger – here are nine burgers that move beyond beef.” Oh, Yeah I think so!
I also can’t wait to start on the veggie chapter. This author says, “You can probably tell by the length of this chapter that I’m a little obsessed with vegetables. Not only are they what we should be eating more of than anything else, but there are nearly countless varieties that can be prepared (cooked or not), in an endless number of ways…this chapter is ordered largely by season, which is meant to facilitate the kind of ingredients – driven cooking that I highly recommend when it comes to produce.”
He encourages readers to see ingredients in the grocery story that look great and then go home and find recipes to make wonderful meals. There are a variety of recipes in the book that look yummy. He also includes a page on Vegetable show stoppers that are a substitute for meaty main courses. Some of the vegetables listed are corn, celery, potatoes, tomatoes, cabbage, peppers, eggplant, root veggies and many more.
This is my new go to book for the vegetable seasons. I look forward to all I’m going to learn from this author. There is also a fun section titled Thanksgiving leftovers that is creative and know I’ll be using it really soon. Some of the desserts look great too. Some that stand out are the recipes on donuts, brownies, Ice pops and Fruit desserts look wonderful too. This book would make a great gift for the skilled and unskilled cook!
Disclosure of Material Connection:
I received a complimentary copy of this book from Blogging for Books site. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 “Guides Concerning the Use of Endorsements and Testimonials in Advertising”
Nora St Laurent
TBCN Where Book Fun Begins! www.bookfun.org
The Book Club Network blog www.psalm516.blogspot.com
Book Fun Magazine www.bookfunmagazine.com
Displaying 1 - 30 of 75 reviews