When Mark Bittman talks about food, America listens. In "The Minimalist," his weekly New York Times column, his monthly New York Times travel features, his best-selling and beloved How to Cook Everything - not to mention his other titles - and while hosting his award-winning public television series, Bittman will grab your attention - and keep it. His no-nonsense, down-to-earth, native New Yorker style is refreshing, candid, straightforward, curmudgeonly ... and lovable.
Check out Bittman's recent article on the best of Tuscan food, one of the Times's Travel section's single best-read articles ever.
Or read his piece about making great bread without kneading, a story that remained on the Times's "most e-mailed list" for nearly a week.
Bittman's new Minimalist compendium, Mark Bittman's Simple Cooking from the New York Times, will be published this spring; pre-order a copy, or see the box on the right for an autographed copy.
Dubbed "the new, hip Joy of Cooking," by the Washington Post, winner of both the Julia Child and James Beard Awards, Mark's How to Cook Everything is the must-have book for every American kitchen. It's considered the most straightforward primer on cooking ever, and it's among the most complete; it's a no-brainer gift for beginning cooks. (Order it here, or see the box on the right for an autographed copy.) This fall, Bittman will publish the first meatless cookbook designed to appeal to everyone - meat eaters included - who wants to have a sane diet: How to Cook Everything Vegetarian (check back for more details .)
Mark's first PBS series resulted in an the award for "Best National Cooking Series of 2005" by the prestigious James Beard Foundation. This April he will launch the second season, with another typically humble title: "The Best Recipes in the World." In it, he's joined by superstar chef Mario Batali and a number of other big muckedy-mucks: Ferran Adria (often considered the world's best chef); Fergus Henderson, the most-respected chef in the UK; Dave Chang, probably the most-written-about young chef in New York today. Oh, and a few cows and
pigs.
Catch Bittman on the "Today" show, on National Public Radio's "All Things Considered", or check back here for updates and the soon-to-come BittyBlog.
