Mark Bittman is one of the country's most respected food writers, whose approach to cooking has become a staple in modern kitchens. He contributes to the New York Times Opinion section, offering insights into food policy and culinary practices, and also writes for the New York Times Magazine. His distinctive voice explores the intersection of food, culture, and policy, making complex culinary topics accessible and engaging for a wide audience. Through his extensive writing, Bittman champions a thoughtful and practical approach to food that resonates deeply with home cooks and food enthusiasts alike.
Empowering children in the kitchen, this cookbook equips young chefs with essential skills to select, prepare, and cook their favorite foods alongside family and friends. As part of the beloved How to Cook Everything series, it encourages creativity and confidence in cooking, making it an ideal resource for kids eager to explore culinary adventures.
A collection of the year's top food writing, selected by prolific food writer and author of How to Cook Everything Mark Bittman. Food writer Mark Bittman selects the best twenty articles published in 2022 that celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country.
Hundreds of easy and innovative recipes to get dinner on the table in no time flat, from acclaimed home-cooking expert and #1 New York Times bestselling author Mark Bittman--completely revised and now featuring color photos. The secret to cooking fast is cooking smart--choosing and preparing ingredients that make the most of your time in the kitchen. In this new edition of How to Cook Everything Fast, Mark Bittman shares hundreds of simple, flavorful dishes--each ready in 30 minutes or less. But "fast" doesn't mean compromising on quality or resorting to packaged shortcuts; instead, Bittman offers savvy hacks--broiling rather than baking, using less liquid for a faster boil, and taking advantage of downtime for last-minute prep. In the spirit of fast and simple cooking, recipes have been retested and streamlined for this completely revised edition--which now also features dozens of vegan and vegetarian options and stunning all-new photography. New favorites include Chickpea Hash with Tahini Sauce, Gooey Stovetop Lasagna, Peanut Noodles with Whatever You Have, Caramelized Bananas, and so many more. Variations, tips, quick side dishes, make-ahead components, and kitchen insights abound. The results are innovative, easy-to-follow recipes for the food you want to eat today and new strategies for becoming a faster--and-better--cook every time you use the book.
A revolutionary approach to making easy, delicious whole-grain bread and more
"From hunting and gathering to GMOs and ultraprocessed foods, this expansive tour of human history rewrites the story of our species--and points the way to a better future"--
All Your Food and Diet Questions Answered: A Food Science Nutrition Weight Loss Book
Bestselling author Mark Bittman and physician David Katz provide clear and practical insights into food, health, and diet, addressing common misconceptions and offering evidence-based guidance. Their collaboration aims to simplify the complexities surrounding nutrition, helping readers make informed choices for better health. Through straightforward advice, they empower individuals to navigate the often confusing landscape of dietary information.
Two bestselling experts cut through all the noise on food, health, and diet to give you the real answers you need. What is the 'best' diet? Do calories matter? And when it comes to protein, fat, and carbs, which ones are good and which are bad? Mark Bittman and David Katz answer all these questions and more in a lively and easy-to-read Q&A format. Inspired by their viral hit article, Bittman and Katz share their clear, no-nonsense perspective on food and diet, answering questions covering everything from basic nutrients to superfoods to fad diets. Topics include dietary patterns (Just what should humans eat? ); grains (Aren't these just 'carbs'? Do I need to avoid gluten?); meat and dairy (Does grass-fed matter?); alcohol (Is drinking wine actually good for me?); and more. Throughout, Bittman and Katz filter the science of diet and nutrition through a lens of common sense, delivering straightforward advice with a healthy dose of wit.
The ultimate kitchen companion, completely updated and better than ever, now for the first time featuring color photos
Mark Bittman provides a critical examination of the food landscape through his New York Times op-ed column, highlighting the complexities of food production, distribution, and preparation. As the only dedicated opinion columnist on food, he challenges readers to reconsider their dietary choices and emphasizes the significant effects of these choices on personal health and the environment. His passionate insights encourage a deeper understanding of the relationship between food and well-being.
"The best-selling author and popular NYT columnist gives us his innovative and easy diet plan, complete with recipes--by eating vegan every day before 6:00pm, you can lose weight and dramatically improve your health. Every day we learn new benefits of the vegan diet, and discover how cutting meat and animal products out can still mean a world of delicious meals. Now Mark Bittman brings his expertise to vegan cooking, giving you an easy-to-follow diet plan plus 50 simple everyday recipes--exclusively vegan meals for breakfast and lunch, and as flexible as you need to be for dinner. Building on his hit book Food Matters, Bittman outlines in six principles the reasons that a partially vegan diet can dramatically improve your health. When you eat lots of fruits and veggies while cutting back on meat and dairy, and cook as much as possible at home, you automatically find yourself eating more sensible portions and almost no junk food. You can live healthier, not just eat healthier, when you eat with eyes wide open. This is Bittman's flexible, ethical way of eating better and losing weight, using common sense in the kitchen"-- Provided by publisher
