Books by Mark Bittman
NPR stories about Mark Bittman
In his new book, How to Cook Everything: The Basics, Mark Bittman explains with careful instructions and 1,000 colorful photos how to stock your pantry, how to dice vegetables, which knives you should buy — and to really get back to basics — how to boil water. Originally broadcast March 19, 2012.
In his new book, How to Cook Everything: The Basics, Mark Bittman explains with careful instructions and 1,000 colorful photos how to stock your pantry, how to dice vegetables, which knives you should buy — and to really get back to basics — how to boil water.
New York Times food columnist Mark Bittman is known for his straightforward approach to recipes. In How To Cook Everything: Vegetarian, he explains how to make more than 2,000 meatless meals.
Studies say eating red meat increases your risk of cancer, but a little dark chocolate a day is good for you. Ad campaigns praise high fructose corn syrup. With so much information, how do you decide what's good for you?
In his new book, Food Matters, Mark Bittman writes about the environmental impact of industrial farming — and how individuals can make a difference by cutting down on the amount of animal products they consume.
The latest update of Mark Bittman's classic is a triumph of organization and culinary minimalism.
What is it about new summer cookbooks? Maybe it's the way they come out in such feverish, lush abundance, at a time when the world and all its folly are slowly grinding to a halt. Peruse the season's best.
Day to Day reporter Karen Grigsby Bates, doing double duty as literary editor, shares her list of books that would make great gifts for the holidays.
Whether it's a gift your looking for, a recipe for a holiday gathering, or a delicious title to read by the fire, this list has something for you. Food blogger and cookbook author Heidi Swanson has pulled together her favorite titles this year, and her favorite recipes from those books.
Melissa Block and food writer Mark Bittman visit a farmer's market, and return with ingredients for a springtime meal that features an unusual use for beets.
Food guru Mark Bittman and chef Chris Schlesinger have been at odds for years over just the right way to cook. They debate simple vs. fancy techniques for summer grilling.
It's cold outside and the winter appetite steers the mind to thoughts of stew. NPR's Melissa Block gets some tips for making a fine stew from New York Times food columnist Mark Bittman.
NPR's Melissa Block talks with Mark Bittman, author of "How to Cook Everything" and The New York Times food column "The Minimalist," about alternatives to the traditional Thanksgiving turkey dinner. His suggestions range from leg of lamb to salmon.