Mark Bittman





Mark Bittman

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The United States

gender
male

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About this author

Mark Bittman is an American food journalist and author. He writes a weekly column for The New York Times dining section called The Minimalist.

In 2009 Bittman published Food Matters discussing the topics of environmental challenges, lifestyle diseases, and the overproduction and over consumption of meat, simple carbohydrates, and junk food.

Bittman is married to New York Times graphic designer and art director Kelly Doe. They live in New York City. He has two adult daughters from his first marriage to the writer Karen Baar. Bittman is a licensed pilot and a marathon runne


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Published on May 14, 2012 10:10 • 14 views
Average rating: 4.10 · 15,584 ratings · 1,522 reviews · 32 distinct works
How to Cook Everything: Sim...
4.22 of 5 stars 4.22 avg rating — 6,854 ratings — published 1998 — 8 editions
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Food Matters: A Guide to Co...
3.86 of 5 stars 3.86 avg rating — 3,827 ratings — published 2008 — 6 editions
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How to Cook Everything Vege...
4.21 of 5 stars 4.21 avg rating — 3,090 ratings — published 2003 — 3 editions
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The Best Recipes in the World
4.0 of 5 stars 4.00 avg rating — 447 ratings4 editions
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The Food Matters Cookbook: ...
4.08 of 5 stars 4.08 avg rating — 300 ratings4 editions
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Mark Bittman's Kitchen Expr...
4.0 of 5 stars 4.00 avg rating — 237 ratings — published 2009 — 6 editions
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How to Cook Everything: 2,0...
4.59 of 5 stars 4.59 avg rating — 105 ratings — published 2008
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Cooking Solves Everything: ...
4.07 of 5 stars 4.07 avg rating — 102 ratings — published 2011 — 2 editions
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The Minimalist Cooks at Hom...
3.82 of 5 stars 3.82 avg rating — 126 ratings — published 2000 — 2 editions
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The Minimalist Cooks Dinner
3.71 of 5 stars 3.71 avg rating — 96 ratings — published 2001 — 3 editions
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“1 billion people in the world are chronically hungry. 1 billion people are overweight.”
Mark Bittman, Food Matters: A Guide to Conscious Eating with More Than 75 Recipes

“[C]onvenience is one of the two dirty words of American cooking, reflecting the part of our national character that is easily bored; the other is 'gourmet.' Convenience foods demonstrate our supposed disdain for the routine and the mundane: 'I don't have time to cook.' The gourmet phase, which peaked in the eighties, when food was seen as art, showed our ability to obsess about aspects of daily life that most other cultures take for granted. You might only cook once a week, but wow, what a meal.”
Mark Bittman, How to Cook Everything: Simple Recipes for Great Food



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