Mark Bittman

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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.

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Mark Bittman There are three kinds of juice: sugar water with a little fruit in it; fruit that has all the solids removed; or just blended solids. Assuming nothing…moreThere are three kinds of juice: sugar water with a little fruit in it; fruit that has all the solids removed; or just blended solids. Assuming nothing’s been added, the third is the only kind I’d ever drink. The first is a sugary beverage; the second – why would you do that? Even the third, though, isn’t as satisfying to me as a salad or a pile of cooked vegetables. But hey, if it works for him … (less)
Average rating: 4.01 · 118,825 ratings · 3,139 reviews · 54 distinct worksSimilar authors
How to Cook Everything: Sim...

4.01 avg rating — 79,466 ratings — published 1998 — 26 editions
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How to Cook Everything Vege...

4.08 avg rating — 13,824 ratings — published 2007 — 16 editions
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Food Matters: A Guide to Co...

3.97 avg rating — 11,178 ratings — published 2008 — 8 editions
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VB6: Eat Vegan Before 6:00 ...

3.70 avg rating — 2,710 ratings — published 2013 — 6 editions
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The Best Recipes in the Wor...

3.98 avg rating — 1,905 ratings — published 2005 — 6 editions
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The Food Matters Cookbook: ...

4.04 avg rating — 1,197 ratings — published 2010 — 6 editions
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Mark Bittman's Kitchen Expr...

3.95 avg rating — 1,106 ratings — published 2009 — 10 editions
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How to Cook Everything Fast...

4.04 avg rating — 864 ratings — published 2013 — 3 editions
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How to Cook Everything: The...

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4.30 avg rating — 1,431 ratings — published 2003 — 14 editions
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A Bone to Pick: The good an...

3.58 avg rating — 620 ratings — published 2015 — 6 editions
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More books by Mark Bittman…

A Look Back and A Nod to Others

Revisiting some old favorites
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Published on September 12, 2015 00:25
How to Cook Everything: Sim... How to Cook Everything Vege... How to Cook Everything: The... How to Cook Everything Fast... How to Cook Everything: Bit... How to Cook Everything: Qui... How to Cook Everything: Eas...
(13 books)
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4.02 avg rating — 95,781 ratings

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Mark’s Recent Updates

“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

“Like pornography, junk [food] might be tough to define but you know it when you see it.”
Mark Bittman, VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good

“[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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