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.
http://www.npr.org/2011/09/01/139846788/mark-bittman-explains-how-to-cook-everything
Tagged with food cooking npr book:author=mark bittman
Mark Bittman is one of the country’s foremost food writers, author of "The Minimalist" food column for The New York Times and of multiple James Beard Award and IACP/Julia Child Award-winning cookbooks, including How to Cook Everything. Selling more than a million copies, the book was described by a Washington Post reviewer as "the new, hip Joy of Cooking." Bittman also appears regularly on NBC’s Today Show and NPR’s All Things Considered, and has hosted three public television series. His latest cookbook is a follow-up to the New York Times bestseller Food Matters: A Guide to Conscious Eating, offering recipes that are both healthier for you and for the environment.
In Food Matters, Mark Bittman, one of the country’s foremost food writers, examines the role that meat consumption plays in global warming and discusses how government policy, big marketing, and global economics influence what we eat. The voice of the popular New York Times column ”The Minimalist” (now in its 11th year), Bittman is the bestselling author of several award-winning cookbooks, including the James Beard Award and the IACP/Julia Child Award winner How to Cook Everything.
Food writer, food thinker Mark Bittman is one of the big voices relentlessly pushing, cajoling, inviting, instructing to change the way America eats. For our health, for the big world.
He’s done it himself. Vegan ‘til six is his new mantra. Basically, eat plants all day, enjoy what you like in the evening. Your heart and health will thank you, he says. And so will an environment not asked to carry the groaning load of the way we eat now.
He’s funny. He’s smart. He’s a good cook. He’s thinking about your plate and the planet.