Mark Bittman, author of How to Cook Everything and the New York Times' Minimalist, discusses his recent Times columns and blog on food. He also talks about how to make better food labels, improve farming and our food supply, and—of course—how to cook everything.
Mark Bittman, author of How to Cook Everything, returns to discuss the fundamentals of cooking. His new book, How to Cook Everything The Basics: All You Need to Make Great Food, is an absolutely essential beginner's cookbook and an a guide for experienced cooks. From dicing vegetables and roasting meats to cooking meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook should know.
New York Times food columnist Mark Bittman discusses The Food Matters Cookbook, the follow-up to his bestselling book Food Matters: A Guide to Conscious Eating. It includes more than 500 recipes written with Bittman’s typically relaxed approach to everything in the kitchen. He presents a no-nonsense and highly flexible case for eating more plants while cutting back on animal products, processed food, and junk food.
In his numerous cookbooks and his New York Times column, The Minimalist, food writer Mark Bittman has offered recipes on how to cook just about everything. In his latest book, Food Matters, Bittman advances the idea of rethinking consumption and offers a plan for responsible eating that ...
On today's show: We'll learn about how we can reduce our CO2 emissions and the size of our waistlines at the same time with Mark Bittman. Plus, a discussion about the changing makeup of contemporary American family life.
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