Mark Bittman appears in the following:
Gourmet Magazine Closes After Seven Decades
Tuesday, October 06, 2009
Conde Nast announced yesterday that it will close Gourmet magazine after nearly 69 years of taste making and recipe writing. The November issue will be its last. The decision came aft...
20 Minute Meals with Mark Bittman
Thursday, August 13, 2009
New York Times columnist and blogger Mark Bittman stops by to talk about his latest cook book Kitchen Express: 404 Inspired Seasonal Dishes You Can Make in 20 Minutes or Less. You can view some of Bittman's recipies from the book here. ...
Should You Get Off the Hook? The Ethics of Eating Fish
Monday, June 08, 2009
Food writer Mark Bittman's first book, "Fish: The Complete Guide to Buying and Cooking," explored the glory of piscine cuisine. But when offered the opportunity to revise the book, he...
Food Matters
Tuesday, February 24, 2009
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 ...
Food & Family
Tuesday, February 24, 2009
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.
They say brevity is the soul of wit. Can you ...
Mark Bittman is thinking outside the (cereal) box for breakfast
Wednesday, February 18, 2009
Trouble viewing this video? Check out the YouTube version (click "watch in high quality" for best quality).
Mark Bittman had one thought on breakfast: YAWNNN! So he decided to s...
Mark Bittman is thinking outside the (cereal) box for breakfast
Wednesday, February 18, 2009
Trouble viewing this video? Check out the YouTube version (click "watch in high quality" for best quality).
Mark Bittman had one thought on breakfast: YAWNNN! So he decided to s...
Not a Diet Book
Thursday, January 22, 2009
In his new book Food Matters: A Guide to Conscious Eating with More Than 75 Recipes (Simon & Schuster, 2008), Mark Bittman discusses how to eat more sanely. He writes the New York Times column "The Minimalist" and the "Bitten" blog.
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Demo/Q&A/Signing
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Eating Well
Thursday, January 22, 2009
Mark Bittman writes in his new book Food Matters that eating for a healthy planet also leads to greater personal health. Additionally, MTA chief Elliot Sander returns to talk about the future of transit in NYC; and the violence just across the Mexican border. Plus: Your Top-Five ...
Mark Bittman on How to Cook Everything
Friday, October 17, 2008
Mark Bittman shares tips on essential kitchen equipment, favorite fall recipes, seasonal produce, and lots more. He’s the author of the classic cookbook How to Cook Everything and writes the "Bitten" and "The Minimalist" columns for the New York Times.
Weigh in: Is ...
How to Cook Everything
Friday, October 17, 2008
The Minimalist Mark Bittman gives tips on how to cook everything. And on Please Explain: all about Botox. It's the most common cosmetic procedure in the U.S.
Mark Bittman on Cooking Vegetarian
Friday, October 12, 2007
The New York Times's Minimalist Mark Bittman is an avowed meat eater. But he’s just released a new meat-free cookbook, How to Cook Everything Vegetarian. Mr. Bittman says that vegetarians, omnivores, and carnivores alike can enjoy his meatless recipes. He joins Leonard to share recipes like Green Tea with Udon ...
Noodles and Needles
Friday, October 12, 2007
The New York Times’s Minimalist Mark Bittman is an avowed meat eater, but he joins us to discuss his all-vegetarian cookbook. Then, Please Explain is all about acupuncture.
Make a pledge of $180 and Mark Bittman's How to Cook Everything Vegetarian Cookbook is our gift to you.
10 Minute Meals
Monday, August 06, 2007
The New York Times calls food columnist Mark Bittman "The Minimalist," and rightly so: his most popular recent article featured 101 recipes that can be made with just a few ingredients in 10 minutes or less. Here are three to get you started:
Number 36: Fried egg “saltimbocca”: Lay slices ...
