Mark Bittman Books In Order

Publication Order of How to Cook Everything Books

Publication Order of Cookbooks

Publication Order of Anthologies

Mark Bittman is one of the US’s most widely respected and best known food writers. His compelling and popular works have been in the New York Times where he would go on to become Sunday Magazine’s lead food writer. He made his name as the first Op-Ed columnist focused on food writing for a major publication.
Bittman has been on Years of Living Dangerously the Emmy Award winning show on Showtime. Over the years, he has written for almost all the major magazines and newspapers in the US and spoken at dozens of conferences and universities. He also gave a TED Talk in 2007 which has so far garnered more than four million views.

Bittman went to the University of California where he was a distinguished fellow. He is now a professor at the Mailman School of Public Health of Columbia University where she is also editor of online food magazine “Heated.” Mark has also made hundreds of appearances on radio, television and podcasts including Morning Edition, Jimmy Kimmel Live!, Fresh Air, Real Time with Bill Maher, All Things Considered on NPR, and The Dish on CBS.

Outside of his many pursuits, Mark Bittman also writes a weekly on the Dining section of the New York Times titled the “Minimalist”. He is currently one of the most widely admired and best known food writers in the United States. His work “How to Cook Everything” went on to become a bestseller and has so far sold millions of copies.
“How to Cook Everything Vegetarian” would also become a bestseller when it was finally published in 2007. His most popular work was the winner of the general cookbook award by Julia Child won the James Beard general cookbook award and several other awards in the United States and internationally. “How to Cook Everything” also spent more than 130 weeks on the Cookbook Hot List on the Los Angeles Times.
Mark Bittman is the host of “Bittmann Takes on America’s Chefs”, a PBS series which won the best cooking series at the James Beard Awards. In 2015, he left the New York Times to go write for “Purple Carrot”. He has made quite a name for himself as the chief innovation officer at the organization, where he has partnered with Tom Brady.

During the 1990s, Mark Bittman worked with Jean-Georges Vongerichten, an internationally celebrated chef. Together, they created “Cooking at Home with a Four Star Chef” that is still deemed one of the most accessible cookbooks for the ordinary man written by a renowned chef.
Bittman made his debut with Fish, a guide to cooking and buying that is still in print to this day. He also went on to write and publish several other cookbooks that would become definitive works in their areas. His Minimalist series were collected in the “Easy and Simple Recipes from the New York Times.”
Mark went to the Stuyvesant High School and then graduated from Clark University. After several years living in Berkeley California, he now makes his home in Cold Spring, New York.

Mark Bittman’s “How to Cook Everything” opens with a cooking philosophy that identifies his audience. He writes the cookbook for people who are cooking from nothing. This work is for people that did not learn the culinary arts from their mothers or grandmothers.
It is also a cookbook for people who have a huge desire to get into cooking but have no interest in gourmet but would prefer uncomplicated but good food. Since he assumes his target audience from the very start, Mark Bittman is a teacher rather than a publisher that professes the many ideas he has about cooking.

According to his philosophy, there is no need to make the art of cooking more fancy or complicated than is necessary. He assumes that people who are interested in this type of cooking will also have a rudimentary knowledge and will know how to follow a recipe and find their way around the kitchen.
In the first section he gives a tour of the basic techniques, the kitchen, basic ingredients and equipment. He then goes on to provide advice on what is optional and what is absolutely necessary to prepare his recipes.

“How to Cook Everything Vegetarian” by Mark Bittman is a definitive guide on how to prepare food without meat. It is a cookbook that will appeal to anyone that needs to cook meatless, simple but delicious meals. It is a work that will be great for both passionate vegetarians and health conscious omnivores.
The cookbook has more than 2000 recipes which is far much more than anything ever published in the vegetarian space. Just like with all his other cookbooks he writes straightforward, refreshing and uncomplicated yer very delicious dishes that any homecook can cook and serve with confidence.
The work covers the gamut from beverages, salads, desserts, soups, condiments, dairy and eggs, breads, fruit and vegetables, tofu and other meat substitutes, pasta legumes and grains among other meatless ingredients. He makes use of special icons to identify recipes that can be prepared in half an hour or less and in advance as well as the recipes he has made for vegans.

Throughout the cookbook are beautiful illustrations carefully drawn to show Brittman’s opinionated and lucid advice on everything from preparing pad Thai to selecting vegetables . It is a cookbook that makes vegan cooking as accessible as it could ever be.

Mark Bittman’s “Food Matters” is a responsible eating plan that is as good for your health and weight as it is for the planet. In recent times, people have come to acknow;edge the threat of carbon emissions but not many have focused on how consumptions contribute to the problem.
According to research, a typical dinner of steak for a family of four is equivalent to driving a high capacity vehicle around for several hours in addition to leaving on all the lights in a two bedroom house. Bittman writes a rundown of how global economics, big business marketing and government policy influence what ordinary people eat.

He demystifies words such as local, sustainable, organic and provides budget conscious but straightforward advice that will help people make small but significant changes that will shrink the waistline and your carbon footprint. Non dictionnaire, simple and flexible, it provides recipes based on hard science but still allows one to customize their food choices to their level of commitment, schedule and lifestyle.