How to Cook Everything: Simple Recipes for Great Food
Nationally known cooking authority Mark Bittman shows readers how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment in this relaxed, straightforward approach to cooking.
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Produktdetails
- ISBN: 978-0-471-78918-5
- EAN: 9780471789185
- Produktnummer: 1908913
- Verlag: Houghton Mifflin
- Sprache: Englisch
- Erscheinungsjahr: 2006
- Seitenangabe: 944 S.
- Masse: H22.6 cm x B20.8 cm x D4.7 cm 1'510 g
- Gewicht: 1510
Über den Autor
Mark Bittman is the author of more than thirty books, including the How to Cook Everything series and the #1 New York Times bestseller VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good. He was a food columnist, opinion columnist, and the lead magazine food writer at the New York Times, where he started writing in 1984 and remained for more than 30 years. Bittman has starred in four television series, including Showtime’s Emmy-winning Years of Living Dangerously. He is a longtime TODAY regular and has made hundreds of television, radio, and podcast appearances, including on Jimmy Kimmel Live!, Real Time with Bill Maher, and CBS’s The Dish; plus NPR’s All Things Considered, Fresh Air, and Morning Edition. Bittman has written for countless publications and spoken at dozens of universities and conferences; his 2007 TED talk, “What’s wrong with what we eat,” has almost five million views. He was distinguished fellow at the University of California, Berkeley, and a fellow at the Union of Concerned Scientists. He has received six James Beard Awards, four IACP Awards, and numerous other honors. Bittman is currently Special Advisor on Food Policy at Columbia University’s Mailman School of Public Health, where he teaches and hosts a lecture series. He is also the editor-in-chief of Heated. His most recent book is his history of food and humanity, Animal Vegetable Junk.
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