Bøker av Mark Bittman

The ultimate kitchen companion, completely updated and better than ever, now for the first time featuring colour photos.

The ultimate grilling guide and the latest in Mark Bittman's acclaimed How to Cook Everything series.

A revolutionary approach to making easy, delicious whole-grain bread and more This is the best bread you've ever had-best tasting, nourishing, and easy to make right in your own kitchen. Mark Bittman and co-author Kerri Conan have spent years perfecting their delicious, naturally leavened, whole-grain bread. Their discovery? The simplest, least fussy, most flexible way to make bread really is the best. Beginning with a wholesome, flavorful no-knead loaf (that also happens to set you up with a sourdough starter for next time), this book features a bounty of simple, adaptable recipes for every taste, any grain-including baguettes, hearty seeded loaves, sandwich bread, soft pretzels, cinnamon rolls, focaccia, pizza, waffles, and much more. At the foundation, Mark and Kerri offer a method that works with your schedule, a starter that's virtually indestructible, and all the essential information and personal insights you need to make great bread.

The next best thing to having Mark Bittman in the kitchen with you Mark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes.

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""In almost any culture, at any time, you can find food writing," writes guest editor Mark Bittman in his introduction. "Food means growing and hardship, and health and medicine, and work and holiday. In its abundance it is a gift and a joy, and in its absence a curse and a tragedy. If a culture has writing, that culture has food writing." The stories in this year's Best American Food Writing are brilliant, eye-opening windows into the heart of our country's culture. From the link between salt and sex, to Syrian refugees transforming ancient Turkish food traditions, to the FDA's crusade on alternative non-dairy milk options, to Black farmers in Arkansas seeking justice, the scope of these essays spans nearly every aspect of our society. This anthology offers an entertaining and poignant look at how food shapes our lives and how food writing shapes our culture"--]cProvided by publisher.

Hundreds of easy and innovative recipes to get dinner on the table in no time flat, from acclaimed home-cooking expert and #1 New York Times bestselling author Mark Bittman?completely revised and now featuring color photos.The secret to cooking fast is cooking smart?choosing and preparing ingredients that make the most of your time in the kitchen. In this new edition of How to Cook Everything Fast, Mark Bittman shares hundreds of simple, flavorful dishes?each ready in 30 minutes or less. But ?fast? doesn't mean compromising on quality or resorting to packaged shortcuts; instead, Bittman offers savvy hacks?broiling rather than baking, using less liquid for a faster boil, and taking advantage of downtime for last-minute prep. In the spirit of fast and simple cooking, recipes have been retested and streamlined for this completely revised edition?which now also features dozens of vegan and vegetarian options and stunning all-new photography. New favorites include Chickpea Hash with Tahini Sauce, Gooey Stovetop Lasagna, Peanut Noodles with Whatever You Have, Caramelized Bananas, and so many more. Variations, tips, quick side dishes, make-ahead components, and kitchen insights abound. The results are innovative, easy-to-follow recipes for the food you want to eat today and new strategies for becoming a faster?and-better?cook every time you use the book.

From hunting and gathering to GMOs and ultra processed foods, this expansive tour of human history rewrites the story of our species - and points the way to a better future.

What is the 'best' diet? Do I need to choose between low fat and low carb? Should I give up gluten, dairy, or meat? Two bestselling experts provide the answers to your most burning food and diet questions in this informative, accessible book that will transform your health. Bittman and Katz cut through all the noise about what to eat with clear, science-based facts, in an easy-to-digest Q and A format, covering everything from basic nutrients to superfoods to fad diets. They answer questions like:What is a calorie, and are all calories the same?Is there an ideal weight?Should I follow a Mediterranean, Paleo, or vegan diet?Is breakfast really the most important meal of the day?Can intermittent fasting help me to lose weight?Could an anti-inflammatory diet improve my health?What is a flexitarian?Filtering the science of nutrition through a lens of common sense and clarity, How To Eat provides real answers on how to achieve good health, longevity, and vitality.

The secret to cooking fast is cooking smart - how you choose and prepare ingredients and use your time in the kitchen. This culinary reference shows how anyone can make 2,000 simple dishes incredibly fast, including Split Whole Chicken and Vegetables, Skillet Meat Loaf, Bahn Mi, Potato and Spinach Saag, and Crisp Pork and Watermelon Tacos.