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Mark Bittman

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Mark Bittman is an American food journalist, author, and former columnist for The New York Times. Currently, he is a fellow at the Union of Concerned Scientists.
4 books on the list
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Building Community Food Webs book cover
Building Community Food Webs
Ken Meter - 2021-04-29
Our current food system has decimated rural communities and confined the choices of urban consumers. Even while America continues to ramp up farm production to astounding levels, net farm income is now lower than at the onset of the Great Depression, and one out of every eight Americans faces hunger. But a healthier and more equitable food system i...
Mark Bittman
Ken Meter is doing good work - his book shows how grassroots food and farming leaders in the US are tackling these challenges posed by our current food system. Just fyi...      source
Essentials of Classic Italian Cooking book cover
Essentials of Classic Italian Cooking
Marcella Hazan - 2012-01-01 (first published in 1992)
Goodreads Rating
Title: Essentials of Classic Italian Cooking <>Binding: Hardcover <>Author: MarcellaHazan <>Publisher: AlfredA.Knopf Title: Essentials of Classic Italian Cooking <>Binding: Hardcover <>Author: MarcellaHazan <>Publisher: AlfredA.Knopf ...more...
Mark Bittman
The best basic Italian book.      source
Bird by Bird book cover
Bird by Bird
Some Instructions on Writing and Life
Anne Lamott - 1995-08-31 (first published in 1994)
Goodreads Rating
"Thirty years ago my older brother, who was ten years old at the time, was trying to get a report on birds written that he'd had three months to write. [It] was due the next day. We were out at our family cabin in Bolinas, and he was at the kitchen table close to tears, surrounded by binder paper and pencils and unopened books on birds, immobilized...
Mark Bittman
A really great writing book and it’s a good read.      source
Classic Indian Cooking book cover
Classic Indian Cooking
Julie Sahni - 1980-10-01
Goodreads Rating
This extraordinary cookbook, Classic Indian Cooking, amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar We...
Mark Bittman
The best basic Indian book.      source