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
Latest Recommendations First
Discover how grassroots food and farming leaders across the US are building healthier and more equitable food systems by constructing civic networks. In Building Community Food Webs, Ken Meter showcases inspiring examples of low-income residents, farmers, and local organizations coming together to create community food webs that build health, wealth, capacity, and connection. From improving farming practices to challenging the root causes of poverty, learn how these leaders are charting a new path forward for stronger communities.
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
Learn to write like a pro with this step-by-step guide from a seasoned writer. From "Getting Started," to "Shitty First Drafts," and "Publication," this book covers it all. Along with practical tips, the author shares her own humorous and honest experiences with the writing process. With insights on everything from writer's block to jealousy and fear, this book is a must-read for anyone looking to improve their writing skills and navigate the writer's life.
A really great writing book and it’s a good read. – source
Also recommended byTim FerrissMike BirbigliaDaniel PinkMatt HaigRyan HolidayMorgan HouselHarlan CobenSusan CainMatt Mullenweg4 others
Discover the secrets of authentic Italian cooking with this must-have cookbook by an esteemed author. In its pages, find classic recipes and techniques that cover a range of delicious subjects, including pasta, risotto, sauces, and more. With its clear and concise instructions, even beginners can master the art of Italian cuisine.
The best basic Italian book. – source
Learn how to cook authentic Indian cuisine with Classic Indian Cooking, a comprehensive cookbook that introduces the properties of basic spices and special ingredients of Indian food. With over 100 illustrations, this book explains the techniques needed to use these ingredients and compares them to familiar Western methods. Recipes are designed for the American kitchen and include time-saving shortcuts with the food processor and directions for ahead-of-time preparation. From delicious appetizers to glorious desserts, every recipe comes with step-by-step instructions and serving suggestions. Julie Sahni imparts the secrets to mastering the art of Indian cooking, making this book both readable and usable.
The best basic Indian book. – source