Mark Bittman - Cook, Writer and Food Activist

 Influential Chefs on his Book Shelves

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  • TRUE
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  • Taste: One Palate's Journey Through the World's Greatest Dishes by David Rosengarten 1998
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  • Julia Child gives home cooks the answers to their most pressing cooking questions. Julia’s Kitchen Wisdom is packed with essential information about soups, vegetables, and eggs, for baking bread and tarts, Recipes, techniques and essential tips straight from Julia's kitchen experience, ISBN 13: 9780375411519
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  • TRUE
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  • Cooking with Master Chefs Julia Child introduces sixteen of America's talented chefs from different parts of the country and interprets their recipes for the home cook. With the help of more than eighty colour photographs, we see the chefs at work in home kitchens and we learn the individual techniques
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  • Julia Child & More Company features American recipes and tells the planning, buying, timing, and cooking Includes small birds in wine, butterflied pork a fast fish dinner, cassoulet chicken dinner, soup, a vegetarian caper, lobster soufflé for lunch, a picnic, rack of lamb, summer buffet with illustrative photos.
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  • Mastering the Art of French Cooking, Volume II presents more French recipes for home cooks. Julia Child and Simone Beck have gathered together a brilliant selection of dishes that will bring you to a higher level of culinary mastery. They have searched out more of the classic dishes and regional specialties of France and adapted them for the North American home cook.
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  • Larousse Gastronomique with many new entries, illustrations and charts, covers almost every ingredient and cooking style in history. From abaisse to Zuppa Inglese, the encyclopedia features detailed information and maps of the wine-producing regions of the world. It also includes advice on recipes and nutrition.
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  • Hazan captures every aspect of Italian home cooking—from appetizers to ice cream. Including almost 250 recipes, Marcella’s Italian Kitchen brings home cooks the authentic tastes of Italy. Find recipes for Fettuccine with Clams and Zucchini, Veal Scaloppini with Hazelnuts and Balsamic Vinegar, Cauliflower Salad with Red Pepper, Olives, and Anchovies, and Amaretti and Custard Cream Semifreddo.
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  • Mark Bittman’s Kitchen Express, presents more than 400 incredibly fast and easy recipes tailored to each season and presented in a simple, straightforward style. Bittman’s recipe sketches are the ideal mix of inspiration and instruction: everything a home cook needs to prepare a healthful, and cost-conscious repertoire of meals for any season and any time of day. Written with an eye for speed and flexibility, you’ll be in and out of your kitchen in 20 minutes or less.
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  • Great Food Made Simple is a cooking reference from cooking authority Mark Bittman who shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results. ISBN-13 : 978-002861010
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  • 150 recipes and glorious photos throughout, Salad as a Meal explores a culinary concept at once simple, elegant, and creative. whole world in a salad—with tender greens, savoury meat, seafood, vegetable accompaniments, and versatile dressings—and salad-friendly sides such as homemade bread and home-cured olives.
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  • Bistro Cooking by Patricia Wells 1989
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  • cake cookbook writer for food magazines, women's magazines, The New York Times, Rose Levy Beranbaum The Cake Bible chocolate less sugar low- to no-cholesterol, low-saturated-fat pancakes wedding cakes Hardcover: 592 pages William Morrow Cookbooks Sept. 20, 1988, ISBN-13: 978-0688044022
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  • In Cooking At Home On Rue Tatin Susan Herrmann collection of favourites, readers and cooks will learn the tricks and tips of entertaining like the French, get clear instruction on the basics of French cooking, and be introduced to the new and exciting array of multicultural cuisines
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  • Simple as a luscious ripe tomato rubbed over rustic bread, intensely flavoured as a Sunday leg of lamb smothered in fresh herbs, joyous, unexpected, vibrant farm food is the heart and soul of Italian cooking and the prize of Susan Herrmann Loomis's years-long quest.
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