Mark Bittman is the author of the “Minimalist” column, which runs weekly in the Dining section of The Times. He is one of the country’s best-known and widely-admired food writers.
Mr. Bittman’s best-selling “How to Cook Everything” has sold millions of copies; his most recent book, “How to Cook Everything Vegetarian,” was one of the best-selling cookbooks of 2007.
“How to Cook Everything” won the Julia Child general cookbook award, the James Beard general cookbook award, and three other major international cookbook awards; it also spent a record 130 weeks on the Los Angeles Times’ “Cookbook Hot List.”
He is the host of the PBS series “Bittman Takes on America’s Chefs,” which first aired in spring 2005 and won the James Beard Award for the best cooking series of 2005. The second season, “The Best Recipes in the World,” also aired on PBS.
In the late 90s, Mr. Bittman created a best-selling collaboration with the internationally celebrated chef, Jean-Georges Vongerichten. The result, “Jean-Georges: Cooking at Home with a Four-Star Chef,” is widely considered to be among the most accessible chef’s cookbooks published. Mr. Bittman’s first book, “Fish: The Complete Guide to Buying and Cooking,” currently in its eighth printing, is the best-selling book on the subject. In the fall of 2005, Mr. Bittman published “The Best Recipes in the World: More Than 1000 International Dishes to Cook at Home.”
He’s also produced the award-winning “Minimalist” cookbook series: “The Minimalist Cooks at Home,” “The Minimalist Cooks Dinner,” and “The Minimalist Entertains,” now collected in “Mark Bittman’s Simple and Easy Recipes from the New York Times.”