<div>The story of the sustainable farming movement, with numerous photos: “Inspirational, informational . . . a glimpse of what the future of food may well look like.” —Treehugger With interest in home gardening at an all-time high and concerns about food production and safety making headlines, Farm Together Now explores the current state of grassroots farming in the United States. Part oral history and part treatise on food politics, this fascinating project is an introduction to the many individuals who are producing sustainable food, challenging public policy, and developing community organizing efforts. With hundreds of photographs and a foreword from New York Times columnist Mark Bittman, Farm Together Now will educate, inspire, and cultivate a new wave of modern agrarians.</div>

Farm Together Now

<div>Richard Olney was considered a culinary genius for his ability to elevate cooking to a practical art. He wrote evocatively about the beauty and pleasure in cooking by focusing on preparing simple foods well. This new edition of his classic cookbook includes a fresh cover, new interior design, and a foreword by Mark Bittman&#8212;so that a whole new generation of food lovers can enjoy this inspiring book. Olney&#8217;s 175 recipes are so straightforward that cooks will be inspired to go right into the kitchen: herb omelets, fish with zucchini, lamb shanks with garlic, and many more. He also shares techniques (several featuring his own illustrations), such as fermenting vinegar, in line with the back-to-basics trend in cooking. Olney&#8217;s emphasis on simplicity and improvisation in cooking will resonate with today&#8217;s cooks and food lovers.</div>

Simple French Food

<div>From turkey to trimmings to vegetarian options, the #1 New York Times-bestselling author brings you Thanksgiving cooking, simplified. Cooking Thanksgiving dinner is a bit of a project&mdash;but a rewarding one&mdash;and with this inspiring collection of recipes from Mark Bittman, author of the award-winning How to Cook Everything series, anyone can be confident preparing the big meal. Here is a quick reference that&#39;s sure to be your kitchen companion for many holidays to come. How to Cook Everything Thanksgiving includes 20 of Bittman&#39;s favorite celebration recipes&mdash;plus 29 variations and helpful how-to illustrations&mdash;to ensure you feast well without all the hassle. Complete with both beloved classics and non-traditional ideas, from easy appetizer dips and autumnal sides to the iconic turkey, vegetarian mains, and delicious, make-ahead desserts, this is one guest that&#39;s always invited to Thanksgiving dinner.</div>

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How to Cook Everything: Thanksgiving

<div>Make Christmas gatherings memorable with this handy collection of holiday recipes from the #1 New York Times-bestselling author. When winter comes, it&rsquo;s time to pull out your pots and pans and fill your kitchen with wonderful aromas of fresh baked goodies and savory, slow-cooked treats. This collection of 20 traditional and nontraditional holiday hits (with variations) from Mark Bittman&rsquo;s How to Cook Everything series is sure to make any get-together memorable, with: <ul><li>menus for a festive celebratory meal to share around the table</li><li>party food perfect for a holiday get-together</li><li>foods that make great gifts</li></ul></div>

How to Cook Everything: Christmas

<div>Summer cooking, simplified&mdash;with a recipe collection from the #1 New York Times-bestselling author.Summer cooking is a breeze with this inspiring collection of easy recipes from Mark Bittman, author of the award-winning How to Cook Everything. This quick reference is the perfect companion for a weekend getaway, a stroll through the farmers&#39; market, a casual outdoor party, and planning simple everyday meals. How to Cook Everything Summer includes 20 of Bittman&#39;s favorite seasonal recipes&mdash;plus 32 variations&mdash;designed to help you eat well on even the laziest days, all with hints for ways to improvise with new foods and flavors. From garden-fresh salads, chilled soups, and picnic-portable sandwiches to mouthwatering ideas for the grill, quickly prepared fish and shellfish, and luscious fruit desserts, you&#39;ll find all you need to enjoy the most delicious summer ever.</div>

How to Cook Everything: Summer

<div>The handy, healthy reference and cookbook from the James Beard Award-winning author of How to Cook Everything&mdash;now with a new introduction. Kale and collards. Radicchio. Chinese cabbage. Swiss chard. Mustard greens. Broccoli raab. Arugula. Belgian endive. Greens are among our most delicious, nutritious, and versatile vegetables. All of us know we should be cooking with them, but few of us know how. In his classic Leafy Greens, bestselling author Mark Bittman shares what he knows about more than 30 common kinds of greens so you can start using them in satisfying salads, sides, and main courses every day. Bittman will help you learn where and when to purchase them, why they&rsquo;re good for you, and how to cook them in more than 120 delicious, healthy ways. And with his easy-to-use A-to-Z format and single-page recipes, Leafy Greens packs as much information into one book as there are micro-nutrients in a bunch of kale. Try delicious recipes like:<ul><li>Grilled Chicken Salad with Mesclun</li><li>Gingered Cabbage</li><li>Coconut Curry Soup with Chard</li><li>Risotto with Arugula and Shrimp</li><li>Hamburgers with Spinach and Parmesan</li><li>Baked Penne with Radicchio and Gorgonzola</li><li>Corn and Kale Stew, and many more</li></ul></div>

Leafy Greens

<div>“Inspiring” quick, seasonal meals from the New York Times foodcolumnist “will make most readers both salivate and appreciate the ease of his recipes” (Publishers Weekly). Do you have 20 minutes to make a great meal? In Mark Bittman’s Kitchen Express, “America’s foremost home cook” (New York Observer) 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 delicious, healthful, and cost-conscious repertoire of meals for any season and any time of day. And since they’re written with an eye for speed and flexibility, you can be cooking on a moment’s notice—just check the pantry or fridge and away you go. With Bittman’s trusted voice leading you, you’ll be in and out of your kitchen in twenty minutes or less. Bittman also includes a guide to the foods you’ll want on hand to cook the Kitchen Express way as well as suggestions for seasonal menus and lists of recipes for specific uses, like brown-bag lunches or the best dishes for reheating. You may never order takeout again! “This is a man who loves food in the most unstuffy way possible.” —The Chicago Tribune “I’d buy any cookbook Bittman wrote.” —The Miami Herald</div>

Mark Bittman's Kitchen Express

<div>Get fired up with recipes and essays from Craig Claiborne, Mark Bittman, Jacques Pépin, Florence Fabricant, Sam Sifton, and other culinary superstars! Over the past century, the New York Times has published thousands of articles on barbecuing and grilling, along with mouthwatering recipes—and this unique collection gathers the very best. These essential pieces are worth savoring not only for their time-tested advice and instruction, but also for the quality of the storytelling: Even non-cooks will find them a delight to read. Almost all of the newspaper’s culinary “family” weighs in here, along with both renowned chefs and everyday tailgaters. The famous names include bestselling author Mark Bittman, who contributes the foreword as well as several essays and recipes; pioneer food critic Craig Claiborne (“French Thoughts on U.S. Barbecue”), Pierre Franey (Loin Lamb Steaks with Rosemary), the beloved Florence Fabricant (Raspberry Chocolate Mousse Cakes), Jacques Pépin (Grilled Tabasco Chicken), Molly O’Neill (“Splendor in the Lemongrass”), Alfred Portale, Mimi Sheraton, Sam Sifton, and many more. With everything from barbecue basics to expert tips, from healthy vegetarian fare to heart-attack-inducing meaty indulgences, this “eclectic selection of outdoor cooking recipes and stories”  is a treat for everyone (Publishers Weekly).</div>

Mark Bittman
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Books By Mark Bittman (5 Books)

How to Cook Everything: Thanksgiving

How to Cook Everything: Christmas

How to Cook Everything: Summer

Leafy Greens

Mark Bittman's Kitchen Express

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© 2024 OPEN ROAD INTEGRATED MEDIA

Mark BittmanFollow this author

Books By Mark Bittman (5 Books)

How to Cook Everything: Thanksgiving

How to Cook Everything: Christmas

How to Cook Everything: Summer

Leafy Greens

Mark Bittman's Kitchen Express

RELATED POSTS ABOUT MARK BITTMAN

Get weekly updates and deals from Early Bird Books

More from

Corporate

© 2024 OPEN ROAD INTEGRATED MEDIA

Mark Bittman
Follow this author