Good Morning, Mark Bittman

Things are crazy busy this morning, and I will have a post up this afternoon with a new recipe (with pictures!). Until then, I thought I would share an episode of Mark Bittman’s The Minimalist series.

I know that a lot of foodies are a bit… apathetic toward Bittman. But they are wrong. As a writer for the New York Times and a national best-selling cookbook author, he’s allowed hundreds of thousands of people to know their food a bit better. If you’re looking for a proper introduction to both the writer and the kitchen, his How to Cook Everything is a top-notch resource. Expansive but efficient, easy to follow recipes with numerous ideas for alternative preparations, and a writer who knows how to be engaging without losing the information.

In this episode of The Minimalist, Bittman shares an unusual idea for breakfast:


2 responses to “Good Morning, Mark Bittman

  1. I love Mark Bittman. I always read his column. I love savory breakfasts. This would be nice with a poached or fried egg. 🙂

  2. Anyone who has a problem with Bittman is a jagoff. He’s done more to get people cooking real food than probably anyone (save maybe Emeril, Rachael Ray, and Martha). Of course there are those who have a problem with those folks too, but whatever or whomever gets people cooking gets my undying praise. I have no time for foodie snobs.

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