For better or worse, I’m unduly reliant on Mark Bittman’s cooking tomes when I’m in the kitchen. I bought the original How to Cook Everything soon after I graduated college, when I started cooking for myself on a regular basis. 8+ years later, it has pages falling out and food stains in almost every section. That’s a good endorsement, I suppose. These days, with a vegetarian fiance, I’m also making plenty of use of his newer How to Cook Everything Vegetarian.
Some culinary cognoscenti may mock Bittman for gross oversimplification of complex recipes and techniques, potentially an inevitable consequence of his philosophy that everyone can learn to cook anything. I for one have cursed the man more than once for flawed outcomes, even if user error was as likely to have been the cause as flawed directions.
Regardless of these faults, as a fledgling food writer, I was very interested to read this recent profile in New York magazine. There’s plenty of interesting insights into low one goes about building this unconventional career.
Katy said
Thanks for making me vegetarian delights so often. Also, thanks for letting me cook your bacon sometimes.
Seriously, though, your cooking is an endorsement for Bittman in itself.
Caleb said
Long time listener, first time caller….
Anyway, glad to see this blog and your Bittman support. I’m a fan of his too, despite the fact that what he makes look so easy never seems that way when I try it.
best of luck with everything and congrats!
Caleb