Fish: The Complete Guide to Buying and Cooking is a book that simplifies, once and for all, the process of preparing fish. Organized in an easy-reference, A-Z format, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets and fish stores. Each entry describes how the fish is sold (fillets, steaks, whole, salted), other names it goes by, how the fish should look, and buying tips. Fish begins with general guidelines on how to store, prepare, and cook fish, whether sauteing, frying, grilling, or smoking, and you will find easy-to-follow illustrations of such important basics as how to gut and fillet a fish. Fish also includes up-to-the-minute information on the health benefits of fish in our diet. In addition, there are more than five hundred recipes and variations, all of which use low-fat, high-flavor ingredients to accent the intrinsic natures of the individual fish rather than mask them. And the vast majority of the recipes are ready in less than thirty minutes.

Fish: The Complete Guide to Buying and Cooking

Cookbooks, Food & Wine

BITTMAN, MARK

Cooking by Ingredient

Macmillan General* Reference

Addressing the need for flavorful, antioxidant-rich foods, a collection of recipes highlights thirty leafy green vegetables that complement such suggestions as Crispy-Skin Salmon on a Bed of Gingery Kale and Hot and Sour Bok Choi. Original.

Leafy Greens

John Wiley&Sons, Inc.

How To Cook Everything: Simple Recipes for Great Food

Harvest

"Excellent....Taken as a whole, the volume moves beyond food’s sensory pleasures to investigate it as a cultural vessel, a symbol of inequality, and more. It’s a standout addition to the series." —Publisher's Weekly (starred review) 
A collection of the year’s top food writing, selected by prolific food writer and author of How to Cook Everything Mark Bittman. 
"In almost any culture, at any time, you can find food writing,” writes guest editor Mark Bittman in his introduction. “Food means growing and hardship, and health and medicine, and work and holiday. In its abundance it is a gift and a joy, and in its absence a curse and a tragedy. If a culture has writing, that culture has food writing.” The stories in this year’s Best American Food Writing are brilliant, eye-opening windows into the heart of our country’s culture. From the link between salt and sex, to Syrian refugees transforming ancient Turkish food traditions, to the FDA’s crusade on alternative non-dairy milk options, to Black farmers in Arkansas seeking justice, the scope of these essays spans nearly every aspect of our society. This anthology offers an entertaining and poignant look at how food shapes our lives and how food writing shapes our culture. 
THE BEST AMERICAN FOOD WRITING 2023 INCLUDES JAYA SAXENA • LIGAYA MISHAN • MARION NESTLE TOM PHILPOTT • WESLEY BROWN • ALICIA KENNEDY CAROLINE HATCHETT • AMY LOEFFLER and others

The Best American Food Writing 2023

Killingsworth, Silvia

Cooking Education & Reference

Mariner Books

Bestselling cookbook author and New York Times op-ed columnist Mark Bittman anthologizes his popular recipes from the Minimalist series in this easy-to-reference slipcase set of four miniature cookbooks: (1) Small Plates and Soups; (2) Pasta, Pizza, and Grains; (3) Meat, Fish, and Poultry; (4) Vegetables. This boxed set contains over 160 recipes ideal for the harried chef who is still interested in serving delicious meals. Mark Bittman, renowned for the quick and easy recipes featured in his weekly New York Times food column, prunes his collection in order to minimize the effort and ingredients required for each dish featured in this anthology. The ideal size and packaging for gift giving, this small slipcase set of cookbooks makes a thoughtful housewarming or holiday gift for the everyday gourmand or novice chef.

The Mini Minimalist: Simple Recipes for Satisfying Meals: A Cookbook

Clarkson/Potter

Bestselling author Mark Bittman and physician David Katz cut through all the noise on food, health, and diet to give you the real answers you need What is the “best” diet? Do calories matter? And when it comes to protein, fat, and carbs, which ones are good and which are bad? Mark Bittman and health expert David Katz answer all these questions and more in a lively and easy-to-read Q&amp;A format. Inspired by their viral hit article on Grub Street—one of New York magazine’s most popular and most-shared articles—Bittman and Katz share their clear, no-nonsense perspective on food and diet, answering questions covering everything from basic nutrients to superfoods to fad diets. Topics include dietary patterns (Just what should humans eat?); grains (Aren’t these just “carbs”? Do I need to avoid gluten?); meat and dairy (Does grass-fed matter?); alcohol (Is drinking wine actually good for me?); and more. Throughout, Bittman and Katz filter the science of diet and nutrition through a lens of common sense, delivering straightforward advice with a healthy dose of wit.

How To Eat: All Your Food and Diet Questions Answered: A Food Science Nutrition Weight Loss Book

Katz, David

Product Description 
A revolutionary approach to making easy, delicious whole-grain bread and more\nThis is the best bread you’ve ever had—best tasting, nourishing, and easy to make right in your own kitchen. Mark Bittman and co-author Kerri Conan have spent years perfecting their delicious, naturally leavened, whole-grain bread. Their discovery? The simplest, least fussy, most flexible way to make bread really is the best. Beginning with a wholesome, flavorful no-knead loaf (that also happens to set you up with a sourdough starter for next time), this book features a bounty of simple, adaptable recipes for every taste, any grain—including baguettes, hearty seeded loaves, sandwich bread, soft pretzels, cinnamon rolls, focaccia, pizza, waffles, and much more. At the foundation, Mark and Kerri offer a method that works with your schedule, a starter that’s virtually indestructible, and all the essential information and personal insights you need to make great bread.\nAbout the Author \nMARK BITTMAN is the author of more than thirty books, including the 
How to Cook Everything series and the #1 
New York Times bestseller 
VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good. He was a food columnist, opinion columnist, and the lead magazine food writer at the 
New York Times, where he started writing in 1984 and remained for more than thirty years.\nBittman has starred in four television series, including Showtime’s Emmy-winning 
Years of Living Dangerously. He is a longtime 
Today regular and has made hundreds of television, radio, and podcast appearances, including on 
Jimmy Kimmel Live!, 
Real Time with Bill Maher, and CBS’s 
The Dish; and on NPR’s 
All Things Considered, Fresh Air, and 
Morning Edition.\nBittman has written for countless publications and spoken at dozens of universities and conferences; his 2007 TED talk “What’s wrong with what we eat?” has almost five million views. He was a distinguished fellow at the University of California, Berkeley, and a fellow at the Union of Concerned Scientists. He has received six James Beard Awards, four IACP Awards, and numerous other honors.\nBittman is currently special advisor on food policy at Columbia University’s Mailman School of Public Health, where he teaches and hosts a lecture series. He is also the editor in chief of 
Heated. His most recent book is his history of food and humanity, 
Animal, Vegetable, Junk.\nKERRI CONAN is a former editor at Simon & Schuster and has collaborated with Mark Bittman on numerous cookbooks since 2004, developing recipes, directing testing, producing photo shoots, and escorting manuscripts through the publishing process. Before Kerri started working with Mark, she ran the test kitchen at 
Restaurant Business magazine, where she had the opportunity to tour all kinds of agricultural and food production operations around the world. Her freelance stories have appeared in 
Gourmet, 
Health, 
Entertainment Weekly, 
Organic Living, and 
Saveur magazines as well as Mark’s blog for the 
New York Times, his newsletter, and Heated on the Medium platform. She lives in the Pacific Northwest and posts on Instagram under @ourdailybowl.

Bittman Bread: No-Knead Whole Grain Baking for Every Day: A Bread Recipe Cookbook

Conan, Kerri

Baking

From hunting and gathering to GMOs and ultra-processed foods, this expansive tour of human history rewrites the story of our species and points the way to a better future. The history of Homo sapiens is usually told as a story of technology or economics.&nbsp;But there is a more fundamental driver: food.&nbsp;How we hunted and gathered explains our emergence as a new species and our earliest technology; our first food systems, from fire to agriculture, tell where we settled and how civilizations expanded. The quest for food for growing populations drove exploration, colonialism, slavery, even capitalism. A century ago, food was industrialized. Since then, advancing styles of agriculture and food production have written a new chapter of human history, one that's driving both climate change and global health crises. Best-selling food authority Mark Bittman offers a panoramic view of the story and explains how we can rescue ourselves from the modern wrong turn.

Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal: A Food Science Nutrition History Book

Health, Fitness & Dieting

Diets & Weight Loss

If you’re one of the millions who have thought of trying a vegan diet but fear it’s too monotonous or unfamiliar, VB6 will introduce a flexible way of eating that you can really live with for life. Six years ago, an overweight, pre-diabetic Mark Bittman faced a medical directive: adopt a vegan diet or go on medication. He was no fan of a lifelong regimen of pills, but as a food writer he lived—and worked—to eat. So neither choice was appealing. His solution was a deal with himself. He would become a “flexitarian.” He adopted a diet heavy in vegetables, fruits, and grains by following a healthy vegan diet (no meat, dairy, or processed foods) all day. After 6:00 p.m. he’d eat however he wanted, though mostly in moderation. Beyond that, his plan involved no gimmicks, scales, calorie counting, or point systems. And there were no so-called forbidden foods—he ate mostly home-cooked meals that were as varied and satisfying as they were delicious. He called this plan Vegan Before 6:00 (VB6 for short), and the results were swift and impressive. Best of all, they proved to be lasting and sustainable over the long haul. Bittman lost 35 pounds and saw all of his blood numbers move in the right direction. Using extensive scientific evidence to support his plan, the acclaimed cookbook author and food policy columnist shows why his VB6 approach succeeds when so many other regimens not only fail, but can actually lead to unwanted weight gain. He then provides all the necessary tools for making the switch to a flexitarian diet: lists for stocking the pantry, strategies for eating away from home in a variety of situations, pointers for making cooking on a daily basis both convenient and enjoyable, and a complete 28-day eating plan showing VB6 in action. Finally, Bittman provides more than 60 recipes for vegan breakfasts, lunches, and snacks, as well as non-vegan dinners that embrace the spirit of a vegetable- and grain-forward diet.

VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good

Cooking Methods

See the best price to sell, buy, or rent books by BITTMAN, MARK. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by BITTMAN, MARK

See the best price to sell, buy, or rent books by BITTMAN, MARK. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Fish: The Complete Guide to Buying and Cooking

Leafy Greens

How To Cook Everything: Simple Recipes for Great Food

Fish: The Complete Guide to Buying and Cooking

The Best American Food Writing 2023

The Mini Minimalist: Simple Recipes for Satisfying Meals: A Cookbook

How To Eat: All Your Food and Diet Questions Answered: A Food Science Nutrition Weight Loss Book

Bittman Bread: No-Knead Whole Grain Baking for Every Day: A Bread Recipe Cookbook

Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal: A Food Science Nutrition History Book

VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good