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More Mark Bittman

OPB | Nov. 22, 2012 12:06 p.m. | Updated: Sept. 11, 2013 12:16 a.m.

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Think Out Loud

People who love cooking — and people who fear it — are gathering in kitchens today. They’re mashing potatoes, steaming beans, cooking cranberries, and waiting patiently for their turkey to be done. Many of them are leaning heavily on a dog-eared copy of Mark Bittman’s How to Cook Everything.

To keep these cooks company we’re rebroadcasting our conversation with that celebrated cookbook author and writer.

Mark Bittman didn’t set out to be a food writer. He began by just cooking for his family. Now, years later, he’s one of the most prolific, and most celebrated, food writers in the country. His writing in the New York Times is followed by thousands. A few years ago he explained his goal. He said:

I have no interest in helping people become chefs. I have an interest in 50 percent of the people in America knowing how to cook. And whether they cook like chefs or not, I don’t care. It’s probably better if they don’t. It would be better if they cook like me, which is adequately.

Bittman even has help for you if you haven’t quite started your turkey planning yet. Here’s how to cook it in a mere 45 minutes:

What are you cooking this Thanksgiving? Is a Bittman cookbook your guide?

GUEST:

Mark Bittman: Best-selling cookbook author and food writer. His most recent cookbook is How to Cook Everything: The Basics

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