I’m a long time admirer of Mark Bittman. In his New York Times Minimalist columns he’s reconstructed hundreds of recipes, showing ordinary cooks like me how to create quick, uncomplicated, and tasty dishes. His cookbook, How to Cook Everything, is considered to be the Joy of Cooking for the 21st century.
I was amazed last December to learn that he cooks everything for his columns, blog, cookbooks, and meals for his family and guests in his New York City 7 feet long and 6 feet wide kitchen. That’s just a tad smaller than ours, which can occasionally be the bane of our far-less-glamorous Burnaby existence.
Bittman has a new book out, Food Matters: A Guide to Conscious Eating With More than 75 Recipes, reviewed in Salon. He’s an admirer of food journalist Michael Pollan, and Food Matters aims to provide practical ways to follow Pollan’s advice: “Eat food, not too much, mostly plants.”
His latest Minimalist column lets us know what’s IN and what’s OUT if you want your kitchen to have a fresh start for the New Year.
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