‘A Bone To Pick’ Observations On America’s Food Supply
A Bone to Pick, Mark Bittman’s most memorable and thought-provoking columns are compiled into 1 volume for the 1st time.
Since his New York Times op-ed column debuted in Y 2011, Mark Bittman has emerged as one of our most impassioned and opinionated observers of the food landscape.
The Times’ only dedicated opinion columnist covering the food beat, Mr. Bittman routinely makes readers think twice about how the food we eat is produced, distributed, and cooked, and shines a bright light on the profound impact that diet both good and bad can have on our health and that of the planet.
As abundant and safe as the American food supply appears to be, the state of our health reveals the presence of staggering deficiencies in both the system that produces food and the forces that regulate it.
Mr. Bittman leaves no issue notexamined; agricultural practices, government legislation, fad diets, and corporate greed all come under scrutiny and show that the issues governing what ends up in our market basket and on our tables are both complex and often deliberately confusing.
Unabashedly opinionated and thought provoking, Mr. Bittman’s columns have helped readers decipher arcane policy, unpack scientific studies, and deflate affronts to common sense when it comes to determining what “eating well” truly means.
As urgent as the situation is, Mark contends that we can be optimistic about the future of our food and its impact on our health, as slow-food movements, better school-lunch programs, and even “healthy fast food” become part of the norm.
Inspiring, enraging, and enlightening, A Bone to Pick is an essential resource for every reader eager to understand not only the complexities inherent in the American food system, but also the many opportunities we consumers have to improve it.
Pam Krauss Books | 5 May 2015 | 272 Pages | 6-1/8 x 9-1/4 | ISBN 9780804186544
About the Author
When Mark Bittman writes and talks about food, America listens.
In his weekly New York Times food column, his monthly New York Times travel features, his bestselling cookbooks, and his award-winning public television series, Mr. Bittman grabs our attention, and keeps it.
Bittman’s bible of cooking, How to Cook Everything, has sold over a million copies. Dubbed “the new, hip Joy of Cooking” by the Washington Post and winner of both the Julia Child and the James Beard Awards (plus several others), it’s a must-have book for every American Kitchen, the favorite of millions of American cooks. In 2005 Broadway Books published his eagerly awaited follow-up: The Best Recipes in the World.
His weekly cooking column, The Minimalist, is followed by more than two million readers, including home cooks and professionals, and has profoundly influenced American cooking since its inception. (Three award-winning cookbooks have resulted from his column: The Minimalist Cooks at Home; The Minimalist Cooks Dinner; and The Minimalist Entertains. These three will be published in an omnibus paperback edition in the spring of 2007, entitled Mark Bittman’s Quick and Easy Recipes from the New York Times.)
And when Bittman branches out, his fans follow: his recent New York Timespiece on the best of Tuscan food was the paper’s travel section’s best-read article ever, reaching nearly three million readers.
In the late ’90’s, Bittman formed a best-selling collaboration with the internationally celebrated chef, Jean-Georges Vongerichten. Their classic book, Jean-George: Cooking at Home with a Four-Star Chef, won a James Beard award and is widely considered to be among the most accessible chef’s cookbooks ever published. That was followed in 2000 with Simple to Spectacular, the groundbreaking cookbook that shows readers how to master a basic recipe then take it in almost limitless directions.
Bittman’s PBS series, Bittman Takes on America’s Chefs, was awarded the Best National TV Cooking Series of 2005 by the James Beard Foundation. In April ’07 his second series, The Best Recipes in the World, will premiere. In the fall of ’07 Wiley will publish the groundbreaking How to Cook Everything Vegetarian, and Bittman completed the revision of How to Cook Everything, published in 2008, the 10 anniversary of the original.
A regular on NBC’s The Today Show and NPR’s All Things Considered, Bittman has been profiled in newspapers and magazines including Food & Wine, Real Simple, People, The Washington Post, the Los Angeles Times, The Boston Globe, The Dallas Morning News and more.
Mark Bittman finished his 1st novel, is a licensed pilot and cooks dinners for friends and family several times a week.
Be healthy, Eat healthy, Learn to cook at home.
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Paul Ebeling
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