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Mark Bittman

@markbittman

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Journalist, ex-NY Times, team @bittmanproject + @communitykitchennyc + @bittmans + “Food with Mark Bittman” podcast, Grandpa! Account run by team mb.

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In a meal rut? Celebrate National Cookbook Month with some fresh recipes! Whether sweet or savory, meat or veggie, simple or complex…we’ve got just the cookbook for you! 🥘 Come by soon to browse the whole, extensive collection!

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Shishi no Sato Junmai Ginjo Origarami Nama with Bo Luc Lac (Shaking Beef). Sweet, spicy, and tart seasoning of the dish is a great match with the lactic effervescence of the origarami namazake.
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#sakepairing #shishinosato #shishinosatoorigarami #nytimescooking #sakeandvietnamese

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Celebrating #WorldBreadDay the only way we know how… with more bread! 🥖 Introducing our exclusive whole grain sourdough bread bundles with @markbittman and @bittmans, featuring everything from focaccia and flaky croissants to cinnamon walnut raisin bread and a classic boule. Complete with small-batch salted butter, these bakery favorites are ready to enjoy fresh from the oven or transform into something delicious, from savory crab toast to breakfast favorites. Tap the link in bio to shop.

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Plant-curious? Start here. 🥦

HOW TO COOK EVERYTHING VEGAN by @markbittman, out now.

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Why did @markbittman start @bittmans?

Hear the full story on the @brodo YouTube (link in bio).

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Renowned food journalist @markbittman is coming to Saratoga, and if you’ve ever considered eating more plants, you’re going to want to be there. At the link in our bio, we chat with the author of “How to Cook Everything Vegan” ahead of his October 28 Culinary Arts event at @spacsaratoga.

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Pastrami on Rye Bone Broth?!?!?

Episode 1 of “At the Window” is live with special guest Mark Bittman. Comment PASTRAMI to see the full video on YouTube and checkout Mark’s new company @bittmans bread.

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You know how when you’re cooking quinoa or rice and it goes too long, the grains burst open? There’s a reason to explode your grains on purpose: these crispy cups or patties from @markbittman’s new book, How to Cook Everything Vegan. We’ve got the recipe in The Dinner Plan newsletter this week. (Photo: Ghazalle Badiozamani)

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New on the podcast today: @markbittman shares his real-life everyday cooking and his kitchen experiments with silken tofu and exploded grains. Bittman, whose new book is called How to Cook Everything Vegan, claims he’s not “particularly talented” as a cook—but nearly 60 years in, he sees the benefit of sticking with it.

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🌱 In honor of #NationalFarmersDay, we want to take a moment to recognize the farmers and growers who make the food we love possible, as we look ahead to an evening exploring plant-based cooking!

Join us for "How to Cook Everything Vegan with @MarkBittman" on October 28 as the acclaimed food journalist and author shares his newest book and a roadmap to delicious, approachable plant-based cooking.

Guests will enjoy a vegan dinner of plant-based dishes inspired by the new cookbook while WAMC host Joe Donahue joins Mark Bittman to discuss all the ways to turn basic cooking into hundreds of exciting meals, snacks, and desserts.

Whether you’re a committed vegan, an enthusiastic part-time vegan, or simply plant-curious, this is an evening you won’t want to miss -> link in bio!

🙏 CulinaryArts@ SPAC is produced by Culinary Consultants Pam Abrams and Kevin London. Thank you to our CulinaryArts@ SPAC lead sponsor @franklinsqmarket and supporter @WAMCradio

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New new new! Fall releases are coming in fast and furious.

Fundamentals of Flavor is back in the house, too, AND there are a few seats left for Cookbook Club with this wonderful book on 10/29. Pull up a chair.

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Only a few more weekends left in our current space in the Valvaere Collective! Come say hi and check out these amazing new titles landing!

Short and Sweet x @bakedbydan
HMart The Cookbook x @staceykwon
Man on Fire x @stevenraichlen
How to Cook Everything Vegan x @markbittman
The Little Book of Matcha x @kittygreenbrownwrites
Tequila Wars x @tgenoways
Cuban Soul x @mikabites
The Old-Fashioned on Purpose Cookbook x @jill.winger
A Cozy Kitchen x @acozykitchen
Salty, Not Sweet by FLorence Fabricant
Cultured x @preservedbooks
Korean Soups x @claraandeddo
The Drinker's Guide to Japan x @kiwisomm and @jessefink
One-Hour Sourdough x Amy Duska of @littlespoonfarmblog
Sugar and Spice by Francesca Huntingdon
Table Energy x JJ Martin
The Saddest Two Kitchens x @rozchast and @j.a.k._

#cookbooks #culinarybookstore #foodmemoir #foodwriting #shopsmall

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