Mark Bittman is one of America’s most critically praised and popular food writers. He penned the “Minimalist” column for The New York Times for 13 years and is the author of the ubiquitous How to Cook Everything series, called “the new, hip Joy of Cooking” (Washington Post). Some of his other work includes Cooking at Home with a Four-Star Chef, Vegan before 6 P.M., and the Public Television series Bittman Takes on America’s Chefs. He has won two James Beard Awards and the Julia Child general cookbook award. Bittman’s newest book features more than 2,000 from-scratch recipes that can be prepared quickly and easily.
In conversation with Maureen Fitzgerald, Food Editor, Philadelphia Inquirer
Julie Dannenbaum Memorial Culinary Arts Lecture