Best Selling Books by Mark Bittman

Following up on his bestselling diet plan, VB6, the incomparable Mark Bittman delivers a full cookbook of recipes designed to help you eat vegan every day before 6:00 p.m.--and deliciously all of the time. Whether you call it flexitarian, part-time veganism, or vegetable-centric, the plant-based, real-food approach to eating introduced in Bittman''s New York Times bestselling book VB6 has helped countless people regain their good health, control their weight, and forge a smarter, more ethical relationship with food. VB6 does away with the hard and fast rules, the calorie-counting, and the portion control of conventional diets; it''s a regimen that is designed to be easy toa dopt and stick to for a lifetime. When Bittman committed to a vegan before 6:00 pm diet, he quickly realized that everything about it became easier if he cooked his own meals at home. In The VB6 Cookbook he makes this proposition more convenient than you could imagine. Drawing on a varied and enticing pantry of vegan staples strategically punctuated with "treat" foods (including meat and other animal products), he has created a versatile repertoire of recipes that makes following his plan simple, satisfying, and sustainable. Breakfasts, the most challenging meal of the day for some vegans, are well represented here, with a full range of hot cereals, whirl-and-go-dairy free smoothies, toast toppers, and brunch-worthy entrees. Lunches include hearty soupls, sandwiches, beans, grains, and pastas to pack along wherever the day takes you, and more than a dozen snack recipes provide the perfect afternoon pick-me-up to banish the vending-machine cravings that can undo a day of eating well. Dinners are flexitarian, focusing on vegetable-forward meals that are augmented by a range of animal products for fullest flavor, satisfaction, and nutrient density. A chapter devoted entirely to "building blocks"--make-ahead components you mix and match--ensures that a flavorful and healthy meal is never more than a few minutes away. If you''ve thought of trying a vegan diet but worry it''s too monotonous or unfamiliar, or simply don''t want to give up foods you love to eat, Bittman''s vegan and flexitarian recipes will help you cook your way to a new, varied and quite simply better way of eating you can really commit to...for life.

Every day we learn new benefits of the vegan diet, and discover how cutting meat and animal products out can still mean a world of delicious meals. Now Mark Bittman brings his expertise to vegan cooking, giving you an easy-to-follow diet plan plus 50 simple everyday recipes - exclusively vegan meals for breakfast and lunch, and as flexible as you need to be for dinner. Bittman outlines in six principles the reasons that a partially vegan diet can dramatically improve your health. When you eat lots of fruits and veggies while cutting back on meat and dairy, and cook as much as possible at home, you automatically find yourself eating more sensible portions and almost no junk food. You can live healthier, not just eat healthier, when you eat with eyes wide open. This is Bittman''s flexible, ethical way of eating better and losing weight, using common sense in the kitchen. More and more people are finding out what it means to cut down their meat consumption; adopting Meatless Mondays and going ''flexitarian'' are great options for those not ready to go full-vegan. This diet is an easy way to take meat out of your diet as much as you feel comfortable, with all the health benefits and none of the suffering. The best-selling author and popular New York Times columnist gives us his innovative and easy diet plan, complete with recipes - by eating vegan every day before 6:00pm, you can lose weight and dramatically improve your health.

Back with another splendid collection, the author of "How to Cook Everything" presents more than 100 fast yet sophisticated main courses for home cooks of every level.

Mark Bittman is one of the nation’s most trusted and beloved food writers, but there was a time when he lived primarily on vanilla ice cream and McDonald’s. Then he discovered cooking, and everything changed. In this story from the new digital publisher Byliner, the New York Times columnist and bestselling author of "How to Cook Everything" traces his journey from grilled-cheese-making neophyte to confident cook. More than that, he makes the case for why all of us should spend more time in the kitchen, regardless of how comfortable we are there. After all, even he was a beginner once.Bittman argues that a simple meal prepared at home is a powerful tool: It’s one small step toward improving your health and, by extension, the health of the planet. Our reliance on prepared food—in the form of snacks, soft drinks, frozen meals, and fast food—supports a system of agriculture that is playing havoc with our bodies, our economy, and the environment. How can we break the cycle? By cooking. “People who prepare meals—even infrequently—achieve outcomes that extend far beyond the morsel at the end of the fork,” writes Bittman. “Cooking may not solve everything, but it solves a lot. When people make food a priority in their lives, they actively contribute to society. Cooking can change our collective lives for the better.”"Cooking Solves Everything" is an engaging manifesto that inspires non-cooks to reach for a pan (Bittman’s shopping list and foolproof recipes will get them started) and encourages all of us to take a closer look at how we feed ourselves and our loved ones.

Fresh and delicious summertime recipes from Mark Bittman This new How to Cook Everything Summer e-book delivers 20 classic recipes chosen by Mark Bittman and taken from his legendary cookbook, How to Cook Everything. Perfect for hot weather and good times--and affordably priced --it''s all you need for an unforgettably delicious summer.

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Traditional Chinese edition of How to Cook Everything The Basics: All You Need to Make Great Food (breakfast, snacks and salads) of Mark Bittman''s "How to Cook Everything" series. Bittman writes for the Opinion section of the New York Times on food policy and cooking and is a columnist for the New York Times magazine. "How to Cook Everything" won both the IACP and James Beard Awards. In Traditional Chinese. Annotation copyright Tsai Fong Books, Inc. Distributed by Tsai Fong Books, Inc.

Recipes ideal for harried chefs who are still interested in serving delicious meals. Mark Bittman, renowned for the quick and easy recipes featured in his weekly New York Times food column, prunes his collection in order to minimize the effort and ingredients required for each dish.

Recipes ideal for harried chefs who are still interested in serving delicious meals. Mark Bittman, renowned for the quick and easy recipes featured in his weekly New York Times food column, prunes his collection in order to minimize the effort and ingredients required for each dish.

Recipes ideal for harried chefs who are still interested in serving delicious meals. Mark Bittman, renowned for the quick and easy recipes featured in his weekly New York Times food column, prunes his collection in order to minimize the effort and ingredients required for each dish.