Mark Bittman, a.k.a. The Minimalist, has built a career out of making home-cooking an accessible, manageable, enjoyable activity for those who feel too harried or busy to spend much time in the kitchen. It’s a noble project, one for which he has been winning widespread recognition. Bittman’s How to Cook Everything (just re-released in a tenth anniversary edition) is often described as The Joy of Cooking for a new generation: a single, comprehensive volume that puts a full repertoire of cooking essentials into terms beginners can understand and the more experienced find helpful in a pinch. Every Wednesday many of us turn to his column in the New York Times to learn how to whip up a quick meal, sometimes in less than five minutes. Bittman’s articles are often among the most emailed at the Times, and his story about making no-knead bread two years ago instantly became the stuff of cooking legend.
