Mark Bittman is a well-known American food journalist, author and former New York Times columnist. Mark is currently a Fellow at the Union of Concerned Scientists and host of “Food with Mark Bittman”. He has also championed the VB6 (Vegan Before 6:00) flexible diet. He has authored or co-authored 16 books and cookbooks.
He previously worked for The New York Times as an Opinions columnist, food columnist for the newspaper’s Dining section, and chief food writer for The New York Times Magazine. For more than 13 years, Mark has written a column for The New York Times titled “The Minimalist,” with the last installment on January 26, 2011.. On the New York Times website, Mark also hosts a weekly “Minimalist” cooking video.
He appears frequently on NBC’s The Today Show and NPR’s All Things Considered and Wait, Wait, Don’t Tell Me. Mark was a guest judge on the Food Network competition series Chopped and appeared on the PBS series Spain… on the Road Again in 2008. Mark worked as a correspondent for the climate change documentary series Years of Living Dangerously in 2014.
The Mark Bittman era
Mark Bittman was born in New York, USA on February 17, 1950. He is 72 years old.
Height Mark Bittman
Mark stands at 5 ft 11 in/1.78 m tall.
Mark Bittman Family
Mark’s parents raised him in New York, where he was born and raised. His grandparents immigrated from Ukraine and Romania and he is Jewish.
Husband Mark Bittman
Mark is married to Kelly Doe, art director of the New York Times. He was previously married to Karen Baar (former Planned Parenthood employee, now with the environmental organization Save the Sound). Kate Bittman is one of Mark and Karen Baar’s two grown daughters.
Mark Bittman training
Mark attended and graduated from Stuyvesant High School in 1967. Mark later attended Clark University.
Mark Bittman Net Worth
Mark’s approximate net worth is $1 million.
Mark Bittman career
How To Cook Everything—Revised Twentieth Anniversary Edition: Simple Recipes for Great Food has been completely revised for today’s cooks while retaining Mark’s signature minimalist style—easy-to-follow recipes and variations, plus plenty of ideas and inspiration.
This book includes a ton of brand new features, recipes, and variations, like Poached Eggs in Tomato Sauce, my new favorite Fried Chicken, and Slow Cooker Beef Chili. It also includes many of the old standbys from previous releases, many of which have been updated with fresh techniques or flavors.
He is the host of the “Food with Mark Bittman” podcast, in which he discusses everything from what to eat for dinner, how to raise healthy children and how to make the perfect meringue to big-picture issues like world hunger, climate change. and sustainability. Every week, Mark interviews celebrities, cooks, chefs, farmers, activists, policy makers and food lovers about the role of food in their lives, what they like to cook and how food affects our society. Mark also provides useful cooking ideas, recipes, answers to your problems and more.
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