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How to Cook Everything

Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food
BuchGebunden
Englisch
Harper Collins Publ. USAerschienen am15.10.2019
The ultimate kitchen companion, completely updated and better than ever, now for the first time featuring colour photos.mehr
Verfügbare Formate
BuchGebunden
EUR36,00
E-BookEPUBDRM AdobeE-Book
EUR33,99

Produkt

KlappentextThe ultimate kitchen companion, completely updated and better than ever, now for the first time featuring colour photos.
Details
ISBN/GTIN978-1-328-54543-5
ProduktartBuch
EinbandartGebunden
Erscheinungsjahr2019
Erscheinungsdatum15.10.2019
SpracheEnglisch
MasseBreite 215 mm, Höhe 240 mm, Dicke 47 mm
Gewicht2256 g
Artikel-Nr.50684528
Rubriken
GenreKochen & Geniessen

Autor

MARK BITTMAN is the author of more than thirty books, including the How to Cook Everything series and the #1 New York Times bestseller VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good. He was a food columnist, opinion columnist, and the lead magazine food writer at the New York Times, where he started writing in 1984 and remained for more than thirty years. Bittman has starred in four television series, including Showtime's Emmy-winning Years of Living Dangerously. He is a longtime Today regular and has made hundreds of television, radio, and podcast appearances, including on Jimmy Kimmel Live!, Real Time with Bill Maher, and CBS's The Dish; and on NPR's All Things Considered, Fresh Air, and Morning Edition. Bittman has written for countless publications and spoken at dozens of universities and conferences; his 2007 TED talk "What's wrong with what we eat?" has almost five million views. He was a distinguished fellow at the University of California, Berkeley, and a fellow at the Union of Concerned Scientists. He has received six James Beard Awards, four IACP Awards, and numerous other honors. Bittman is currently special advisor on food policy at Columbia University's Mailman School of Public Health, where he teaches and hosts a lecture series. He is also the editor in chief of Heated. His most recent book is his history of food and humanity, Animal, Vegetable, Junk.