We’re joined on the Starline by a New York Times bestselling author of over 30 books. His latest is a revised and revamped edition of “How to Cook Everything Fast”. We welcome author Mark Bittman.
AG Mark, let’s go Beyond the Mic. You’ve tackled food in so many ways. Why was it time to revise and extend your remarks on fast cooking?
Which recipe was the first one that you had to go back and fix?
How did the pandemic change the way you look at food and cooking?
The Rockin’ 8:
It’s time for the Rockin’ 8, 8 random questions; answer with the first thing that comes to your mind. There is no Pressure.
1. Which recipe did you cut last from the book?
2. Three ingredients you must always have fresh?
3. Favorite memory from Stuyvesant High School
4. Best time you’ve ran in a marathon?
5. Which of all your awards do you treasure the most?
6. When you head to a farmers market, what do you seek out first?
7. Do you think people are basically bad or good?
8. Favorite meal to cook when you are alone?
One Big Question:
You host your own weekly podcast “Food with Mark Bittman”. Why was this something you wanted to tackle?
Which recipe though you could cook fast that would be better with time?
He ran a marathon under 4:02, has no expectations at a farmers market and loves a small steak. Author of “How to Cook Everything Fast” Mark Bittman thanks for taking the time to talk with us today.
And that my friends is a Beyond the Mic Short Cut.
Listen to other Beyond the Mic conversations with authors here.