How to Cook Everything Christmas

How to Cook Everything Christmas

By:  Mark Bittman

A collection of holiday recipes from Mark Bittman's How to Cook Everything series

When winter comes it's time to pull out your pots and pans and fill your kitchen with wonderful aromas of fresh baked goodies and savory, slow-cooked treats. This collection of 20 traditional and nontraditional holiday hits (with variations) is sure to make any gathering memorable, with menus on how to prepare a festive celebratory meal to share around the table, party food perfect for a holiday get-together, and foods that make great gifts.

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  • Format: eBook

  • ISBN-13/EAN: 9780544186897

  • ISBN-10: 0544186893

  • Pages: 32

  • Price: $3.99

  • Publication Date: 11/29/2012

Mark Bittman
Author

Mark Bittman

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.
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Available Resources

Related Categories

  • Format: eBook

  • ISBN-13/EAN: 9780544186897

  • ISBN-10: 0544186893

  • Pages: 32

  • Price: $3.99

  • Publication Date: 11/29/2012

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