Bittman Bread: No-Knead Whole Grain Baking for Every Day: A Bread Recipe Cookbook

Biographical Note:
MARK BITTMAN is the author of more than thirty acclaimed books, including the How to Cook Everything series. His popular stories and Op-Ed columns appeared in the New York Times for more than two decades. He is currently the Special Advisor on Food Policy at Columbia University, and the editor-in-chief of Heated. KERRI CONAN has collaborated with Mark Bittman on developing numerous cookbooks and is a former editor at Simon & Schuster.

Brief Description:
"A revolutionary approach to making easy, delicious whole-grain bread and more This is the best bread you've ever had-best tasting, nourishing, and easy to make right in your own kitchen. Mark Bittman and co-author Kerri Conan have spent years perfecting their delicious, naturally leavened, whole-grain bread. Their discovery? The simplest, least fussy, most flexible way to make bread really is the best. Beginning with a wholesome, flavorful no-knead loaf (that also happens to set you up with a sourdough starter for next time), this book features a bounty of simple, adaptable recipes for every taste, any grain-including baguettes, hearty seeded loaves, sandwich bread, soft pretzels, cinnamon rolls, focaccia, pizza, waffles, and much more. At the foundation, Mark and Kerri offer a method that works with your schedule, a starter that's virtually indestructible, and all the essential information and personal insights you need to make great bread. "--

Brief Description:
"A revolutionary approach to making easy, delicious whole-grain bread and more ... Mark Bittman and co-author Kerri Conan have spent years perfecting their delicious, naturally leavened, whole-grain bread. Their discovery? The simplest, least fussy, most flexible way to make bread really is the best. Beginning with a wholesome, flavorful no-knead loaf (that also happens to set you up with a sourdough starter for next time), this book features a bounty of simple, adaptable recipes for every taste, any grain-including baguettes, hearty seeded loaves, sandwich bread, soft pretzels, cinnamon rolls, focaccia, pizza, waffles, and much more. At the foundation, Mark and Kerri offer a method that works with your schedule, a starter that's virtually indestructible, and all the essential information and personal insights you need to make great bread"--

Publisher Marketing:
A revolutionary approach to making easy, delicious whole-grain bread and more

Review Citations:

• Library Journal Prepub Alert 07/01/2021 pg. 10 (EAN 9780358539339, Hardcover)
• Library Journal 10/01/2021 pg. 99 (EAN 9780358539339, Hardcover)
• Publishers Weekly 10/04/2021 (EAN 9780358539339, Hardcover) - *Starred Review
• Booklist 10/01/2021 pg. 14 (EAN 9780358539339, Hardcover) - *Starred Review
• Shelf Awareness 11/09/2021 (EAN 9780358539339, Hardcover)

Contributor Bio:Bittman, Mark

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. Over his long career at The New York Times, Bittman wrote for both the food and opinion pages, and was the lead Magazine food writer before launching his own popular web site, The Bittman Project.

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. Together with daughter Kate Bittman, he has hosted their own podcast, Food with Mark Bittman since 2021.

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 over 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.

In addition to his role as editor-in-chief for The Bittman Project, 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 books beyond the How to Cook Everything Series are How to Eat; Animal, Vegetable, Junk; and Bittman Bread.