Mark Bittman has been called a visionary for his rallying cry to change the way America eats. He's been teaching Americans how to cook for 30 years, most notably by creating How to Cook Everything (which won three international cookbook awards, the IACP/Julia Child Award, and the James Beard Award - twice), now the bible of cooking for millions of Americans.

His follow-up, How to Cook Everything Vegetarian, was one of the best-selling cookbooks of 2007 and a multiple award-winner. His most recent book, Mark Bittman's Kitchen Express, hit the Times bestseller list the week it appeared. Among his other works are the blockbuster The Best Recipes in the World and the award-winning "Minimalist" cookbooks, now collected in Mark Bittman's Simple and Easy Recipes from The New York Times.

In recent years, Mark has taken on showing us how to eat better. His seminal book, Food Matters - a New York Times bestseller - broke new ground in exploring the links among food, health, and the environment while providing tangible guidance for Americans to rethink the their diet.

And, of course, he is the creator of The New York Times column, "The Minimalist," now in its 13th year. He also appears regularly on the Today show and public television, and is a highly sought-after speaker on food and its role in American culture and health. He is excited to be joining the newly launched KitchenDaily, and can also be found at markbittman.com.

Read
How to Cook Everything

Food Matters
Food Matters is, I hope, as important a book in helping people think about food as How to Cook Everything is in helping people cook it. This-my latest-explores the links among global warming and other environmental challenges, obesity and the so-called lifestyle diseases, and the overproduction and overconsumption of meat, simple carbohydrates, and junk food. And it's more than that: Food Matters presents a series of easily adaptable strategies-along with meal plans and recipes-for eating sanely, judiciously, and consciously. Eating this way will not only cut back on greenhouse gas production but will help become generally more healthy and probably lose weight.

How to Cook Everything Vegetarian
Why, you ask, does a non-vegetarian (me) write a huge book about vegetarian cooking? Mostly because I saw the need for one. Partly because I wanted to experiment with "lessmeatarianism" - a way of eating that involved fewer animal products. (If I could have called this book "How to Cook Everything without Meat" I would have, because that's more descriptive than "Vegetarian," but it's not exactly a title that sings.) And partly - as I came to believe in the course of writing HTCE Veg (as I call it)-because lessmeatarianism is really the way of the future.

Mark Bittman's Kitchen Express
Kitchen Express, my newest book, is a collection of 101 incredibly fast and easy recipes for each season-404 in all. All the recipes are presented in the simplest form possible and readily executed by anyone who's done some cooking.

How to Cook Everything: The Basics

The Best Recipes in the World

Fish: The Complete Guide to Buying and Cooking

Mark's New York Times Articles and Recipes

Watch
What's Wrong with What We Eat: A TED Talk

Mark's Minimalist Cooking Videos

Mark on The Colbert Report

The Today Show's Cooking School

iPhone and iTouch
Get Mark Bittman's How to Cooking Everything App on iTunes