Mark Bittman will probably be at your Thanksgiving Dinner. His many cookbooks, like How to Cook Everything, are considered to be modern culinary Bibles. His television appearances, including being a regular on The Today Show, resonate with cooks and eaters everywhere. And his beloved column in the New York Times, The Minimalist, has been enticing the palettes and minds of foodies for over 13 years. So while he may not be there in the flesh, Mark’s gastronomic influence will surely be felt on your table (or bookshelf, or television, or coffee table). That’s because Mark mixes more than just ingredients. His unique combination of common sense and non-fussy, unpretentious authority has made culinary arts approachable for all. He exemplifies this in his recently released which explores 500 revolutionary recipes for Americans to rethink their diet. Whet your appetite with Mark Bittman’s 10 ANSWERS below.
1. How would you describe your work in three words?
Food matters. (note: 2 words)
2. Who is your creative role model?
Kelly Doe.
3. If you had an extra hour each day what would you do with it?
Sleep.
4. What place in the world most inspires you and why?
New York, of course. It’s in the blood.
5. If you could do a different job for a day what would it be and why?
oh, many things. Paint. Pilot. Photograph. I’d love to have ten careers, but obviously there isn’t time.
6. What is your favorite homemade gift to give?
Jeez, really? A bread.
7. What is your favorite object in your home?
As measured by love and devotion? My laptop. The most valuable is a different story.
8. What is the best advice you’ve ever received?
“Write about food in unexpected ways and in unexpected publications.” (Ray Sokolov.)
9. What websites do you use for inspiration?
Artsandlettersdaily.com; nyt.com of course; and oddly enough.
10. When do you consider a piece of your work complete?
When the deadline arrives, or as soon after that as I can manage something that meets my standards.
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