Mark Bittman is an American food journalist, author, and former columnist for The New York Times. Currently, he is a fellow at the Union of Concerned Scientists.

  • Bird by Bird

    For a quarter century, more than a million readers???scribes and scribblers of all ages and abilities???have been inspired by Anne Lamott???s hilarious, big-hearted, homespun advice. Advice that begins with the simple words of wisdom passed down from Anne???s father???also a writer???in the iconic passage that gives the book its title:,???Thirty years ago my older brother, who was ten years old at the time, was trying to get a report on birds written that he???d had three months to write. It was due the next day. We were out at our family cabin in Bolinas, and he was at the kitchen table close to tears, surrounded by binder paper and pencils and unopened books on birds, immobilized by the hugeness of the task ahead. Then my father sat down beside him, put his arm around my brother???s shoulder, and said, ???Bird by bird, buddy. Just take it bird by bird.??????,An essential volume for generations of writers young and old, Bird by Bird is a modern classic. This twenty-fifth anniversary edition will continue to spark creative minds for years to come.

  • Catch-22

    This fiftieth-anniversary edition commemorates Joseph Heller???s masterpiece with a new introduction; critical essays and reviews by Norman Mailer, Alfred Kazin, Anthony Burgess, and others; rare papers and photos; and much more.,Fifty years after its original publication, Catch-22 remains a cornerstone of American literature and one of the funniest???and most celebrated???books of all time. In recent years it has been named to ???best novels??? lists by Time, Newsweek, the Modern Library, and the London Observer.,Set in Italy during World War II, this is the story of the incomparable, malingering bombardier, Yossarian, a hero who is furious because thousands of people he has never met are trying to kill him. But his real problem is not the enemy???it is his own army, which keeps increasing the number of missions the men must fly to complete their service. Yet if Yossarian makes any attempt to excuse himself from the perilous missions he???s assigned, he???ll be in violation of Catch-22, a hilariously sinister bureaucratic rule: a man is considered insane if he willingly continues to fly dangerous combat missions, but if he makes a formal request to be removed from duty, he is proven sane and therefore ineligible to be relieved.,This fiftieth-anniversary edition commemorates Joseph Heller???s masterpiece with a new introduction by Christopher Buckley; a wealth of critical essays and reviews by Norman Mailer, Alfred Kazin, Anthony Burgess, and others; rare papers and photos from Joseph Heller???s personal archive; and much more. Here, at last, is the definitive edition of a classic of world literature.

  • Classic Indian Cooking

    This extraordinary cookbook, Classic Indian Cooking, amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar Western methods.,It is immediately obvious that Indian food is rich and varied, yet not difficult to prepare. The cooking principles are basic and wellknown. The utensils needed are few and simple. As Julie Sahni says, “If you know how to fry, there are few tricks to Indian food.” Every recipe has been especially designed for the American kitchen — practically all the ingredients can be found in any American supermarket and there are scores of time-saving shortcuts with the food processor and handy directions for ahead-of-time preparation.,Following a lively and absorbing introduction to the history of India’s classic Moghul cuisine, Julie guides the cook through the individual components that make up an Indian meal. She begins with delicious appetizers like Crab Malabar and Hyderabad lime soup; continues through main courses, both nonvegetarian and vegetarian (this book is a treasure trove for the non-meat eater); goes on to all the side dishes and traditional accompaniments, from spinach raita and lentils with garlic butter to saffron pilaf and whole wheat flaky bread; and ends with the glorious desserts, like Ras Malai, sweetmeats, and beverages. Clear, illustrated, step-by-step instructions accompany the cook through every stage, even for making the many wondrous Indian breads, both by hand and with the food processor. And at the end of each recipe are balanced serving suggestions for every kind of meal, Among the many special features are ideas for appropriate wines, a useful spice chart, a complete glossary (which might also come in handy when ordering in Indian restaurants), and a mailorder shopping guide that will make Indian spices accessible anywhere.,Most important, Julie Sahni imparts the secrets to mastering the art of Indian cooking. Even the beginner will quickly learn to move within the classic tradition and improvise with sureness and ease.,Julie Sahni has written a masterpiece of culinary instruction, as readable as it is usable, a joy to cook from, a fascination to read.

  • Essentials of Classic Italian Cooking

    The most important, consulted, and enjoyed Italian cookbook of all time, from the woman who introduced Americans to a whole new world of Italian food.,Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan???s most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking, in a single volume, updated and expanded with new entries and 50 new recipes. Designed as a basic manual for cooks of all levels of expertise???from beginners to accomplished professionals???it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella???s classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.